Regatta Bar & Grille
American Cuisine Dining at its Finest
Enticing cuisine, exceptional service in a relaxed home style atmosphere. That’s what you’ll discover at our Regatta Bar & Grille restaurant when dining in downtown Seattle. Perfect for business lunches or dinner with family and friends, this comfortable and newly renovated establishment offers an array of creative dishes inspired by the beauty of the Northwest. Savor Pacific Northwest originals featuring locally sustainable products. We also offer a children’s menu that’s guaranteed to keep the little ones happy. Unwind with your favorite cocktail or try our signature ‘Regatta Have It Drink’ while watching the game on two giant plasma TVs. The Regatta Bar & Grille lounge is the perfect spot to decompress after a busy day. Parking in our garage is complimentary for customers of the Regatta Bar & Grille. Please ask for parking validation inside the restaurant.
View Our Menu
Start your day off right with a classic American buffet or a-la-carte items, including fluffy buttermilk pancakes, cold cereals, and more.
Choose from an abundance of soups, salads, burgers, sandwiches, and pizzas to satisfy your hunger after a day of sightseeing or traveling.
Regatta Bar and Grille is excited to announce the commencement of a new menu featuring locally sustainable products. Sous Chef Matthew Van Horn presents delicious new entrees sure to please every palate.Children’s Menu – also available at our Downtown Seattle restaurant for breakfast, lunch, and dinner.
Enjoy cool, comfortable and unconventional food and drink specials during happy hour.
Stay tuned for news of Parties on the Patio–featuring live music, outstanding food and tastings from some of the finest locally produced beers, wines and distilled products.
Meet Our Chef
DAN GILMORE, EXECUTIVE CHEF: Gilmore brings more than 24 years of experience to his position at the Crowne Plaza. Since the ’90s, Gilmore has built much of his reputation by working with the best chefs in the country at restaurants all over the West Coast, most recently serving as Sorrento Hotel’s Executive Chef. Prior to Sorrento, Gilmore was chef de cuisine for Urbane at Olive 8, where he led the team to become one of the top five food outlets within the Hyatt organization. Gilmore has also held positions at a number of notable restaurants throughout the Pacific Northwest, including Palisade, Crush, The Herbfarm, Wuksachi Lodge and Café Terra Cotta in Tucson, Arizona. Gilmore’s food philosophy is simplicity; well-balanced dishes with simple flavors and delicious aromas to trigger fond memories for guests. He believes a guest’s culinary experience should be about comfort. “Not so much comfort food,” he says, but “comfortable food.” Some dishes will trend toward rustic for those who want a more subdued experience and others will be a bit more elegant for the guests who are celebrating a special occasion. Gilmore holds a culinary degree from Seattle Central Community College, as well as a number of certificates, which include a certified chef de cuisine certificate from the American Culinary Federation, an American Bistro Cooking certificate from Culinary Institute of America at Greystone, among others. When he is in the kitchen, Gilmore enjoys listening to music of all genres and tempos. He usually rocks out to The Sex Pistols and Bad Religion during busy hours, but winds down to mellow music while shutting down the kitchen. Gilmore believes a smooth, calm kitchen making beautiful food is one of the happiest places to be. Gilmore resides in Seattle with his wife, whom he met in culinary school and is a pastry chef, their two children and 100 pound dog Osa.
CHARLES DE LAINE – SOUS CHEF: Charles brings to the table over 20 years of experience and a lifetime spent traveling and experimenting with international cuisine. Inspired by his French and Indian roots, Charles recounts that he first fell in love and discovered his passion for cooking when he worked at West Point Military Academy’s historic Thayer Hotel. He continued to nurture his interest in blending different sauces and flavors and enlisted in the service where he worked in S3 Plans and Operations for more than six years. It was also in the Army that he continued to experiment with international cuisines as he was stationed in Germany and was able to explore different cities in Europe. A New York native growing up in the Bronx, he says he finds inspiration in seeing people’s happiness and positive reactions when he prepares a meal—“It’s all about ambiance, good food, and good flavor,” he says. After living abroad he found himself falling in love with the west coast (and all of the delicious seafood here) where he worked as Boeing’s Catering Chef Manager, the Sous Chef for Downtown Seattle’s DoubleTree by Hilton’s Arctic Club and most recently, as the Executive Sous Chef for the Mill Creek Golf & Country Club. He believes in making guests feel the comfort of home through fresh ingredients and a meal prepared with care and passion. He expresses art in the form of recreating dishes from different regions of the world—from Japanese style of cooking to Mediterranean to Halal. You might find him trying out different restaurants or grocery shopping in Seattle’s International District—where he says he is always on the hunt for the best crab in Seattle—his favorite. Very excited to join the team at the Crowne Plaza, he says he is humbled by the diversity of the staff and truly looking forward to bringing his positive energy to the kitchen—where upbeat, happy and funky soul music help bring to life the food and fresh flavors of the northwest.