Its Restaurant Week in the Naked City

We are in the throes of Seattle Restaurant Week, an 11-day celebration of dining out in Seattle. But where’s the beer?

Poppy has pretty good beer. Chef Jerry Traunfeld’s restaurant on Capitol Hill might surprise you with its craft beer selection, but it is better known for bringing the thali to Seattle. Ray’s Cafe, the venerable waterfront eatery on Shilshole Bay, has a good beer selection. Still, Ray’s is better know for beautiful sunsets and seafood than its well-considered tap list.

With some effort, you might find good beer out there, but for the most part, the annual grub fest known as Seattle Restaurant Week is about fine food and not fine beer. But what’s this?  A brewery involved in Restaurant Week? It’s about time!

“We are thrilled to be the only brewery invited to participate in Seattle Restaurant Week this year,” said Naked City Brewery and Taphouse in a recent newsletter.

The Seattle Restaurant Cooperative partners with The Seattle Times to present Seattle Restaurant Week (April 7 through April 18). More than 160 local restaurants are currently serving up three-course dinners for just $28. Many of them are offering three-course lunches for $15. Seattle Restaurant Week gives you a chance to get a good deal on a great meal at some of Seattle’s finest chow houses. Places like Volterra, How to Cook a Wolf, Luc, Seastar, and many more. Including, Naked City Brewery and Taphouse.

Here is what Chef Tessa put together for Seattle Restaurant Week at Naked City:

**Price is per person and does not include drinks, tax or tips.

**Value menu is not available on Fridays and Saturdays or for Sunday brunch.

Dinner – 3 Courses for $28
(You get to pick one dish for each course)


Spoon bread, house ricotta, arugula

Wedge salad, oven roasted tomatoes, blue cheese, bacon brittle, roasted shallot dressing

Chard salad, pancetta, candied walnut, warm goat cheese


Grilled oyster mushroom, mushroom demi, forked potatoes, seasonal vegetable

Seared salmon, fingerling potatoes, asparagus, lemon cream sauce

Coffee rubbed pork short rib, mustard spaetzle, and seasonal vegetable


Flourless chocolate cake

Strawberry Pavlova

Rhubarb Crisp

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