Won't you and your sweetie(s) join us for a delicious prix fixe dinner on Valentine's Day? We are offering a special menu in lieu of our regular dinner menu for $75 per person. Optional wine pairing also available.  Reserve your spot now by clicking here.

Our regular dinner menu will not be offered.

Corona Beans en Brodo
pecorino broth, radicchio, pickled shallots, fried salami, six minute egg

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Choice of:

Cod en Papillote
fennel, chorizo, herbs, arugula

or

Roasted Yams
herbed labneh, hazelnuts, espelette

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Choice of:

Roasted Lamb - aligot potatoes, braised carrots, jus

or

Moussaka - smoked bechamel, grilled eggplant, veggie ragu, parmesan

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Chocolate Lava Tarts - coffee toffee & freeze-dried strawberries

Join us for a ‘friendly’ night of competition as we all compete for Best in Show Chili Cook-Off. The Ballard Fire Department will help judge this match up as a few local icons go head-to-head. The talent includes our very own Duart Hillas, Brad Benson from Stoup Brewing, Diarmuid Cullen of Conor Byrne, Kristofer Kalinczok  of Ethan Stowell Restaurants, and Linnea Scott of Sawyer. $20 admission gets you a chili flight. Beers will be on hand from Stoup. Proceeds to benefit Seattle’s Bravest, a local organization set up to take care of firefighters and their families when someone falls ill, injured, or worse.

To reserve your spot immediately click here or email jen@brimmerandheeltap.com

No refunds offered once purchased.

Won't you and your sweetie(s) join us for a delicious prix fixe dinner on Valentine's Day? We are offering a special menu in lieu of our regular dinner menu for $75 per person. Optional wine pairing also available.  

Our regular dinner menu will not be offered. A limited snacks & dessert menu will however be available.

"Giant Clam" Bique

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Hearts of Palm - watercress, rosewater vinaigrette

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Choice of…

Seared Scallops - squash puree, fried sage

or..

Wild Mushroom Risotto – sourced by Foraged & Found

or…

Petite Tenderloin - cocoa rub, chocolate compound butter, smashed potatoes, fried
shallots

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Creme Brulee

Our 2020 Bar Pop-Up starts off with a bang! Join our amazing bar manager Scott Hart on a tasty exploration of history through cocktails. Discover the story behind some relevant libations, all while sipping a sampler, of course.

He’ll guide you on folklore and origins on a handful of classics such as fizz’s’, slings and more. You’ll learn about historic bartenders, prohibition, famous bars, funny stories drinking fads, and more.

Don’t be tardy for this jam packed class that runs from 5:30-7:30 pm or 9-11 pm. It’s sure to be a fantastic night of beautifully crafted drinks and the stories that go with them.

Reservations are highly recommended as seating is limited. The only way to guarantee joining us is to pre-purchase tickets. There are two time slots. Your ticket includes lecture & cocktail sampler. Additional cocktails and snacks may be ordered for an additional fee.

To buy tickets for the 5:30 pm class click here.

To buy tickets for the 9 pm class click here.

Six years have flown by and we couldn’t do this without you! To celebrate
we’re going to have a cocktail party on Thursday, January 30 starting at 6 pm.
Our amazing culinary team will have passed hors d’oeuvres and a dessert buffet.
Taylor Shellfish will be on hand shucking oysters and a cheese bar by our
beloved cheese monger, Alison. Tickets are $60 (tax and service charge
included) Our regular dinner menu will NOT be available that night.

We have always said familiar faces are the
highest form of flattery and we hope this night is no exception. Gussy up if
you’d like, but more importantly, consider joining us for a little revelry and
cause for celebration!

 *Tickets are limited so be sure to click here to join us!

Recently our neighbors experienced an awful fire that gutted businesses and destroyed nearby homes. In an effort to help get some funds directed towards business relief, the Ballard Alliance set up a GoFundMe page to help aid in this tragedy.

