Chef Arran is keeps his creative juices flowing, and guests entertained, every Saturday night in the Brassica Kitchen.
We're serving 6 course meals, literally in the kitchen - 10 seats, family style seating, plated food, around a large butcher block table. The menu changes every week, with new inspirations woven into the menu even up to the last minute. This newer dining concept allows the chef to explore and evolve with the food around them and a chance to truly connect face to face with the guests they are feeding. It also gives diners a chance to taste the chef’s inspirations, try some things they might not ordinarily order, sample a wide array of flavors in an evening, commune with the chef and break bread with their broader community of food lovers. Of course since you are eating in the kitchen you may also glean a few cooking tips along the way. The chef's table dinners are also a great opportunity for a private party if you have 9 friends to invite to join you.
By reservation only - call 360-379-2647 to reserve your seat. Since the chef is only feeding 10 people per night we respectfully ask for a minimum 48hr notice on cancellations so we have time to contact others on our waiting list.
Price: $65 per person (does not include gratuity).
BYOB: Bring your own beverage of choice (wine suggested). Price does not include wine or beer. We are working on securing a wine and beer license, but in the mean time we’ll focus on the food, you provide your drinks or bring a bottle to share.
Freshly Harvested – Every week we source and often hand-harvest our vegetables, mushrooms, and herbs from local fields and from the wild. We purchase the freshest fish, fowl, and meats possible favoring sources closest to home.
Here and Now - Our menu changes weekly reflecting the evolving flavors of the seasons.
Artfully Crafted - Owner-Chef Arran Stark is the head chef behind the stove on a nightly basis invigorating each dish with his passion for the culinary arts. The kitchen staff includes a talented group of up and coming culinarians training under Arran. Each brings their own individual skills and experience to the food.
Our Food Community - Since each dish is a work of art we honor our farmer and fisher friends who cultivate, gather, and catch our palette of flavors. We strive to support our food community as it nourishes us. We buy from local suppliers, supporting their livelihoods and preserving their crafts. We strive to make Brassica Restaurant a place where people meet and build community around food. The menu changes weekly but here is sample Winter Menu and Spring Menu.
I had dinner last night at a new Restaurant in Port Townsend. Brassica, which uses the same space as Laurette's Café on Friday and Saturday evenings, serves an excellent fixed price three course dinner. I've eaten there a few times and each time the menu was different. Chef Arran Stark sources local ingredients from the farmers and ranchers on the Olympic Peninsula.
Each meal always starts with a brief "amuse". Last night it was a chicken liver mousse on a crostini with foraged miners lettuce. Sometimes the starter course is a soup or a salad. This time it was a tart made with local nettles and Port Townsend Creamery cheese. My main course was a potato-wrapped ling cod served with a bean cassolette and the last of the season Brussels sprouts. The dessert was his "riff" on chocolate with a trio containing a truffle, a fig and chocolate tart, and candied fennel and figs.
While I eat out a lot and cook professionally I always try and find something that could be done differently or a bit better. Not possible with this meal as it was truly excellent.
Wine selections are limited but good. Attractive space and good service. Really worth a try.
-- Posted on Google Reviews Web Site
Brassica is short for Brassicaceae, the cabbage family, which includes kale, broccoli, Brussels sprouts, cauliflower and many greens. We chose the name for our restaurant because Brassicas grow year around in our area and the region is one of the best places, and for some species one of the only places, to grow vigorous healthy seed. Loss of farmland in our area represents a loss of potential Brassica seed production land for the world. To us it is symbolic of our dedication to eating localy grown food and protecting local farmland. We also like the sound of it! The Brassica flower, seen in our logo, has four petals in the form of a cross.