Seattle Restaurant Week is back, and this fall, Reuben’s Brews is bringing a uniquely Pacific Northwest twist to the celebration! From October 18th through October 31st, both our Ballard and Downtown Seattle taprooms will offer a curated $35 three-course menu highlighting local ingredients, iconic partnerships, and world-class craft beer.
The Highlight: A Collaboration with Beecher’s Handmade Cheese
Beer and cheese are natural allies—the carbonation, hop bitterness, and malt structures of craft beer cut through rich fats and enhance subtle cheese flavors in ways wine simply can’t. To celebrate this synergy, we’ve collaborated with Seattle icon Beecher’s Handmade Cheese to build a opening flight that showcases three distinct flavor profiles:
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Crikey IPA × Beecher’s Flagship Cheddar: The citrusy, piney bite of our flagship West Coast IPA cuts beautifully through the rich, nuttiness of Flagship.
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Hazealicious Hazy IPA × Beecher’s Marco Polo: Tropical, juicy hop notes interplay with the warm, spicy kick of cracked green and black peppercorns.
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Brighten Up IPA × Beecher’s Garlic Noir: Bright, zesty hop aromas complement the savory, garlic-infused creaminess of Garlic Noir.
The $35 Three-Course Menu
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Course 1: Beer + Beecher’s Cheese Pairing Flight
Three 4oz pours of Crikey IPA, Hazealicious Hazy IPA, and Brighten Up IPA paired with curated cuts of Beecher’s Flagship, Marco Polo, and Garlic Noir cheeses.
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Course 2: Taproom Wagyu Burger & Fries
A double Wagyu smash patty topped with charred onion, house-made beer cheese, crisp lettuce, tomato, and pickle served on a toasted pretzel bun alongside hot pub fries. (A vegetarian burger option is available upon request).
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Course 3: Fudgy Brownie with Robust Porter Sauce
A rich chocolate chip brownie drizzled with a warm, house-made dark chocolate sauce infused with our award-winning Robust Porter.
Visit Us October 18th – 31st
No tickets or reservations are required to participate! Simply walk in, grab a table at either our Ballard or Downtown Seattle taprooms between October 18th and October 31st, and ask your bartender or server for the Seattle Restaurant Week Menu.
