The bar
A small bar in Ballard.
Twenty-four seats, an open counter, a wood-fired oven we run too hot. Northwest wine list, simple food, no pretense. Tavern North opened in 2021.
The bar
We’re on the corner of Market and 24th in Ballard, next to a hardware store and across from a barber. The room used to be a fishmonger; you can still see where the cold case was. We kept the original maple counter and refinished it; everything else is plywood and steel and Pendleton wool blankets pinned to the wall.
We have twenty-four seats: the counter takes twelve, three two-tops, three four-tops. The counter is where the kitchen is, and where most of the conversation is. The four-tops are quieter. You can ask for either. We hold the last two counter seats for walk-ins every night.
Sara — wine director
Sara grew up in Walla Walla and worked the harvest at Cayuse before moving to Seattle. She came up through the wine programs at Spinasse and Canlis; Tavern North is hers to write. Northwest-focused, with a particular weakness for Etna and the Jura.
Diego — chef
Diego runs the kitchen on a four-burner range and a wood-fired oven. He grew up in Oaxaca, did time at Sitka & Spruce and June, and writes a short menu that changes about every two weeks. The wood-fired oven runs hot — about 600°F most of service — and most of the menu spends at least a minute in it.
The neighborhood
Ballard’s a working neighborhood that pretends to be a fishing village half the time. We feel about right for that. The Sunday farmers market is two blocks away; the boats are five blocks; the Locks are ten minutes’ walk. The 44 stops at the corner.