For over 20 years, Dahlia Lounge has been the epicenter of Seattle’s local, sustainable, and organic food movement. Opened in 1989, the Dahlia Lounge was Tom Douglas’ first restaurant and now considered the flagship with 12 other fine dining restaurants in downtown Seattle. The menu features “Fresh Tastes from the Market,” in addition to seasonal entrees inspired by Pacific Northwest ingredients such as Dungeness crab cakes and coffee braised beef short rib. Brock Johnson became Executive Chef in 2009, after working at Tom Douglas’ Lola (across the street). Along with other national accolades, Dahlia Lounge was nominated by the James Beard Association for “Best Restaurant” in 2006 and continues to be the quintessential Seattle restaurant experience.
Why We're Green
We compost all of our food waste with Cedar Grove. Our chefs only purchase sustainable seafood in accordance with the Monterey Bay aquarium seafood watch program. Our company is fortunate enough to own and operate our own organic farm located in Prosser Washington. We use only compostable to go containers and use no plastic straws in any of our drinks or cocktails.