Join us for Seattle Restaurant Week: October 27-31 and November 3-7



 OUR SCRATCH KITCHEN

 

From brunch to happy hour, dinner to late night, Chef Christopher Gabel has crafted delicious menus from fresh and local ingredients. We pride ourselves on making nearly everything from scratch, and maintain a 100% gluten-free and peanut-free kitchen. Adding modern touches to classic dishes and pub fare, our menu is designed to delight your palate as you sip your favorite spirit.

We’d like everyone to have the chance to enjoy our dishes, so we closely track every ingredient and pair an allergen matrix to our menus. Both our kitchen staff and servers are ready to help you find the right dish for any dietary need. Please feel free to email info@capitolcider.com with any questions about ingredients or allergy concerns.

 
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Menus

 

Take a peek! We’re open for happy hour and dinner everyday until late, and brunch Friday through Sunday.

 

 

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CHEF CHRISTOPHER GABEL

I started cooking when I moved to Seattle in 2000. My first job was working at Fandago, a high end Latin restaurant owned by James Beard award winner, Chris Keff. I had never worked in the industry before so I had a lot to learn; I started out working pantry and moved my way up to sauté and grill in the two years I was there. I then moved to sister restaurant Flying Fish, where I learned how to cook almost every kind of seafood you could imagine, and eventually worked my way up from support to Chef. I worked there for 13 years, and all of that knowledge and skills  brought me to Capitol Cider. Having never worked in a gluten free kitchen seemed daunting at first, but I soon realized that cooking for people with dietary restrictions can be an incredibly fun and creative challenge. I learn something new every day, and that’s what makes me happiest about working here at Capitol Cider..”