we’ve been here for over a decade.

Street parking is available along Ballard Avenue and surrounding streets, with paid lots nearby. Car services like Uber and Lyft can drop guests off at the front of Hotel Ballard for easy access, although Stoneburner has a separate entrance and is not associated with the hotel. Public transit is available through King County Metro.

Mediterranean-inspired hearth cooking with a strong emphasis on local and seasonal ingredients. House-made pastas, pizza, heavy vegetables, greens, grains, and large and small plates all designed for sharing (or not). We hope our food is soulful, both familiar yet interesting enough to inspire another visit.

What makes Stoneburner work is the attention to ingredients and the willingness to let them drive the menu rather than forcing them into predetermined concepts. It's cooking that couldn't happen anywhere else, shaped by Seattle's seasons and the specific things that grow well here.

Stoneburner's place-based cuisine draws from sun-soaked traditions while celebrating the ingredients that make Seattle's food scene exceptional. Each dish tells a story of technique, seasonality, and the kind of creative confidence that transforms neighborhood restaurants into culinary destinations.

No. Stoneburner is a separate business owned by Chef Jason Stoneburner and a few long-time Seattle-based business partners. Stoneburner and Hotel Ballard work together to optimize all the guest’s experience and share a few of the amenities on site. Stoneburner is the sole operator of the private event space atop Hotel Ballard, managing all bookings and events, and acts as the exclusive caterer. It’s a great relationship.

Glad you asked! Stoneburner’s wine program is curated with the same intention and curiosity that drives the kitchen. Built to complement the bold, to the subtle, the list leans heavily on old world wines from Italy, the Mediterranean, Washington, Oregon, California and small pockets of other new world territories—think small thoughtful producers who work with restraint and character. You won’t find overworked bottles here. Instead, the selection highlights balance, food-friendliness, and stories worth telling.

Whether you’re a casual sipper or a serious collector, there’s something intriguing to explore—orange wines, grower Champagnes, alpine reds, and plenty of under-the-radar gems that match the the menu. The by-the-glass list rotates regularly, and the knowledgeable staff are always ready to help you discover something new.

Want to bring your own? : $35 PER 750ML BOTTLE, $60 PER MAGNUM — limit two 750 ML bottles, or one MAG. The corkage policy is generous, but chances are you’ll be tempted to let the team guide you through a bottle from the cellar instead. Like the restaurant itself, the wine program is warm, worldly, and built to turn any night into an occasion. Whether you're pairing with handmade pasta or just hanging out at the bar, the bottle in front of you will always be worth opening.

We do not offer gluten-free pizza or pasta. We DO, however, offer a ton of other dishes that are gluten free. Although it’s not a GF house (to note for celiacs) we do our best to prevent cross contamination. We have some folks on staff who are celiac, and we are acutely aware of the needs. However - every person is different! If you have any allergies, whatsoever please always share them with your server so we can prevent cross contamination.

Absolutely. We welcome families and offer a kids' menu with approachable options like pasta, wood-fired pizza, and seasonal vegetables. The kids menu is paired down simplicity, but if you want something specific for your kiddo, just ask. We know part of what makes the dining experience enjoyable is being hospitable to all guests - not just the adults. ALSO - don’t let the kids miss the dessert menu. It’s typically a big hit.

Good dogs are welcome on our front patio. Need some water for them? Just ask! We may even have a few treats…

For the last 13 years, we source our ingredients from Pacific Northwest farms, fisheries, and producers who prioritize quality and responsible practices. Many of the people we work with are the same vendors you’ll find each Sunday at the Ballard Farmers Market, just a short walk from the restaurant—farmers and makers we’ve built real relationships with over years. Some are no longer in the market, but they’re still on our menu, which warms the heart. Our menu follows the seasons, so what’s on the plate reflects what’s growing, being harvested, or produced at its best right now. When needed, we supplement with thoughtfully chosen regional and international ingredients that support the integrity of the dish. The goal is simple: start with excellent ingredients and serve food that feels rooted in Seattle and the broader Pacific Northwest.