About Stoneburner | PNW Meets the Mediterranean

Rows of golden handmade pasta shells (capunti or garganelli) carefully arranged on rustic wooden cutting board in warm kitchen lighting, showcasing artisanal pasta-making technique at Stoneburner Seattle

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 throughout our menu. We’ve welcomed guests through our doors since 2013. This kind of cooking + sourcing couldn't happen anywhere else as it is fully shaped by Seattle's growing seasons and the specific foods that are abundant in our region. If your idea of hospitality extends to sourcing, and you care about the quality of food on your plate, where it’s grown, how it’s caught, what’s in the bottle (and what’s not)… you’ve come to the right place.

Black and white abstract drawing of a mountain range with jagged peaks and flowing lines.

Jason Stoneburner

CHEF & OWNER
Jason Stoneburner’s cuisine and handmade pasta are the restaurant's bridge to the Pacific Northwest. His 32 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 in the world surfing or snowboarding.
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.
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.
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

Stoneburner serves Mediterranean-inspired hearth cooking with a strong emphasis on local and seasonal ingredients. Some say it’s Italian, others nod to our incredible seasonality. Call it what you want. House-made pastas, pizzas, vegetables, greens, grains, and large and small plates all designed for sharing. Our kitchen strives to serve 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, our relationship with our local farms, and our proximity to the Sunday Ballard Farmers Market.

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. If you care about the food on your plate and the drink in your glass, you’ve come to the right place.

Community Gathering Place

Stoneburner is located in North Seattle’s Ballard neighborhood, on the ground floor of Hotel Ballard. Our team has created a welcoming and hospitable space where neighbors gather and visitors feel at home. From the bar top where we welcome walk-in diners or shoppers looking for a peaceful beverage, to our full rooftop event space where we host some of the city’s most gorgeous weddings. Our rustic-refined atmosphere is filled with reclaimed architectural elements and the windows open onto Ballard Avenue, which makes every meal feel like a celebration of good food and good company, all while supporting some of our favorite farms and purveyors.