On Wednesday, November 6th from 6-9 pm we will host a casual gathering with 100% of the proceeds going to the cause and we hope you can join us! Please buy your tickets here in advance to ensure entrance as we anticipate this selling out. $30 plus tax includes dinner. Beverages are NOT included in your ticket price, however Stoup has generously donated beer that will be available to purchase and wines donated from Cavatappi Distribuzione and Petit Monde Wine Merchant will also be available with all proceeds going to the cause.

We’ll have a silent auction that closes with generous contributions from nearby businesses and a live art demonstration by Dozfy.

If you cannot make it and would like to donate, please click here.

Buffet Menu Includes

tapioca puff chips - achiote, apple cider

roasted and pickled beets - fuji apple, mint, cypress grove chevre, herb oil

garden salad - goat cheese, local greens and vegetables, chile de arbol vinaigrette, flowers

grilled pork shoulder - urfa, pickled fuji apple and tomatillo

bread - thick cut, toasted, butter, salt & pepper

Generous food donations thanks to Charlie’s Produce, Grand Central Bakery, Key City Fish Co, and Merlino’s.

All ticket sales are final. No refunds offered once purchased.

http://www.brimmerandheeltap.com/store/firerelief

For your health or hunger!

In our November installment of the bar pop-up we are happy to have a line-up of fernets and some inspired cocktails.

Fernet is a bitter and less sweet liqueur stemming from the amaro family, a category of spirits that are often consumed after a meal to help aid in digestion or to help settle an upset stomach. Fernet isn’t actually a brand of spirit, it’s a style of amaro whose intense flavor is an acquired taste.

A household name in Italy, a cult hit abroad and a frequent go-to for industry comrades, Fernet is one of Italy's most enduring and unusual drinks.

According to romefile.com there were many, many health benefits claimed for Fernet Branca; in a sense, it's the world's most successful snake oil. A newspaper advertisement from 1865 claimed this "renowned liqueur" to be "febrifuge, vermifuge, tonic, invigorating, warming and anti-choleric", a drink which had furthermore helped the venerable Doctor Fernet (and several members of his family) to live for over a hundred years. It was also marketed as a cure for menstrual cramps.

The drink's numerous medicinal claims came in handy during the American prohibition; as a medicine, Fernet Branca was still legal.

Many people today claim that Fernet is an excellent digestive aid and hangover cure, just the thing to help you recover from a little over-indulgence.

We’ll explore a few single varieties and cocktails as we navigate the tasty subject.

Branca

Meletti

Florio

Jelinek

The Black Pearl

Dark Rum, fernet, orgeat, lime

Dare I Say

Rye, fernet, sweet vermouth, aperol, hopped grapefruit bitters

No reservations, just pop on in.

The classic Manhattan has been around since the early 1870's. Since then, there have been many variations, and for this event we're coming up with a few of our own! Our bar team will mix things up with some unique variations on this old classic. Don't worry, we'll have a version of a classic too. 

What makes a perfect garnish? None other than Orasella, an amazing local maraschino cherry maker, who will be on hand to chat about how they make and source their beautiful product.

So put on your finest and head back to our garden bar for a night of classy cocktails. Fire pit will be on and ready for you!

Image from https://unsplash.com/@drew_beamer

Ahoy Matey! From the 40's-60's Tiki cocktails brought a new vibrancy to the American (and world) cocktail scene. Founding fathers like Donn Beach & and Victor Bergeron (of "Trader Vic's" fame) initially breathed life into this genre of cocktails, but it's grown far beyond its origins, for better or worse. From Mai Tai's to flaming scorpion bowls Tiki cocktails are extremely diverse.

Balance has not always been Tiki's strong suit, sometimes boozy enough to be set aflame and other times sweeter than your Grandma's pecan pie, but no longer. With a few classic Tiki cocktails as well an original interpretation or two, our pop-up aims to bring balance back to the genre.

