Six Seven Restaurant & Lounge

You open the list at Six Seven and the Pacific Northwest pride is front and center — Washington and Oregon producers stacked alongside a sprinkling of California, all framed by that ridiculous view of Elliott Bay doing its best impression of a screensaver. It's a hotel restaurant wine list, which means it's polished, approachable, and priced with a confidence that only comes from knowing you've already got people seated by the fireplace. Still, there's genuine regional intention here, not just filler.

The list leans hard into Washington and Oregon, which is exactly the right call given the address, and the producers aren't embarrassments — Chateau Ste. Michelle anchors the Washington side with dependable Riesling, Willamette Valley Vineyards holds down the Oregon Pinot flank, and Columbia Crest Grand Estates shows up as the crowd-pleaser Cabernet. The range across 60-100 bottles covers enough ground to satisfy a table with mixed preferences, though adventurous drinkers hunting for small-production natural pours or anything off the beaten Columbia Valley path will hit a wall fast. Northern California makes an appearance to round things out, but this is clearly a Pacific Northwest-first list and it's better for it. The gaps are in depth — it's a solid starter course, not a graduate seminar.

Twelve to eighteen options by the glass is a respectable spread for a hotel restaurant, and the Pacific Northwest focus carries through here too, meaning you can realistically work through a flight of regional wines without committing to a bottle. Rotation doesn't appear to be a priority — this feels like a set-and-forget program rather than something that gets refreshed with the seasons. Good enough to navigate dinner, not good enough to make you linger over the list.