Botanist Bar.

Tucked onto the mezzanine of the Fairmont Pacific Rim, Botanist celebrates the Pacific Northwest's bounty through a highly inventive, science-forward lens. Executive Chef Hector Laguna leads the kitchen with a plant-first philosophy, crafting seasonal dishes where local root vegetables, wild mushrooms, and coastal seafood dictate the menu. The true theater, however, unfolds at the bar. Led by Creative Beverage Director Grant Sceney, the team uses centrifuges and rotary evaporators to transform foraged ingredients like sea asparagus and pine into boundary-pushing cocktails. Guests can transition from the lush, glass-walled garden space to the sleek dining room, enjoying a multi-sensory experience where culinary art and liquid chemistry seamlessly collide.