The Charter Hotel, in the heart of Seattle near Elliott Bay and Pike Place Market, is preparing to welcome a new restaurant: Cinder + Salt.
“We’re knee deep in construction. I’m super excited because we are really setting up the restaurant for it to be a downtown Seattle staple. A lot of hotel restaurants end up catering to hotel guests, but we’ve designed it so that it can be something that everyone from the city can come and enjoy regularly,” general manager Khalat Taha told What Now Seattle.
Cinder + Salt will be led by Executive Chef Scott Lutley, who has been with the hotel for several years, making him a natural choice to helm the new concept.
“It just made sense for us to have him lead the charge. He knows the area, he knows the market, he knows the hotel. He’s been in the industry for over 30 years, so I’m really excited to showcase his menu,” Taha said.
The restaurant, a nod to its name, will feature an open-fire grill reflecting the “cinder” and a raw bar serving oysters and coastal dishes inspired by the salt of the sea. Chef Lutley specializes in Hawaiian and Pacific Northwest cuisine, emphasizing fresh seafood and local produce. His cooking highlights bright acids, herbs, peppers and layered cultural influences.
“The inspiration really was the Pacific Northwest. We’re going to be sourcing our products locally and just celebrating the Pacific Northwest,” he said.
Cinder + Salt will also feature an extensive bar program, highlighting spirits from local distilleries alongside selections sourced from around the world. The menu will include Pacific Northwest boutique wines and a curated lineup of brews, including offerings from Cloudburst, Fort George and Fair Isle Brewers.
The spot will also feature a coffee bar program in partnership with Top Pot Coffee Roasters, open daily from 6 a.m. to 10 a.m.
The interior, designed by Robert Cipollone of Cipollone Creative Interior Architecture, will feature natural light and hues of green.
“We’re so excited to unveil the design, because at the corner of 2nd & Stewart, there is a giant glowy wall, basically at the entrance of the restaurant. There is a side street entrance, not necessarily through the hotel, so it has its own entrance,” Taha said.
The restaurant will comfortably seat up to 80 guests, with additional seating for 18 at the bar and eight at the raw bar. A private dining room is also available for special occasions or corporate events.
“I think the overall vibe is what will set us apart. Other restaurants have similar ideas, but really, our vibe is an elevated feel while still being very approachable. It really has everything you would want: a place to hang out, a place for a date night, a place for a professional lunch or dinner,” he said.
Cinder + Salt is set to open on April 17. Once open, it will operate daily for breakfast and dinner, with weekend brunch served from 7 a.m. to 3 p.m. and happy hour from 3 to 5 p.m. The oyster bar will be open from 3 to 9 p.m.
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