Assembling a charcuterie board is a true art form. While a traditional spread typically includes some combination of cured meats, cheeses, and savory or sweet accompaniments, the exact components can vary vastly. Choose from any of these spots as you embark on your own unique voyage through charcuterie in Seattle.
Cure | 641 Nagle Place | 206-568-5475
This Capitol Hill watering hole is charcuterie-centric, and as such, Cure offers many options, including a choose your own adventure approach. Begin by mixing and matching any of seven domestic and imported meat selections (each hailing from either Italy, France, New York, or California) with any of seven imported cow’s milk, goat’s milk, or sheep’s milk cheeses from Italy, Spain, and France. If you’re looking to do it up big, feast your eyes on any of 4 specialty meats. Then add any variety of complements, including pickled or marinated veggies; sweet, savory, and spicy jams and mustards; olives; and more. Your creation will be served with slices of fresh baguette from local legend Le Panier. If pre-curated is more your thing, choose from an extensive menu of featured plates piled with dreamy combinations of the above.
Cuadra 32 | 2132 1st Ave | 206-602-6432
Duck into a booth in Belltown and enjoy a charcuterie board, cheese board, or special happy hour meat and cheese board curated by Cuadra 32. The first board includes razor-thin prosciutto di Parma, soppressata, mortadella, salami, pate, grana padano, and green Castelvetrano Olives. Order the cheese board for a luxurious sampling of Beecher’s Flagship and Marco Polo, brie, gorgonzola, fresh pear, nuts, sliced bread, plus… wait for it… caviar and honey. At happy hour, sneak a bite of Borgonzola (gorgonzola’s Canadian-made cousin), prosciutto di Parma, mortadella, Castelvetrano Olives, and fresh pear slices.
Lecosho | 89 University St | 206-623-2101
Among Lecosho’s small plate offerings, the charcuterie board is a necessary staple on the lunch, happy hour, dinner, and late-night menus. Snack on assorted cured and house-prepared meats, pickled vegetables, and fennel mustard. Vegetarians are even invited to join the party (sans traditional cured meats, of course) and opt for a cheese board featuring domestic and imported cheeses paired with seasonal accompaniments.
Pintxo | 2207 2nd Avenue | 206-441-4042
Belltown’s very own Spanish tapas bar serves up an assortment of Iberico meats (chef’s choice), house-smoked trout rillettes, three Spanish cheeses, pickled accompaniments, and toasted crostinis (the perfect vessel to shovel it all into your face).
Shingletown Pub and Eatery | 2016 NW Market St | 206-782-5182
At Ballard’s Shingletown, start your meal with a snack board to share, or fill up on your very own spread. The kitchen’s rendition features a rotation of cured meats, house-marinated cheese curds and olives, varying artisanal cheeses, pickled vegetables, house-smoked almonds, crostini, fruit compote, and pickled mustard seeds.
