Stumbletown Ballard
Permanently Closed
Italian-inspired sandwiches with quality meats, cheese, and Sea Wolf bread
Italian-inspired sandwiches with quality meats, cheese, and Sea Wolf bread
"According to North Seattle lore, the area along 65th Street between Third and Eighth avenues NW became known as “Stumbletown” because of trolley passengers in the late 1800s stumbling on and off to visit the local bars. The trolley’s long gone, but this latest venture from neighborhood business owner Janet Eicher embraces the era’s spirit. Stumbletown is the metamorphosis of Eicher’s Joli restaurant, merged with her Italian-inspired sandwich shop that used to be just a couple blocks away. While the food’s excellent, the bar is the real star with interesting craft beer drafts, natural wines, and creative mocktails in addition to four huge shelves of spirits." - Brianna Gunter
"Opened in late 2021, Stumbletown is named after the strip of 65th Avenue Northwest where people used to “stumble” for predawn drinks or coffee. There’s a small beer and wine selection here, but you come to Stumbletown for the “Italian-inspired” sandwiches, hand-held symphonies of cured meat, sun-dried tomato spread, hot or sweet peppers, and arugula, all on warm bread from Sea Wolf bakery." - Harry Cheadle
"Making a great Italian-inspired sandwich is easy. All you need is the highest-quality peppers, sundried tomato spreads, and meats; then you put those fixings between two halves of warm Sea Wolf ciabatta, then you add arugula and olive oil to balance out the cheese and meat. Just be perfect at pretty much everything, and you’ll be this low-key Ballard spot." - Eater Staff, Harry Cheadle
"This Ballard shop takes a minimalist approach to Italian sandwiches, which here often consist of a meat, a cheese, arugula, and olive oil, the end. But just like you don’t need more than three chords to write a classic song, you don’t need ten ingredients to make a classic sandwich. You just need to stick the best ingredients in a warm Sea Wolf ciabatta bun. During the lunch rush the small kitchen can get backed up, but having to sit on a patio in Ballard enjoying a beer while you wait for your sandwich isn’t the worst fate." - Harry Cheadle
"Making a great Italian-inspired sandwich is easy. All you need is the highest-quality peppers, sundried tomato spreads, and meats; then you put those fixings between two halves of warm Sea Wolf ciabatta, then you add arugula and olive oil to balance out the cheese and meat. Just be perfect at pretty much everything, and you’ll be this low-key Ballard spot." - Eater Staff, Harry Cheadle
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