LOCAL FARMS FILL OUR PLATES
Stoneburner’s attention to ingredients and the willingness to let seasonal shifts drive the menu continue to allow for creativity - even after a decade of welcoming guests. This kind of cooking couldn't happen anywhere else as it is shaped by Seattle's seasons and the specific things that grow well in our abundant region.
THE PEOPLE
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Jason Stoneburner
CHEF
Jason Stoneburner’s cuisine and handmade pasta are the restaurant's bridge to the Pacific Northwest. His 25 year tenure in some of Seattle’s finer restaurants has built friendships with farmers, foragers and the fishing community that is evident on each plate. Jason is a proud supporter of the Special Olympics, Seattle Children’s Hospital, Warm Current and charities that work to educate and promote more sustainable food systems. In his free time, Jason can be found somewhere along the West Coast surfing or snowboarding.
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Jonathan Hardy
GENERAL MANAGER
Jonathan Hardy has been an integral part of the Stoneburner leadership team since the restaurant opened in June 2013. Jonathan provides mentorship to the Stoneburner’s team, enjoys creating a warm and comfortable guest experience, and optimizes business operations like a boss. His motivation is to establish a positive culture within the Stoneburner team and Seattle community. Jonathan has been in a leadership role for more than 18 years, previously working for restaurant groups in the PNW. He also brings a unique perspective to the table, having lived in several different countries, before settling in Seattle in 2012.
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Elisabeth Spring
DIRECTOR OF SALES & CATERING
Elisabeth joined the Stoneburner and Bastille Team full time in October 2013, creating a thriving events business for Stoneburner andThe Olympic Rooftop Pavilion, planning over 250 events per year. Elisabeth specializes in unique corporate experiences and intimate rooftop weddings. When she is not at Stoneburner, she can be found shuttling her children around the region, hosting friends in her home, and moving up the leaderboard on her Peloton.
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Jack Chou
BAR MANAGER
Jack joined the Stoneburner team in September, 2017. He heads both the Stoneburner bar program and the Olympic Rooftop Pavilion bar, curating menus for the large number of events and celebrations. Jack joined the team with over ten years experience behind bars throughout the Pacific Northwest. His cocktails complement the seasonality of Stoneburner’s ever changing menu, holding on to some of the classics while building new house favorites. Jack’s favorite drinks include a well made daiquiri or an ice cold beer on a hot day. In addition to the spirits, Jack has built a no and low alcohol program, which has a strong local following.
ingredients driven hearth cooking
Mediterranean-inspired hearth cooking with a strong emphasis on local and seasonal ingredients. House-made pastas, pizzas, vegetables, greens, grains, and large and small plates all designed for sharing—soulful food that's both familiar and esoteric, fresh, rustic, and refined. Stoneburner’s attention to ingredients and the willingness to let them drive the menu rather than forcing them into predetermined concepts is what makes it work. It's cooking that couldn't happen anywhere else, shaped by Seattle's seasons and the specific things that grow well here.
A sense of place with Sustainability
Our menu changes with the seasons because we source directly from Pacific Northwest farms, fisheries, and foragers. This commitment to local ingredients means our dishes capture the best of what grows and thrives in our region while supporting sustainable food systems. From locally-milled grains in our pasta to foraged greens and line-caught fish, every ingredient tells the story of our place.
Community Gathering Place
Located in Ballard's heart on the ground floor of Hotel Ballard, we've created a welcoming and hospitable space where neighbors gather and visitors feel at home. Our shareable plates encourage conversation, while our rustic-refined atmosphere—filled with reclaimed architectural elements and opening onto Ballard Avenue—makes every meal feel like a celebration of good food and good company. Our private event space is also of important note.
Our Mediterranean-inspired cooking couldn't happen anywhere else, shaped by Seattle's seasons and the specific things that grow well here.
Our socials always highlight the fresh stuff, as it comes through our door. Follow for latest updates on farms, dishes, hours, events & more.
