This spring, Seattle restaurateurs James Weimann and Deming Maclise will launch Stoneburner Restaurant in Seattle’s new Hotel Ballard. Both Weimann and Maclise are also behind Seattle's Bastille Café and Bar, Poquitos, Macleod’s Scottish Pub, and Von Trapp’s.
According to the release, Stoneburner’s (named after a chef at Bastille) menu will be under the direction of chef Jason Stoneburner and will focus on "stone hearth cooking and handmade pastas, with a dedication to using farm fresh and artisan foods." Ingredients for this "rustic cooking style" will include the Northwest’s local fish, shellfish, meats, a variety of seasonal vegetables. Chef Stoneburner’s operating partner, James Lechner (who is also the general manager and wine director at Bastille) is shaping an Italian-influenced wine selection while Erik Carlson, bar operations manager of Bastille, will create a similarly inspired cocktail program.
Stoneburner Restaurant will open on the street level of Hotel Ballard along with the Olympic Rooftop Pavilion (another Weimann and Maclise endeavor), a 1,400-square-foot glass event space atop the hotel that overlooks the Olympic Mountains, Puget Sound, and Mount Rainier. The deck will hold up to 150 people for a cocktail reception and Stoneburner will exclusively provide all food and wine.