Goose Island's Charity Beer Dinner
Jun
8
7:30 pm19:30

Goose Island's Charity Beer Dinner

We have teamed up with Chicago Brewery, Goose Island, to help raise funds for the local Surfrider Foundation

Menu for the night includes:

  • Tapioca Puff Chips - chile lime seasoning
    paired with Sofie cocktail
  • Asparagus Salad - treviso, pistachio, soft egg
    paired with Hombre
  • Fish & Chips - miso tarter sauce
    paired with Matilda
  • Peach & Halia Beer Ice Cream Float
    paired with Halia

Tickets are only $50 per person and space is very limited. 100% of the proceeds benefit the cause. To reserve your spot, click here and join the fun!

 

 

Valentine's Day Prix Fixe Dinner at Brimmer & Heeltap
Feb
14
5:00 pm17:00

Valentine's Day Prix Fixe Dinner at Brimmer & Heeltap

"Sharing food with another human being is an intimate act that should not be indulged in lightly." - M.F.K. Fisher

We invite you and your sweetie(s) to join us this Valentine's Day for a special prix fixe dinner at the restaurant. We're opening on a Tuesday so we can delight you with a beautiful multi-course menu and wine pairings...it's our little valentine to you!

4 courses for $55 per person | optional wine pairings | vegetarian options available upon request | reserve here

Oyster Trio

cucumber lemon ice, mint lime ice, ginger orange ice

Grilled Lamb Tongue

blood orange pudding sauce, shaved black radish

Quail Breast

warm grilled fingerling salad, foie gras sauce

Homemade Profiterole

white chocolate strawberry ice cream, Thai basil

Arts Corps Benefit at Brimmer & Heeltap
Feb
9
7:00 pm19:00

Arts Corps Benefit at Brimmer & Heeltap

Every year as part of an ongoing effort to give back, Brimmer & Heeltap partners with a local artist to raise funds for causes we believe in. This year, we're taking our philanthropic efforts a step further by hosting an evening of food, art, and community to benefit an exceptional Seattle-based nonprofit.

We are thrilled to invite you to our first-ever benefit for 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.

Tickets to this private event are extremely limited, and will ensure you:

  • An amazing meal prepared by Chef Mike Whisenhunt
  • Beer and wine graciously donated by Ballard's own Stoup Brewing and Seattle-based Disruption Wine Company
  • A meet and greet with Arts Corps' new Executive Director, James Miles
  • A live art performance by one of Arts Corps' student artists
  • Your own one-of-a-kind hand-painted piece by local menu artist Patrick Nugyen (aka @Dozfy)

$150 per person | net proceeds benefit Arts Corps | RSVP to jen@brimmerandheeltap.com

 

Happy 3rd Anniversary
Jan
15
5:00 pm17:00

Happy 3rd Anniversary

We're turning THREE this month and we can't think of anyone better to celebrate with us than you! Join us for a fun night of regulars and Chef Mike's throwback menu that has some of our most popular dishes from the past. This might be your last chance to get one of those coveted dishes.  Snack menu will be available at the bar, however, our regular dinner menu will not be served.

Throwback includes:

  • Cornbread croutons - house ketchup
  • Jerk Braised Pumpkin - pickled asian pear
  • Squid Fried Rice - poblano pepper, thai basil
  • Smoked Lamb Shoulder - ginger chili glaze, soy pickled salad, black bean vinaigrette
  • Key Lime Tart - coconut meringue, tamarind caramel

$60 per person, not including tax or gratuity.

Countdown to 2017
Dec
31
Jan 1

Countdown to 2017

At year's end, we find ourselves counting our many blessings. At Brimmer & Heeltap we feel endlessly grateful for our incredible culinary and service teams, our beautiful space and how inviting and cozy it feels this time of year, and of course, for each and every one of you that has dined with us over the last year. 

Join us to ring in 2017 with an incredible multi-course menu, wine pairings, and other special treats. $90 per person or $75 for a pescartairan menu. Wine pairings $40 per person. Reserve your spot today! 

King Crab Leg Salad
green curry caesar, micro romaine, fried anchovy

Venison Tartare
soy cured egg yolk, white truffle emulsion, fresh truffle

Fried Quail
chef’s naughty grits

Intermezzo - Huckleberry-Fernet Sorbet

Tomahawk Lamb Chop
marinated root vegetable salad

Palate Cleanser - Sweet Rice

Éclair
peanut butter mousse, chocolate crumble

 

Eggnog that is Age worthy!
Nov
25
5:00 pm17:00

Eggnog that is Age worthy!

Many helping hands were involved in the eggnog-making process earlier this summer, including those of Chef Mike's sweet kiddo Ava! We're egg-citedly counting down the days until we get to try this aged batch. Supplies are limited, so stop in soon after the launch to taste this holiday treat!

