The George is the new full-service restaurant at the Fairmont Olympic Hotel, part of a $25 million renovation of the historic hotel’s bar and restaurant areas. The menu, by chef Thomas Cullen, formerly an executive chef for Ethan Stowell Restaurants, is ambitious (he says he wants it to be the “top restaurant” in Seattle). Cullen is serving huge seafood boils, dry-aged Carman Ranch steaks, sashimi, grilled octopus, among other dishes for dinner, using almost entirely ingredients from local farms, ranches, and fisheries. And the restaurant space, with its vaulted ceilings and granite tile floors, is stunning. The prices are generally high here, but the experience feels undeniably celebratory.
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