Brass Tacks Georgetown Seattle Restaurant
Brass Tacks | Gastropub

Elevated, locally-sourced pub fare and craft cocktails in a historic Georgetown building




6031 Airport Way S
Seattle, WA 98108


Street parking available.
Events

Ron Weinstein's Jazz Trio
Tuesdays 6pm to 9pm
Fridays 7pm to 10pm

Funky Brunch with DJ Soul One
Sundays 10am to 4pm

Saturdays
Music Starts at 8pm

11/22 Thomas Marriott
11/29 Thomas Marriott
12/6 Thomas Marriott
12/13 Jose Gonzales
12/20 Chic Streetman

Dine Around Seattle 2014
November 2nd - 30th
See Our 2014 Menu Here

Hours

Tuesday - Saturday: 11am - 1am

Food service:
Tues - Wed until 10pm, Thurs-Sat until 11pm

Brunch:
Saturday 11am - 4pm
Sunday 10am - 4pm

For Reservations Please Call (206) 397-3821 or Click Here For Online Reservations

Happy Hour

Happy Hour Daily: 4pm-6pm
Happy Hour ALL DAY on Tuesdays
with Live Jazz from 6pm to 8pm


$10 Northwest Grass Fed Burgers
$5 Happy Hour Cocktails
$5 House Wine
$1 Rainiers
$1 Off Pints of Draught Beer
Brass Tacks Georgetown Seattle Restaurant - go to Chef


MENU

"Gastropub with serious cocktails and a solid menu.." The Seattle Times


Brunch

Sides
  • Two cage free eggs


    any style     3

  • Applewood smoked bacon


        4

  • Buttermilk Waffle


    bourbon maple, salted butter     5

Local Selection
  • Sweet Potato French Toast


    fall spice, cream, pecan & maple     12

  • Chicken and Waffles


    Bourbon maple     15

  • Buttermilk Biscuit & Gravy


    house venison sausage gravy, fried eggs     14

  • Foraged Mushroom Frittata


    arugula, alpine reggiano. Balsamic & grilled baguette     13

  • Omelet


    red kuri squash, chevre, apple, fennel, sage     12

  • Washington Grass fed Burger


    Melted onions,aioli, white cheddar, house pickles     14

Brunch Libations
  • Bloody Mary


    house spiced mix and chili infused vodka     10

  • Bloody Maria


    same mix with three pepper tequila     10

  • Mimosa


    fresh squeezed orange     6

  • Fresh Squeezed Juices


    orange, grapefruit, lemonade, limeade     sm 3/lg 5

Dinner

Nosh
  • Niçoise Coquillo Olives


    orange, thyme     5

  • candied bacon


    sugar & spice     6

  • Pork fries


    | spiced apple butter, crisp sage     8

  • Seasonal Pickle


    | root vegetable, horseradish creme     7

  • Frites


    smoked tomato ketchup     6

Shared
  • Crostino


    foraged mushroom, alpine reggiano, balsamic     9

  • Poutine


    frites, fresh curds, herbed mushroom demi     9
    Add fried egg     2

  • Lamb Tacos


    pickled persimmon, red onion, arugula, curried goat yogurt     14

  • Venison Sausage


    cocoa, juniper, apple kraut, grain mustard     17

  • Cured Meat & Artisan cheese


    house pickles, seasonal preserve, baguette Salami Picante, Speck, Vully Rouge, Buche Cendre     16

  • Baby Octopus


    marrow beans, iberico bacon, arugula salsa verde     15

Veg & Soup & Salad
  • Red Kuri Squash


    arugula, green apple, shaved reggiano, toasted sage vinaigrette     9

  • Gratin of Brussel Sprouts


    bourbon, bacon & brioche     10

  • Grilled Rapini


    lime, coriander, hazelnut, fried duck egg     11

  • Sweet Potato Soup


    toasted mallow, sage     8

  • Marinated baby beets


    frisee, house made ricotta, pistachio     9

Larger
  • Risotto


    local foraged mushrooms, alpine reggiano, argan oil     15

  • Washington Grass fed burger


    white cheddar, melted onions, aioli,     14
    Add applewood smoked bacon     2
    Add fried egg     2

  • House-smoked brisket mac n cheese


    Serrano & toasted cumin crumb     14

  • Washington Hanger Steak


    peppercorn, cipollini onion, frites     27

  • Chicken & Waffles


    bourbon maple, crisp herbs     16

  • Porchetta


    green apple, fennel, dill, hazelnut     17

Libations

Craft Cocktails
  • Brass Tacks Old Fashioned


    House-infused bourbon, Angostura bitters, orange, cherry

  • Hemingway Daiquiri


    Bacardi Gold, lime, grapefruit, maraschino liqueur

  • Black Betty


    rye whiskey, Fernet Branca, Cynar

  • New York Sour


    bourbon, lemon, red wine

  • The Beauty Spot


    gin, sweet vermouth, green chartreuse

  • Brass Compass


    scottish whiskey, Drambuie, Cherry Heering

  • Accolade


    house infused cranberry & vanilla vodka, lemon, maraschino liqueur

  • All The King’s Men


    reposado tequila, lemon, Fernet Branca, port wine

  • Sao Paulo


    Novo Fogo gold cachaca, sweet vermouth, coffee bitters

go to Chef - Brass Tacks Georgetown Seattle Restaurant

Chef
Brass Tacks Georgetown Seattle Restaurant Chef

Chris Opsata

Chris Opsata was born and raised in the Seattle area. After high school, he moved to Southern California to attend the Le Cordon Bleu culinary program at the California School of Culinary Arts in Pasadena, California.

He started his career with Restaurants Unlimited in Redondo Beach, California. After six years in the frenetic LA food scene he migrated back to the Northwest.

Chris was named Executive Chef of Urban Enoteca in 2010. While the venue became popular for weddings and corporate events, Chris' food was what kept the customers coming back. His take on Northwest cuisine was received with rave reviews.

In January 2013, he became part of Brass Tacks in the Georgetown neighborhood of Seattle; where the focus is on seasonal, sustainable and locally inspired fare paired with classic cocktails.

Chris is married to his high school sweetheart and is a dedicated dad to their son. He enjoys cooking for family, entertaining, golf, and hunting.

Brass Tacks Georgetown Seattle Restaurant - go to Chef

Gallery
go to Chef - Brass Tacks Georgetown Seattle Restaurant bar 1

Contacts
Address

6031 Airport Way S
Seattle, WA 98108


Telephone: (206) 397-3821
Email: info@georgetownbrass.com

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