About

Located in the Pike Place Market, Seatown Sea Bar offers snacks and chowder to ward off chill in winter and seafood cocktails to cool off in summer. Don’t miss the oyster bar, great outdoor patio seatings and views of the market!

Menu

ALL DAY MENU

20% service charge

100% of these funds are distributed to our team in the form of wages, sales commissions, benefits and revenue share. Thank you for dining with us, we appreciate it.   Menu subject to change on a daily basis

BRUNCH (Saturday & Sunday 9am-3pm)

20% service charge

100% of these funds are distributed to our team in the form of wages, sales commissions, benefits and revenue share. Thank you for dining with us, we appreciate it.   Menu subject to change on a daily basis

HAPPY HOUR (3pm-6pm M-F at the bar)

20% service charge

100% of these funds are distributed to our team in the form of wages, sales commissions, benefits and revenue share. Thank you for dining with us, we appreciate it.   Menu subject to change on a daily basis

BEVERAGES

20% service charge

100% of these funds are distributed to our team in the form of wages, sales commissions, benefits and revenue share. Thank you for dining with us, we appreciate it.   Menu subject to change on a daily basis

DESSERTS

20% service charge

100% of these funds are distributed to our team in the form of wages, sales commissions, benefits and revenue share. Thank you for dining with us, we appreciate it.   Menu subject to change on a daily basis

20% service charge

100% of these funds are distributed to our team in the form of wages, sales commissions, benefits and revenue share. Thank you for dining with us, we appreciate it.

Menu subject to change on a daily basis

Private Dining

Private Seatown buyout celebrations available for up to 40 guests.  Please contact Britta Hendren

brittah@tomdouglas.com

Chef Bio

Sam Burkhart is Chef of two Tom Douglas Restaurants located in the Pike Place Market- Etta’s, our fish house, and Seatown Seabar and Rotisserie right next door. Towards the end of his culinary training at South Seattle College, Sam got a job cooking at Etta’s, where he worked with several chefs: Adrienne Chamberlain, Nate Crave, Tom Mackley, Joe Labatt, and Ron Anderson. Under the tutelage of this roster of high-powered chefs, Sam advanced quickly, moving to lead line cook at Etta’s, then to lead cook at Seatown, then back to Etta’s as Sous Chef, and finally, he was promoted to become Chef of both Etta’s and Seatown.

Sam is a ‘homegrown’ Washington State chef, born and raised in Gig Harbor. His parents owned eight acres and a home business called Foxglove Herb Farm where his mom sold flowers, herbs and plenty of basil. The family, including his grandparents, also grew tomatoes, squash, pumpkins and other vegetables on the property. Sam says he got his start in the kitchen by helping his mom and his grandmother, Tina, cook lots of big family dinners. Sam lives in West Seattle with his fiancé, Krista, and their son, Theron.