In the Seattle neighborhood of Ballard, there’s a relatively new kid on the block, and we’re delighted to have this alluring option as part of the local line-up. Stoneburner proves an inviting, cozy spot for a post-farmers market brunch or for an evening gathering with good company and even better food.
Huge roll-up windows in the front make the space light and airy, even when the sun has gone undercover (as it's known to do from time to time in this town).
Stoneburner's design delightfully sheds light on the situation — Photo courtesy of Geoffrey Smith / Stoneburner
Opened in June of 2013, Stoneburner made waves as the latest project from local restaurateurs James Weimann and Deming Maclise. The 120-seat venue – named for Bastille’s Executive Chef Jason Stoneburner and located at street level in the posh Hotel Ballard – honors "the varied cooking styles of the Mediterranean and the natural bounty of the Pacific Northwest, with a focus on stone hearth cooking."
Just like they have done for their other restaurants and bars (Bastille, Poquitos, Macleod’s Scottish Pub and Rhein Haus), Weimann and Maclise have furnished this welcoming space with trinkets and antiques from around the globe, giving the eatery "a warm, timeless feel."
Cool decor features include a front door (that opens under a barrel-vaulted ceiling) made with salvaged fir from a building on Ballard Avenue, a bar floor that's been repurposed from a Seattle schoolhouse, unique relics like a San Francisco streetlight and a marble slab at the end of the bar that serves as a charcuterie station.
(Guests can inquire about private dining options in the restaurant, and the Olympic Rooftop Pavilion provides a stunning event space atop the hotel that you won't want to miss.)
With a menu that revolves around stone hearth cooking and handmade pastas, chefs here dedicate themselves to using farm fresh and artisan foods, "showcasing the best of the Northwest with local fish, shellfish, meats and seasonal vegetables."
Try the spicy lamb meatball pizza pie or heartier dishes like the half roasted chicken with black kale, golden raisins, almonds and quince vinegar.
Alfresco Eggs and sliced prosciutto start the day off right — Photo courtesy of Alfresco Eggs
Also, as of a couple months ago, Stoneburner proudly incorporates into its dishes Alfresco Eggs – a brand-new line of pasture-raised and Certified Humane eggs by Vital Farms.
So what exactly do these labels mean to folks like us wanting to enjoy Stonerburner's lauded breakfast pizza or fried egg sandwich? It turns out, this one ingredient shift carries great significance.
These particular eggs have been laid by hens that enjoy 108 square feet of rotated-pasture in which to roam and soak up the sun year-round. As Alfresco, explains, "The ethical-treatment of our 'girls' earned Alfresco Eggs the prestigious third-party Certified Humane label. It’s simple – happy, healthy pasture-raised hens raise superior eggs that are better tasting and more nutritious than those that are raised 'cage-free' and 'free-range.'"
Brunch time is, of course, the best time to sample these delicious eggs. (Try the restaurant's delectable breakfast dishes paired with a bloody Mary or mimosa.). Yet the eggs also make an appearance in certain pasta dishes, too.
Whatever you settle on, know that you can keep a clean conscience here about the food you enjoy. We promise that a meal at Stoneburner will be an experience you won't soon forget.