Whether your idea of the perfect Valentine’s Day dinner is a lamb burger and carafe of wine or a more formal multi-course meal we’ve got you covered. There will be no mandatory $150 tasting menus here!

1st Course
Paddlefish Caviar Dip - Yukon Potato Chips $19
Dungeness Crab - Endive / Espelette / Meyer Lemon $16
Roasted Brussels Sprouts - Flame Grapes / Feta / Smoked Hazelnuts $12

Scallops - Brown Butter Salsify / Leeks / Smoked Bacon $30
Potato Gnocchi - Black Trumpet Mushroom / Truffle Pecorino $22
Smoked Lamb Shoulder Potée - Rancho Gordo Flageolet Beans / Caramelized Shallot Jus $28

The regular dinner menu, additional à la minute specials, and oysters will also be available!

Bar manager Erik Carlson has cr...

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Thursday, February 11, 2016
6 – 8 p.m.
St. Jude Dream Home Showplace
2417 105th Ave. NE
Bellevue, Washington

Join St. Jude Children’s Research Hospital and John Buchan Homes for an evening of gratitude at the St. Jude Showplace in Bellevue, Washington.

This event will include cocktails, hors d'oeuvres, cooking demos, and tastings from Chef Jason Stoneburner, area wineries, distilleries and a chocolatier. A high end raffle will take place to benefit St. Jude.

Families never receive a bill from St. Jude for treatment, travel, housing or food – because all a family should worry about is helping their child live.

Tickets - $150 each.

Find out more and Purchase Tickets here.


Sips and Tips with Babeland at Bastille Back Bar
Tuesday, February 9, 2016 at 6:00 PM ​

Swing by the sexiest bar in town for swoon-worthy sex tips with Babeland, Seattle’s famously fun, women-owned sex toy boutique. Enjoy custom cocktails, shop for Valentine’s Day essentials and get date night ideas. Arrive early, the first fifteen guests get Babeland gift bags and everyone has a chance to win our most popular couples’ toy, the We-Vibe. Learn more:

RSVP for Sips & Tips Here!


We'll be serving up our Cassoulet with $6 glasses of 2011 Malbec Château Fontaynes Cahors all week starting Saturday, January 9 through Friday, January 15!

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Ahhh, Cassoulet. In our version, everything is made in-house from the Toulouse sausage and the duck confit to the crispy pork rillons and smoked bacon. Served in a cast iron crock with slow cooked Tarbais beans, it’s the perfect meal to warm you up this winter. Only 20 available each night and just for a limited time. You don’t want to miss Cassoulet season at Bastille Cafe & Bar!

Bastille Café and Bar is helping spread Holiday cheer on the following dates:

Christmas Eve – Chef Jason Stoneburner has created an extended plats du jour menu for Christmas Eve. The dining room will take reservations for dinner from 4 p.m. to 8 p.m.

New Year’s Eve – Dinner will be served 5 p.m. to 12 a.m. Special celebratory menu and Champagne flights will be available. The Back Bar will be open until 2 am.

New Year’s Day – Bastille will open early at 3 p.m. The regular Bar Menu will be available.

Visit or call 206.453.5014 for reservations for any of the above dates!

Bastille will be closed Christmas Day.

Bastille Café & Bar

Celebrate Beaujolais Nouveau 2015 on Thursday, November 19 starting at 5:30pm

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For many decades, just past midnight on the third Thursday in each November, little villages all over the Beaujolais region in eastern France have come to life, hustling to get their many cases of Beaujolais Nouveau to Paris for the annual celebration of the young wine.

Seattleites can join in on the celebration at Bastille Café & Bar where popping bottles of Beaujolais Nouveau has become an annual tradition since the Ballard Avenue restaurant opened in 2009. Bastille will be pouring 2015 Beaujolais Nouveau on Thursday, November 19 starting at 5:30pm for $3/taste, $6/glass, and $20/carafe.

Wine director James Lechner and his team have selected outstanding Beaujolais Nouveau producers to showcase the vibrancy of the Gamay grape. They’ve also selected additional wines from the Beaujolais region—older wines that provide an interesting contrast and demonstrate the variety of styles the region produces. Additional Beaujolais wines from the Gang of Four, a group of outstanding natural wine producers in Beaujolais, will be available by the taste, glass and bottle. Natural winemaking is an Old World technique of reducing winemaker intervention in the winery. The process results in especially vibrant, fresh exemplars of the Gamay grape.

Bastille will also showcase wines from producers of Cru Beaujolais, which come from the ten best villages of the area, and are well structured and full of minerality. Next to the light, fruity and young Beaujolais Nouveau these wines display the depth this southern French appellation is capable of. The Bastille team will be pouring 2.5oz tastes, 5oz glasses, 500ml carafes, and bottles from Jean Foillard, Marcel Lapierre, Jean-Paul Thevenet, Domaine Diochon, Domaine Vissoux, Terres Dorée, Desvignes, Dupeuble and more.This broad selection will give guests a chance to compare villages, vineyards, vintners, and vintages.

Chef Jason Stoneburner has put together an accompanying small plates menu including Stuffed Gougères with chanterelle mushrooms and aged Comté cheese, Steak Tartare with truffle chips, and Butternut squash and leek croustillant. These and additional Beaujolais Nouveau small plates will be available for $9 all evening.

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Seattle Restaurant Week returns from Sunday, October 18 through Thursday, October 22nd and from Sunday, October 25th though Thursday, October 29. Click Read More to see the Bastille Seattle Restaurant Week menu and make reservations today!

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Provence Prix-Fixe Menu
3 Courses for $35

Chickpea Panisses
Chickpea Flour Fries / Sea Salt / Black Pepper
paired with Routas, Rosé, Côtes de Provence, 2014

First Course
True Salad Niçoise
Artichoke / Fava Bean / Radish / Niçoise Olive / Soft Egg / Spring Onion / Anchovy
paired with Mas de Daumas Gassac "Guilhelm", Picpoul, Hérault, 2014

Second Course
Rabbit Bouillabaisse
Saffron / Fennel / Yukon Potato / Spicy Rouille / Grilled Baguette
paired with Chateau de L'Aumerade "Cuvée Sully", Côtes de Provence Cru Classé, 2012

Cherry Clafoutis / Pistachio ice cream
paired with Beaumalric, Muscat de Beaumes de Venise, 2012

Wine pairingsWines from Provence will be offered in addition...

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Happy Hour: Everyday 4:30pm-6pm and
Monday - Thursday 10pm-11pm

Dinner Hours: Sunday - Thursday 5:30-10pm 
Friday - Saturday 5:30-11pm

Late Night Dining: Monday - Thursday 'til 11pm 
Friday & Saturday 'til 12am

Sunday Brunch: 10am - 3pm

Sunday, Feb. 7th (Super Bowl Sunday) brunch will be served from 10am-3pm, we will close early at 3pm

Monday, Feb. 8th - we are closed for our annual staff appreciation holiday party.