New Grub Alert: Vessel Reopens in New Location

Vessel's Braised Lamb Dip. Photo by Jennifer Liu.

Raising the bar for innovative cocktails and delightful food.

After a 20-month absence, Vessel reopened three weeks ago in a new location on the corner of 7th and Olive. The sleek atmosphere has three sections — the main bar and lounge, a private loft space, and “The Lab” for experimentation and ice-making. Handcrafted cocktails created by the city’s best
bartenders combined with shareable plates and a full lunch menu, this restaurant will easily be the talk of the town.

Vessel’s Braised Lamb Dip. Photo by Jennifer Liu.

Chef Cameo McRoberts brings an array of impressive experiences ranging from making tacos for President Barack Obama to shucking oysters for Robert Plant of Led Zeppelin, and training with “Top Chef Master” Rick Bayless. She is talented, grounded, and welcoming, bringing a high level of skill to the kitchen.

The lunch menu offers casual gourmet food for affordable prices. BLT Rillete ($10) is a medley of crisp bacon, roasted tomatoes, lettuce, served with a fried egg over toasted brown bread. The combination of these elements makes a satisfying, yet light and healthy meal. Vessel Chop Salad ($12) is full of chickpeas, peppers, tomatoes, charcuterie, vegetables, and tossed with a green goddess dressing. The Sous Vide Tuna Nicoise Salad ($14) features the most tender, melt-in-your mouth poached tuna with confit fingerling potatoes and lemon green beans.

For something a little more filling, Braised Lamb Dip ($13) with thinly sliced lamb, horseradish cream, apple butter, and NY cheddar, and served with a rich jus for dipping. The classic Muffuletta Sandwich ($12) is stacked with salami, ham, mortadella, provolone and mozzarella cheese, and an olive salad.

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Photos by Jennifer Liu.

“The Lab” is an experimental work space where staff have the opportunity to mix food and drink with mad science. The innovation is constant; staff make and store tinctures, syrups, jam, pickled vegetables, and much more. Cocktail aficionados know that purity, shape and size do matter. Here, ice-making is serious business. Fit with a levy, the 300-pound crystal-clear block of ice is lifted onto the counter, tempered, and transformed by chain saw and then paring knife into perfect 3-centimeter cubes and delicately shaped spheres. Come peer in!

Vessel is located in downtown Seattle and is open Monday through Friday 11:00 am – late, Weekends 5:00 pm – late, with Happy Hour Monday through Friday 3:00 pm – 6:00 pm.

Vessel    |   624 Olive Way Seattle, 98101   | (206) 623-3325