Photo: Andrew Waits
Senior Editor Matthew Halverson wrote some very kind words in the May 2011 issue of Seattle Met Magazine about his love affair with Elliott Bay IPA…
Every Friday for months I’d wash down the ahi tacos at the Elliott Bay Brewing’s West Seattle brewpub with a couple pints of the house hefeweizen. It wasn’t memorable—crisp, light, inoffensive—but it was safe. Then one night I spotted a glass of auburn-colored brew across the bar. It looked…sultry, and my hefe literally paled in comparison. “What is that?” I asked my server, intrigued but scared to leave my comfort zone. “That’s the Elliott Bay IPA,” she said. For weeks I lusted from afar. Then, finally, I made my move. It was dry, hoppy, a smidge bitter—a beer an adult would order.
Need we say more?
Elliott Bay just received notification from General Biodiesel that in 2010 our two brew pubs together reduced Co2 emissions by more than 25,000 pounds by recycling our waste fry oil into biodiesel.
Collectively, the GreenPartner Program has created a regional carbon footprint reduction of more than 12 million pounds, a 250% increase over 2009.
If you drive a diesel vehicle and would like to support recycling efforts, find a Propel or Seaport fueling station and fill up with biodiesel.
Small Plate: Alembic Andouille Corn Dog $7.95
Two Cascioppio Brothers andouille sausage links dipped in cornmeal batter made with our Alembic Pale Ale and fried to a golden brown. Served with our chipotle aioli and house-made pickled vegetables. Pairs nicely with Demolition Ale.
Salad: Sesame Miso Noodle Salad $9.95
Thin noodles tossed with carrots, cabbage, spinach, soybeans and cilantro in a sesame miso dressing. Topped with cucumbers, toasted sesame seeds and green onions. Pairs nicely with Luna Weizen.
Sandwich: Pesto Ham and Swiss $10.95
Thinly sliced Black Forest ham griddle seared with roasted red peppers, balsamic grilled red onions. Served on a boca roll with melted Swiss cheese, sliced tomatoes, pesto wine aioli, basil pesto and our seasoned fries. Pairs nicely Alembic Pale Ale.
Entree: Springtime Pepper Steak Sugo $12.95
All natural sirloin steak braised slow and low in our Olde Burien 600 Malt Liquor with carrots, celery, onions, peppers and tomatoes. Served with jasmine rice. Pairs nicely with Black Ops IPA.
Dessert: Blueberry Peach Tumble $5.95
Sliced peaches and dried blueberries simmered in a cinnamon spiked sauce served on a warm biscuit topped with candied ginger and brandied whipped cream. Pairs nicely with a Wolf (No Doubt Stout + splash of oak-aged port).
Brunch: Grilled Ham and Eggs $9.95
A grilled ham steak served with creamy pepperjack grits and two sunny-side up eggs topped in a rich California Ave IPA gravy. Pairs nicely with California Ave. IPA
(Available from 11:00 am until 4:00 pm on Saturday and Sunday)
Brunch: Brunch Cheesecake $9.95
Our creamy New York style cheesecake reworked with a cracker crust, Black Forest ham, Swiss cheese, caramelized onions, shredded zucchini and fresh thyme. Served with breakfast potatoes and fresh fruit. Pairs nicely with Demolition Ale
(Available from 9:30 am until 2:00 pm on Saturday and Sunday).
Appetizer: Red Grape and Brie Quesadilla $9.95
Designed to pair with our favorite malt liquor. A whole wheat tortilla stuffed with brie, red grapes and blue cheese and griddled to a golden brown. Served with arugula tossed in apple cider vinaigrette and walnut pesto. Pairs nicely with Olde Burien 600.
Salad: Spring Spinach Salad $11.95
Baby spinach tossed and arugula tossed in basil herb vinaigrette and topped with sliced fresh mozzarella, crispy prosciutto, grilled zucchini, yellow squash and eggplant. Served with pita bread. Pairs nicely with B-town Brown.
Sandwich: Turkey Burger with Bing Cherry Aioli $10.95
A natural turkey burger grilled and served on our spent grain bun topped with havarti cheese, bacon, arugula, sliced tomatoes and bing cherry aioli. Served with sweet potato fries and cherry ketchup. Pairs nicely with Red Von Boorian.
Dessert: Warm Peach Shortcake $5.95
Our biscuit style shortcake served with warm peaches sautéed with butter, brown sugar, lemon and cinnamon and topped with Husky Deli French vanilla ice cream. Pairs nicely with Champagne Strawberry Muddle.
Bartender’s Special: $6.95
Segura Viudas Champagne muddled with strawberry puree and served over ice.
