The shift in dining preferences that the pandemic brought with it has sparked an entirely new dining experience at W Seattle. The hotel’s former fine-dining restaurant TRACE is making way for an artisanal, fast, local, and earth friendly food mecca called TRACE Market. The reimagined space will serve breakfast and lunch and feature market-driven dishes inspired by the regional bounty of the Pacific Northwest.
“We were inspired by TRACE’s original mission of supporting local farms and purveyors, only now, we’ve evolved to apply it in a format relevant to today’s guest needs,” said Wade Hashimoto, General Manager of W Seattle. “People want a fresh, simplified yet still elevated dining option, and TRACE Market brings all of that.”
TRACE Market’s classically-trained Chef Ross Lewis never misses a beat on local, seasonal fare. He is passionate about choice and sustainable ingredients. In his spare time, Lewis owns and runs Rain City Microgreens, a hydroponic microgreens and culinary mushroom operation in Covington, Washington. These very microgreens and mushrooms are used in several dishes that are served at TRACE Market.
Signature items on the breakfast menu include Island Breakfast Sliders, the TRACE Market Quiche, Breakfast Casserole, the Blazing Bagel Sandwich, and my personal favorite, the Avocado Toast. Pastry Chef Tien Lam brings a bit of “W whimsy” to the breakfast table with a house-made strawberry funfetti toaster tart, fresh baked croissants and scones, and his very own Tien’s Famous Cinnamon Roll. There is also a wide variety of barista-crafted Fonté Coffee to complete the experience.
For lunch, TRACE Market serves sandwiches, salads, bowls, and mains. Highlights include a Jerk Chicken Sandwich with pickled pineapple, a Soba Noodle Bowl, Grilled Salmon with corn purée, and a smoky Beecher’s Mac & Cheese dish topped with braised beef that is absolutely to die for. The Strawberry and Tomato Caprese Salad is another favorite that is just perfect for summer.
TRACE Market offers a seamless experience for visitors taking their food on the go—with made-to-order items and convenient reach-in items, and dine-in seating for up to 25. Encouraging guests to interact with and learn about its Seattle food and beverage sources, TRACE Market will feature periodic Market Pop-Up days that bring growers and makers to the space to sample their goods. Seattle’s Hone Blends Founder & CEO Christopher Gonzales, will be the first purveyor pop up.
Sustainability is incredibly important to both W Seattle and TRACE Market, and extends well beyond the ingredients used in their dishes. Planet friendly packaging, a refillable water station, a W-branded and sealed reusable water bottle, and a pilot “Bento Back” exchangeable food container program are some of the ways TRACE Market plans to help offset global waste.
TRACE Market is located inside the W Seattle at 1112 4th Avenue and is open 7 days a week, serving breakfast from 7:00 am – 11:00 am and lunch from 11:00 am to 2:00 pm. No reservations necessary. For more information and the complete menu, please visit www.tracemarketseattle.com.