Charlotte Restaurant & Lounge — Restaurant in Seattle

Our visit to Charlotte Restaurant & Lounge was a mix of highs and lows, but thanks to the stellar staff and inviting ambiance, we would consider returning—just not for a full meal.

To start, we ordered three appetizers. The rye bread was absolutely delicious, with a depth of flavor and texture that set the bar high. The Green Goddess Caesar was another standout—fresh, flavorful, and well-executed (though overdressed for our taste). Unfortunately, the pork belly was a letdown. The presentation was confusing, and when we inquired about how it was meant to be eaten, there didn’t seem to be a clear answer. We later learned the chef had left two weeks ago, which may have contributed to the inconsistency. The pork belly itself was overcooked—the fat, which should have been luxuriously melty, was instead rubbery and unappetizing.

For our entrées, we had mixed experiences. The short ribs were quite tasty but lacked seasoning, which could have taken them to the next level. The cacio e pepe had decent flavors but suffered from a slightly gummy texture. The biggest disappointment was the halibut, which was absolutely hammered. After just one bite, neither of us wanted to continue eating it. What stood out more than the dish itself was that no one seemed to notice we had left it virtually untouched. We weren’t expecting a comp, but in a restaurant of this caliber, attention to such details should be a given. Additionally, none of our dishes arrived hot—or even warm. It seemed as though everything had sat for too long before making it to our table, though we never felt the service was slow.

Thankfully, dessert offered a much-needed bright spot and gave us something truly enjoyable to eat, since we were still quite hungry at that point. The yuzu tart was the unexpected favorite, and Egemann, our server, was absolutely right to recommend it. The flourless chocolate cake was rich, decadent, and flawlessly executed, while the Alexander Hamilton dessert was indulgent, comforting, and beautifully balanced. The pastry chef deserves serious accolades, as these were the highlight of the evening and the one part of the meal we couldn’t stop talking about.

Where Charlotte truly shines is in its staff and ambiance. The hostess was gracious and warm, setting a welcoming tone from the moment we arrived. The bartender (we believe his name was Michael) was professional, knowledgeable, and genuinely kind. Our server, Egemann, was engaging, attentive, and made thoughtful recommendations that enhanced our experience.

The true star of the evening, however, was Gene, the sommelier. He is one of those humans who, once you meet them, you will never forget them. His energy was inviting, his knowledge extensive yet approachable, and he made learning about the wines feel like an engaging conversation rather than a lecture. His passion for his craft was evident, and he turned what could have been a disappointing meal into a memorable experience.

We truly dislike having anything less than glowing feedback, but honesty is important. While we likely won’t return for a full dining experience, we will absolutely be back to enjoy drinks and small bites at the bar, soaking in the lively yet relaxed atmosphere and listening to the live music, which was an entertaining but unobtrusive treat.

Charlotte Restaurant & Lounge has something special in its team and setting—we just hope the food can eventually match the excellence of...

A Michelin-starred Experience

The best meal I’ve had in Seattle since moving here in 2017, and the best meal anywhere since visiting Lyon & Dijon that same year. Great setting. Great service. Sublime cooking. I’ve grown weary of professional restaurant reviewers touting yet another sticky tabled noodle house as some sort of grand culinary experience. Charlotte goes back to the days of creativity and execution I remember from my years living in San Francisco in the late 80’s and early 90’s – days of Jeremiah Tower & Alice Waters fast-forwarded 30 years.

Setting – you’re on the 15th floor of F5 Tower, with essentially half (or more) of the floor dedicated to the lounge & restaurant. The lounge has all these wonderful, well-spaced seating areas with an east and north view, essentially of other downtown buildings. The bar splits the lounge from the restaurant, which faces west towards the Sound. Tables are well spaced (suspect they’d be so even w/o Covid) and most have a great view out towards the water.

Service – highly polished. Attentive w/o being intrusive. Highly professional and very friendly. Able to describe ingredients and preparations when asked. Top notch.

Lounge – wonderful selection of cocktails (and hard liquors, should you have a favorite bourbon or gin). Asian inspired. The guy who mixed up my two cocktails was, in my mind, not a bartender but a mixologist. For those who know Anvil (Houston) or Williams & Graham (Denver), that’s what we’re talking – creative combinations; unique mix of sweet/sour/bitter; excellent preparation. True artists at work here. Oh, and did I mention the smoked whitefish nibbles with homemade potato chips – this was truly out of this world, and got me excited about the rest of the meal.

Dinner – Wagyu beef tartare was wonderfully done. The dollops of kale aioli conjured what it might have been like to have been the steer who gave his life for the dish munching on grass in a wide-open field. A very generous portion, with homemade kale chips serving as the ‘toast chips’ for the tartare. My Chilean sea bass might have been even better – it came plated with a lovely set of accompaniments, including fern cuttings, fava beans and radish. All the flavors go so well together, while being special in their own right. Like the cocktail list, the food is Asian influenced (though with a light and subtle hand). In Europe, the tartare and sea bass entrée would easily be worthy of one Michelin star (if not 2)! Great selection of wines by the bottle or glass, as well as beers, ciders and non-alcoholic options. Finished with a Banana Souffle with Espresso Gelato & Chocolate Sauce – Yum!

I came away very impressed. I also liked the somewhat casual/relaxed vibe – though the food & service is world class, you don’t get a stuffy ‘tuxedoed waiters and white tablecloth’ vibe from the restaurant.

HIGHLY...

Charlotte is a rare example of a stellar culinary dining experience. It starts the minute you approach the building that houses the 17th floor Lotte Hotel and Charlotte restaurant and lounge. The level of awareness stuns, as the building doors are opened by two welcoming doormen, next a greeter welcomes you with enthusiasm and a welcoming bow, finds your reservation, walks you to the elevator, pushes the floor button exits and up you go. As you rise, so does the experience. You are recognized by name and again a welcoming bow and walking escort. The host promises the “best table in the house” and he delivers, followed by a Lotte of Love cocktail and a classic Negroni coupled with the whitefish spread bar snack. All were prepared and presented with passion and precision.

It was the start of a perfect culinary adventure, made even more memorable by our warm, knowledgeable, enthusiastic and exacting server, Daniel, who perceived and delivered the kind of hospitality that is nonexistent in the 21st century until now. The inventive cocktails with flower floats and hand etched ice cube accompanied by the unforgettable bar snack beckoned what what was yet to come. We were wowed by the creative vision, flavors and artistic expression of each course, a shared hand cut lamb tartare, so delicate and perfect was the hint of alder wood smoke, the crunch of rye crumb, alongside the slightly, salt cured yolk, edible leaves, droplets of sauce. A shared first course that will be a lasting yearning.

On to the entrees. The perfectly crisp skinned Steelhead filet with micro-turnips, trumpet mushrooms and black garlic gnocchi in a wonderful puddle of flavorful jus. How is it possible to elevate the chicken? Charlotte brought a locally farmed fowl to new heights, based on the texture, our guess, the breast meat sous vide tender, flavorful and juicy with the opposing texture and flavor profile, a crisped wing stuffed with foie bras plated like an abstract art palette. The ying and yang of subtle meets bold.

Each course was accompanied by the guest’s choice of a uniquely curated global and PNW selection of wines by the glass poured first as a taste, table side. We finished with the creative deconstruction of a classic apple tart, here the apple is the star in compressed form decorated by small constellations of crisp and cream. A light, delicious, fruit-forward odyssey and satisfying finish to an experience that lingers. Charlotte is a destination you will not want to miss and is guaranteed to ensure your return. Thank you to all the hospitality and culinary stars that made for such an...