TRACE Market

Dining

Please your palate when you sample the inspired menu at TRACE Market, our signature restaurant and cocktail bar in downtown Seattle. Serving breakfast and lunch. TRACE Market creates enriching and thoughtful culinary experiences thanks to the electric energy and talent of our Executive Sous Chef Ross Lewis. Chef Ross Lewis’s passion for food extends to the creations he dreams up for TRACE Market, his network of local farmers and foragers, his immersive culinary travels, and his very own thriving enterprise: growing and selling microgreens. Looking for private dinners? Ask one of our hotel associates and book your table today at W Seattle.

TRACE Restaurant

TRACE Market

American

TRACE Market is an artisanal, fast, local, and planet friendly food mecca at W Seattle, serving breakfast and lunch 7 days a week. Offering dine-in, take-out and grab-and-go options.

Everyday
7:00 AM-1:00 PM
Two cocktail drinks with fruit garnishes.

W Living Room Bar

American

Mix and mingle at Living Room Bar every Wednesday - Saturday from 5pm-Midnight. Retox with happy hour cocktails that are handcrafted from regional spirits. Discover our wide selection of Seattle area wines and microbrews.

Mon-Thu,Sun
5:00 PM-11:00 PM
Fri-Sat
5:00 PM-1:00 AM

Executive Sous Chef Ross Lewis

Chef Ross Lewis’s passion for food extends to the creations he dreams up for TRACE Market, his network of local farmers and foragers, his immersive culinary travels, and his very own thriving enterprise: growing and selling microgreens.

Dinner plate with food, ramekin of edamame off to side of plate.
Executive Sous Chef Ross Lewis

Since 2012, Ross has ascended in his culinary career at W Seattle, starting out on the line as a cook. He earned progressive promotions to lead line cook, sous chef, and in late Dec. 2015, executive sous chef. His creativity and fearless approach to challenges have endeared him with the banquet team, the original TRACE and now his very own menu at TRACE Market.

Incorporating compelling, delicious ingredients from local producers into the TRACE Market menu aligns perfectly to Ross's outside interests. In his "off time," he and his wife Rachelle own and operate Covington, Wash.-based Rain City Microgreens. He grows arugula, beet greens, multiple radish varieties, Asian greens, beet greens, sunflower sprouts, pea vines, mustards, sorels and more.

He also offers choice edible mushrooms. Not only will these microgreens and mushrooms find their way into TRACE Market's quiches, breakfast and lunch items, his wide network of local food purveyors add to the newly reimagined restaurant's repertoire.

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