If you're a chef, you toil in kitchens for other people for years working towards the big goal: a restaurant with your name above the door.
For Jason Stoneburner, that time has come.
Just opened in the Hotel Ballard, Stoneburner gives the chef — who previously dazzled at Bastille — his own place.
It also gave him his own massive stone oven because, well, look at his name (Stone-burn-er).
He's popping seasonal ingredients from the Ballard Farmer's Market into the oven, and the oven's popping out rustic, flavorful pizzas. Go with the spicy lamb meatball pizza with kale and provolone.
Pasta is made right in front of your eyes at a dedicated table. Ravioli stuffed with chard and sheep's milk ricotta are creamy little pockets of heaven. Big plates stick to robust, traditional flavors, especially the thick-cut Delmonico steak, and a half-roasted chicken with black kale.
File away the Olympic Rooftop Pavilion on the hotel's roof for private affairs, with 360-degree views atop this 1,370 square-foot temple of swag.
But even up there, you'll probably remember Chef Stoneburner's food above the views.
Price: 3 (out of 4)
Noise: 2 (out of 4)
Best bets: Chard and ricotta ravioli; Delmonico steak; twelve-hour dried tomatoes
Nearby: Hazlewood; King's Hardware; BalMar