This is Seattle Scene. eat. v2. Hello again.  The duo is back, myself and my friend {Savanna}. Our research of the Seattle scene continues {see original blog post – Seattle Sceene. eat v1}. Last week we ventured to the lovely Ballard neighborhood of Seattle to research the new bar on the block.

Percy’s & Co.

Percy’s & Co. The new Ballard bar recently opened it’s doors to the public in August 2013 by owner’s Jeff Ofelt, Wade Wiegel, and Doug Herrick.  The style of the bar exudes twists of the Old Familiar with the Apothecary style inspired by nature’s bounty. The apothecary style cocktails are served by hipster-like, suspender-wearing bartenders with geek chic glasses or trendy mustaches and fashionable vests – dressed very sharp and in-style with the vibe of Percy’s & Co. The concept of the space was very much inspired by the building itself from 1898 and has always been a host of alcohol even during prohibition, where it once was a speakeasy and alcohol was served through the back door.

The interior of the space has a vintage quality as do most of the bars on the Ballard strip.  As you enter the space, you sense an open and relaxed vibe.  {Savanna} and I went on a nice Summer Friday and decided to sit at a long bar, not THE bar, but a bar in the middle of the restaurant so we can take it all in and observe the space. Percy’s & Co. has a mix of exposed brick, mirrors, original fixtures, draping ferns and shiny interior. The space was designed by Mallet, a local design firm in Seattle that has designed many known hospitality spaces. The bar is manned by Kyle Taylor & Joe Petersen {shown above}. Percy’s & Co. also has a popular back patio which is perfect for summer months.

The vibe of the space was very warm and friendly. You could see the excitement of the staff.  {Savanna} and I even met head chef Dave Lamping.  Dave Lamping is the former chef of Bastille and re:Public.  He focuses on the locality of the ingredients and his approach is to let the ingredients speak for themselves. We asked him what we should order. He recommended the Cod Fritters.

We first started with the cheese board. This duo loves cheese so enough said.  Then we went with Chef Dave’s recommendation and had the Salted cod fritters with smoked egg aioli. – absolutely delicious. Lastly Baby beets & hazelnuts, horseradish crème fraiche, tarragon. {Savanna} and I have been on a beet kick lately. We adore beets, but I think we neeed to change it up for Seattle Scene. eat. v3.

We love our assignments of discovering the new and up-and-coming restaurants and the restaurants that have been around and been able to hold their own. We love introducing ourselves to hospitality individuals and talk about design and trends. Percy’s & Co. has a great vibe and good story that we want our friends to experience it too.  We are excited to share more with you. Until next time.

ps.  Pursehooks? Yes.

{Images by SADV and S. Pratt}