Seattle's only dedicated gluten-free brewery, Ghostfish Brewing Company, has a full kitchen in the works. That's long been part of the plan for the company, which opened in February 2015. It has sold gluten-free pizza from SODO Pizza and Razzis Pizzeria for a while but is now ready to take the food production in-house.
Ghostfish co-owner Randy Schroeder says the brewery is making modifications to its existing kitchen and working on licensing and inspections. So far, a rough draft of the menu has items like a daily ceviche, tacos, fresh oysters, pulled pork sliders, and a few desserts. Ghostfish is also planning on keeping a few of the most popular pizzas on the menu.
"We have two creative new chefs coming on board with some great ideas," says Schroeder. "We’ll be doing dishes constructed using our beers, special pairings, brunches on game days, and all sorts of edgy stuff. The idea is to become a foodie’s destination, and all food will of course be gluten-free."
Ghostfish anticipates opening the new kitchen within the next 30 days.