Sinner Saint Burlesque 4/24. No cover. Show starts at 9pm.
Join us for trivia every Tuesday at 8pm and 9pm!
any style 3
pure maple 4
strawberry rhubarb, vanilla bean cream 12
cheddar grits, two sunny side eggs 17
le pommier brie, bacon lardon, asparagus, grilled bread 13
green garbanzo, asparagus, spring onion, potato, two eggs 13
buttermilk waffle & bourbon maple 15
Melted onions,aioli, white cheddar, house pickles 14
house spiced mix and chili infused vodka 10
same mix with three pepper tequila 10
fresh squeezed orange 6
orange, grapefruit, lemonade, limeade sm 3/lg 5
meyer lemon, bay 5
sugar & spice 6
| spiced apple butter, crisp sage 8
| fresh garbonzo, citrus, pecorino, grilled bread 7
smoked tomato ketchup 7
lardon, leek, heirloom potato 14
frites, fresh curds, herbed mushroom demi 9
Add fried egg 2
banana ketchup, cilantro, lime 13
juniper, apple kraut, grain mustard 15
house pickles, seasonal preserve, baguette Le Pommier, Klassisch Farmhouse Charlito’s Cocina Dry Chorizo, Serrano Ham 16
fennel, pea vine, meyer lemon 9
anchovy butter, red chili breadcrumb 9
country ham, burrata, arugula, balsamic 10
pea vine, sourdough, gruyere 8
frisee, house made ricotta, pistachio 9
arugula pistou, fried chokes, pecorino 16
white cheddar, melted onions, aioli, 14
Add applewood smoked bacon 2
Add fried egg 2
Serrano & toasted cumin crumb 14
root beer, grits, pickled cabbage 19
spring vegetables, brown butter MP
spring onion, heirloom potato 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.