On February 14th, we will be exclusively offering a prix-fixe menu for $75 / person in lieu of our regular dinner menu.

Caviar Dip & Chips

Dungeness Crab Salad - Aleppo pepper / Meyer lemon / chicories

Caramelized Cauliflower Agnolotti - brown butter / date vinegar / sage

Grilled Lamb Loin - baharat spice / peewee potatoes / marinated leek


La Royale - chocolate hazelnut mousse crunch


Jumbo Gnocchi - black truffle cream

Roasted Beet - pearl barley / avocado / buffalo milk sovrano

Caramelized Cauliflower Agnolotti - brown butter / date vinegar / sage

Chickpea Cakes - marinated leeks / coconut ...

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Sunday, October 15th through Thursday, November 2nd (Sunday - Thursday only)


Roasted Broccoli – honey tahini / sumac / lemon (veg / GF)

Frisée & Radicchio – creamy Manchego dressing / pumpkin seeds / Collin’s apples (veg / GF)

Brussels Sprout Soup – Pimenton / confit garlic croutons (veg / can be GF)

Meatballs – aged provolone / slow cooked greens

Fusilli – robiolla vodka sauce / parmesan (can be GF)

Pizza Bianca – leeks / chili oil / last of the cherry tomatoes / smoked mozzarella (veg)

Butterscotch Budino – ginger snaps (veg)

Costal Cheddar – Plum Mustardo / crostini (veg / can be GF)

Olive Oil Cake &nd...

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We're hiring! Check out the job listings below and email resumes to

Line & Prep Cooks:

Stoneburner is hiring cooks for both brunch, and dinner service. We work with fresh produce from the Ballard farmer's market, change our menu seasonally, make all our own pasta, have a great work space, and fun team!

Candidates must be able to work at a fast, high volume pace, yet still pay attention to detail and technique.

-previous line cooking experience is required.
-previous experience with pizza is a plus!
-be able to work weekends.
-positive attitude and willingness to learn.

Pastry Cooks:

Stoneburner is looking for a full-time pastry cook. Job is 5 days a week and we start e...

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April 2nd - April 7th and April 9th - April 13th

Young Kale – radish / mint / feta / sunflower seed dukkah (veg, GF)

Shaved Asparagus & Red Quinoa – arugula / spring onion / dill seed vinaigrette (veg, GF)

Grilled Sprouted Greens – Pistachio aillade / Mojama (GF)

Meatballs – vinegar greens / aged provolone

Togarashi Spaghettini – Hama Hama clams / ginger / green onion (*GF)

Asparagus Pizza – asparagus / leeks / taleggio / mozzarella / arugula (veg)

Mascarpone Cheesecake – vanilla crème anglaise, ginger whipped cream, rhubarb (GF)

Lemon Chamomile Tart – toasted meringue, coconut cookie, orange


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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.


Hama Hama Oysters
Sun Jul 9, 2017 | 4:00PM
Tickets on sale March 20th at 9:00am PST

Get tickets and find out more info here.

Host Farmers: Adam James & Lissa James Monberg, Hama Hama Oysters, Lilliwaup, WA (Puget Sound)
Guest Chef: Jason Stoneburner, Stoneburner, Seattle, WA

That’s a whole lot of water moving in and out. The far ranging and ever-changing tide at Hama Hama, on the west shore of the Hood Canal, makes for a wonderful and whimsical dining environment. Everything is in...

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Three course menu available October 9 - 13 & October 16 - 20 for $32

First Course

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)

Second Course

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 (availab...

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Seattle Restaurant Week is back! Join us for a 3 course dinner for only $30 from April 10th - 14th and April 17th - 21st.

Course 1
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)

Course 2
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)

Course 3
rhum panna cotta / poached cherries / tiny biscotti* (Veg)
sorbetta / amaretti cookie (Veg, GF, dairy free)
chocolate piazza / milk chocolate...

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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
serves 4

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...

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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!

Small Plates
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

Large Plates
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 &a...

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Sunday-Tuesday- Closed

Happy Hour Wednesday-Saturday 

3:00 PM - 5:00 PM

Dinner - Wednesday & Thursday 5:00 PM - 9:00 PM
Friday & Saturday 5:00 PM - 9:30 PM

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