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Smaller portions, bigger flavors. First Course: Turkish Shepherd's Salad (vegan, nut-free) or Root vegetable Salad (vegetarian, egg-free). Second Course: Fried Eggplant in Tomato, Onion Chutney (vegetarian, nut-free) or Roasted Pumpkin Soup (egg-free, dairy-free, nut-free). Third Course: Fish and Chips (egg-free, dairy-free, nut-free) or Ratatouille Risotto (vegan, nut-free) or Deconstructed Dolma (egg-free, nut-free). Fourth Course: Lemon Helva (vegan) or Peter Pumpkin Pie Mousse (vegan, nut-free)

Crispy rolls filled with vegetables served with dipping sauce.

Mushrooms stuffed with garlic herb cheese.

12 oz., 6.1%, oregon

16 oz., 7.8%, oregon

4.6%, 12 oz., washington

6.9%, 16 oz., washington

16 oz., 6.4%, washington

4.8%, 16 oz., washington

16 oz., 4.7%, california

16 oz., seattle

16 oz., seattle

4.2%, 16 oz, california

6.2%, washington

6.2%, oregon

8.4%, washington, 12 oz.

7.2%, b.c.

7.5%, b.c.

6.5%, oregon, 12 oz.

1.5 oz pour of each cider available by the bottle

a sweet, spicy and herbal martini made with tequila, poblano verde liquor, green l'excuse and lime bitters

a refreshing tom collins-esque concoction, made with thyme-infused vodka, yuzu syrup, lemon juice and liquor strega

our take on little known classic, an easy drinking daiquiri riff made with aged rum, cognac, pineapple and lime

spices, apple brandy

a small twist on the classic Negroni, with tarragon-infused gin, Campari and sweet vermouth

orange syrup, vanilla bean ice cream, Aleppo pepper infused honey

house made baguette, cream, bourbon-soaked raisin, bourbon-cinnamon cream sauce

Rich chocolate cake with a chocolate ganache.

vanilla bean ice cream, Aleppo pepper infused honey

Hand crafted local wines and inventive cocktails.

sous-vide chicken rear quarter in rosemary and thyme, served with Spanish potatoes (with bell peppers, in paprika, garlic, cumin and sherry mud), creme fraiche - limited to 8 portions each night

Double R Ranch beef, American cheese, tomato, pickle, garlic aioli, white bread and hand-cut fries

grape leaves, lamb, tomato, jasmine rice, pepper paste, served with yogurt and Aleppo pepper oil

Alaskan cod in cider batter, tartar sauce, and hand-cut fries

free spirit sweet vermouth, soda water

wilderton lustre, orange, lemon, gum syrup

rotating fruit syrup, orange, cranberry, lime pineapple, simple, lemon lime soda, ginger beer

12 oz, Oregon

12 oz, oregon

16 oz., oregon

12 oz, seattle

12 oz, seattle

12 oz, seattle

12 oz, california

5 oz, italy

Seattle Central College's 6 floors of parking goodness. Walk Harvard down to Pike, turn left. 2 blocks away from us.

You can enter from Harvard Ave or Union St. Take the steps down on the Northwest corner and there we are across the street.

You can enter from west side of Broadway between Union and Pike. Technically, you'd have to pay but someone told us that they only check for payment between 11am and 2pm (allegedly). Just across the street from us.

Pioneer Square-Capitol Hill streetcar: It stops on the corner of Broadway and Pike literally 25 steps away from us. Light rail: The Capitol Hill station is 2 blocks north of us. Bus routes 2, 48, 49, 11, 12 will bring you within a block or two of us.

Limited availability makes these a bit of a wishful thinking situation but hope springs eternal: Either side of Broadway, north of Pine: Hit & miss street parking but at least a lot of options. 1-2 blocks away. East side of Broadway, between Pike and Pine: Hit & miss availability and expensive. Less than a block's walk. East side of Broadway, between Pike and Union: Small lot, just to the north of the building in the southwest corner of Broadway and Union. 1 block away. North side of Pike, between 11th and 12th: Small lot, west of Poquito's. Hit & miss availability. Less than 2 blocks away. East side of 10th, between Pine and Pike: Small lot, just to the south of the fast-food drive through on the northwest corner of 10th & Pine. 2 blocks walk.

Host your private event with us.

Book a table through Open Table.

Helpful/knowledgeable staff, great cider, and superior atmosphere.

The cheese curds and Brussels were amazing.

Amazing!! Food, service and atmosphere were all excellent.

Great GF and vegetarian/vegan options!

Great gluten free options with tons of cider and wine.

Greens, fish sauce caramel

garlic yogurt, Aleppo butter

Savory & sweet apple butter and basil marinara

Spanish olive oil, flake salt

Piquillo pepper & shallot jam, garlic aioli, Aleppo pepper, and parsley oil garnish

beans, tomato, carrot, home-made vegetable stock, with crispy cauliflower

add some spice and variety to cassoulet

parsley, scallion, jalapeno, ginger, honey, orange zest and garlic makes these crispy wings slightly sweet and slightly spicy.

classic Turkish favorite, with lamb, beef rice mixed with spices and egg, served with yogurt, piquiilo pepper jam and a side of Turkish Shepherd's Salad

Please stay tuned

0.5 oz pour of each: aqua di gin, citrus | kyoto japanese gin, ki no bi | granicera, floral

spumante, italy

dinner vineyard sémillon, washington, 3 oz pour

2 oz pours of all by the glass red wines: 2018 locus red, 2024 argyle bloom house Pinot Noir, 2020 locus Cabernet Sauvignon, 2019 locus Keller Syrah

2 oz pours of all by-the-glass rosés and white wines: 2023 h&B rosé, 2022 marques de cáceres sauvignon blanc, 2023 locus modo white, 2019 locus sémillon

washington, 44% syrah, 37% grenache, 19% cinsault

washington, 100% Syrah

washington, 100% cabernet sauvignon

blend of touriga nacional, touriga franca, tinta roriz, alicante bouschet, baga, portugal

Oregon, 100% pinot noir

france, 100% chardonnay

sonoma, california

washington, 78% sauvignon blanc, 22% semillon

washington, 100% sémillon

100% sauvignon blanc, spain

france, 60% grenache, 35% cinsault, 5% rollo