It's Not On the Menu, But Bastille's Jason Stoneburner Craves His Surf and Turf
By Julien Perry Fri., May 18 2012...
Thanks Seattle Weekly!
"Bar manager Erik Carlson brings a colonial interpretation of French cuisine to Bastille...
We've still have refreshing oysters from Hama Hama.
Today, springtime in Ballard reminds us of springtime in Paris.
almost happy hour with winemaker Anna Schafer!
happy hour soon... with winemaker Anna Achafer!
DO NOT miss Anna Schafer winemaker & founder at àMaurice Cellars
in our front bar, for 4:30 happy hour!
Happy Mother's Day Ballard!
Erik Carlson, our Bar Manager represents in
Food&Wine Mag's Blog!...
Bastille welcomes winemaker Anna Shafer for Monday's
"Meet the Producers" 4:40 pm happy hour in the front bar!
Did you know that on a sunny day such as this, the ambient temperature of our enclosed terrace reaches 90' with...
proud to be vintner dinner sponsors, in good company with RN74 and marche bistro/wine bar
Check out page 76, there we are in this great mag.
Congrats to Seattle's own Tom Douglas on winning James Beard award for Outstanding Restauranteur...respect!
Thanks to all who made our first Meet the Producers Monday with BIG GIN such a blast!
Also on for this Monday's Happy Hour Event with Captive Spirits; Try the Pendennis Club with BIG GIN, apricot...
Monday Happy Hour with BIG GIN at 4:30pm ; Erik serving up
Salmon Bay Sparklers with BIG GIN, Campari, St.Germain & Cremant !!!
On Monday, May 7, Bastille welcomes Ben Capdevielle, co-owner and distiller of Captive Spirits Distilling for the...
Mark your calenders for Monday night May 7th: 1st of our
"Meet the Producers" events featuring Captive Spirits...
Thanks to Seattle's bar crowd & community who turned out for the smashing Brooke Arthur event in Bastille's Back...
Ballard has been called “the most soulful” neighborhood in Seattle. We think of it as the 21st arrondissement of Paris: the Farmers Market, the boutiques, the little coffee bars and boîtes. And now, Bastille—a neighborhood café that transports you to the City of Light.
A dramatic space of white tile, black ironwork, and a 45-foot zinc-topped bar; light fixtures discovered at the Clignancourt flea market; a back bar that once graced a Seattle mansion; a clock that adorned a Paris metro station; and the hood that used to vent a furnace in Obermaier Machine Works, the family-owned business that formerly occupied the space that now hosts Bastille.
Everywhere your eye falls in Bastille, there’s a visual feast: 19th century sconces from a church in the French countryside; pendants from a school in Seattle; a cozy “hearth” around which to gather on cool evenings; a host stand that once serviced a small hotel.
It’s all about reinvention, rediscovery, restoration. In fact, that’s our aim—and the source of the word “restaurant”—to restore our guests to a condition of comfort and pleasure amidst the hubbub of urban life.
