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Elixer -- 019(206) 420-3750
HOURS: MON-THUR 5PM-12AM FRI-SAT 3PM-2AM SUNDAY 1PM-9PM

LIBATIONS

- SPECIALTY COCKTAILS -

  • HONEY BEE

    rosemary infused gin, lemon, lavender, honey.

     

  • AWAKENED ONE

    lemongrass infused vodka, cocchi americano, pineapple, lime, ginger, cilantro.

     

  • THYMES UP

    thyme infused gin, bosc pear, lime.

     

  • SAGE & VICE

    sage infused bourbon, lemon, genepy, amaro.

     

  • MERGUEZ

    basil infused tequila, lime, orange liqueur, thai chili, creme de violette, hibiscus.

     

  • DERBY GIRL

    sage infused gin, sherry, lemon, demerara.

     

  • NAVIGATOR

    jamaican & basil infused rum, dry vermouth, maraschino, absinthe.

     

  • SANKEY #3

    coffee infused bourbon, mint infused aperitif, benedictine, spiced chocolate bitters.

     

  • ROTATING SHRUB

    see your server.

  • EXPERIMENTAL INFUSION & TONIC

    see your server.

  •  

  • IN PERCY's WE TRUST

    name your spirit & our bartenders will create a cocktail tailored to your taste.

     

 

- CLASSIC COCKTAILS -

  • PISCO SOUR

    pisco, lemon, egg white, angostura, cane syrup.

     

  • PEGU CLUB

    gin,lime, cointreau, orange & angostura bittersro.

     

  • SIDECAR

    brandy, cointreau, lemon.

     

  • ALASKA

    gin, yellow chartreuse, orange bitters.

     

  • BROWN DERBY

    bourbon, grapefruit, honey, angostura.

     

  • ALGONQUIN

    rye, lemon, pineapple, blanc vermouth, orange bitters.

     

  • AIR MAIL

    dark rum, lime, honey, mint, sparkling wine.

     

 

- DRAFT BEER -

  • PILSNER

  • IPA

     

  • SEASONAL -- ASK YOUR SERVER

     

- BOTTLES & CANS -

  • BALLAST POINT IPA

  • BLACK BUTTE PORTER

  • BOONT AMBER ALE

  • YETI IMPERIAL STOUT

  • OLYMPIA TALL BOY

  • CRISPIN CIDER

  • LA FIN DU MONDE

  • NORTH COAST SCRIMSHAW

  • UNITA BABA BLACK LAGER

  • ROTATING CIDER

    see server

  • ROTATING GOSE

    see server

 

- WINES & BUBBLES -

  • CABRENET SAUVINGON

  • MALBEC

  • PINOT NOIR

  • COTES DU RHONE

  • ROTATING RED

  • CHARDONNAY

  • SPARKLING BRUT

  • PINOT GRIS

  • SAUVIGNON BLANC

  • ROSE

  • FIZZANTE (can)

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DINNER

- BAR BITES -

HALF DOZEN DEVILED EGGS (v | gf)
daily special. 9

BASKET OF FRITES
w/ cajun spices & aioli.8

POPCORN CHICKEN
w/ bleu cheese dip.11

PIMENTO CHEESE SQUARES (v | gf)
w/ whipped butter.8

RAW CRUDITÉ & HOUSE PICKLED VEGGIE BOARD (gf)
w/ buttermilk dip. 9

SPICY PEANUTS (v | gf)
6

POPCORN (v | gf)
w/ chili butter & cajun spices.6

FRIED DILL PICKLE CHIPS (gf)
w/ buttermilk dressing.9

- SALADS & SIDES -

KALE SALAD (v | gf)
pecorino, grated brussels sprouts, toasted almonds, dijon vinaigrette.12

CORN SALAD (v | gf)
bell peppers, scallions, tomatoes.11

BLACK EYED PEAS (gf)
bacon, andouille sausage, kale.8

WHITE CHEDDAR & PIMENTO MAC N CHEESE (v)
11

HOT SKILLET CORNBREAD (v)
w/ honey apple brandy.8

- PLATES -

FRIED CHICKEN DINNER
boneless thigh, hot honey, black eyed peas.16

CATFISH TACOS (gf)
jalapeno, cabbage, cilantro, crema.15

PULLED PORK SLIDERS
three per plate w/ apple slaw.15

FRIED CHICKEN SANDWICH
cabbage slaw, jalapeno, pickled zucchini, chili aioli, w/ frites.15

