The name Brimmer & Heeltap refers to a proper pour: When full, it's a “brimmer,” and at the end, only a “heeltap” is left. B&H is where the late, great Le Gourmand used to be in Ballard, about which B&H elaborately elaborates: "We opted for a quarter of the city where we feel intrinsically connected. Ballard is a lauded destination for its entrepreneurial temperament and flourishing establishments—the proximity to other dynamic Seattle neighborhoods being the proverbial icing on the cake." The short menu of gastropub-type food is by chef Mike Whisenhunt (previously at Revel).
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