This Seattle restaurant escapes feeling dated because of updates that include stylish tiling around the bar and a blue and gray color scheme.
The otherwise industrial looking interior was once considered modern but it’s now on its way out.
- This style of design took inspiration from factories built during the late 19th and early 20th centuries. It was an aesthetic in which exposed appliances and mechanical fittings were considered chic.
They are located at the site of an old sawmill from the ‘20s, with floor to ceiling windows, exposed beams and cozy booths. There’s a a main dining room, full bar and all-seasons patio, which has come in handy during the pandemic.
Sawyer Restaurant Seattle
Well placed lighting accentuates the feeling that you’ve found a refuge from the craziness of the City’s bar scene.
Sawyer is a favorite for locals in Ballard and visitors alike.
This grown-up space still knows how to have fun.
The Chef ensures things stay light and playful by adding surprising items to the menu, with special touches unique to his style.
A recent addition is a playful take-out Sunday brunch menu which includes monkey bread, ‘nduja queso brunch wraps, and mimosa kits.
Mimosa kits! That’s got to be a lot of fun.
- ‘Nduja is a particularly spicy, spreadable pork sausage from the region of Calabria in Southern Italy. Wikipedia.
This restaurant offers a comfortable space that encourages you to share, family-style. The menu has large and small plates that allow for special dinners as well as group celebrations.
The food is familiar, yet unique. The nachos are topped with braised oxtail and the incredible burger involves a minty special sauce.
The best of two worlds offers you a look inside the mind of Chef Mitch Mayers.
He is a former chef de cuisine at Lark, skilled at elegant compositions and traditional dishes but he also is happiest at play in the kitchen.
Jojos are as crisp and carefully presented as the spot prawns. (Jojos are a staple of old-school truck stops and bars all over Oregon and Washington.)
He’s from a family with three generations working at various Fair concessions.
The combination of his fine dining background and this casual fare, allows him to bring something to his plates that is unique to him.
Here’s a short list of some of the Chef’s most unique combinations.
Wood-Grilled Artichokes
These are a delightful light start to your meal. The artichokes are lightly charred, topped with parmesan and hazelnuts. When you add the tangy remoulade it’s a delicious dip.
Oxtail Nachos
Nachos tossed with a serving of slowly braised oxtail, a tasty red sauce, and cotija cheese, bring a new twist to a favorite comfort food.
Wild Boar Ribs
These small ribs are tender and each rack comes with home-made BBQ sauce. A side of mini corn muffins are the perfect compliment.
Wagyu Burger
A delicious double wagyu patty with caramelized onion and a minty special sauce on a lovely doughy bun. Wagyu beef is highly marbled beef from specialised cattle.
Rotisserie Porchetta
This do it yourself wrap is the entree of choice. It comes with two thick slices of fried porchetta, all the fixings, and homemade “naan” which is fluffy and light. Comes with chimichurri sauce. Argentinean chimichurri is made with chopped fresh parsley, oregano, garlic, olive oil, vinegar, and red pepper flakes.
Not to mention the home-made deserts that
Dilly Bar
This isn’t the Dilly Bar from the big chain store. It’s a chocolate covered cookie dough half frozen on a stick served on top of a big glob of more cookie dough.
Choco Tacos
These choco tacos are s’mores with a graham cracker waffle cone shell, peanut butter ice cream, and torched meringue. It’s a crazy creation that highlights this Chefs delightful whimsical touch.
Covid opening times:
Dinner Wednesday-Sunday from 5–9 pm.
Brunch Sunday from 10–2 pm.
“Indoor seating and outdoor seating on our covered and heated patio are available at this time. Reservations are recommended and may be made via the link at the bottom of this page. In addition, we continue to offer take-out service with curbside pick up. To place an order for pick up, please click the button below. You can call us upon arrival at 206–420–7225 and we will gladly bring your food out to you.” SawyerSeattle.com
Call us at 206–420–7225
INFO@SAWYERSEATTLE.COM