Harper Voit Winemaker Dinner
Sep
7
6:30 pm18:30

Harper Voit Winemaker Dinner

We were recently invited to sit down with owner/winemaker Drew Voit out of Oregon to taste through his current releases. It was a unanimous, OMG, moment when experiencing the line-up. Everything had personality, flare, balance, artistry, and grace. Not to mention Drew is a force himself, filling the room with as much character as his wines.

Before he left, we invited (begged) him to come back as soon as schedules permitted so we could introduce his portfolio to our guests and we’re happy to say the date has been secured.

Please save the date for this wonderful night on Wednesday, September 7th at 6:30 pm. This special five course dinner paired with Drew's incredible wines is $115 per person (excluding gratuity and tax).  Per usual, these dinners are extremely limited and always sell out. Please email jen@brimmerandheeltap.com with your reservation.

Course 1

Fried Quail
thai basil, koji pickled nectarine, crème fraiche vinaigrette

2015 Pinot Blanc "Surlie" 

Course 2

Summer Legumes
grilled eggplant, wild mushroom, Szechuan peppercorn

2013 Perrydale Vineyard Pinot Noir

Course 3

Smoked Duck Breast
salted prune, grilled onion, sweet vinegar

2013 Pinot Noir "Strandline" 

Course 4

Seafood Curry
dungeness crab, squid, shrimp, summer vegetables

2015 Old Vine Riesling "Maresh Vineyard" 

Course 5

Lamb Shoulder
mole, tortilla, fermented black beans, pickled ginger

2013 Bieze Vineyard Pinot Noir

 

A few things to know about Harper Voit…

Drew spent the formative years of his winemaking career at Domaine Serene and Shea Wine Cellars where he worked with some of the best vineyard sites in the Willamette Valley. Harper Voit is the logical progression of that work: seeking out great vineyard sites, beautifully farmed fruit, and long-term relationships with growers. Drew also consults for a number of wineries in the Willamette Valley and operates a custom winemaking operation for small ultra-premium brands.

Introducing Weekend Brunch
May
6
May 8

Introducing Weekend Brunch

We are thrilled to begin offering weekend brunch Friday - Sunday from 9 am - 2 pm with our grand opening kicking off Friday, May 6th.  Chef Mike and the culinary team have curated an amazing menu with the same seasonal flare you've come accustomed to on our dinner menu. 

A few teasers include:

  • Hot Puffed Rice - fresh mango, warm sweet coconut milk
  • Dungeness Crab Salad - smoked fingerlings, butter lettuce, lemongrass green goddess
  • Giant Lemon Pancake - berry syrup
  • Pan Seared Shrimp - fried hominy, egg, hollandaise
  • Duck Leg & Belgium Waffle - nuoc cham maple syrup
  • Of course we'll have the beloved bread but this time with cinnamon & sugar or housemade peanut butter & jelly

Reservations will be made available as the date draws near for parties of any size.We look forward to kicking off mornings with you soon!

Viola Winemaker Dinner
Mar
31
6:00 pm18:00

Viola Winemaker Dinner

Save the Date! Portland Winemaker & retailer extraordinaire, Darryl Joannides of Viola Wines will be joining us for a memorable night with a specially themed menu paired with current releases.  Five course meal paired with wine is $85 per person, excluding tax and gratuity.

Viola Wine Cellars is an urban winery that produces wines with an Italian spirit crafted from Northwest grapes. Darryl worked his first harvest at Imagery/Benziger in Sonoma in 2001 while also volunteering at Ravenswood's working with open-top redwood fermenters for their old-vine Zins. 

His second harvest was with Andrew Rich at the inaugural year for the Carlton Winemaker's Studio in 2002, where Tony Soter, Lynn Penner-Ash, Eric Hamacher, Kelly Fox, Ann Hubatch and Stuart Boedecker were all milling around, providing a great learning and industry bonding experience.

2002 was also the first vintage for Viola Wines - Sangiovese made from Alder Ridge Vineyard. Ten years later, marked the first full-time harvest and loads of travel in between to Italy, especially Piemonte, where spending time with good friends at Cantina del Pino, Castello di Verduno and Vietti helped inform much of his winemaking decisions that he still utilizes today in the cellar.

Chef Mike has created a playful menu to accompany these tasty wines. This event has very limited seating and is expected to sell out in advance. Please email jen@brimmerandheeltap.com now to reserve your spot or learn more.

