This summer join Chef Jason Stoneburner out at Hama Hama in the Hood Canal for an unforgettable Outstanding in the Field Event! Tickets go on sale Monday, March 20th at 9am and are expected to sell out quickly.
Posted on 03/15/2017 at 12:35:00 PM
Posted on 10/27/2016 at 03:05:00 PM
Three course menu available October 9 - 13 & October 16 - 20 for $32
Chicory Caesar - smoked jalapeno & parmesan dressing / radish / hominy croutons / mojama (available gf)
Roasted Delicata Squash - quinoa / spicy peanuts / kale / lime leaf vinaigrette (veg, gf)
Pork Belly Peppercorn Terrine - roman mustard / ciabatta / pickles (available gf)
Pizza - bright lights charred / goat horn peppers / castelvetrano olive / mozzarella (veg)
Bucatini Pimenton - hama hama clams / pickled serrano / tomato / herbs (available gf)
Meatballs - aged provolone / slow cooked greens
Carrot Cake - cream cheese bavarian Hazelnut Budino - chocolate rocca / hazelnut shortbread (available gf) Gorgonzola Dulce - collins pears /...Read more
Posted on 10/05/2016 at 02:32:00 PM
Seattle Restaurant Week is back! Join us for a 3 course dinner for only $30 from April 10th - 14th and April 17th - 21st.
kale salad / kaffir lime vinaigrette / pumpkin seeds / shaved sunchokes (Veg, GF)
marinated asparagus / preserved lemon / nigella / herbs (Veg, GF)
smoked tuna dip / sweet potato chips / soft herbs / pickled watermelon radish (GF)
meatballs / slow cooked greens / aged provolone
charred raab pizza / smoky lamb bacon / roasted red onion / fresh mozzarella
roasted cauliflower / red miso bagna cauda / pistachio (Veg, GF)
rhum panna cotta / poached cherries / tiny biscotti* (Veg)
sorbetta / amaretti cookie (Veg, GF, dairy free)
chocolate piazza / milk chocolate crema / peanut brittle (GF, contains gelatin)
Posted on 04/05/2016 at 03:24:00 PM
Impress your date this Valentine's Day weekend by making handmade pasta at home. Or, come into Stoneburner and we can do all the work for you!
Handmade Pici Noodles with Kale and Sprouted Broccoli
For Noodles (use a kitchen scale for best results):
350 g Semolina flour
550 g all purpose flour
410 g water
30 g olive oil
4 g salt
Additional ingredients for dish:
2 cloves of garlic
1 cup of kale, washed and chopped
1 cup of sprouted broccoli
½ cup of Parmigiano Reggiano
¼ cup of olive oil
¼ cup chopped pistachios
¼ cup chopped mint
¼ cup chopped dill
chili flake and salt to taste
To make Pici noodles:
Mix all ingredients in a large bowl. Kneed until the flour and liquid are fully incorporated into a smooth ba...Read more
Posted on 02/10/2016 at 03:10:00 PM
Whether your idea of the perfect Valentine’s Day dinner is pizza and a beer or a more formal multi-course meal we’ve got you covered. There will be no mandatory $150 tasting menus here!
Hebi Crudo - Marash Chili / Lime / Felsina Olive Oil $15
Squid Salad - Marcella Beans / Celery Heart / Arugula Salmoriglio $15
Duck Breast Salad - Charred Satsuma / Hearth Roasted Beets / White Balsamic $15
Braised Beef Cheek Raviolo / Hedgehog Mushroom / Poached Egg / Pecorino Sardo $18
90 Day Dry Aged T Bone - Belgium Fries / Calabrian Chili Aioli $95
Coonstripe Prawns - Red Flint Polenta / Smoked Pimentón / Crispy Shallots $26
The regular dinner menu, additional à la minute specials, and oysters will ...Read more
Posted on 01/26/2016 at 01:43:00 PM
Posted on 01/20/2016 at 12:54:00 PM
Join us at Stoneburner for your festive holiday celebrations! Reservations can be made online or by calling 206.695.2051.
Christmas Eve: Happy Hour from 3pm - 5pm. Dinner reservations are available from 5pm to 8pm.
New Year's Eve: Happy Hour from 3pm - 5pm / Dinner reservations are available from 5pm to 11pm.
New Year's Day: Happy Hour from 3pm - 5pm / Dinner from 5pm - 11pm.
Stoneburner will be closed Christmas Day.
Posted on 12/02/2015 at 12:48:00 PM
Stoneburner restaurant in ballard is launching a new event series to highlight their sliced meats program by inviting renowned charcuterie producers from the west coast to visit the restaurant and share their products with stoneburner’s patrons.
Each featured producer will have several products available on the cold cuts fresh sheet at stoneburner for the week leading up to their visit. During the thursday night events in may and june, the visiting producer will become stoneburner’s “meat maître d’” for the evening – educating dinner guests on their products and meat curing philosophy.The “meat maître d’ series” kicks off thursday, may 7th with a visit from boccalone b...Read more
Posted on 04/28/2015 at 12:00:00 AM
Happy Hours - Everyday 3:00 PM - 5:00 PM
Brunch - Saturday & Sunday 10:00 AM - 3:00 PM
Dinner - Sunday to Thursday 5:00 PM - 10:00 PM
Bar Open Late