Ever since Matia Kitchen & Bar in Eastsound, San Juan County, made The New York Times’ restaurant list of “50 places in America we’re most excited about right now,” local foodies and tourists have been trying to finagle a table at the hottest restaurant in Washington state.

But you don’t need to take the ferry to Orcas Island for that dinner. Matia will hold a beer pairing dinner at Fair Isle Brewing in the Ballard Brewery District on Oct. 31. Tickets start at $265 per person.

Even though the restaurant has been slammed since it was named in The New York Times story that came out last month, the owners are still honoring their Seattle commitment by shutting down their critically acclaimed bistro for one night to hold the pop-up in Ballard.

The eight-course dinner will include some of Matia’s most popular dishes including its confit pumpkin with a fall fruit mole and puffed grains; chicories with a smoked egg yolk and pastrami XO sauce; and a hay mousse with buttermilk sorbet and caramelized milk crumble.

The farm-to-table courses will be paired with rare ales that Fair Isle Brewing has only served to private club members.

The event is also a homecoming for two of the four Matia owners, Drew Downing and Avery Adams, who formerly worked at Serious Pie and Stateside, respectively.


“I loved my job and time in Seattle,” said Downing, who worked for Tom Douglas Restaurants for six years. “Everything that I learned about restaurants in my career came from working in Seattle. I have a lot of gratitude for all the restaurateurs there.”

The pop-up is part of a series of guest chef dinners hosted by Fair Isle. You can also get reservations to pop-ups from Windward Adventures’ Chef Ashley Morford-Haines, who has worked at The Herbfarm and L’Oursin, on Oct. 10; Brothers & Co. on Oct. 17; and Saint Bread on Oct. 24.

Fair Isle, to the uninitiated, makes some of the most interesting beers in the IPA-loving Ballard Brewery District. Check out Méi Zi, an oak-aged farmhouse ale with oolong tea, or Mataro, a farmhouse ale fermented with Mourvèdre grapes.

For those still trying to snag a table at Matia restaurant, the owners quietly have released some dinner reservations in November, and you can book via the restaurant’s website.