whipped honey or salted herb butter 3.5
greek yogurt, seasonal fruit conserve, house granola 6
daily selection, seasonal preserve, crostini 14
daily selection, house pickles, mustard 14
seasonal conserve, vanilla bean mascarpone 10
hanger steak, two eggs, fried potato, roasted mushroom demi 15
rapini, salted lemon & fresh chevre 10
cheddar chive biscuit, poached eggs, pork sausage gravy 11
tomato, red onion, caper & crème fraiche 12
buttermilk waffle & bourbon maple 10
black forest ham, gruyere, mornay, duck egg, seasonal greens 12
house spiced mix and chili infused vodka 10
same mix with three pepper tequila 10
fresh squeezed orange 6
orange, grapefruit, lemonade, limeade 6
lemon, thyme 5
winter spice, pomegranate 6
bread & butter 5
cornmeal, sea salt 4
crisp ham, pickle 6
smoked tomato ketchup 6
spiced apple butter 7
frites, fresh curds, herbed mushroom demi 9
Add over easy duck egg 2.5
lime, cilantro, banana ketchup 11
horseradish citrus aioli, pickled spring onion, brioche 12
daily selection, house pickles, mustard 14
daily selection, seasonal preserve, crostini 14
white anchovy, pecorino, hard cooked egg, toasted brioche 10
white beans, arugula, radish, toasted garlic 9
pea vine, fennel, pancetta, bitter orange 8
toasted brioche, watercress, shaved gruyere 8
frisee, house made ricotta, pistachio 9
romesco, crispy shallot, salted lemon 7
creamy white grits, green apple & rye 15
white cheddar, melted onions, roasted garlic aioli, kaiser roll 14
Add applewood smoked bacon 2
Add over easy duck egg 2.5
Serrano & toasted cumin crumb 13
new potato, roasted leek, grain mustard vinaigrette 16
pea vines, morels, horseradish, foie gras butter 21
applewood smoked, rosemary, garlic, lemon 15
rye, punt e mes, maraschino, fernet, orange
gin, lemon, maraschino, cherry bitters
aperol, st. germain, lemon, sugar, angostura bitters, sparkling wine
bourbon, cointreau, angostura & peychaud's bitters, sparkling wine
rye, benedictine, angostura bitters
gin, sweet vermouth, fernet
calvados, benedictine, chartreuse, angostura bitters
vodka, domaine de canton, lime, aperol
jamaica rum, lemon, amaretto, angostura bitters
buffalo trace bourbon, amaro santa maria, lemon, ginger beer
tequila blanco, lemon, rosemary-infused agave nectar, campari
Chris Opsata was born and raised in the Seattle area. After high school, he moved to Southern California to attend the Le Cordon Bleu culinary program at the California School of Culinary Arts in Pasadena, California.
He started his career with Restaurants Unlimited in Redondo Beach, California. After six years in the frenetic LA food scene he migrated back to the Northwest.
Chris was named Executive Chef of Urban Enoteca in 2010. While the venue became popular for weddings and corporate events, Chris' food was what kept the customers coming back. His take on Northwest cuisine was received with rave reviews.
In January 2013, he became part of Brass Tacks in the Georgetown neighborhood of Seattle; where the focus is on seasonal, sustainable and locally inspired fare paired with classic cocktails.
Chris is married to his high school sweetheart and is a dedicated dad to their one year old son. He enjoys cooking for family, entertaining, golf, and hunting.