comfort food

That's a Wrap Baby!

Did you know that the word nostalgia is a compound of two Greek words nóstos & álgos, referring to homecoming and ache?  Now that 2016 is behind us, we’re experiencing a little homesickness and relief for another year gone by.

At B&H we take comfort in the events of our past, the personal ties and threads connecting them at this little corner of Ballard. Smell and touch happen to be key factors of evoking such emotions so it’s no wonder we are warm and fuzzy with a pinch of melancholy just thinking about 2016.  Nostalgia for the last year, or three, helps carbonate my personal and professional life in way that provides texture, connection, and gives me inspiration to keep moving forward.

A New York Times article a few years back states “nostalgia has been shown to counteract loneliness, boredom, and anxiety. It makes people more generous to strangers and more tolerant of outsiders.”

In an industry that breeds newness and change, our memories are among some of the gatekeepers to our development and evolution.

Can our past predict our future? Some dear friends are investors with a team of us that own the real estate the restaurant sits on. One night Ryan and his family came in for dinner and introduced the restaurant to his mom & dad. Within earshot, his mom said “you know your great grandfather owned a grocery store somewhere in Ballard.” Instantly I got chills knowing that somewhere in the history of our building was a grocery store. What were the chances, that unbeknownst to Ryan, he bought into the real estate that once belonged to his family?

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As it turns out, the nostalgia must have been flowing pretty good to have his mom say something and was able to dig up this amazing relic. Ryan’s great grandfather George Leu is the one pictured in front of the very door you walk through on any given day or night and we are reminded of how powerfully connected our past and present can be.

One of the biggest developments for the year was the spring arrival of brunch. Adding mornings to our routine meant seeing the space in a new light, welcoming more families to dine, expanding our amazing crew, and letting Mike’s expression of flavors explore different ingredients. One of my favorite dishes from the year happens to be on the brunch menu and has been receiving praise and adoration ever since our launch.

Hot puffed black rice with fresh mango, and warm sweet coconut milk

Hot puffed black rice with fresh mango, and warm sweet coconut milk

At the height of summer, bartender Nick Baralow and I embarked on the fantasy of aged eggnog. A crazy idea to mix alcohol, sugar, eggs, cream, and spices 5 months before we were to drink it. Would this be genius or devastating? Only time would tell. We didn’t know what to expect as this was our maiden batch. How small? How large? Would anyone like it?

Lessons learned: You loved it. Make more!

As summer turned into fall, Brian Hibbard joined the restaurant as our new bar manager. He was far and away the obvious choice because of his genuine care for fostering relationships and his innate ability to pair cocktails with Chef’s menu of bold flavors.

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One of my personal favorites of his, is the Market Drop Kick. Combining Brandy, Ramazzotti, Campari and Curacao, this is a big drink - hence Drop Kick - that lingers in a way that will bring up several different flavors while you enjoy it. Allspice hits your nose right from the get go, and serving the cocktail over a large ice cube allows the flavors to meld and come through more and more as the ice slowly melts.

Our recognition in the media has been significant this year and I couldn’t be more proud of our team. We were super excited to discover that we made Food & Wine’s “Best Bars in America”!  We also made appearances in Seattle Weekly’s “Favorite Restaurants”, Seattle Met’s “Seattle’s Very Best 100 Restaurants”, Eater Seattle’s Top 38 Restaurants, and multiple mentions in other publications including Seattle Magazine.

Media backing or not, you are the reason we are still here and striving for greatness every day. This coming January 15th we will officially celebrate our third year and you. We will have a special throwback menu with some of our favorite dishes. It’s really insane to think about growing up but I hear that part is optional. The growing older part is mandatory.

Each year we work to support the community through the creation and sale of limited edition commemorative anniversary prints, signed by the artists, to benefit a local charity. We are dedicated to raising awareness about vital work being done on a local level, and raising funds for Seattle-based nonprofits.

