A Note From The Chef: Summer In Seattle

I have always believed cooking to be an exploration of flavors and techniques. We are very fortunate because some of the best flavors and freshest ingredients can be found right here in the Pacific Northwest.

When developing the summer menu for Von's, I wanted to showcase the pristine sourcing grounds of the Pacific. We have access to such an abundance of world class seafood: Totten Inlet Manila Clams, Wild Coho from Neah Bay, Dungeness Crab from Alaska's Aleutian Islands, all delivered to us fresh daily. 

One of our most popular items, the Scratch Sourdough Mac and Cheese, was a natural candidate for NW Dungeness Crab. It adds a sweetness and richness that is perfect for our summer locals and travelers alike. We also put our Sourdough Crab Cake on the menu which is a luxurious start to an exciting evening in downtown Seattle. I highly recommend pairing any of our new Dungeness Crab items with our Paloma Agridulce or a glass of crisp rosé. 

Please join us as we welcome another beautiful summer in Seattle. 

See you soon -

Jason Amador

Executive Chef, Von's and Sharps

"You must open your eyes to see."

Meet Our New Summer Menu Items

Since Von’s first opened in 1904, we have always believed in supporting local producers to source the freshest ingredients for our seasonal menu. Our seafood is always wild; pulled from the frigid waters of the Pacific NW and delivered fresh to us daily.

We blend our meat in-house to prime grade marbling for a superbly flavorful hamburg. And, our bakers hand roll sourdough brioche, baguettes, pizza dough and pasta every day using ancient methods of natural fermentation from our family’s original sourdough starter.

Please join us to revel, rejoice & roister as we welcome summer in Seattle. As our guest, we look forward to taking great care of you. 

Small Bites:

Sourdough Crab Cake: A decadent deep water Dungeness NW style crab cake with mixed greens, sambal aioli and pickled onions.

Sourdough Sandwiches:

Steak Torta (LUNCH ONLY): Dressed greens, chile slaw, red onion, avocado salsa, Hellmann’s mayo.

Wild Mushroom and Chicken Melt (LUNCH ONLY): Wild Mushroom and Chicken Melt Mad Hatcher chicken breast with wild salt-cured mushrooms, Farmstead smoked gouda, sherry melted onions, bacon jam on griddled sourdough.

Northwest Salads & Grain Bowls:

Macho Salad: Organic chicken, avocado, fresh corn, feta, tomato, red onion, pistachios, Medjool dates, apple cider vinaigrette.

Harissa Vegetable Bowl: Mixed greens, avocado, quinoa, spiced pepitas, pressed cider vinaigrette, feta cream.

Seattle Sourdough Pizzas:

Green Goddess: Organic chicken, fresh asparagus, avocado salsa, red onion, feta, Farmstead fontina, whole milk mozzarella.

NW Six Cheese and Bacon Jam: Beecher’s Flagship, Farmstead fontina, smoked gouda, fresh mozzarella, aged reggiano, black garlic ricotta, Sicilian relish.

House-crafted Sourdough Pasta:

Mad Hatcher Chicken & Asparagus: Smoked bacon jam, true parmesan cream sauce.

Homemade Sourdough Mac & Cheese

Dungeness Crab Mac

Frigid Water Wild Seafood:
Sourdough Crab Cake: A decadent deep water Dungeness NW style crab cake with mixed greens, sambal aioli and pickled onions.