 1st course paired with 2015 Ramato Kiss - Allegre Vineyard, Columbia Gorge
Watercress Salad- grilled & chilled prawns, fermented black beans, radishes, grilled spring onion

2nd course paired with 2014 Dolcetto d'Allegre - Allegre Vineyard, Columbia Gorge
Roasted Pork Belly- baby chiogga beets, pickled celery, quince

3rd course paired with 2014 Zinfandel, Volcano Ridge Vineyard, Columbia Gorge
Fried duck leg and waffle- maple nuoc chom

4th course paired with 2014 Barbera D'Alder - Alder Ridge Vineyard, Horse Heaven Hills, WA
Smoked escolar- radicchio, pickled shallot, ginger, pistachio, miso vinaigrette

5th & final course paired with 2014 Barbera in Barrique - Dugger Creek Vineyard, Walla Walla, OR
Grilled Beef cushion steak- soy pickled peppers, onion, radishes

 

Italian Winemaker Dinner
Feb
25
6:00 pm18:00

Italian Winemaker Dinner

Nicola Argamante of Ruggeri Corsini will be in Seattle for a quick visit and we're excited to host an intimate winemaker dinner in the back studio. UPDATE: This dinner is currently sold out and we will gladly add your name to our wait list.

The lineup includes:

Beet Carpaccio - mustard greens, fried sweetbreads, spicy vinaigrette
2014 Dolcetto d'Alba

Corned Lamb Salad - fermented fennel, pickled green garlic, mache, red wine vinaigrette
2011 Barbera d'Alba Armujan

Grilled Halibut - stinging nettles, lemongrass broth, shrimp furikake
2014 Bianco

Duck Breast Rice Bowl - spicy ginger glaze, pickled currant and daikon salad, grilled escarole, soy cured duck egg yolk
2012 Nebbiolo

Hanger Steak - shaved cauliflower salad, castelvetrano olives, herb vinaigrette
2011 Barolo Bussia

Kumquat & Bay Leaf Crème Brulee
2011 Barolo Bussia

Dinner is $100 per person, not including tax or gratuity.  A limited number of wines will be made available for purchase and autographed at a discounted rate.

 

 

ME + YOU = AWESOME
Feb
12
Feb 14

ME + YOU = AWESOME

  • Brimmer & Heeltap

Won't you and your sweetie(s) join us for a delicious prix fixe dinner Valentine's Day weekend? We are offering a special menu Friday 2/12 thru Sunday 2/14 in addition to our regular dinner menu.  Reserver your spot now by clicking here.

Hamachi Crudo - sweet breads, black radish salad, garlic chive aioli

Sesshu Otokoyama "Man's Mountain" 
Tokubetsu Junmai Sake

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Lamb Loin - yellow beets, fried anchovies, shaved fennel, spicy turmeric vinaigrette

2013 Domaine Grand Veneur
Côtes du Rhône Les Champauvins

....................................

Gorgonzola Creme Brulee

2005 Dominique Andiran, "Les Pissenlits" Chardonnay

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$50 per person, plus a $45 wine pairing

 

Happy 2nd Anniversary
Jan
15
5:00 pm17:00

Happy 2nd Anniversary

  • Brimmer & Heeltap

Believe it or not, we are turning two! Save the date for a memorable night of familiar faces and a special throw-back menu featuring some of our favorite dishes. We will have snacks available at the bar, however, our regular dinner menu will not be available.

Special menu includes:

·         Lardo - fine herb seasoning, pickled quince

·         Creamed Spinach - rice cakes, hazelnut salt

·         Black Trumpet Mushrooms - thick cut ramen noodles, pickled leeks

·         Smoked Duck - pear salad, nuoc cham vinaigrette

·         Triple Ginger Carrot Cake - candied nuts, kashmiri syrup 

$60 per person, not including beverages, taxes, or gratuity.

Countdown to 2016
Dec
31
Jan 1

Countdown to 2016

  • Brimmer & Heeltap

We are so excited to host a memorable wrap to 2015. Chef Mike and the culinary team have come up a tasty menu to celebrate!
 

Caviar, egg yolk custard, garlic chive

Duck liver pate, sweet and saur pickles

Pork dumplings- black trumpets,
mushroom dashi, pickled leeks

Smoked Black Cod, snow king crab leg,
sunchokes, kasu hollandaise, furikake

Intermezzo koji-rice sorbet

Grilled short rib steak, sweet potato gnocchi,
black sesame sauce, cultured marrow butter

Tonkotsu Broth

Persimon soufflé, ginger-rye anglaise

Cost is $85 per person not including beverages, taxes, or gratuity. We will have an optional wine pairing to accompany.

Last year this event sold out and we suggest booking as soon as possible. Last reservations accepted will be at 10:30 pm.

Cancellations must be made by 12/27/15. Cancellations made after this date may result in a $25 per person service charge.