Charles Koh
Seastar Restaurant & Raw Bar in Seattle is set to close on January 3, 2015, but Chef John Howie has no plans of slowing down before shutting Seastar’s doors. In fact, Seastar is going all out for a final celebratory month of serving the South Lake Union community. Chef Howie is presenting a new five-course tasting menu featuring Shigoku Oysters with Champagne-St. Germain Gelee and Osetra Caviar, Filet and Dungeness Crab Oscar with D.C. Béarnaise, and a dessert course with white chocolate-toffee bark, dark chocolate mousse, cappuccino truffles, and ganache cake. Chef Howie is also bringing back classic Seastar entrées such as Lobster Macaroni and Cheese, Black Truffle Scallops, and a Five Spice Smoked Duck Salad.
Chef Howie invites guests to dine at Seastar in Seattle this last month with the inventive new tasting menu, or enjoy the entrées that have become guest favorites over the years. It’s been an incredible run and the whole team at Seastar in Seattle would like to say thank you with this final menu change. Reservations are highly recommended as dining availability is filling up quickly. Chef Howie looks forward to continued success across the bridge at Seastar in Bellevue!
