Charlotte Restaurant & Lounge isn’t exactly new – it’s been quietly serving Lotte Hotel guests and in-the-know locals from its 16th floor dining room overlooking Elliott Bay for a few years now. But this week’s preview of the The Summer Table, felt like a reset. The dinner marked the debut of Executive Chef Ryan Pearson’s summer menu—and introduced Seattle diners to a chef who’s clearly ready to make the most of the region’s seasonal bounty.

Pearson, who recently relocated to Seattle, has a résumé that covers New Orleans (where he’s from), Michelin-starred kitchens in New York like Daniel and Batard, and a stint in Paris. Now, he’s in the Pacific Northwest, cooking with the ingredients he used to order from afar: Forage & Found Edibles, wild seafood, peak-season produce, and pasture-raised meats. Taking over as executive chef at Charlotte Restaurant was a “no-brainer,” he said during the dinner, adding that Seattle’s sense of place and ingredient quality were big reasons for the move.

The five-course menu was refined and technique-driven, but grounded in great ingredients. Wine specialist Gene Dexter handled the pairings, and his choices gave the meal a solid backbone, bringing brightness and structure without overshadowing the food.

Summer on a plate

The night started with scallop ceviche, served with paddlefish caviar, avocado mousse, and a citrus-buttermilk leche de tigre. It was punchy and fresh, matched with a pour of Piper-Heidsieck Champagne that kept the mood celebratory.

Then came foie gras torchon, coupled with a strawberry rhubarb compote and pink peppercorn brioche. The fruit—sourced from Sidhu Farms—was deeply ripe and sweet, cutting through the richness of the foie. Dexter paired it with a Venerosi Pesciolini, Il Ghizzano Bianco,Vermentino, which brought just enough acid to keep things balanced.

Wild King salmon, poached in olive oil and topped with summer squash, confit tomatoes, and a Thai basil sauce vierge, was summer on a plate. Salmon and pinot noir are a classic pairing for a reason and the Sokol Blosser Pinot Noir (best of the night) did not disappoint.

The duck course (my fave) followed—crispy-skinned breast served with Rainier cherries, endive, barley, and a cherry – Mama Lil’s Pepper gastrique. It was sweet, savory, and just a little funky, matched with Inscription Pinot Noir by King Estate in Willamette Valley.

Dessert was from Pastry Chef Artis Kalsons: a cherry yogurt mousse layered with masala chai gateau and shortbread, finished with a shiny white chocolate glaze. A twenty-year Taylor Fladgate tawny port on the side sealed the deal.

All in all, The Summer Table wasn’t just a seasonal dinner—it was a sign of where Charlotte is headed under Chef Pearson: approachable, ingredient-driven, and rooted firmly in the flavors of the Northwest. We’re looking forward to seeing what he does next.

Stay tuned on additional season specialties at Charlotte.