Kimpton Hotels have a bunch of new details about the new restaurant that’s on the way to the Kimpton Riverplace Hotel this spring, replacing Three Degrees, which closed last fall.
The new waterfront restaurant is to be named King Tide Fish & Shell, and it takes over the space that was previously Three Degrees.
It was already known that the newcomer would have a focus on seafood, and it would retain previous chef Lauro Romero — a few more details are out there about the menu now. It’s set to have a raw bar with a range of oysters, crudos, and poke options, and the menu will lean into classic American seafood dishes, with some whole fish items, and filleted options too.
As Three Degrees did before, King Tide will make use of its prime location alongside the water with a patio. The restaurant and bar sides will be separated, each with patio seating. A Kimpton representative tells Eater that both the dining room and bar will have a somewhat classical design with hints of a nautical theme, and plenty of wood fixtures, evoking a Pacific Northwest fishing lodge.
A new private dining room is also set to be available, complete with waterfront views. King Tide seems to be maximizing the presence of the Willamette alongside the dining room: there are plans to feature waterfront pop-ups in the summer offering ceviches, fish tacos, and more.
There’s also one new staffing announcement: bartender Elizabeth Powell brings ample mixing skills from her experience at Whey Bar, as well as Liberty Bar in Seattle — her menu will center around “fresh, clean and occasionally fizzy cocktails”. The broader bar program will also have local beers on tap and a wine list tailored to the seafood menu.
King Tide is set to open sometime around April.