Revamped last season, the 188-seat restaurant operates in conjunction with performances at McCaw Hall. Serving hundreds of customers quickly is just one of the hurdles facing executive chef Kelly Gaddis and his crew. Another is a kitchen located two levels below the dining room.
But Gaddis smartly offers a menu geared for quick assembly: tuna crudo, bruschetta, cheese and salami; soup and panini sandwiches; oven-roasted entrees that can be held warm and swiftly plated. Vegetarians aren't forgotten.