Chef
David Glass

Seattle

About David Glass

David graduated from The Culinary Institute of America in Hyde Park before taking an externship at The Herbfarm. Following that he worked at Cyrus in Healdsburg, Manresa in Los Gatos and spent time as the Sous Chef at ESR's own Red Cow. Currently, David is the chef of Staple & Fancy.

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My Venues

Staple & Fancy Mercantile
4739 Ballard Ave NW
Seattle, WA

At My Venues

Roasted Chicken Breast with Fresh Shelling Beans, Ground Cherries, Radicchio and Braised Leg Meat.

Roasted Chicken Breast with Fresh Shelling Beans, Ground Cherries, Radicchio and Braised Leg Meat.

Staple & Fancy Mercantile

$$$$, Outdoor Seating, Full Bar, New American, Old Ballard

"Roasted Chicken Breast with Fresh Shelling Beans, Ground Cherries, Radicchio and Braised Leg Meat. Thanks to @#swiperight"

Charred Octopus & house fermented hot sauce

Charred Octopus & house fermented hot sauce

Staple & Fancy Mercantile

$$$$, Outdoor Seating, Full Bar, New American, Old Ballard

"Charred Octopus, fingerling potatoes, & our house fermented hot sauce = Happiness in a bowl. . . . #loveatfirstbite"

Roasted chicken, bean purée & truffle jus

Roasted chicken, bean purée & truffle jus

Staple & Fancy Mercantile

$$$$, Outdoor Seating, Full Bar, New American, Old Ballard

"Roasted chicken, bean purée, cauliflower, truffle jus. #hellothere . . . #sundayfunday"