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BRUNCH

*   served saturdays & sundays from 10am-3pm   *

- ENTREES -

EGGS PERCY
baked eggs, andouille, creole tomato sauce, toast. 15

BREAKFAST SALAD
dijon vinaigrette, almond, green apple, poached egg, herbs. 11

FRIED CHICKEN & WAFFLE
country gravy, hot honey, bacon butter, green onion. 15

DAILY SCRAMBLE
seasonal veggies, potatoes, biscuit. 12 add bacon or sausage. 2

MUFFULETTA
salami, mortadella, provolone, giardinera, frites. 15

BANANAS FOSTER FRENCH TOAST
rum caramelized bananas, candied walnuts, chantilly. 12

FRITO "CHILI"-QUILES
texas chili, sunny eggs, cheddar, crema, cilantro. 15

- BISCUIT BENEDICTS -

all benedicts are served on fresh house made biscuits
(first come first serve)

CLASSIC BENEDICT
w/ tasso pork loin. 12

FRIED GREEN TOMATO BENEDICT
12

CATFISH BENEDICT
14

- SIDES -

crispy potatoes.5

cheesy grits.5

waffle.5

one egg any style.2

two eggs any style.4

sourdough toast w/ jam & whipped honey butter.4

house smoked bacon, sausage, or canadian bacon.5

freshly baked biscuit w/ jam & whipped honey butter.4

everything is made from scratch. we use organic when possible and support local sustainable farming practices.

 

- BRUNCH COCKTAILS -

  • AWAKENED ONE

    lemongrass infused vodka, cocchi americano, pineapple, lime, ginger, cilantro.

     

  • ROSEMARY 75

    rosemary gin, lemon, sparkling wine.

     

  • SANKEY SOUR

    bourbon, lemon, sparkling wine, malbec reduction.

     

  • BALLARD BASIL

    basil tequila, lime, cucumber, cynar, sea salt.

     

  • BAMBOOZLER

    cilantro gin, lime, apertif, sorghum.

     

  • THE HUMMINGBIRD

    sage bourbon, lemon, apertif, orange liqeur, honey.

     

  • MODEST COCKTAIL

    ask your server about today’s featured non- alcoholic cocktail.

     

 

- MIMOSAS -

FLIGHTS or BY THE GLASS
sparkling wine with your choice of fresh- squeezed juice, ask your server about our daily offerings

 

- BLOODY MARYS -

  • MOTHER MARY

    made with dill infused vodka.

     

  • SPICY MARIA

    made with cilantro infused tequila.

     

  • RED SNAPPER

    made with thyme infused vodka.

     

  • IMPERIAL BLOODY MARY

    made with house bloody mary infused gin.

     

 

COFFEE & TEA

  • CAFFE VITA COFFEE

    3

  • ASSORTED STASH TEAS

    3

  • JUICE

    5

  • GINGERBEER

    6

  • SHRUB & SODA

    6

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ABOUT

Percy's & Co. serves apothecary inspired cocktails and dinner nightly.

Ballard was once home to more bars than any town west of the Mississippi. Local legend has it that Ballard 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 Jeff Ofelt, and Wade Weigel bought the building in 2013 and spent most of that year restoring the space, and updating the bar and kitchen.

“ 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. welcomes you to join us in Old Ballard.

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Happy Hour

WEEKNIGHT HALF-OFF HAPPY HOUR
monday-friday 4-7 PM

    - HAPPY HOUR BITES -

    BASKET OF FRITES
    w/ cajun spices & aioli.4

    SPICY PEANUTS
    3

    POPCORN
    w/ chili butter.3

    FRIED DILL PICKLE CHIPS
    4.5

    PULLED PORK SLIDER
    w/ apple slaw.5

    CATFISH TACO
    jalapeno cabbage, cilantro, crema.5

    WHITE CHEDDAR MAC & CHEESE
    5.5

- SPECIALTY COCKTAILS -

  • HONEY BEE

    rosemary infused gin, lemon, lavender, honey.

    7

  • AWAKENED ONE

    lemongrass infused vodka, cocchi americano, pineapple, lime, ginger, cilantro.

