American Cuisine Dining at its Finest

Newly Renovated Restaurant

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.


Meet Our Chefs

Dan Gilmore - Executive 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 who is a pastry chef, their two children and 100 pound dog, Osa.

John Taylor - Sous Chef

Charles De Laine Sous Chef

John Taylor, Sous Chef

I started my culinary career at the Sorrento Hotel in Seattle, Washington in 2012.  Almost instantly,  I felt the comradery in the kitchen--  it’s a team mentality-- you have to be accountable for your Prep, Plate, and Station. I really started taking my Craft as a Chef seriously in 2014 when I was offered the opportunity to be Lead Cook and I never looked back.  A year later I was offered my first Sous Chef position.

I’ve learned throughout my career especially in the culinary field,  that you have to approach every day as a new day.  If you don’t have the right attitude and mentality this field of work can eat you up.

Growing up the best cooks in the family had to be my grandparents, my grandmother has always been a great baker.   Her Pumpkin Cheese Cake is something that still resonates with me. My grandfather always fancied himself a Chef, ( He was not) and it was him I remember introducing me to different flavor profiles at a younger age.

I have a wonderful supportive wife and two amazing beautiful daughters ages 5 & 2.   When I’m not at work we love to be outdoors riding bicycles or throwing rocks into the Puget Sound.

View Our Menus


Start your day off right with a classic American buffet or a-la-carte items, including fluffy buttermilk pancakes, cold cereals, and more.


  • Daily 6:30am – 11:30am (Saturday & Sunday till 12pm)
  • Buffet Hours 6:30 - 10am


Regatta Breakfast Menu


Choose from an abundance of soups, salads, burgers, sandwiches, and pizzas to satisfy your hunger after a day of sightseeing or traveling.


  • Daily 11:30am – 5pm


Regatta Restaurant Menu


Regatta Bar & Grille is excited to announce the commencement of a new menu featuring locally sustainable products. Chef Dan Gilmore is pleased to present delicious new entrees sure to please every palate.


  • Daily 5pm – 10pm
  • Lounge 11:30am - 12am
  • Lite Fare 11:30am - 1am
  • Overnight Menu 12am - 6:30am


Room Service

Please dial 2003 and Enjoy selections from our In-Room Dining Service.


  • Room Service 6:30am - 12am


Party on the Patio

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.