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Capitol Cider is now a stir. We offer Northwest cuisine with Northern Mediterranean influences - think Spanish, French, Italian, Greek and Turkish. In addition to our entirely gluten-free and nut-free kitchen (by Executive Chef Ton Yazici and Sous Chef Ben Jones), we offer local Washington wines as well as a selection of Mediterranean wines (curated by winemaker Rich Burton), plus our usual over 170 ciders and beer and full bar, as always led by our cider and bar master, Jon Chambers.Main dining room is all ages with seating for 65 people. Our downstairs bar/event space, is good for up to 150 people.