No reservations, just show up at your leisure. Bonus points for dressing the part.

Depending on who you ask about their recent daiquiri experience, you’re going to get a varied answer. My mom has hers blended with strawberries, I like a Hemingway, and our bar manager likes his with an amaro. Join us on Thursday, July 11th as we explore the nuances of the classic, barrel aged, creative interpretations, and a few more. Sorry mom, no frozen offerings.

Pop up runs from 6-10 pm in our garden studio. No reservations needed unless you’re staying for dinner.

Join us Sunday, March 10th for a Maker's Market collective of amazing artists in our back garden studio.

Swing by between 10am and 2pm to check out some gorgeous work by @knucklekiss, @collectaneashop, @kelseymelville_art, @particlegoods + @jonboycaramels!

We’ve teamed up with Taylor Shellfish for an incredible spring pop-up bar. On Thursday, March 7th, join us for a fun night of Kumomotos, Virginca and Pacific oyster’s on the half shell. Proceeds from the Pacific’s will benefit the Seattle Surfrider Foundation. Three dollars per oyster or thirty for a dozen. Shucking starts at 6 pm and will run until oysters sell out. Limited indoor tables and outdoor seating available. Fire pit will also be blazing.

On tap will be a great selection of stout beers, oyster friendly wines by the glass and bottle, not to mention a few signature cocktails to wash them down with.

Won't you and your sweetie(s) join us for a delicious prix fixe dinner on Valentine's Day? We are offering a special menu in lieu of our regular dinner menu for $75 per person. Optional wine pairing also available.  Reserve your spot now by clicking here.

Our regular dinner menu will not be offered. A limited snacks & dessert menu will however be available.

From 6-9 pm Carl Stavney a local poet and his typewriter will also be on hand to create a memento for you to take home.

SHRIMP TACOS
chipotle-pomegranate molasses, sorrel, hibiscus tortilla

.................................…

BROILED OYSTERS
garlic-cilantro butter, cotija

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MEZCAL PASTA
mezcal, morita pepper, tomato

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DUCK MOLE
duck confit, apple mole, pickled red cabbage, parsnip puree

....................................

CHOCOLATE TAMALES
chocolate tamales, raspberry sauce

We're turning FIVE this month and we can't think of anyone better to celebrate with us than you! Join us for as we celebrate with a playful five course tasting menu dedicated to the various years: paper, cotton, leather, fruit/flowers, and wood. Come see how our amazing culinary team puts their spin on these themes. Our limited snacks menu will be available at the bar, however our regular dinner menu will NOT be available.

1st: LEATHER: Chicharones with Tomatillo Salsa

2nd: FRUIT & FLOWERS: Hibiscus Tacos with Apple-Fennel Slaw

3rd: PAPER: Winter Squashes En Papillote

4th: WOOD: Baked Chicken leg, Wood-Smoked Yukon Puree, Rainbow Carrots, Demi

5th: COTTON: Housemade Lime Cotton Candy

$50 per person, taxes, and service charge not included.

*Reservations fill up fast. Make yours by clicking here. 

Ahoy Matey! From the 40's-60's Tiki cocktails brought a new vibrancy to the American (and world) cocktail scene. Founding fathers like Donn Beach & and Victor Bergeron (of "Trader Vic's" fame) initially breathed life into this genre of cocktails, but it's grown far beyond its origins, for better or worse. From Mai Tai's to flaming scorpion bowls Tiki cocktails are extremely diverse.

Balance has not always been Tiki's strong suit, sometimes boozy enough to be set aflame and other times sweeter than your Grandma's pecan pie, but no longer. With a few classic Tiki cocktails as well an original interpretation or two, our pop-up aims to bring balance back to the genre.

A few months back we ran an experiment and it was a lot of fun so we're doing it again! 

Our goal is to host a different kind of wine dinner by scrapping the formalities and pairings. 

