Ballard, WA restaurant The Hi-Life in the 101 year old historic Firehouse No. 18 built in 1911, they serve up a rotating menu that features the best of their four seasons here in the Pacific Northwest. With an emphasis on their grilled and brick oven roasted dishes, their line turns out tasty, full flavored food for breakfast, lunch and dinner each and every day.
Their Spring dinner menu offers up a number of seasonal small plates. The Grilled Local Asparagus is locally grown in Yakima at Dykstra farms, served with shaved La Quericia prosciutto from Iowa, basil-mint chimichurri and a fried egg.* The Gulf Shrimp & Grits small plate has three Mexican gulf-shrimp, green chile grits and tomatillo-avocado salsa. For a meal, they like their Grilled Bavette Steak served with brown butter fingerling potatoes, spring radish & kohlrabi with herbed demi glace or their Ravioli in Spring Pea Broth stuffed with house made ricotta, lemon zest & basil, with sauteed asparagus, snap peas, fried shallots, chile oil.
Their American Grill menu offers up their year round favorites including, Hickory Smoked Spareribs with Big Wheel BBQ Sauce, a fine Montana raised Wagyu Hamburger, and an assortment of brick-oven pizzas, or for those late-late risers, their Nighthawk Breakfast is available for dinner.
Breakfast brings home the bacon with the standard breakfast options, or you can try one of their Hi-Life Habits, which include Clean-up on Aisle 12, a delicious root vegetable hash, or their ever present Biscuits & Gravy
Hi-Life Fried Chicken
