Slideshow

First Look: Tray Kitchen Opens in Ballard

October 31, 2014

Graham Baba designed the space, which has a bit of an urban farmhouse vibe.

Photography by Nidhi Chaudhry

GM Jon Blechman manages the selection of 60-70 wines (and presumably swings around on the ladder for fun after dinner service ends).

Tabled are spaced farther apart so the tray can maneuver through the dining room.

The kitchen and bar are completely open.

Servers will also circulate with food on handheld trays. If you like something, just grab it.

Park's kitchen lieutenant is sous chef Ben Reden, who came over from Stoneburner.

Chef Heong Soon Park (he goes by Park) always wanted tall ceilings and an open kitchen.

Photography by Nidhi Chaudhry

Dig the painted bentwood chairs at the communal table.

Roasted cauliflower, drunken raisins, juniper berry, coriander hazelnut

Photography by Nidhi Chaudhry

Honey roasted carrot, fennel seeds, feta, sunflower seeds, smoked paprika

Photography by Nidhi Chaudhry

The tray was made by nearby business Splinter and Slag, the team that also designed the carts at State Bird Provisions.

Pan seared black cod, bok choi, braised daikon, dashi broth

Photography by Nidhi Chaudhry

Kimchi Maple pork sausage, caramelized onion, chili, savoy cabbage, mustard greens

Photography by Nidhi Chaudhry

Photography by Nidhi Chaudhry

The dishes on the a la carte menu are more entree-like.

I mean, of course he grows his own microgreens.

The restaurant's home is a brand new building at 4012 Leary Way NW.

Photography by Nidhi Chaudhry

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With dim sum-style service...but not dim sum-style food.

Ballard, Openings, Tray Kitchen

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