Some of our most fond experiences are around a table, talking about food and wine. A typical winemaker dinner, while intimate, can be a pinch formal, no matter how we may try to contemporize it. So, we're creating a setting in which you’re joining 8-10 other guests and one badass winemaker. Think of it of as going out to dinner with friends, except you won’t be friends until after the dinner.

Ben Casteel of Bethel Heights Vineyard, is a new friend with an amazing winemaking past. In the spirit of these dinners he'll share stories and wines for you to taste such as pinot gris, chardonnay, and various pinot noirs. 

If you want to purchase a bottle to enjoy a la minute, great. If you’d like to buy a glass of wine that moment, we’ll make that happen. Your meal will be comprised of whatever you would like to order in that moment. You’ll simply order off the menu like you were having dinner out with friends (separate checks, of course).

Bottles of wine will be made available to take home at retail pricing that night too. 

We look forward to see who's sitting around the table for this gathering of new friends!

To reserve, please email jen@brimmerandheeltap.com. Reservations will fill up fast. We'll need your name, telephone number and how many guests you'd like to reserve. Then we will follow up to get your credit card to hold your reservation. Nothing will be charged to your card unless you cancel within 48 hours of event. Then you are subject to a $25 per person cancellation fee. 

We aren’t one for formalities and would like to try something new. Do you love wine and meeting new people?

Some of our most fond experiences are around a table, talking about food and wine. A typical winemaker dinner, while intimate, can be a pinch formal, no matter how we may try to contemporize it. So, we're creating a setting in which you’re joining 8-10 other guests and one badass winemaker. Think of it of as going out to dinner with friends, except you won’t be friends until after the dinner.

Drew Voit of Harper Voit Winery, is one of our favorite, spirited, and talented Oregon producers. He’s bringing some fantastic wines for you to taste throughout dinner, at no cost. Most likely along the lines of his pinot blanc, riesling, and various pinot noirs.

If you want to purchase a bottle to enjoy a la minute, great. If you’d like to buy a glass of wine that moment, we’ll make that happen. Your meal will be comprised of whatever you would like to order in that moment. You’ll simply order off the menu like you were having dinner out with friends (separate checks, of course).

Bottles of wine will be made available to take home at retail pricing that night too. 

We look forward to see who's sitting around the table for this gathering of new friends!

To reserve, please email jen@brimmerandheeltap.com. Reservations will fill up fast. We'll need your name, telephone number and how many guests you'd like to reserve. Then we will follow up to get your credit card to hold your reservation. Nothing will be charged to your card unless you cancel within 48 hours of event. Then you are subject to a $25 per person cancellation fee. 

Won't you and your sweetie(s) join us for a delicious prix fixe dinner on Valentine's Day? We are offering a special menu in lieu of our regular dinner menu for $60 per person. Optional wine pairing also available.  Reserve your spot now by clicking here.

Dungeness Crab Cake -pickled apple remoulade

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Seabean and Spanish Radish Salad - smoked raisin vinaigrette, pepita, kohlrabi

....................................

Choice of: 

Guajillo Braised Beef Cheeks - duck fat potatoes, frisse

OR

Tagliatelle - vegetable bolognese

....................................

Horchata Panna Cotta - chocolate, chile caramel

We love a good celebration and NYE happens to be one of our favorites for the year. The culinary team cuts loose from the regular dinner menu and features a delicious multi-course menu! 

We hope you can join us to ring in 2018 with a memorable and fun night! $70 per person. Vegetarian option available.

Fruit Roll Up
pomegranate, saffron, rose water

Lox
pickled onion, creme fraiche, fried capers

Foie Gras
mole, brioche, quince

Raviolo
black truffle, mascarpone, consomme

Roots
rutabaga, celery root, carrot, preserved lemon

Short Rib
tamari, horseradish pudding, watercress

Gorgonzola Cheesecake
port gelee, asian pear

Reservations can be made by clicking here.

