Ballard was once home to more bars than any town west of the Mississippi. Locals have often heard the legend that our founders had to build a church for every new bar in order to fight against the “scourge.” In 1898, Percy Sankey opened The Ballard Bar, and ran it as such until prohibition, at which time many bars closed their front doors, only to reopen the door in back. The Ballard Bar became Percy’s Men’s Furnishing in front, and simply opened its back door, like so many others.
"At Percy’s & Co., we celebrate this history. Owners Joe Petersen, Jeff Ofelt, and Wade Weigel spent over six months restoring the space, updating the kitchen, and adding a breezy patio out back. “The building and its history is what attracted us in the first place. We couldn't resist a spot with such beautiful bones." — Owner, Jeff Ofelt.
Percy's & Co. serves apothecary inspired cocktails and dinner nightly, and brunch on Sundays. Behind the bar and in our kitchen, we emphasize local produce, particularly fruit, herbs, and vegetables from our rooftop garden and our farm south of Seattle. The bar is run by Joe Peterson. Born and raised in the Pacific Northwest, Joe honed his skills at the NYC establishment, Apotheke. He has come home to reconnect with his roots and to enjoy the abundant agriculture of Washington.
Derek May, the force behind Percy’s Southern and Creole inspired menu, was born and raised in Arizona by a family of bar and restaurant owners from Detroit. It was May’s abundant energy (and his grandmother) that inspired him to cook professionally. After spending four years as a sous chef in California, May moved to Seattle and took a position as Chef de Cuisine at Quinn’s Pub on Capitol Hill, where he worked for the next two years. In 2012, May went to work with Ethan Stowell at How to Cook a Wolf and Anchovies and Olives until he left in October. Chef May mans the kitchen at Percy’s with his Sous Chef, Sam West.
“I saw Percy's as the bar and kitchen that old Percy opened when he moved here from the South. There’s such an amazing New Orleans feel to the place—the rooftop garden, the apothecary style bar with house-made tinctures and remedies—I wanted to make food that fit Percy’s, to take it beyond bar food and small plates, and build on the amazing cocktail program. I was really excited to work with Kyle & Joe in pairing food with their drinks. I love the idea of long, boozy dinners in those big booths. I'm inspired by the no-nonsense menus of Southern restaurants. They don't take themselves too seriously, and that fits Percy's.” — Chef, Derek May
Percy’s & Co. welcomes you to join us in Old Ballard, 4pm - 2am everyday and from 10am - 3pm Saturday and Sunday for brunch. Our happy hour is the bee’s knees: 4-6 Daily and ALL DAY happy hour drink specials on Monday.