The Linden.
A Pacific Northwest seasonal menu, an open kitchen, ingredients from farms inside a hundred miles. It's not hotel dining. It's a restaurant that happens to be in the building.
- Breakfast
- Daily · 7 — 10:30am
- Dinner
- Wed — Sun · 5:30 — 10pm
- Bar
- 5pm — midnight
Chef Marisol Kerr cooks the way she eats at home — restrained, exact, generous with butter. She came to us from Le Pigeon, looking for a smaller room, and we wrote a menu around the things she actually wanted to cook. It changes weekly.
The kitchen is open and you can sit at the counter if you want to watch. The bar serves the full menu and stays open later than the dining room. Reservations help on weekends; walk-ins work the rest of the week.
What we're cooking, this week.
Served at the bar and in the dining room. Walk-in welcome.
- Cardamom granola, yogurt, stone fruit12
- Sourdough toast, cultured butter, jam9
- Half grapefruit, brûléed, mint8
- Two eggs your way, potatoes, toast16
- Frittata, leeks, chèvre, herbs18
- Smoked trout hash, poached egg, dill22
- Buckwheat pancakes, maple, brown butter17
- Heart Coffee (Roosevelt)5
- Two Door tea, by the pot7
- Fresh-squeezed orange8
- Bloody Mary, house mix14
Chef Marisol Kerr.
Marisol grew up in McMinnville, started cooking at sixteen at a roadside French place that closed two years later, then spent six years on the line at Le Pigeon, the last two as sous. She opened The Linden in 2018, when we did.
Her cooking is built on a small set of relationships — with a Skagit Valley farmer, with a forager in the Coast Range, with three fishermen in Astoria — and a longer list of ingredients she won't substitute. The menu changes when those things change. Which is most weeks.
Reserve a table.
Reservations open 30 days out. We hold back 4 walk-in seats at the bar every night.