We are now located at: 6754 15th Ave NW
That’s on the southeast corner of
15th Ave NW & 70th Street, across from
Brunswick & Hunt & down the
street from The Fat Hen, Delancey,
Essex & Honoré Bakery and caddy
corner from Grumpy D's Coffeehouse.
Our Ballard Ave Wine Bar
closed at the end of 2014.
It's was a great 12 year run! Tribute>
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Tuesday - Saturday: 11am to 7pm
Sunday: 11am to 5pm
6754 15th Ave NW
Seattle WA 98117
Food & Wine: Hail to Chef Tracey
So, let us just sing this woman’s praises! Tracey Stoner Crannell joined the Portalis team in September 2007 and has done nothing but wow everyone in her cooking presence since! She has worked in our tiny, ill-equipped, little kitchen cranking out delicious, wine-friendly dishes since she started. Most restaurants set their menus for the season. To keep our menu fresh & interesting, Tracey changes 1-3 dishes every week. After seven years, this means she’s put somewhere around 700 new dishes on the menu! It’s really nothing short of amazing.
Her classic cooking knowledge is encyclopedic with definitions and “how to” at the tip of her tongue, and she’s been a wonderful educator, constantly teaching her cooks her skills to solidly put wonderful food on the table at Portalis day in and day out. On top of that she’s great company. She’s got good humor (here’s proof: “Do you serve food?”), a great smile, she’s a caring boss and a super industrious employee. Really, I can’t say enough about her cooking and her person and all the good work she’s done for us over the years!
So, in tribute to this good work and to the patrons who’ve been eating her delicious food for the past 7+ years, we got together and created a menu of “favorites” through years. Chef Tracey will be preparing these for you this fall as Portalis Wine Bar’s last hoorah, to thank our guests for the last 12 years on Ballard Ave and celebrate the good work and good times we’ve had!
Here’s what you can look forward to through the end of the year:
TOAST with smoked trout & white bean purée • TOAST seasonal mushrooms with brie • BAKED OYSTERS with spinach, bacon & smoked gouda morney (on the menu now)
CORN CHOWDER with bacon, red potato, dungeness crab & chervil (come & gone) • WHITE BEAN SOUP with spicy veal meatballs, tomato & lacinato kale (on the menu) • PUMPKIN SOUP with a homemade cayenne marshmallow • ROASTED CAULIFLOWER with toasted coriander, golden raisins, almonds & meyer lemon oil (on the menu now)
GRATIN brussels sprouts & bacon lardons • GRATIN creamed spinach with homemade bread crumb crus • FRISÉE SALAD with shaved apple, fennel, candied pumpkin seed with apple cider vinaigrette & more
BACON-WRAPPED SCALLOPS with brussels sprouts & truffle gratin • RABBIT POT PIE with carrots, peas, red potato & homemade crust (currently on the menu) • SHEPHERD’S PIE with lamb, baby carrots, parsnip & green beans with a potato topping • PORK BELLY braised with kostritzer dark lager, red cabbage, mashed potato & apple horseradish relish (currently on the menu) • ROMAN GNOCCHI with wild boar ragu • TAGINE with lamb shank • BEEF WELLINGTON with maderia oxtail glacé, potato purée & french green beans (coming in November)
HOMEMADE FETTUCINI with crimini, chanterelle & beech mushrooms, marsala, garlic & butter (currently on the menu) • TARTE FLAMBÉE with shaved red pear & cambozola
TRES LECHES CAKE with goat milk caramel & tuaca whip cream (on the menu now)
SPICED APPLE CAKE with vanilla ice cream • STICKY TOFFEE PUDDING with brandy whipped cream • GOAT CHEESE CHEESECAKE with pistachio crust
On top of that, all of your regular favorites will stay on the menu:
PORK RILLETTE with onion jam, mustard & baguette • MANILA CLAMS with chorizo, sherry, butter & baguette • CAESAR SALAD with homemade croutons, shaved parmesan & white anchovy • MAC ‘N’ CHEESE with ham hock & cave aged gruyére • GOAT CHEESE GRATIN with fresh herb marinara • TARTE FLAMBÉE beef short rib, potato, béchamel & blue cheese • MARKET CHEESES your choice of two or four • CHARCUTERIE PLATE featuring our chicken liver pâté • POT DE CRÈME chocolate
So, three cheers for Chef Tracey! My dear, you’ve played an indispensable roll in the fine work that we’ve done at Portalis through the years!
Hats off to you!
Julie & Jens, Owners
|Chef Tracey Stoner Crannell
Chef Tracey trained at the Baltimore International Culinary College and has been chef at restaurants from Captiva Island, Florida, to Nashville to Seattle. But the bigger the kitchen, the further removed the chef gets from actually preparing the food that you eat. When she joined the Portalis Wine Bar team in September 2007, she returned to her basic love of cooking in what her chef husband calls her “dollhouse” kitchen. There she took on the task of expanding our menu so that our customers would view us as a place to eat dinner while drinking their delicious glass of wine instead of just a place to have a snack. She has exceeded our expectations … and we think our customers’ as well.
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Jan 29 Mystery Grape
Jan 31 Tasting: Super Bowl Party Wines
Feb 01 Closed. Go Seahawks!
Feb 05 Mystery Grape
Valentine's Gift Ideas
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Let us know your wine preferences and we'll contact you with wines you may be interested in as they become available.
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