Yesterday, August 31st, Elliott Bay Brewing Co. closed on a building in the Lake City neighborhood, where it will locate its third brewpub location. (Click on map for a detailed view of the area)
While the deal on the building is done, EBBC will not take possession of the future brewpub space until May 2011. At that time the build-out will begin, with the intention of opening the doors for business by the end of the year.
Currently the plan is to get the restaurant opened first, initially drawing beer from the two existing locations, in Burien and West Seattle, until the brewing facility in Lake City is fully operational.
Stay tuned for updates on this latest EBBC project as they unfold.
Cheers to another fine eating and drinking establishment in the Seattle area!
Brunch : BREWHOUSE GRIDDLE $9.95
Crunchy griddled russet potato hash browns topped with two scrambled eggs, chorizo, feta cheese and chorizo gravy. Topped with green onions and served with fruit. Pairs nicely with Coffee Stout
Salad : STUFFED ANAHEIM SALAD $9.95
Two grilled Anaheim peppers stuffed with feta, jack and cheddar cheeses served over a bed of chopped tomatoes, fried tortilla strips, peppers, grilled corn, red onions, cucumbers and avocado tossed in a chili avocado vinaigrette. Topped with feta cheese and green onions. Pairs nicely with Red Von Boorian
Burger : GREEN CHILI JALAPENO BURGER $10.95
Our all natural Angus burger topped with shredded cheddar jack, pickled jalapenos, diced green chili Pilot Light sauce, caramelized onions, lettuce, onion, sliced tomato, chipotle aioli and bacon. Served with sweet potato fries. Pairs nicely with Hop Von Boorian
Entree : CHIPOTLE CHICKEN ENCHILADAS $12.95
Tender chicken breast wrapped in flour tortillas with sweet corn, cheddar cheese, sour cream, onions, garlic and chili powder. Smothered in chipotle tomato oregano sauce and topped with sour cream, shredded cheddar jack and green onions. Served with southwestern rice and corn salsa. Pairs nicely with Demolition Ale
Dessert : MEXICAN CHOCOLATE CHEESECAKE $5.95
A creamy dark chocolate cinnamon cheesecake topped with whipped cream. Pairs nicely with B-town Brown
Small Plate: CRISPY SALMON CAKES $9.95
Fresh wild Alaskan Coho salmon combined with red onion, celery & spices fried to a golden brown. Served with an Asian vegetable slaw & cilantro lime aioli. Pairs nicely with California Avenue IPA
Salad: FLANK STEAK TACO SALAD $11.95
A crunchy flour tortilla shell filled with curtido slaw, black bean corn salsa & colby jack topped with our pico de gallo, guacamole & sour cream on a bed of shredded green leaf lettuce. Served with an all natural 6oz flank steak marinated in Mexican herbs & spices flame broiled to your specifications thinly sliced. Pairs nicely with Demolition Ale
Sandwich: SUPER DELUXE BLT $11.95
2 pieces of toasted sourdough piled high with bacon, lettuce, tomato, roasted red pepper, balsamic grilled red onions, freshly sliced avocado, melted fresh mozzarella & pesto wine aioli. Served with our seasoned fries. Pairs well with Alembic Pale
Entrée: LINGUINI CHICKEN MARINARA $13.95
Two all-natural chicken breasts grilled & served over linguini sautéed with peppers, onions & marinara. Topped with parmesan & fresh herbs. Pairs nicely with Luna Weizen
Dessert: STRAWBERRY BLUEBERRY STREUDEL $5.95
Baked streudel filled with fresh berries, sour cream, pound cake, & brandy syrup sliced & served warm
with red raspberry ripple ice cream & toasted almonds. Pairs nicely with No Doubt Stout
On Wednesday, Sept. 1 we’ll release a barrel-aged beer at both of our pubs
Both West Seattle and Burien will pour a keg of Three Tree Imperial Porter aged for three months in a Heaven Hill Bourbon barrel, yielding a mild, rounded flavor accented by notes of vanilla.
There are very limited quantities available at each location, so hurry on down for your opportunity to taste this rare and delightful fermented treat.
Okay all you fans of Elliott Bay Brewing, it’s time to cast a vote for your FAVORITE BREWPUB.
King 5 is now running its “2010 Best of Western Washington” contest and we need your support!
Surf over to the King 5 site and cast your ballot NOW. It just takes a few seconds and doesn’t hurt one bit.
While your there, search for some of your favorite businesses in other categories and show them some voting love too.
Look for the final results in mid-October.
West Seattle is getting its own batch of ‘Organic Mashing Pumpkin Ale‘ thanks to the capable hands of Brewer Dan Ashley. Today he’s whipping up ~200 gallons of this VERY popular fall seasonal beer.
Spiced with ginger, cloves, cinnamon, and nutmeg, this beer makes for a tasty treat that, at a hefty 8% ABV, will warm your innards too .
A bit of the batch brewed in Burien is destined for an extended stay in a freshly-emptied Heaven Hill bourbon barrel, which should arrive at our door in the next week.
If you like all manner if beer made with gourds, check out the “Great Pumpkin Beer Festival” at Elyisan Brewing on October 16-17. Stay tuned for further details as they emerge.
We’ll be serving a version of our Organic Mashing Pumpkin Ale blended with Bourbon barrel aged Stout and maybe even a wee dram of sour beer, just ’cause we can!
Howdy Y’all,
Git on down to West Seattle Saturday, Aug. 21 for the Junction Bonanza Days, where we’re fixin’ to throw down some Rawhide Sloppy Joes that’ll knock yer boots off!
And if that ain’t enough, we’ll be offerin’ up our lil’ brown jugs of hooch for 1/2 off from 11:00 am til 5:00 pm!
How Do!
It’s that time of the month again…
On Thursday, Aug. 19th we’ll tap another CASK-CONDITIONED keg at our West Seattle pub.
This month’s selection, the Imperial von Boorian, was brewed in Burien and dry-hopped for your added drinking pleasure.
The keg will be tapped at 3:00 PM
Yep, we’re getting a bit of a head start this year on brewing our popular seasonal recipe, Organic Mashing Pumpkin Ale.
We have specific plans for some 50 gallons of the spiced strong ale, namely sending it into a freshly-emptied Heaven Hill bourbon barrel.
Additionally, we’re going to experiment with blending some with a couple of our aged dark, strong, and maybe even sour barrel-aged beers.
The ultimate showcase for these projects will be the Great Pumpkin Beer Festival at Elyisan Brewing on October 16-17. Stay tuned for further details as they emerge.
Given that we’re making twice as much this year as last, we should be able to spare some for sale at a few of our favorite “better beer” bars in the Seattle area.
Today in Burien we’re emptying another Heaven Hill Bourbon barrel into kegs.
This time we aged our Three Tree Imperial Porter for just over three months in a charred oak barrel hailing from Bardstown, Kentucky.
BIG VANILLA aroma and flavor!
It will take us a couple of weeks to get it carbonated, but look for the first kegs to be released on Sept. 1st at both of our pubs.
Yesterday, August 31st, Elliott Bay Brewing Co. closed on a building in the Lake City neighborhood, where it will locate its third brewpub location. (Click on map for a detailed view of the area)
