Looking back over a span of time is a humbling exploration.
So much life happens within an hour, much less in a day, or in a week, or
I am a firm believer in the haves vs. the have not’s and
B&H is certainly no exception. January 15, 2016 will mark our 2nd
Anniversary and it is critical for us to take pause and thank our incredibly
talented team, our beloved guests, and dedicated vendors. For without you, none
of this would be possible.
2015 has been a tale of expansion and fostering relationships.
There are countless fond memories that make up the year, however, these are just a few that I am partial to...
Construction began in the early months of the year
converting a nearly hundred year old free-standing building into a workable
dining and storage room with an expanded patio. The space has exceeded our
expectations and we are so grateful for the walls being filled with laughter,
creative minds, celebrations, and the kind of juju that gives a building a
sense of energy and place.
In an era of same day deliveries, FaceTime, texting, instant
chat, and more, tugging at our NOW factors… restaurants have the opportunity to
provide a be-in-the-moment type of connection. Whether it is to a dish or
beverage that is handmade or to another human being, there is an exchange, and
that pause in your day contributes greatly to a much bigger and vital picture
we are thrilled to be a part of.
As most of you know, our menu is also a postcard. We love
that you have taken the time to handwrite a note to someone in your life. To
date, we have mailed them to almost 300 cities nationwide and more than 20
countries worldwide. Keep up the great work!
Chef Mike and the culinary team continue to build amazing
flavors and dazzle us with seasonal treats. Some of our favorite dishes of the
Prawn cocktail with scallion-wasabi sauce
Celery salad with boiled local peanuts, soy pickled leeks, sesame
soy vinaigrette, szechuan peppercorn
Braised collard greens with fermented garlic, house cured
& smoked lardons.
We weren’t alone in our love for this dish as Rebekah
Denn gave it a generous nod,
including the recipe in the Seattle Times
In commemoration of our anniversary, each year we will
produce a limited edition screen print highlighting local artists with net
proceeds benefitting a local cause. One hundred prints are handmade, numbered, and autographed by the artist. We still have a
handful of first year posters from artist Mike Klay that would make a great
gift, benefitting the Ballard Food Bank
. Purchase yours by clicking here
As 2016 rapidly approaches, instead of creating expanded
to-do lists or resolutions, consider letting go of something. Perhaps an old belief
that no longer serves you? Is there an old worry tugging at your sleeve that
you’re tired of listening to? Do you have fear for the unknown and you’re ready
to try something new? By doing so, you can make space emotionally and
physically for amazing things.
This is a ritual that some of our dear friends and regulars
have as this as their welcome to the New Year. They even take it a step further
and write them down to burn ceremoniously at midnight. Perhaps you and yours
can add a champagne toast? We can raise a glass to new thoughts and ideas!
As we close out one year and reflect upon the amazing
changes and growth we have experienced it is exciting to briefly look ahead and
see what’s to come in 2016:
- Our hours will change to 5 - 10 pm Sunday through Thursday,
5 pm - midnight Friday & Saturday, closed Tuesday.
- Save-The-Date for our anniversary dinner on Friday, January
15th. Rumor has it Chef Mike and the culinary team are working on a
throwback menu for the night. It’s never too early to save your seat by making a reservation. We will unveil our new artist, commemorative poster, and local charity at this
- Brunch is on the brain and we’ve been menu testing with you
each Sunday. Our goal is to roll out Brunch Friday-Sunday by early Spring.
On behalf of the entire Brimmer & Heeltap family, thank
you for your continued support and enthusiasm. We look forward to connecting
sooner than later.
Much love and gratitude,