The Coupe & Flute sits on Beacon Avenue South in Beacon Hill, opened by Brooke St. Sauver and Curt Waller, a wife-and-husband team whose concept grew out of a trip to Champagne, France, along with stops at sparkling-wine bars around the country. That trip shaped a Seattle spot organized around bubbles: Champagne, sparkling flights, and classics like the French 75 anchor the drinks list.
On the food side, regulars order Dungeness crab cakes, kimchi arancini, French onion soup, house gnocchi, Korean-style barbecue buns, clam dip, and a rhubarb cobbler. Weekend mornings bring a brunch flight following, with dishes like the grapefruit mimosa and Royal flight showing up alongside the classic bubbly pours.
The room reads as a neighborhood tavern built specifically around a champagne niche — cozy rather than formal, with a menu that leans creative and eclectic instead of sticking to one cuisine.
On the food side, regulars order Dungeness crab cakes, kimchi arancini, French onion soup, house gnocchi, Korean-style barbecue buns, clam dip, and a rhubarb cobbler. Weekend mornings bring a brunch flight following, with dishes like the grapefruit mimosa and Royal flight showing up alongside the classic bubbly pours.
The room reads as a neighborhood tavern built specifically around a champagne niche — cozy rather than formal, with a menu that leans creative and eclectic instead of sticking to one cuisine.