Classic Charm, Timeless Flavor

Welcome to Gracie’s, an iconic Pacific Northwest dining scene gem. As you bask in the elegant ambiance, you'll be equally enchanted by our cuisine. Savor seasonal fare and timeless American classics, all crafted with the utmost care and presented in our historic, cherished location.

A group of people sitting around a table in a restaurant are clinking glasses in a celebratory toast, creating a lively and cheerful atmosphere.

Thanksgiving Buffet

Celebrate Thanksgiving at Gracie’s with our Grand Buffet, Thursday, November 28th, from 11 AM to 6 PM.

Enjoy holiday classics alongside Chef Waterman’s seasonal favorites, with a spread featuring pastries, small bites, soups, salads, petite sandwiches, and desserts. Plus, select one entrée from our seasonal à la carte menu.

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Festive dining setup with wine glasses and a small Christmas tree, blurred lights in the background creating a warm holiday atmosphere.

Christmas Eve & Christmas Day Buffet

Join us at Gracie’s for a festive Christmas Eve or Christmas Day Grand Buffet, offered on December 24th and 25th from 11 AM to 5 PM. Reserve your seats below.

Christmas Eve

Christmas Day

Santa and Mrs. Claus visit a family in a festive setting, with a girl wearing pink highlighting the joyful scene.

Tea with Santa & Mrs. Claus

Santa and Mrs. Claus are back at Gracie’s for an afternoon of festive fun. Join us for a seasonal tea service December 21st and 22nd, featuring fine teas, savory finger sandwiches, and indulgent pastries in our warm, inviting setting.

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Meet Chef Benjamin Waterman

When it comes to creating mind-blowing flavor combinations, Chef Waterman, never disappoints. Waterman is head chef of Gracie’s and the iconic Driftwood Room at Hotel deLuxe. Formerly of Departure restaurant, where he worked closely with famed Chef Gregory Gourdet, he is taking Gracie’s and the culinary program here to new heights, refining mainstay dishes on the menu, developing new recipes that focus on seasonality and procuring food and vegetables from local purveyors and urban farmers. Benjamin received his degree from the Culinary Institute of America and is passionate about curating exceptional dining experiences.