REDFIN BLOG

Where to eat & drink in Ballard

SEATTLE MET

From tasting menus to taco counters, and all points in between.

THE INFATUATION

Here’s a guide to our favorite restaurants with private rooms that can hold anywhere from 10 to 100 of your family members, colleagues, or whomever else you need to have a secluded meal with. Call ahead for once, because these places book up quickly.

CURIOSITY

If you’re looking for a new place to grab drinks in Seattle this weekend, heading to a local hotel is a great choice. Many of our city’s hotel’s have beautiful bars that also happen to be available to the public. Here are 5 of the swankiest hotel bars you can grab a drink at in Seattle.

EATER

This Ballard favorite’s brunch menu has a variety of all-day fare dinner items (hearty salads, roasted veggies, pizzas), along with breakfast food. Standouts include the dutch baby, served in a cast iron pan and topped with orange chili agrodolce and the grilled porchetta with fried eggs, salsa verde, and crispy potatoes.

THRILLIST

Atmosphere is key at this Ballard Ave restaurant with an early-twentieth-century feel off the lobby of Hotel Ballard: Repurposed architectural elements litter the place, including oakwood wall panels salvaged from a former Italian embassy in Buenos Aires and hanging lights from the old New York Times building.

SEATTLE MET

The dining room off the Hotel Ballard lobby is peak James Weimann and Deming Maclise, two restaurateurs unafraid to import giant light fixtures, even chunks of schoolhouse ceiling or factory window to deliver dining room drama. Culinary drama comes courtesy of chef Jason Stoneburner, whose menu of pizza, pasta, and an unexpectedly lavish vegetable lineup balance the elegant with the accessible.

CHEF STEPS | GBH

You don’t have to travel to Sardinia to get a taste of lorighittas. These delicate twists on homemade Italian cuisine are well worth the hard work—you can roll them at home with just a handful of ingredients and a little bit of patience. Jason Stoneburner, Seattle pasta expert extraordinaire, shows us the way.

CHEF STEPS

Some of the world’s best treats come in small packages, and culurgiones, the traditional Sardinian stuffed pasta, are no exception. They’re easy enough to make at home any night of the week yet fancy enough to delight your loved ones. Traditionally filled with mashed potatoes and mint, they can also be stuffed to the brim with squash, sweet potato, or anything else that might delight you.

CHEF STEPS

Capunti are a favorite of our friend Jason Stoneburner, chef/owner/namesake of Stoneburner, one of Seattle’s best spots for handmade gluten-rich treats. Incredibly versatile, these little canoes can be rustic or fancy, take less than hour to make, and suit any sauce, with all the right crevices to hold on to flavor perfectly. Let Jason walk you through the steps of making this history-rich pasta in no time at all.

THE NEW YORK TIMES

The food has never been better, and the traffic never worse. Fall days can be wet, but as any photographer will tell you, the city is at its loveliest when slicked with rain.

THE SEATTLE TIMES

Restaurants conceived by James Weimann and Deming Maclise tend to feel a bit like theme parks. Having given us Paris (Bastille), Mexico (Poquitos), Scotland (Macleod’s) and Bavaria (Von Trapp’s), you just knew they’d get around to Italy sooner or later, and they have.

THRILLIST

Naming a restaurant after yourself can be a risky move in famously humble Seattle, but Bastille's executive chef Jason Stoneburner has totally pulled it off by opening a Ballard Ave spot where his last name also describes what the restaurant's all about -- almost everything's literally cooked on hearths made of... waitforit... stone, though hopefully he's a little less literal about burning things.