Every cocktail is hand-pressed to order- when you order your drink the juice is still within the fruit. All our bitters are made by hand in-house. We feature fresh Sicilian Calvestrano olives in all our martinis, and Washington-grown Tillen Farms Bada-Bing cherries in our Manhattans. We also have house-made white and red Sangria as well as nightly beer and wine specials on Happy Hour in our bar and on our patio between 4 & 6 Wednesday through Sunday.
On a personal note, we would like to thank our amazing staff, without whom we never would have made it this far. We are in awe at the level of professionalism and teamwork and would like to thank every one of you for everything you do.
To our kitchen staff- Mikey, Megan, Marlo, Derek, Sam, Dylan and Joel- there should be statues of you on a hill somewhere- I bow down. Thank you.
To our floor staff- Nate, Natalie, Clover, Danielle, Marlena, Terrah, Bridget, Jen, Emma, Carson and Carissa- to see you all go through the fire-storm of this past month and come out shining, stronger for it on the other side, we could not be prouder. Thank you.
To our purveyors and suppliers- thank you for all your help in guiding us through this transition. Thank you for the countless hours you have spent helping us to source amazing products and your patience with us as we navigate new waters. Again, we could never have done it without you. Thank you.
To our guests- thank you so very much for all your support and patience this past month. The neighborhood seems to be turning out in droves to check us out and we sincerely hope we are exceeding your expectations. Please forgive us our growing pains and please tell us whenever anything we do is less than perfect. We welcome your advice and criticism and will move mountains to make it right. Thank you.
David, Nora and Paul
By purchasing a gift card, you can rest easy knowing that your clients, loved ones, or neighbor who really needs a good bribe to not call your barking dog into the pound, are taken care of in the most tantilizing way.
Book the entire restaurant or part – either way, we'll work with you to create a special menu, including unique wines.
the story behind
First and foremost, we would like to thank John and Gina Russell, The Fork's founders, for creating a restaurant renowned for its fine food and welcoming atmosphere. We aspire to embrace what they have passed on to us and elevate it even further.
David Kas has spent thirty years in the Seattle restaurant industry, working his way from dishwasher to restaurant manager and now finally to busboy with a badge. His wife Nora graduated with a degree in Culinary Arts and has worked in restaurants all over the United States.
Paul Lawrence has been in the industry for over 25 years, in environments as varied as the Four-Star Dining Room of an Indianapolis Hotel, to a Cruise Ship based out of Honolulu, to a French influenced icon of Seattle's Pike Place Market.
Please join us, the only thing we enjoy more than serving food is eating it!