This year we teamed up with Patrick Nguyen or artist name Dozfy. One night he was in having dinner with his wife and simultaneously drawing/painting on the menus. The entire team was blown away and soon discovered that his m.o. is going to restaurants and leaving behind this incredibly beautiful souvenir. You can find him on Instagram by his artist name and see for yourself or check out his poster design below.

In his own words, he states that “I make art. I am obsessed with single images. These images are meant for the audience to input their own feelings, own thoughts, or own memories. … My Current Inspiration is food. I love how an abstract form of meat and vegetables is manipulated from its original source. Extending from the visual aspect, the smell and taste takes the audience on another journey derived from the life experiences. This is exactly what I want my art to do hence I dissect the eating experience.”


Net proceeds for this year's poster benefit Arts Corps, a local arts education organization that is dedicated to developing creative habits of mind in young people with hands-on art classes in areas with little or no access, and predominantly children in low income communities of color. In 2012 Arts Corps was awarded the highest national honor by the White House, The National Arts & Humanities Youth Program Award.

As we forecast and navigate the year ahead, I am comforted by the thought of seeing Sylvia, the crossing guard to Market Street on school days. The flock of kids that grow up before our very eyes. The details you share about your lives when you come in for a visit. The dogs that collect each night at our front door for their snack (Thanks Blue Dog Bakery). And the countless hugs we received from you and first time guests. You're a special bunch and I am honored that we have a place people can gather.

In loving gratitude, 


The Comfort Zone

Believe it or not, most of the Seattleites I know delight in the cool, drizzly weather that autumn so often brings. This time of year signifies warm libations, bundling up in sweaters and scarves, spending time in the great indoors, and of course, comfort food. The latter is something that we happen to know quite a lot about at Brimmer & Heeltap; “comforting” is one of the things that defines Chef Mike Whisenhunt’s unique style of cooking.

Our current menu offers an array of dishes that showcase bold flavors, employ familiar ingredients in an inventive way, and kind of just make you feel like you’re being held by your mama. The Yukon potato puree with bonito cream, chives, and a sprinkling of dancing bonito flakes warmed by the starchy layers below is a deliciously comforting fall-time dish. If you find yourself more comforted by carnivorous creations, you’ve got to try Chef Mike’s grilled pork shoulder. Smoky, succulent, and grilled to perfection, this menu mainstay is a favorite of Brimmer & Heeltap’s crew and regular guests alike. See below for Chef’s “mop” sauce recipe he uses to really bring this dish to life.

Personally, there are three things that comfort me most: chocolate, bread, and booze. Happily, these things often take center-stage at the restaurant, where I am lucky enough to have the chance to go wild on our famous bread, spiced chocolate cake, and bartender Brian Hibbard’s genius concoctions more often than I care to admit. With new seasonally-inspired wine and cocktail lists launching this week just in time for fall, an ever-changing dinner menu, and brunch offerings that leave guests feeling happy and satiated every weekend, fall looks really good on B&H.

Stay tuned for more information about seasonal menu changes, and remember that we’ve got a seat waiting the next time you’re in need of some seriously comforting food and libations.

Chef Mike’s Pork “Mop”


300 grams (1 1/3 cups) water

1500 grams (6 1/2 cups) sugar

1500 grams (6 1/2 cups) sherry vinegar

250 grams (1 cup) Urfa Biber*

To make:

1.       Heat water to boiling and add sugar; boil until sugar is dissolved and begins to caramelize.

2.       Add sherry vinegar and boil until reduced by half.

3.       Add Urfa Biber to the reduction; stir until blended evenly.

4.       Apply “mop” generously with a basting brush to poultry, pork or beef before and after grilling.

*Urfa Biber, also known as isot pepper, is a dried Turkish chili pepper, cultivated in the Urfa region of Turkey. World Spice calls it a “luscious pepper flake” with an “earthy, smoky edge that hits at chocolate and tobacco.” You can purchase it at World Spice Merchants as well as other specialty spice shops.

Blog Author: Caitlyn Edson

Images: Will Foster Photography