Seattle-based restaurant group, Weimann/Maclise Family of Restaurants, is opening Seaplane Kitchen & Bar in the heart of Kenmore on Monday, November 12th. The neighborhood restaurant will feature a Northwest-inspired menu centered around stone hearth pizzas, shareable roasted vegetables, and product from Northwest fisheries, farms, breweries and wineries.

“To create the Seaplane menu, I looked to some successes I had at Bastille and Stoneburner while trying out a more playful approach,” said Co-owner and Executive Chef Jason Stoneburner. “Many dishes were inspired by my appreciation for the abundance of ingredients harvested here in the Pacific Northwest, and certain dishes, like the Ling Cod sliders, came from my childhood fish shop, while others are simply what hungry diners are craving. Our hope is this menu gives something for all guests to love and keeps them returning.”

A sampling of menu items include the following:

Snacks

• A selection of local cheeses and cured meat from a hand-cranked slicer
• Ling Cod sliders – savory cabbage slaw, cucumber relish, potato roll
• Oysters on the half shell from Washington waters

Salads

• Cauliflower Tabbouleh – cherry tomato, mint, parsley, green onion
• Gem Lettuce – tahini ranch, bacon, avocado, sunflower seeds

Pizza inspired by aviation and mechanical terminology include:

• Joystick – prosciutto, red wine salami, red sauce, mozzarella, parmesan, oregano
• Flying Wires – Bianca sauce, mushrooms, Fontina, confit garlic, ricotta
• Glider – fennel sausage, red sauce, Ligurian olives, kale, mozzarella
• Cross Wire – beef meatballs, roasted peppers and onions, Provolone and house cheese whiz

Veggies

• Blistered Carrots – lime, honey and coconut dukkha
• Roasted Broccoli – lemon tahini and sumac
• Roasted Brussels – fig balsamic, lemon, Washington hazelnuts

Big Plates

• Seaplane Burger – a diner-style burger with two dry-aged beef patties, shredded lettuce, slow-cooked onion, cheddar, dill pickles, umami ketchup
• Crispy Long Bone Short Rib – potato and Kuri squash mash
• Super Good Meatballs – slow-cooked kale, creamy stone ground polenta, grilled bread

On the beverage side, the bar program, headed by Bastille and Stoneburner Bar Manager and Seaplane Co-owner Erik Carlson, will feature 12 drafts with a heavy tilt towards regional breweries, and food-friendly cocktails highlighting agricultural spirits and seasonal ingredients. The wine offerings, hand-selected by Master Sommelier James Lechner, showcase Washington state’s award-winning growing regions through an approachable bottle list, glass pours and two wines on tap.

The restaurant will feature a 125-person dining room, 25 seat zinc bar-top, 50-person outdoor patio with fire feature and buddy bar along with a mezzanine accommodating up to 50 guests for private events. Seaplane Kitchen & Bar will also be available for private parties, events and buy-outs.

The large light-filled interior features an abundance of rustic wood repurposed from the Ballard High School bleachers and lanes from a bowling alley on Capitol Hill and dark metals, aviation and maritime artifacts and artwork, and antique lighting fixtures. All the elements combine to make guests feel like they are dining in an Alaskan lodge. For families and their little ones, the kids’ dining and activity area includes a giant model seaplane hanging from the ceiling plus a giant chalkboard covering an entire wall for little artists to showcase their skills.

Seaplane Kitchen & Bar will be open for dinner daily from 3:00 – 10:00 pm on weekdays and 3:00 – 11:00 pm on Friday and Saturday, and happy hour daily from 3:00 – 5:00 pm. A Saturday and Sunday brunch will launch at a later date.

Seaplane Kitchen & Bar       |      6704 NE 181st St.       |      Kenmore, Washington