The Cold Cuts & Cheese selection featuring Coppa and Mortadella with house-made accoutrements.

Stoneburner is a warm, lively restaurant located at the heart of Seattle’s Ballard neighborhood, where the streets are lined with vintage shops and regionally inspired restaurants that lend to the area’s hip and chic reputation. The wine list is extensive with friendly and knowledgeable staff available to help you choose the perfect pairing. The interior emanates a European vibe while keeping true to its Pacific Northwest origins. We loved seeing patrons seated at the chefs counter while friends and families dined along the outer walls that opened to Ballard Avenue. This is the ideal location for any occasion.

Chef Jason Stoneburner’s venue focuses on stone hearth cooking with brick pressed meats, Mediterranean fare and uniquely topped crusty-yet-thin pizzas. Try a selection from the Cold Cuts & Cheese section on the menu, which rotates frequently. He uses Niman Ranch pork to experiment with his very own charcuterie. We enjoyed the Mortadella and Coppa, garnished with breads, pickled veggies, mustard and chutney – all made in-house.

The grand finale to our Seattle dining guide is Chef Jason’s Grilled Bavette Steak. This cut is a bit harder to find than others but boasts a flavor so rich and intense it’s worth choosing every time. A spattering of salsa verde brightens your palette, putting the essence of summer directly on your tongue. Mushrooms are a true complement, with the addition of grain mustard jus only intensifying the presence of the meat. This dish is superb in every way.

The Grilled Bavette Steak with peewee potatoes, salmoriglio, pioppini mushroom and grain mustard jus from Seattle restaurant Stoneburner.

Read the full post from Niman Ranch.


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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