Mon - Fri 11am to Midnight
Sat - Sun 10am to 3pm
Mon - Sat 4pm to 6pm
A bustling tavern with burgers, wood fired pretzels, and over 30 beers on tap
Joe Labatt, born in Edina, Minnesota in 1975, was raised by family who had a sincere appreciation for food. Between cooking American classics with his grandmother Betty to spicy food competitions with his parents (who lived in Japan before he was born), Joe’s adventurous dining spirit started at a very young age.
Joe balanced his teenage years between restaurant jobs and band gigs, playing in punk rock dives around the Midwest. In 1996, with very little experience, he was given an opportunity to work at Auriga in Minneapolis as a garde manger cook with Chef Doug Flicker. Soon after, Joe learned that the commitment necessary to excel in a professional kitchen was “a monster,” but he was more than up for the challenge. From there, his experience grew, wearing many hats as a cook from pastry and pasta to lobster killing and oyster shucking (in Rhode Island).
In 2001, he moved to Seattle with the specific intention of working for Tom Douglas at Palace Kitchen, however, nobody was hiring in the post-9/11 economy. After a few years as executive chef for the Mackay Restaurant Group, he decided to take a step back from management and spend more time with family when his daughter, Taitum, was born in 2004. Finally, in 2005, his dream opportunity came knocking with a chance to join the team at Douglas’ Pike Place Market restaurant, Etta’s. Joe quickly moved up to sous chef for Etta’s in 2008, then sous chef at Seatown before transitioning to run the new Serious Biscuit in 2011. In 2013, Joe was given the chef position at Brave Horse Tavern where he continues to develop Seattle’s most innovative (and delicious) pub fare, including Brave Horse Tavern’s famous burgers, pretzels and seasonal plates. “Brave Horse Tavern is built around beer, and beer is my thing,” said Joe.