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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.
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.
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 from Vashon’s Dragon’s Head Cider featured in their Field of Ecolibrium Dreams salad.
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.
Pidgin Cooperative Restaurant & Bottle Shop
Guided by the vision of co-founders and brothers Zachary and Seth Pacleb, Pidgin started as a catering company and pop-up serving adventurous dishes inspired by Filipino, Japanese, and Hawaiian influences. As a worker-owned cooperative, they also challenge traditional business models by cooking up sustainable fare in a healthy and equitable work culture. In a much-anticipated event, Pidgin opened their restaurant and bottle shop last year at the Fisherman’s Terminal. Visit during SRW (special menu offered Sundays and Thursdays only) and try their three-course $50 menu with bakalaw fritters, salmon douchi-misozuke, and cardamom chocolate mousse, with the option to pair your meal with Yonder’s Dry Cider. Magnolia. Lunch and dinner for $50.
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.
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.
Uncle Dom’s Italian Kitchen/Bar Tango
“Capitol Hill’s red sauce revival,” Uncle Dom’s Italian Kitchen / Bar Tango has returned to Capitol Hill and might just be your new Italian staple. Their SRW menu this spring celebrates Italian comfort food, of course with a little Uncle Dom’s flair. Take your next date night to Summit and Pine for warmer-weather starters like Bruschetta or Garlic Broccolini, Italian comforts like Lasagna or crispy Chicken Parm, and a grand finale of Tiramisu or their decadent El Diablo. Among their options for a drink pairing is Bellingham Cider Co. Capitol Hill. Dinner is $50.
This Rainier Beach neighborhood bar and restaurant is known for Cajun-inspired dishes and thoughtfully sourced craft cocktails, as well as for being a worker-owned establishment. For SRW, Jude’s has $35 and $65 dinner options. Both offer sides of either spiced chickpeas or beignets; a sandwich (for $35), or two entrees (for $65) like gumbo, grits plate, or po’ boys; and drink options. Jude’s featured cider will be Greenwood cider. An optional donation goes to Long Haul Mutual Aid Kitchen. Rainier Beach. Dinner is $35 and $65.
Lucky for those looking for No proof cocktails Seattle, last year the worker-owners of Jude’s Old Town opened their sister worker-owned and -operated bar specializing in No proof cocktails, natural & biodynamic wine, & small plates. The members of Jude’s opened Rosette to create an inclusive space for connecting, and to offer their kitchen crew more space for their culinary creativity to shine. For Seattle Restaurant Week, pair your small plates at Rosette with Greenwood cider. Rainier Beach. Small Plates are $35.
Located on the ground floor of Hotel Theodore, RIDER brings to Downtown Seattle a celebration of our Pacific Northwest home, making it a perfect spot for visitors and locals alike to celebrate Seattle Restaurant Week. There, you’ll find menus that highlight fresh, sustainable, and locally-sourced ingredients. In the open-concept kitchen, diners can watch their meals being made on the wood-fired grill from cozy banquettes, the marble bar, or the outdoor patio.
This Seattle Restaurant Week, RIDER has curated two special menus, featuring seasonal flavors like their red oak and endive salad, fish and chips with lemon and ikura aioli or Japanese eggplant ragout, and an edelwisse dacqouoise cake to finish. To perfect your meal, pair it with Local Legend Cider from Seattle’s Schilling Cider House. Downtown. Lunch is $35. Dinner is $65.