Jen, the proprietress, was first introduced to these wines when she worked for Michael Teer at Pike & Western Wine Shop. They have continued to impress and garner attention near and far for their grace and beautiful varietal articulation. 

Savage Grace Wines was established in 2011 by owner-wine-maker Michael Savage, with a vintage of Cabernet Franc.

His vision is to make Old World style lower-alcohol, balanced, and expressive wines. He is continuing to deepen his core understanding of all stages in the vinification process, to put his philosophy of low-intervention winemaking into practice, where the grape, vineyard and vintage form a unique balance.

“SAVAGE” – echoes the struggle of the grape to withstand the stress of ripening, along with making wine that is true to the grape, site, and vintage.

“GRACE” – also his wife’s name, is symbolizing what he hopes to achieve as the end result a wine that is delicate, balanced, approachable yet expressive.

Please join owner/winemaker Michael Savage for this impressive lineup and a menu inspired by local organic beef.  Price is $125 per person. This prices includes tax and gratuity.  

First Course

Beef tendon salad - green chili confit, green Szechuan, ginger, fresh herbs

Paired with 2016 Gruner Veltliner Underwood Mountain Vineyard

Second Course

Grilled Skirt Steak - smoked avocado mousse, Ivory bell pepper relish

Paired with 2016 Côt Dineen

Third Course

Bratwurst - buttered beans, pickled ginger, carrot, onion, micro basil

Paired with 2016 Chardonnay Celilo Vineyard

Fourth Course

BBQ Short Rib - persimmon glaze, sugar cure egg yolk, mustard greens, rice

Paired with 2014 Cabernet Sauvignon 7-Mile Vineyard

Last Course

Short Bread - chocolate espresso

Don't delay and purchase your tickets by clicking here.

We're turning THREE this month and we can't think of anyone better to celebrate with us than you! Join us for a fun night of regulars and Chef Mike's throwback menu that has some of our most popular dishes from the past. This might be your last chance to get one of those coveted dishes.  Snack menu will be available at the bar, however, our regular dinner menu will not be served.

Throwback includes:

• Cornbread croutons - house ketchup
• Jerk Braised Pumpkin - pickled asian pear
• Squid Fried Rice - poblano pepper, thai basil
• Smoked Lamb Shoulder - ginger chili glaze, soy pickled salad, black bean vinaigrette
• Key Lime Tart - coconut meringue, tamarind caramel

$60 per person, not including tax or gratuity.

We were recently invited to sit down with owner/winemaker Drew Voit out of Oregon to taste through his current releases. It was a unanimous, OMG, moment when experiencing the line-up. Everything had personality, flare, balance, artistry, and grace. Not to mention Drew is a force himself, filling the room with as much character as his wines.

Before he left, we invited (begged) him to come back as soon as schedules permitted so we could introduce his portfolio to our guests and we’re happy to say the date has been secured.

Please save the date for this wonderful night on Wednesday, September 7th at 6:30 pm. This special five course dinner paired with Drew's incredible wines is $115 per person (excluding gratuity and tax).  Per usual, these dinners are extremely limited and always sell out. Please email jen@brimmerandheeltap.com with your reservation.

Course 1

Fried Quail
thai basil, koji pickled nectarine, crème fraiche vinaigrette

2015 Pinot Blanc "Surlie" 

Course 2

Summer Legumes
grilled eggplant, wild mushroom, Szechuan peppercorn

2013 Perrydale Vineyard Pinot Noir

Course 3

Smoked Duck Breast
salted prune, grilled onion, sweet vinegar

2013 Pinot Noir "Strandline" 

Course 4

Seafood Curry
dungeness crab, squid, shrimp, summer vegetables

2015 Old Vine Riesling "Maresh Vineyard" 

Course 5

Lamb Shoulder
mole, tortilla, fermented black beans, pickled ginger

2013 Bieze Vineyard Pinot Noir

A few things to know about Harper Voit…

Drew spent the formative years of his winemaking career at Domaine Serene and Shea Wine Cellars where he worked with some of the best vineyard sites in the Willamette Valley. Harper Voit is the logical progression of that work: seeking out great vineyard sites, beautifully farmed fruit, and long-term relationships with growers. Drew also consults for a number of wineries in the Willamette Valley and operates a custom winemaking operation for small ultra-premium brands.

