Sinner Saint Burlesque starting 2/27. No cover. Show starts at 9pm.
Join us for trivia every Tuesday at 8pm and 9pm!
any style 3
house granola, alpine huckleberry's 7
Spiced mascarpone, pecan & maple 12
Root vegetable hash, two sunny side eggs 17
Alder smoked trout, chanterelles, watercress, grilled bread 13
Frites, sharp cheddar, pork sausage gravy, fried egg 11
buttermilk waffle & bourbon maple 13
Melted onions, garlic aioli, white cheddar, house pickles, potato roll 14
house spiced mix and chili infused vodka 10
same mix with three pepper tequila 10
fresh squeezed orange 6
orange, grapefruit, lemonade, limeade 6
orange, balsamic, thyme 5
fall spice 6
| spiced apple butter, crisp sage 8
root vegetables, horseradish creme 6
smoked tomato ketchup 7
cured olive, white bean, tomato saffron broth 15
frites, fresh curds, herbed mushroom demi 9
Add over easy egg 2
braised beef tongue, chili, cocoa, cotija 13
juniper, apple kraut, grain mustard 14
house pickles, seasonal preserve, baguette Spicy Coppa, Saucisson Sec Azul Penacorada, Bardwell Farms Pawlet 16
citrus, toasted hazelnut, goats milk feta 9
radish, sauce gribiche 9
pancetta, hedgehogs, lemon, pecorino 10
pickled green apple, hedgehog mushroom, argan oil 8
frisee, house made ricotta, pistachio 9
romesco, brown butter, cipollini & rye 19
white cheddar, melted onions, roasted garlic aioli, potato roll 14
Add applewood smoked bacon 2
Add over easy egg 2
Serrano & toasted cumin crumb 14
syrah, white grits, basil 17
bourbon maple, fried herbs 16
root vegetable, demi 27
rye, punt e mes, maraschino, fernet, orange
mulled wine, lychee, sherry, becherovka
aperol, st. germain, lemon, sugar, angostura bitters, sparkling wine
vodka, lime, ginger beer, served in a copper mug.
sparkle donkey tequila, swedish punch, creme de mure, lime, grapefruit
beefeater, dolin blanc, gentiane
gin, cherry heering, lemon
bourbon, lemon, sugar, red wine float
old port rum, house made hot buttered rum mix, cinnamon
buffalo trace bourbon, cynar, maraschino, orange
old port rum, seasonal butter, cream soda, brown ale, butterscotch foam
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.