Stoneburner Restaurant to open at Hotel Ballard next week

The new restaurant on the ground floor of Hotel Ballard, Stoneburner (5214 Ballard Ave), is set to open next Tuesday, June 25. Stoneburner is the latest project from restaurateurs James Weimann and Deming Maclise, and will focus on Mediterranean-influenced stone hearth cooking, headed up by Jason Stoneburner, the executive chef of Bastille. Also opening next week is the Olympic Rooftop Pavilion, a private event space on top of Hotel Ballard.

Stoneburner is 3,500 square feet, and seats about 120, with a private dining area for up to 16. The owners have decorated the space with pieces from around the world to give it a timeless feel. According to a release about the restaurant, the front doors open under a barrel-vaulted ceiling made with salvaged fir from a building on Ballard Ave. “The bar floor is repurposed from a Seattle schoolhouse, and the dining room floor is custom-made concrete tiles. The bar is to the left of the dining area with 16 bar seats and a marble slab at the end of the bar that will serve as a charcuterie station, complete with a Slicer Mito meat slicer.” One major feature of the restaurant is the open kitchen, where wooden bar seats offer a view of the stone hearth. There’s even a pasta table in clear view, so patrons can watch the pasta making in action.

Bastille general manager and wine director James Lechner and head chef Stoneburner will split their time between Bastille and the new venture. They plan to have Stoneburner’s menu revolve around stone hearth cooking and handmade pastas, splitting the menu into Snacks, Small Plates, Veggies, Greens, Beans & Grain Salads, Pasta, Pizza Pies, and Plates. Snacks will include options like olive fritto and fava bean bruschetta ($6). Small plate options include grilled sardines with potato and celery heart, or a mixed seafood dish of clams, mussels and prawns ($15). Veggie options include grilled pea vines with oregano and onions ($8) and pastas will include chard and ricotta ravioli or carmelized cauliflower agnolotti with peas and balsamic ($16). Pizzas will range from the Spicy Lamb Meatball to the Spinach & Ricotta Dumplings. The large plate options will include a half roasted chicken with kale, raisins and almonds ($25) and a grilled delmonico for two with marinated artichokes ($65).

For the first week, the restaurant will only be open for lunch from 11 a.m. to 2 p.m. Tuesday through Friday, with Saturday brunch from 10 a.m. to 3 p.m. Full service will begin on Monday, July 1 adding dinner from 5 p.m. to 10 p.m. daily and Sunday brunch.