happy hour all day on Tuesdays - $10 Painted Hills Burgers & $10 Manny's pitchers
Georgetown's convivial, hip hangout
locally-sourced pub fare
Locally-sourced, seasonally-inspired New American pub fare and handcrafted cocktails.
Check out our new Fall menu!!
any style 3
bourbon maple, salted butter 5
fall spice, cream, pecan & maple 12
Bourbon maple 15
house venison sausage gravy, fried eggs 14
arugula, alpine reggiano. Balsamic & grilled baguette 13
red kuri squash, chevre, apple, fennel, sage 12
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
orange, thyme 5
sugar & spice 6
| spiced apple butter, crisp sage 8
| root vegetable, horseradish creme 7
smoked tomato ketchup 6
foraged mushroom, alpine reggiano, balsamic 9
frites, fresh curds, herbed mushroom demi 9
Add fried egg 2
pickled persimmon, red onion, arugula, curried goat yogurt 14
cocoa, juniper, apple kraut, grain mustard 17
house pickles, seasonal preserve, baguette Salami Picante, Speck, Vully Rouge, Buche Cendre 16
marrow beans, iberico bacon, arugula salsa verde 15
arugula, green apple, shaved reggiano, toasted sage vinaigrette 9
bourbon, bacon & brioche 10
lime, coriander, hazelnut, fried duck egg 11
toasted mallow, sage 8
frisee, house made ricotta, pistachio 9
local foraged mushrooms, alpine reggiano, argan oil 15
white cheddar, melted onions, aioli, 14
Add applewood smoked bacon 2
Add fried egg 2
Serrano & toasted cumin crumb 14
peppercorn, cipollini onion, frites 27
bourbon maple, crisp herbs 16
green apple, fennel, dill, hazelnut 17
rye, punt e mes, maraschino, fernet, orange
cranberry vanilla vodka, cointreau, port, lime
aperol, st. germain, lemon, sugar, angostura bitters, sparkling wine
vodka, lime, ginger beer, served in a copper mug.
black strap rum, velvet falernum, lime, bitters
pear peppercorn gin, rosemary, clove, lemon, prosecco
scotch, sweet vermouth, cherry heering, orange
exotico reposado, grapefruit, lime, cinnamon, ipa
apple jack, nocino, cocchi rose, espresso tincture
oola gin, jammy vermouth, campari
infused bourbon, sugar, bitters
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.