About Shaker + Spear
Shaker + Spear is defined by clarity of flavor, sourcing, and point of view. Located in downtown Seattle within the Palladian Hotel, it serves as an all-day dining destination, offering a consistent experience from morning through evening. The menu is seafood-forward and market-driven, shaped by Pacific Northwest seasonality and executed with restraint led by Chef Joseph Haffly, whose commitment to ingredient integrity and disciplined technique sets the tone for everything that comes out of the kitchen.
Across breakfast, lunch, and dinner, the food is familiar yet deliberate. Oysters are prepared with precision, crudos are clean and balanced, and seafood-driven plates let the ingredients lead. The approach favors confidence over excess, supporting everything from a focused midday meal to an unhurried evening at the table.
The wine program mirrors the kitchen’s philosophy: curated, food-driven, and approachable without being obvious. The list leans into structure and balance, with selections chosen to complement seafood and carry the meal forward. It supports a range of moments, from a single glass alongside lunch to a bottle that anchors dinner and extends the evening.
Cocktails at Shaker + Spear are grounded in classic form and precise execution. Spirit-forward builds sit comfortably alongside lighter, aromatic options, designed to work just as well before a meal as they do alongside it. The bar functions as both a starting point and a destination in its own right, drawing locals and hotel guests with equal pull.
Throughout the day, the room maintains a steady rhythm, intimate, social, and polished without feeling formal. Service is informed and attentive, allowing each meal to unfold naturally rather than feel orchestrated. It’s this consistency across food, wine, cocktails, and atmosphere that defines Shaker + Spear. Not a place reserved for a single occasion, but one built to support the full arc of the day—and to reward repeat visits.
Culinary Director
Joseph HafflyChef Joseph Haffly is a Pacific Northwest culinary leader known for disciplined execution, ingredient-driven menus, and a deep commitment to team culture. A Culinary Institute of America graduate, he builds kitchens grounded in technique, professionalism, and respect for product.
Most recently, Joseph led the culinary program at Restaurant Lola in Bremerton, creating weekly menus centered on fresh seafood, handmade pastas, locally sourced produce, and foraged ingredients, while mentoring his team and overseeing daily operations. Previously, as Executive Chef of Seabird and Café Hitchcock on Bainbridge Island, he directed menu development and sourcing, shaped workplace culture, and led a lineup of pop-up collaborations.
Under his leadership, Seabird earned national recognition from Bon Appétit and Esquire as a standout new restaurant. Earlier in his career, he helped guide Agate Restaurant to local honors on Bainbridge Island and contributed to Lola’s recognition for Best Brunch in Seattle.
Joseph believes the work extends beyond the plate. He measures success by the growth of his team, the integrity of the ingredients, and a consistently excellent guest experience.
Food & Beverage Director
Jeff Lindsay-Thorsen
Jeff Lindsay-Thorsen is one of the Pacific Northwest’s most respected voices in hospitality and wine. An Advanced Sommelier with the Court of Master Sommeliers and a Wine Enthusiast “40 Under 40 Tastemaker,” he brings deep expertise across service leadership, beverage strategy, and program building.
Jeff has led service and wine teams at some of Seattle’s most celebrated restaurants, including Michael Mina’s RN74 and the James Beard Award–winning Café Juanita, where he developed acclaimed wine programs and built high-performing teams. His work has earned recognition from Wine Enthusiast, Wine Spectator, Food & Wine, Decanter, Wine & Spirits, and The Wall Street Journal.
Beyond the dining room, Jeff is also a co-founder and winemaker for W.T. Vintners and Gorgiste. His wines have been recognized among Wine Enthusiast’s Top 100 Wines of the Year and Decanter’s Top 50 American Wines, and W.T. Vintners has been named a Top 100 Winery in the World by Wine & Spirits Magazine in consecutive years.
Jeff’s approach is rooted in thoughtful service, operational excellence, and creating moments that feel effortless for guests and teams alike. At the Palladian, he helps shape the beverage identity across Pennyroyal, Shaker & Spear, and the hotel’s evolving food and wine experiences.