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From the crisp, sweet-and-tart Pink Lady and legendary Honeycrisp to floral Jazz and Ambrosia apples, Washington apples are famous for good reason. Take it a step further and you’ll find some of the best award-winning ciders around, including plenty on Seattle Restaurant Week menus!
While you’re exploring the tastes and flavors of Seattle Restaurant Week participants, keep a look out for local ciders on the menu. These restaurants know how to perfectly pair each cider, whether dry and crisp or bright and sweet, with whatever you’re having.
We’re proud to have the Northwest Cider Association as a sponsor for Seattle Restaurant Week. This nonprofit trade group unites cider makers, orchardists, and enthusiasts to celebrate and grow the Pacific Northwest’s vibrant cider culture. Check out their official website for local cider news, opportunities for cider makers, and more ways to plug in — including a cider club where a specially curated box of ciders is shipped to your door every quarter.
Keep reading for some SRW restaurants offering local ciders.
This Woodinville restaurant inside Willows Lodge excels at story-driven courses made from foraged treasures and sustainable seafood. This SRW, Barking Frog has pear cider on the menu from Vashon’s Dragon’s Head Cider. Ask for the Perry!
Try lunch ($35) or dinner ($65) at Barking Frog during SRW, served Monday through Friday. Lunch starts with rhubarb and burrata or smoked ham hock arancini; confit of spring lamb crepinette or crispy shimeji sandwich for entrees; and blueberry cream cheese bread pudding, “snickers” chocolate tart, or ice cream for dessert.
Dinner celebrates spring’s bounty with Dungeness crab cakes or mixed greens salad; potato gnocchi, butter poached King salmon, or Anderson lamb lollipops for entrees; and devil’s food cake or Key Lime pie for dessert. Woodinville. Lunch is $35 and dinner is $65.
Republic of Cider is more than just a cidery, it’s a creative hub in SoDo where bold, small batch craft comes to life. You’ll find adventurous and inventive ciders here, some made with flavors like winter melon, Szechuan peppercorn, pomegranate, and rose. During SRW, try the Spicy Mama, Heart of Darkness, or Banana Republic ciders (yes, that’s right — banana cider!) Swing by on Friday and Sunday afternoons during SRW for cider flights & bites pairings at several price points. SoDo. Tastings start at $20 and $35.
This Queen Anne Mediterranean- and Italian-inspired destination is well-loved for its warm hospitality and carefully sourced and thoughtful menu. “Grappa is about more than just a beautiful meal, it is about creating a memorable experience with thoughtful service, a lively atmosphere, and food and drinks that feel special without feeling out of reach,” they say.
For Seattle Restaurant Week, Grappa has selections from Channel Marker Cider in Ballard.
The SRW dinner menu starts with options like char-broiled octopus, fresh local oysters, American Wagyu bites, or charcuterie board; mains like seafood risotto, spicy sausage rigatoni, zucchini linguine with grilled chicken, lasagna, or an upgraded Wagyu Manhattan strip. Dessert options include tiramisu, flourless chocolate cake, or vanilla bean panna cotta. Queen Anne. Dinner is $65.
Sparrow’s plush atmosphere of low lights, moss walls, and weathered wood finishes make it a spot for an intimate gathering or casual weekday dinner. There’s covered outdoor patio seating (with a dog run!), and occasional live music.
For SRW, savor comforting and elevated takes on familiar favorites, like mussels and Italian sausage, golden glazed honey wings, Pacific black cod, mesquite-smoked pork rack, and gluten free donut holes, flourless chocolate cake, or gelato or sorbet for dessert. For an extra charge, upgrade to American Wagyu steak. Check out the Mazama Pear Cider from Yonder Cider. Kirkland. SRW menu is served all day for $65.
Queen Anne bar and kitchen Barrel & Bacon is a destination for wings and burgers, with Filipino and Mexican influences (check out their ube french toast or elote riblets!).
For SRW, Barrel & Bacon is offering a special three-course menu with smashed longanisa tacos for starters, chicken inasal for entree, and ube crinkle a la mode for dessert — plus a pandan-mango fizz mocktail! As far as Northwest ciders go, try the Honeycrisp Cider from Seattle Cider during SRW. Queen Anne. Dinner is $50.
Cafe Lolo — a restaurant and retail larder in Capitol Hill’s Summit neighborhood — is something special. Their slow food approach makes the best of local ingredients (over 90% comes from Washington farms), centering regional grains milled fresh in-house for pastas, breads, pastries, and even some beverages.
During SRW, Cafe Lolo will feature Garatza from Liberty Ciderworks, Farmhouse Cider from Dragon’s Head Cider, and Ciderkin from Pet Project Wines. They also use cider in their dessert and a special cocktail. Their SRW menu includes four courses for $50, with salmon rillettes or root vegetable mille-fuille for starter, roasted cabbage salad or carrots for seconds, fresh pasta with either pork or kale and hazelnut pesto, and corn custard or chocolate sorbet for dessert. Capitol Hill. Dinner is $50.
