May 11, 2018
Stoneburner, part of the brand new Hotel Ballard, is a new operation from the guys behind Bastille, Von Trapp’s, Poquitos and MacLeod’s. The bar and restaurant is Italian in influence with an emphasis on stone hearth cooking (hence the name) and home-made pasta. The menu promises to be farm-focussed. It’s an airy, stylish space with a striking tiled floor, lots of polished walnut surfaces, a wall bedecked with wine bottles and huge windows looking out over Ballard Avenue. There’s a separate bar area with a horseshoe-shaped counter surrounded by comfy leather stools and a list of inventive cocktails created by Seattle favorite Erik Carlson. Many of the drinks use the herbal Italian liqueur amaro in them, a complex acquired taste. This is true of the Highland Fizz, which blends scotch, Meletti amaro, lemon, ginger bitters, egg white and seltzer. There’s a decent selection of on-trend aged drinks, stored for three months in used rye and bourbon barrels. The 1919 Cocktail is a good example of this, a blend of gin, black tea- and cardamom-infused Aperol with Cynar. You’d be remiss not to give the food menu a work out. The wood burning stove dominates the kitchen and their pizzas including a potato, chanterelle, spring onion and fonduta topped version are glorious things. Their cauliflower ravioli are also pretty special and it would be wise to save room for dessert.