Ballard Brothers Seafood and Burgers owner, and classically trained chef, Drew Greer, has found a niche he sees as a perfect match for Ballardites.

High-class dining that’s fast, affordable, family-friendly and now green. He left his smaller digs, now the Lunchbox Laboratory, just up the road, in April of 2007 and set up shop in a 2,600 square-foot free-standing, bright red building, at 5305 15th Ave. N.W., next to Wendy’s.

“This used to be Skippers, a fast-food chain. We are much higher quality, and we now compost as well as recycle,” said Greer, 48, who trained at Schoolcraft College’s culinary school, just outside Detroit. He said it is the same caliber as South Seattle Community College.

The 10-year Ballard resident served as SSCC's foundation board member from 1987-1992, then as president in 1992.

“After college I was mentored by Belgian chef Jan Williams, who was 87, and had been Henry Ford’s personal chef for 20 years. He was a steamship chef before that. He was amazing, although we didn’t always agree.”

Greer said his mentor’s motto was “keep it simple.”

Greer explained, “I was in charge of developing a Cajun blackened seasoning mix I still use today. I had developed 25 different blends of seasoning at one point. Jan was aghast. I’d have to serve a glass of water with it, or (customers’) faces were blown off. I found just the right one. It had more flavor to it than just heat. I like Cajun food because of the complexity of the taste. I love French cooking. It fits right into that.”

Ballard Brothers was known around Seattle prior to the restaurant for its mobile truck with kitchen and street fair vending operation. That began in 1996 after he sold Spud Fish and Chips in Juanita and the Bit Saloon, located in Ballard just around the corner from his restaurant.

His summer is crammed with vending events at Chateau Ste. Michelle Winery in Woodinville.

“Ste. Michelle hosts huge concerts; Steely Dan, James Taylor,” he said. “I did 25 shows in 33 days out there alone last summer. We did Ringo Starr’s All-Star Band there, plus Bite of Seattle in one day.”

He won “Best Seafood Vendor” at the 2008 Ballard Seafood Festival.

The Cajun blackened salmon filet sandwich ($7.50 plus tax, includes fries) is the Ballard Brothers' trademark dish.

“It’s flavor profile is spicy, but tamed by grilled onions, tartar and Cajun sauce, a savory tartar,” Greer said.

Ken Tork of Bellevue ordered oysters, which Greer said come fresh from Shelton.

“I am very impressed,” said Tork, who was working down the street as a general contractor and electrician. “My wife is from Boston where I lived for years. I eat seafood everywhere I can. I love trying new places. This is my first time here, and I can tell you they’re going to do well.”

Greer’s point of pride with his food operations, aside from the cooking itself, is his emphasis on “green garbage."

"Most of our waste is now compostable," he said. “All the utensils, straws, wrappers, cups, and sauce cups are made out of corn. Once customers are done eating, these all go to Cedar Grove Composting in Seattle. They grind them up, spread them out in long wind rows, tarp them, and within 60 days, product turns into top soil, which they then sell.”

He said juice cans, cole slaw containers, rubber gloves, and a few other items do not compost, but are at least recyclable.

Ballard Brothers Seafood and Burgers
5305 15th Ave. N.W., (206) 784-4440