One of the last classic white-tablecloth restaurants in Seattle throws its last dinner party on New Year's Eve.
After 90-plus years as one of Seattle’s most elegant dining rooms, the Georgian at Seattle’s Fairmont Olympic Hotel will serve its last dinner on New Year’s Eve. Beginning in 2016, the high-ceilinged Georgian — its walls and ornate trim famously painted in 23 different shades of buttercream — will host private events only in the evening, with rentals starting at $10,000. Dinner on New Year’s Eve, “the blowout and last evening of the Georgian,” according to spokesperson Casey Barks, is almost sold out.
The reason for the change, according to general manager Markus Treppenhauer, is the “changing demographic in Seattle” and a shift “away from fine dining to a more casual yet refined food experience.” Functioning as the dining room since the hotel’s opening in 1924, the restaurant became the Georgian after a 1982 remodel, and executive chef Gavin Stephenson has been in place since 1999. (He will stay on at the Fairmont Olympic.)
Seattle’s seen nearly all its white-tablecloth, fine-dining classics fall in recent years: Lampreia, Campagne, Le Gourmand. Those looking to spend big on dinner have brand-new options in Renee Erickson’s Bateau and Eric Banh’s Seven Beef, but their steaks come without the crystal chandeliers, potted palms and pomp of the Georgian.
Meanwhile, the Fairmont Olympic is set to undergo a $25 million renovation of all of its guest rooms, beginning next week and finishing in July. The Terrace — the hotel’s lobby bar — will debut a new cocktail program designed by Kathy Casey in January, with a revamp (and possible expansion) planned for the bar itself in early 2016. Breakfast, lunch and afternoon tea will continue on at the Georgian, while dinner service on the hotel’s premises will continue to be provided by wood-paneled, still decidedly old-fashioned Shuckers.
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