Last month, Eater announced the pending arrival of Ghostfish Brewing's full kitchen, where the company would craft a completely gluten-free menu, entirely in house. The brewery has now confirmed a launch date of July 14.
Ghostfish, Seattle's only dedicated gluten-free brewery, opened in February 2015 and has planned since the beginning to cook food on-site. At launch, though, running a brewery and a kitchen simultaneously proved too daunting, so the owners instead sold gluten-free pizza from SODO Pizza and Razzis Pizzeria.
Starting this week, the original plan comes to fruition. To lead the project, the brewery has brought on chefs Michael Bockelmann and Lisa Wildrick, who have crafted a menu of street tacos, pork sliders, ceviche, fresh oysters, paninis, and "Ghostfish & chips," plus a few weekly specials. Everything on the menu will be gluten-free, and a few recipes will incorporate Ghostfish beer.
The kitchen will operate with the same hours as the brewery (currently Monday to Thursday 3 to 9 p.m., Friday to Saturday 3 to 10 p.m., and Sunday noon to 7 p.m.), with potential for occasional brunches and game day specials. The team is considering adding catering in the future, too.