Staple and Fancy Mercantile

Seafood Restaurant
4739 Ballard Ave NW, Seattle, WA 98107 4739 Ballard Ave NW, Seattle Directions
All Hours
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0% of 0 customers recommended

Now This Is Something Special

Staple and Fancy Mercantile has a treat for you!
Do It Fancy
$50 When you arrive, feel free to order as much or as little food as you like. But, if you would... Read More
$50 When you arrive, feel free to order as much or as little food as you like. But, if you would like to avoid the trouble of ordering altogether, please feel free to hand the menu back to your server and allow us to take care of you.
Fancy Hour
Monday - Thursday, Sunday | 5:00 PM - 6:00 PM
$6 wines
$12 fancy menu (see server for details)

About this Business

  • Cuisine
    Italian, American, Seafood, Continental, Contemporary
  • Meals
  • Price
  • Hours
    5:00 PM - 11:00 PM
  • Cuisine
    Italian, American, Seafood, Continental, Contemporary
  • Meals
  • Show More
  • Attire
  • Alcohol
  • Parking
  • Delivery
  • Takeout
  • Reservations
  • Vegetarian Options
  • Catering
  • Good For Groups
  • Show Less



From Our Editors

Staple & Fancy Mercantile: A User’s Guide

Modern Italian | James Beard–Nominated Chef | Chef’s Choice Menu | Baked Gnocchi | Casual Vibe

Sample Menu

  • Appetizer: grilled sardines with burnt-lemon aioli, crushed potato, and salsa verde
  • Pasta: potato gnocchi with sautéed abalone, english peas, and lemon zest
  • Entree: seared sea scallops with pea vines, celery-root purée, and meyer lemon

    Inside Tip: Don’t even look at the menu. Instead, ask your waiter to “do it fancy,” and he’ll bring your table a multi-course, family-style meal that changes with the chef’s whims. Not even the waiter knows which dishes are coming, and the plates just might vary from table to table. “It’s omakase, Italian-style,” says The Seattle Times. Reviewers insist that it’s the only way to go.

    While You’re Waiting: Watch Chef Ethan Stowell bring your food to life inside the open kitchen, visible from most of the restaurant’s 45 seats.

    Chef Bona Fides: Chef Stowell has been a critical darling since opening his first (now-shuttered) restaurant, Union, at the young age of 28. Now at the helm of no less than 10 Seattle restaurants, Stowell was honored with a James Beard Award nomination in 2014 for Best Chef: Northwest.

    What’s in a Name? Staple & Fancy takes its name from the grocery store that once occupied the wood-floored space. A faded cigar ad still resides on one of the restaurant’s brick walls.

    Vocab Lesson
    Lardo: salami made from fatback cured with rosemary and other herbs.
    Pangrattato: breadcrumbs—literally “grated bread” in Italian.

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5:00 PM - 11:00 PM
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