SEATTLE, Feb. 7 /PRNewswire/ -- For decades, the Hunt Club restaurant
has been synonymous with classic cocktails and special occasion dining
nestled within the luxurious Sorrento Hotel in Seattle. This year, physical
changes enliven the space and stylishly distinguish it from its hotel
setting. Newly installed French doors and windows allow light to spill
throughout dining areas that were once eclipsed by walls with limited
windows, and the original bar has been lengthened and restored to its
mahogany splendor. The Northwest menu with Mediterranean influences is now
more popularly priced to make the Hunt Club even more alluring.
"We've made some exciting changes to the menu, both in selections and
costs, and we've enhanced the Hunt Club's surroundings to make it more
enjoyable to Seattle residents and guests, beyond just special occasions,"
said Sorrento Hotel Managing Director Michael Rawson. "As part of this
repositioning, the changes will draw a broader audience."
The Hunt Club, with its new branding and new logo identity, exudes the
spirit of a 1950s supper club with understated sophistication. Dishes will
be lighter in presentation, maintaining their Pacific Northwest cuisine
with Mediterranean influences and featuring products from local farmers and
vendors. A distinctive wine selection also showcases the Hunt Club's
Northwest and European vintages. A new menu has been put in place with
overall pricing reduced by nearly 25 percent. For example, the $47 New York
strip steak entrée is now $36.
The fresh addition of Executive Chef Jason Dallas represents another
exciting direction the Hunt Club has taken by tapping young, highly capable
talent. This formally trained, European-traveled chef recently served as
Executive Sous Chef at the Fairmont Olympic Hotel. Other credits include
Todd English's The Olive Group; The Herb Farm restaurant, and Ritz Carlton
Hotel in Philadelphia, PA. Also joining the Hunt Club culinary team are
Sous Chef Cliff Naki and Pastry Chef Amelia Julio.
As part of this new team, Food and Beverage Director Raymond Stiehl
will oversee all food and beverage operations at the Sorrento Hotel. Chef
Jason Dallas and Stiehl previously worked together at the Fairmont Olympic
Hotel, where Stiehl managed Shucker's restaurant. His previous restaurant
experience includes positions at Anthony's Restaurants and Pacific Coast
Restaurants.
The Hunt Club, with convenient proximity to Madison Avenue's business
corridor is easily the ideal power breakfast destination. Open daily with
continuous service for breakfast, lunch and dinner find the restaurant at
the Sorrento Hotel, 900 Madison Street (at Terry); 206-622-6400.
The Sorrento Hotel is Seattle's oldest operating luxury hotel, located
atop First Hill, just four blocks from the city center. An atmosphere
reminiscent of a fine estate, the Sorrento embodies a rich heritage of
European hospitality and ambiance. Learn more at http://www.hotelsorrento.com.
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