Beverages

Our wine

RYZO is Chad and Cari Honsinger's small family winery in Twisp, just down the valley from us. Chad spent a decade making some of the Pacific Northwest's highest-end wines before starting RYZO as his own outlet: native fermentations, minimal additions, and alpine-leaning wines from glacier-carved sites along the Columbia River system. The name nods to the rhizosphere — the living interface between root and soil. The friendship predates the restaurant; the wine would earn its place regardless.

The hometown beer

The Methow Valley's brewery, pouring in Winthrop since 1994 and brewing with chlorine-free water straight from the North Cascades. Their Ruud Awakening IPA was twice named National Grand Champion at the US Beer Tasting Championships, and the Stygian Tide Baltic porter took first in its category in 2024. When we say local beer, we mean a few miles down the road.

The farmhouse ales

Geoffrey Barker and Andrew Pogue opened Fair Isle in Ballard in 2020, built around a house mixed culture of yeast and bacteria raised from wild Pacific Northwest sources. They brew saisons and lagers almost entirely from Washington-grown grain, working with Skagit Valley maltsters. They also keep a home in Mazama — you'll likely find them at one of our tables.

Lagers, wits, and wild ales

Seattle's original oak-and-barrel-focused brewery, opened in Interbay in 2015 by Colin Lenfesty and Mike Murphy. They move easily between crisp lagers, hoppy cans, and naturally carbonated mixed-fermentation bottles like the raspberry-aged Sacred Geometry on our list. The name nods to the Sleep record — they are avowed metal fans.

The lambics

When we list a lambic, it comes from one of the defining houses of the tradition. Cantillon, founded in 1900 and still family-run, is the last traditional lambic brewery in Brussels — every beer spontaneously fermented in an open coolship and aged in oak. 3 Fonteinen traces to a Beersel geuze blendery from the 1880s, and their Oude Kriek is made with a kilogram of whole sour cherries per litre — no juices, no syrups, no shortcuts. The current Cantillon on our list, Ashanti, is a two-year lambic made with wild Gorilla black pepper, hand-harvested by the Baka people in the Republic of Congo's Likouala forest.

The cider

Jasper Smith and Ella McCallion founded Son of Man in 2018 after touring more than twenty cider houses in Spain's Basque Country, then brought sagardo tradition home to the Columbia River Gorge — a region with striking climatic similarities. Everything is wild-fermented from heirloom cider apples grown on small Oregon farms, with no commercial yeast and no additions.

The N/A beer

Founded in Ballard in 2012 by Adam and Grace Robbings and named for their son, Reuben's has won hundreds of medals at the Great American Beer Festival and World Beer Cup. Their non-alcoholic Party On line is brewed entirely in-house with a specialized yeast rather than alcohol-removal equipment — brewed like beer, so it tastes like beer.