    7

  • THYMES UP

    thyme infused gin, bosc pear, lime.

    6

  • MERGUEZ

    basil infused tequila, lime, orange liqueur, thai chili, creme de violette, hibiscus.

    7

  • SAGE & VICE

    sage infused bourbon, lemon, genepy, amaro.

    7

  • DERBY GIRL

    sage infused gin, sherry, lemon, demerara.

    6

  • NAVIGATOR

    jamaican & basil infused rum, dry vermouth, maraschino, absinthe.

    7

  • SANKEY #3

    coffee infused bourbon, mint infused aperitif, benedictine, spiced chocolate bitters.

    7

    - WINE BY THE GLASS -

    $7 NIGHTLY SPECIAL
    ask your server.

 

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WEEKEND HAPPY HOUR
3-6 PM

  • $2 off  SPECIALTY COCKTAILS

    $2 off  DRAFTS

    $4 off  PITCHERS

    $2 off  WINE BY THE GLASS

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CONTACT

5233 BALLARD AVE NW
SEATTLE, WA. 98107206-420-3750
MON-THUR 5PM-12AMFRI-SAT 3PM-2AMSUNDAY 1PM-9PM

We'd LOVE to hear from you.

Questions, comments, requests, or just say hello.

Drop us a line and attach a photo if you'd like…

 

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PHOTO STREAM



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ORDER TO-GO

Our secret buttermilk fried chicken recipe and Draper Valley Organic Chicken

(Available evenings after 4pm Sunday through Thursday)

Family Style Dinner6 pc. buttermilk fried chicken, kale salad, cornbread, red beans & rice
50

Chicken Dinner for One2 pc. buttermilk fried chicken w/ red beans & rice
16

A la Carte Fried Chicken6 pc. 36 | 4 pc. 24


SALADS

kale salad w/ shaved brussels sprouts, pecorino, toasted almonds11

roasted cauliflower w/ walnuts and fresno chili vinaigrette9

beet salad w/ chevre, candied almonds, market greens and oranges10


SIDES

skillet cornbread w/ warm salted butter and honey4

side of pimento mac ‘n’ cheese8

side of Percy’s classic red beans & rice4

available for pickup Sunday - Tursday after 4pm

CALL US TO PLACE YOUR TO-GO ORDER:

(206) 420-3750

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DELIVERY

ONLINE DELIVERY THROUGH POSTMATES
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WEEKLY EVENTS

coming soon

please check back for upcoming weekly events

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special events will be announced on facebook and instagram
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PRESS & MEDIA



For Press and Media inquries, or to gain access to press releases and photos, please contact : info@percysseattle.com



 The Emerald Palate, July 2017 “The 5 Best Cocktails In Seattle” The Culture Trip, February 2017 “The Best Craft Cocktail Bars in Seattle” The Infatuation, 2017 “Review: Percy’s & Co.” King 5, March 2016 “Spicing Up Your Easter Brunch Cocktails” Seattle Refined, January 2016  “Winter Cocktails to Warm Up Any Cold Day” Seattle Times, May 2015 “A Taste of South, Ballard Style” Thrillist, December 2013 “The Best Cocktail Bars in Seattle” Eater, October 2013 “The 30 Hottest Cocktail Bars in America Right Now” Eater, August 2013 “Inside Percy's & Co., Ballard's New Apothecary-Style Bar” Seattle Met, August 2013 “Apothecary-Inspired Bar Percy’s and Co. Opens...Now” Seattle Met, November 2012 “Apothecary-Inspired Cocktail Bar Percy’s Headed to Ballard Ave”
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EVENTS

PERCY’S EVENT BOOKING OPTIONS


PATIO BUYOUTS

30 people minimum, 50 maximum

no room fee, just a food and beverage minimum

special group food menus - snacks, platters, family-style dinners

lots of options for drinks and service

* THE PATIO IS NOT AVAILABLE FOR RESERVATIONS JUNE - AUGUST *

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COMMUNAL TABLE RESERVATIONS

large parties (8-12 people)

no fuss, everything served off menu

* RESERVATIONS MUST BE IN BY 7pm ON FRIDAY & SATURDAY NIGHTS *

CLICK TO BOOK YOUR EVENT.
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