What we’re about.

Finch & Pine is a quaint neighborhood restaurant and café that serves delectable, seasonal Pacific Northwestern cuisine. We use all natural, regionally sourced ingredients prepared simply and beautifully. We prefer to highlight the best of what the Pacific Northwest has to offer fresh seafood, briny mollusks, meaty mushrooms, wild berries and a wide variety of seasonally grown produce. 

Chef & Owner

Sara Moran, was born and raised in South Florida. Her interest in cooking came from her time spent growing up in the kitchen grilling with her father and baking with her mother. She received her formal culinary education by getting an Associates in the Culinary Arts and Bachelor’s in Culinary Management at Johnson & Wales University in North Miami. Sara spent 4 years as a Fishmonger at the popular Whole Foods Market gaining in-depth experience into the world of seafood, this is where her passion for sustainability sparked. 

After falling in love with the beautiful mountain ranges, luscious evergreen forests and the overall environmental consciousness of the city of Seattle, Sara and her partner packed up their vehicles and took a week-long road trip across the US to their new home. Sara has been immersed in the Seattle dining scene for over 7 years cooking in well-known establishments such as Terra Plata, Staple & Fancy, Tarsan i Jane and Sitka & Spruce.

Inspiration for the Name 

Simply put, Finches & Pines are essential for the roles they play in their prospective ecosystems.

The Red Crossbill Finch is not only adorable and small, like our restaurant, but it lives and eats in mature Conifer forests. For sustenance these birds break open tree’s such as the Pine tree’s cones in order to eat the seeds inside. In return the finches help the trees reproduce by spreading their seeds across the forest floor. 

Mutualistic relationships such as these have inspired us to form our own symbiotic relationships with everything we encounter; our community, our customers, fishermen, farmers and foragers.