These guys, these guys. the chef is Michael Gifford, who moved over from Queen Anne's How to Cook a Wolf. The space used to be Portalis; they've been open for a couple of weeks now, so it's time to tackle brunch, right?
"Bramling Cross" sounds British, right? But not, say, "Bradley Cross" (Somerset) or even "Buttsbear Cross" (Cornwall). No, Bramling Cross is a variety of hops, the stuff that flavors beer. Technically, it's a cross between Golding and Manitoban, and known as "dual use" for both bitterness and aromatics. Very popular with home brewers.
In any event, it's Ethan & Angela Stowell's latest venture in Ballard, after Staple & Fancy, after Chippy's, after Ballard Pizza Co., all within crawling distance of each other.
The bar at BC features hyper-local brews on draught and in cocktails, including a Brewski Old Fashioned (bourbon, stout) and a Ranye West (aperol, Rainier). Then again, you may prefer the Holy Trinity-infused vodka that's the base of the Bloody Mary and the Bloody Caesar. If you're a Negroni purist like me, avoid the cinnamon-tainted Baja Negroni (unless your favorite shot is a Fireball).
And if you're too late for brunch, stick around for the chicken (wings, grilled, or whole) or the pork osso buco. Pickle fries, too. And pretend you're in Cornwall.
Bramling Cross, 5205 Ballard Ave. NW, 206-783-2007
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