No Bones About It began as a popup tent, then became a food truck, now the owners have morphed their coastal-inspired plant-based fare into No Bones Beach Club and claimed the title of Ballard's first vegan restaurant.
After they were unable to find a restaurant space four years ago, the No Bones team took their plant-based menu to the road, gaining a following for food that owner MacKenzie DeVito describes as having a coastal, Southern California flair with Asian flavors, like cauliflower wings with buffalo sauce or ginger sesame glaze, jackfruit flautas with vegan cheese and cashew cream, and Northwest nachos with smoked poblano queso and cilantro crema.
Recently, a space DeVito and her partners had been eyeing for years became available in Ballard at 5410 17th Ave NW. When planning the transition to a restaurant, DeVito knew she wanted to keep the menu much the same as what was on the truck. It seemed fitting that her coastal-inspired food found a home in watery Ballard. But since Seattle has its fair share of dreary weather, the group wanted a place where people could get away and "feel like they're on a little vacation," says DeVito. Thus No Bones Beach Club was born, complete with a menu of tiki-inspired cocktails.
So far the clientele has included plenty of regulars from the food truck. The menu incorporates lots of local ingredients and can accommodate celiac diners. Decisions will be finalized in March about whether or not to re open the food truck, in the mean time stop on by for brunch, happy hour, or dinner.