SEATTLE—The menu at the remodeled Aquaterra restaurant at the Seattle Airport Marriott reflects more sustainable seafood and local Pacific Northwest ingredients, according to chef James Neighbor. He said fine dining in Seattle has been taken up a notch with the introduction of Marriott’s “Future Fish” program which works with local produce vendors to help reduce the restaurant’s carbon footprint.
“‘Freshness embraced’ is the philosophy of our kitchen,” Neighbor, who has been with Marriott for 18 years, said. “Our focus is on fresh local items prepared simply, seasoned correctly and not over-sauced.”
Signature items now include Cascioppo Bros. chorizo and clams and Cedar Plank wild salmon. The Seattle seafood restaurant also features condiments like their signature tartar sauce made in-house.
The American grill will continue to serve its more casual food items such as burgers in the bar or great room areas.
Featuring open spaces and modern décor, Aquaterra sports a dramatic new look, feel and menu. The centerpiece of the newly revamped eatery is a large communal table which seats 14 to 16 people, the latest trend in chic, casual restaurants. Two smaller tables seating five people each and two private dining rooms with 12 and 24 person occupancies allow larger groups to dine and celebrate special occasions intimately.
“We want Aquaterra to be the new gathering place in Seattle,” said Drew Hayden, director of the Seattle airport hotel’s operations. “In an area where there are a lot of chain restaurants, Aquaterra at the Seattle Airport Marriott offers an unparalleled experience.”
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