Save the Date! Portland Winemaker & retailer extraordinaire, Darryl Joannides of Viola Wines will be joining us for a memorable night with a specially themed menu paired with current releases.  Five course meal paired with wine is $85 per person, excluding tax and gratuity.

Viola Wine Cellars is an urban winery that produces wines with an Italian spirit crafted from Northwest grapes. Darryl worked his first harvest at Imagery/Benziger in Sonoma in 2001 while also volunteering at Ravenswood's working with open-top redwood fermenters for their old-vine Zins. 

His second harvest was with Andrew Rich at the inaugural year for the Carlton Winemaker's Studio in 2002, where Tony Soter, Lynn Penner-Ash, Eric Hamacher, Kelly Fox, Ann Hubatch and Stuart Boedecker were all milling around, providing a great learning and industry bonding experience.

2002 was also the first vintage for Viola Wines - Sangiovese made from Alder Ridge Vineyard. Ten years later, marked the first full-time harvest and loads of travel in between to Italy, especially Piemonte, where spending time with good friends at Cantina del Pino, Castello di Verduno and Vietti helped inform much of his winemaking decisions that he still utilizes today in the cellar.

Chef Mike has created a playful menu to accompany these tasty wines. This event has very limited seating and is expected to sell out in advance. Please email jen@brimmerandheeltap.com now to reserve your spot or learn more.

 1st course paired with 2015 Ramato Kiss - Allegre Vineyard, Columbia Gorge
Watercress Salad- grilled & chilled prawns, fermented black beans, radishes, grilled spring onion

2nd course paired with 2014 Dolcetto d'Allegre - Allegre Vineyard, Columbia Gorge
Roasted Pork Belly- baby chiogga beets, pickled celery, quince

3rd course paired with 2014 Zinfandel, Volcano Ridge Vineyard, Columbia Gorge
Fried duck leg and waffle- maple nuoc chom

4th course paired with 2014 Barbera D'Alder - Alder Ridge Vineyard, Horse Heaven Hills, WA
Smoked escolar- radicchio, pickled shallot, ginger, pistachio, miso vinaigrette

5th & final course paired with 2014 Barbera in Barrique - Dugger Creek Vineyard, Walla Walla, OR
Grilled Beef cushion steak- soy pickled peppers, onion, radishes

Nicola Argamante of Ruggeri Corsini will be in Seattle for a quick visit and we're excited to host an intimate winemaker dinner in the back studio. UPDATE: This dinner is currently sold out and we will gladly add your name to our wait list.

The lineup includes:

Beet Carpaccio - mustard greens, fried sweetbreads, spicy vinaigrette
2014 Dolcetto d'Alba

Corned Lamb Salad - fermented fennel, pickled green garlic, mache, red wine vinaigrette
2011 Barbera d'Alba Armujan

Grilled Halibut - stinging nettles, lemongrass broth, shrimp furikake
2014 Bianco

Duck Breast Rice Bowl - spicy ginger glaze, pickled currant and daikon salad, grilled escarole, soy cured duck egg yolk
2012 Nebbiolo

Hanger Steak - shaved cauliflower salad, castelvetrano olives, herb vinaigrette
2011 Barolo Bussia

Kumquat & Bay Leaf Crème Brulee
2011 Barolo Bussia

Dinner is $100 per person, not including tax or gratuity.  A limited number of wines will be made available for purchase and autographed at a discounted rate.