A golden evening awaits you at Loulay Kitchen and Bar. Executive Chef Thierry Rautureau has created his New Year's Eve menu alongside Chef De Cuisine, Mike J. Landon. With course options for every pallet we hope to provide a memorable dining experience. Please call Loulay at 206.402.4588 to secure your reservation for a fabulous evening and any questions you may have regarding the evening, please email our manager John Auseth.
You may also book on OpenTable. A cc is required for reservations. Menus available below and on our website. Pricing is $99 per person for our prix-fixe menu. Our standard menu will not be available. Also, there is a $85 per person optional wine pairing for each course which we have hand selected for you.
600 Union Street, Seattle, Washington 98101, United States
Loulay is open daily.
Served Saturday - Sunday
9:00 am - 2:00 pm
11:00 am - 2:00 pm
Monday - Saturday
5:00 pm - 10:00 pm
Sundays 4:30 pm - 9:00 pm
Bistro Menu (served at the bar)
Served daily from 2:00 pm to close
Scot Smith is a Pacific Northwest native and graduate from the University of Washington with a double major in Art History and Painting. His academic pursuits led him to the graduate school at Brandeis University. Scot supported himself through graduate school by working at some of the nation’s top restaurants including Ming Tsai’s Blue Ginger in Boston. While exploring the world of fine dining, Scot discovered his true passion in wine. Scot was the Wine Director and Manager at International acclaimed Rover’s Restaurant, and he also worked as a Wine Buyer and Captain at El Gaucho, Seattle’s premier steak house.
At Rover’s Scot dedicated to sourcing unique wines to compliment The Chef in the Hat’s culinary creations by offering wine pairings perfectly suited to all of the set menus. Through extensive tasting and studying, Scot continues to expand his own palate. Scot now runs the Beverage Program at Seattle’s best new Restaurant, Loulay Kitchen & Bar, and continues his passion of seeking out the highest quality in the world of wine, beer and spirits.
John joined the Loulay team in 2014 as our Assistant General Manager. A self proclaimed West Coast Gypsy, he’s lived in Washington, Oregon, California, Hawaii and British Columbia and finally settling down in Seattle to attend graduate school.
While working in education and public administration, John always had a passion for working in the food business. He wanted to nurture this passion in his long term career.
After years of experience living and working around the world, John’s rule of thumb is to continue to eat without boundaries, provide humble and professional service and to make all guests who cross his path feel special.
When he isn’t at Loulay, you can find him on the back trails camping or with a book in hand.
Mike started at Loulay over four years ago. He began in the Garde-Manger station. He worked his way through the kitchen station by station. Demonstrating stand out talent and dedication to the restaurant he was promoted to the executive Sous-Chef. At this point his leadership qualities and precision began to shine. Thierry promoted Mike to the Chef de Cuisine in May of 2018. Loulay is proud to have Mike as our kitchen leader and find that his craftsmanship and artistry in culinary work is exceptional.
Mike focuses on garden ingredients, sustainable food, local and organic meats and fish along with fresh herbs and exquisite flavors.
Mike showcases innovative new dishes at Loulay, and is a Chef to follow in the Pacific Northwest as he is both under the mentorship of Thierry, thriving, learning and progressing- but most of all, Mike is contributing new ideas to refine the dining experience for our guests.
We can seat up to 32 people for a seated event in the upstairs mezzanine room at separate tables and up to 20 people at one large boardroom style table. We can fit about 45 people for a standing cocktail style event. We can also rent out the adjacent balcony for addition cocktail reception space. The entire restaurant is also available to rent and we can fit 120 people for a whole restaurant seated party or about 220 for a full restaurant cocktail style reception.
To book the entire mezzanine for a lunch or dinner event we have a food and beverage minimum that varies from $500 to $4000 depending on the time of the day, day of the week etc.
Please contact our private event coordinator for pricing information on specific dates. (email@example.com)
All food and beverage costs are subject to a 20 percent service charge and Washington State sales tax is added to the final bill. Once the food and beverage minimum is met we do not charge an additional room rental fee.
Our event coordinator will help you customize a menu based on your specific group’s requests. We typically will have a special menu for your group with three options per course and your guests will choose their options when they arrive. We are happy to accommodate dietary restrictions and can customize the menu offerings based on allergies, preferences etc.
Loulay validates three hours of parking with the Sheraton valet for $10. There are also many paid parking garages within a black or two of Loulay and paid street parking.
The private room is available to book for lunch or dinner on Monday through Friday and for brunch or dinner on the weekends. We can also book the room for all day meetings or for late afternoon/early evening cocktail parties.
We provide a pull down AV screen, projector in the room and can assist with rental of other equipment if necessary for your presentation or meeting. We offer complimentary wifi in Loula
Our private space is perfect for rehearsal dinners and post-wedding brunches. We are happy to help you plan special touches for your celebration to make them as stress free and memorable for you and your guests.
We love hosting many events for the business community! We can offer a variety of services to accommodate you and your guests. Limited menus, flexible arrival times, corporate happy hour, or a comfortable meeting space away from the office with light refreshments. Let us know what you need and we will work to make it happen.