5214 Ballard Ave NW
The best of Deming Maclise and James Weimann’s stage set restaurants (Bastille, Poquito’s, MacLeod’s, Von Trapp’s), this sprawler in Ballard Avenue’s Hotel Ballard recalls early twentieth-century New York with gleaming hardwoods and antique glass. In the kitchen it’s all about the stone hearth oven, the chef at its helm (really named Jason Stoneburner), and the fine blistered pizzas he pulls out of it. It’s also about seasonal fresh produce, bushels of it, which Stoneburner turns into buoyant salads, antipasti, roasted veggie plates, and pasta innovations. His carmelized cauliflower bedsheet ravioli is just one of the reasons diners have so much fun here.
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