Charles Koh
Chef Jason Stoneburner is excited to bring on Elizabeth Shoemaker as the restaurant’s pastry chef. A graduate of Le Cordon Bleu at Western Culinary Institute in Portland, Shoemaker interned at Canlis and was hired as a pastry cook. After a year and a half, she was promoted to pastry sous chef, where she worked under pastry chef Baruch Ellsworth and chef Jason Franey.
Her first menu includes:
- Dark Chocolate Brownie with Gianduja gelato and crispy hazelnuts
- Basil Ice Cream with a butter cookie and macerated berries
- Goat Yogurt Panna Cotta with honey figs and almond biscotti
- Anise Hyssop Semifreddo with honeydew granite and plums
Chef Stoneburner is thrilled to add her to the team. “Her pastry style fits in perfectly with the simple but innovative flavors of the rest of the menu,” he says.
Opened in June of 2013, Stoneburner, located at street level in Hotel Ballard, is the latest project from local restaurateurs James Weimann and Deming Maclise. Named for Bastille’s executive chef Jason Stoneburner, the 120-seat restaurant is Stoneburner’s homage to the varied cooking styles of the Mediterranean and the natural bounty of the Pacific Northwest with a focus on stone hearth cooking. The inviting restaurant is furnished with architectural objects and antiques from all over the globe, giving it a warm, timeless feel. Private dining is available in the restaurant with the Olympic Rooftop Pavilion providing stunning event space atop the hotel.
Stoneburner offers lunch Monday through Friday from 11am to 2pm and weekend brunch from 10am to 3pm. Dinner is daily from 5pm to 10pm, and until11pm on Friday and Saturday. A light fare bar menu is offered daily from 2pm to 5pm. For more information and reservations, call 206.789.5012 or visit www.stoneburnerseattle.com.
Stoneburner is located at 5214 Ballard Avenue NW in Seattle, Washington.
