Copperleaf Restaurant & Bar operates inside Cedarbrook Lodge, set in a wooded pocket just south of Seattle near SeaTac airport. The kitchen builds seasonal, Pacific Northwest-driven menus around ingredients hand-selected from small local farms, fishermen, ranchers, and artisans, supplemented by produce grown in the property's own chef's garden.
The dining experience shifts with the calendar — warmer months move service out to the terrace, while colder ones lean into richer dishes served near a wood fire. The bar program runs on scratch-made cocktails built with local spirits, backed by an extensive wine and spirits list that includes selections exclusive to the Lodge.
Regulars describe attentive service and a peaceful, elevated atmosphere, and the restaurant is frequently treated as a special-occasion destination. Copperleaf's kitchen produced a James Beard Foundation Rising Star Chef of the Year semifinalist in 2013.
The dining experience shifts with the calendar — warmer months move service out to the terrace, while colder ones lean into richer dishes served near a wood fire. The bar program runs on scratch-made cocktails built with local spirits, backed by an extensive wine and spirits list that includes selections exclusive to the Lodge.
Regulars describe attentive service and a peaceful, elevated atmosphere, and the restaurant is frequently treated as a special-occasion destination. Copperleaf's kitchen produced a James Beard Foundation Rising Star Chef of the Year semifinalist in 2013.