Communion Seattle

When in Seattle, drink as the weather suggests. ⁠
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The Overcast is Seattle in a glass, moody, floral, and softly clouded.⁠
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This is a twist on the Aviation. Built with Bayab African Gin, creme de violette, and lavender bitters, it drifts into a familiar gray haze like a skyline just before the rain settles in. ⁠
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Sweet with soft violet notes, followed by herbaceous gin and a gentle citrus depth that feels like fog rolling off the water. Finally, she's garnished with an orange, like a slight peek of sun breaking through the clouds. ⁠
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This one was made for watching the storm, not rushing through it ⛅⁠
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Warm spice. Slow heat. A little earthiness, sweetness, and that deep smoky flavor that settles in every bite.

Our half chicken comes lathered in a vibrant berebere sauce, rich and aromatic, with skin kissed by char, and tender, juicy meat beneath. This spicy goodness is plated on top of lemony black lentils, catching every drop of flavor, while a bright green gremolata cuts through with fresh citrus and herbs for the perfect contrast.

Rooted in Ethiopian flavors, this dish sits beautifully between East African warmth and Southern grilling culture.

Complex, layered, and vibrant all in the right ways.

Some of the best comfort food starts with humble ingredients.

Cabbage has long been a staple in Southern kitchens, slow-cooked with care, stretched across tables, and made to feed whoever needed a plate. Ours takes that tradition somewhere new.

Butter-basted until tender, finished with miso butter, our house-made Sez’ seasoning, fried garlic, and nori strips. Rich and savory, a simple staple with a luxurious Asian twist. Each bite is layered with silky, buttery flavor.

Simple food. Treated with intention.

Our BBQ shrimp has never really been about the grill. ⁠
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It's about the sauce. ⁠Garlic butter bubbling, bread getting passed around, and everybody trying to sneak one more bite before the plate is empty.⁠
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BBQ shrimp has deep roots in New Orleans Creole cooking, with flavors made famous by Chef Paul Prudhomme. This is the kind of dish meant for messy hands, loud tables, and people fighting over the last piece of bread. ⁠
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Chef Kristi cooks and serves the shrimp head-on, seasoned with our 13+ spice Sez blend, and finished with a coconut porter from Métier Brewing which makes the sauce rich, savory, and way too good to leave behind.⁠
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And if there's sauce at the bottom of your plate, well, you already know what to do with it 😉🦐 ⁠
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