Let’s Back Up for a Sec
It all started when everything was ending.
It was the Spring of 2020, and we were deep in despair and the uncertainty of the pandemic. Restaurants everywhere were struggling and wondering how—and if—they would survive, and my place was no exception. I had poured my heart and soul into Brimmer & Heeltap, and I went to bed every night wondering how it would survive the next day.
So, we decided to start a wine club. Yes, out of a need to generate more income and stay afloat during an unprecedented darkness. But also because of our immense love for all things wine and everything it brings – gratitude and glee, levity and love, community, and connection. In April 2020, Halfseas Wine was born.
Halfseas started as a monthly wine club, became a pop-up shop, and transitioned into a semi-permanent wine shop. Initially, our goal was to showcase lovely little wines you wouldn’t find at your local grocery store or beverage behemoth. We wanted to bring you well-made, absurdly delicious wines from real farmers and small producers.
I’m damn proud to say that we’ve been delivering on that mission for almost four years now! Halfseas has a robust club of passionate wine drinkers who trust us on this journey (thank you, thank you). We're so excited to take the next step and expand Halfseas.
The Vision
Soon, we’ll be opening a neighborhood wine bar and retail space across the street from Brimmer & Heeltap in Ballard. It’s more than a club or a shop. It’s a community where we get to learn a bit, laugh a lot, and drink (reasonable amounts) together.
Together, we will open a space where you can explore so many incredible wines from so many passionate producers from all walks of life and corners of the world! Our new space will bring you all this deliciousness, from wines that deserve to be discovered, shared, and loved.
Come solo or with friends. Swing by or linger. Our very kind, whip-smart team is here to help. Our new space will be the perfect spot to drink a delightful glass (or bottle) of wine with some tasty bites. Snag a cool bottle to-go with your weeknight takeout on the way home from work. Or find the perfect celebratory bottle when you’re feeling a little splurgier. Pick up your wine and cheese club goodies every month. Or socialize at tasting parties and events.
Halfseas will be casual. It will be charming. It will be loads of fun. And it will be your new favorite neighborhood wine hangout. We can’t wait to welcome you.
The Ask
We’re so close right now, but we need your support to help overcome the final hurdles and bring Halfaseas to life. We have a plan for every dollar that comes our way. We’re doing much of the work ourselves to save as much as possible. Your contributions will help in 3 key areas:
The Build
We need some much-needed skilled labor for some of the finishing touches, like more woodworking, exterior painting, minor electrical work, and installing an awning, to name a few.
The Guts
We need lighting, office equipment, refrigeration, deli slicer, point of sale, educational materials, glassware, and a proper preservation method for wines that have been opened.
The Cellar
Your contributions will help us build a highly curated selection with an impressive collection of reds, whites, sparkling, skin contact, dessert, non-alcoholic, vermouths, and more!
Risks & Challenges
Opening a restaurant, bar, or small business is never without risk. But we’ve been here before.
Ten years ago, I took my passion for wine and community and opened Brimmer & Heeltap, a neighborhood coffee shop, restaurant, and bar. Before that, I worked for the Washington Wine Commission, Esquin Wine Merchants, and Pike & Western in the Pike Place Market. I’ve been so lucky to get to experience some of the best and most challenging parts of the wine and restaurant industry.
I’ve learned a lot, and I’m ready to do it again – especially with such an amazing crew!
Dana Forman, our Food and Beverage Director, worked alongside Renee Erickson at her esteemed restaurants. Maggie Snyder, our Wine Director, curated wines for Rachel Yang at Revel and Joule and honed her old-world palate at La Spiga and Spinasse. We’re in good hands with these bad-ass women!
