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Creative food & drink lovingly prepared from locally sourced ingredients, on Washington's beautiful Kitsap Peninsula.

stone's throw

Nestled into a cliffside neighborhood which is just off the beaten path, yet walking distance from the Kingston Ferry, Mossback is a unique restaurant built inside of a 100 year old farm house.  Seasonality, creativity, whim, & close relationships with small farms and local producers inspire our ever changing menu.  A passion for food, along with a strong DIY ethic, drives us to craft as much as we can from scratch, from our breads and pastas, to cheeses, ice creams & sodas.  That sense of inspired invention also manifests itself in our constantly-evolving menu of craft cocktails.

We're just really having fun. 

The warmth of an old house,  an al fresco dining area with beautiful sunsets & gentle breezes off of the Puget Sound, inspired offerings & a knowledgeable, friendly staff combine to create an authentically welcoming environment for intimate conversations & festive, communal gatherings alike.

 

BACK OF THE HOUSE

John Delp - Pam Buitenveld - Janna Shields - Abby Bennett - Gavin Middleton - Ben Williams - Alexis Ashcraft - Kendra Komppa - Beck Gibson

 

Front of the House

Christy Penney - Lindsay Pelliciotta - Phillip Gates - Sarah Alden - Mindy Rose - Martha Cadden - Bridget Brooks - Jane Hermanson

 

Owners

Pam Buitenveld - John Delp - Christy Penney

 
 
 

Contact

360.297.2373

Mossbackcafe@gmail.com

*Reservations for parties of 6 or more only*

Location

Kitsap Peninsula

26185 Ohio Ave NE
Kingston, WA 98346

The little green house behind the bushes

Hours

4pm–9pm

Closed Tuesdays

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The Rabbit Hole

The Rabbit Hole is our intimate lounge, where you can enjoy craft cocktails, Washington wines and local beers in a casual setting.  The full dinner menu is available.  Happy Hour is from 4pm-6pm.

This menu also changes regularly.

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From time to time, Mossback indulges it's inner child and plays dress up. To the unsuspecting visitor, we appear to be nothing more than a mild-mannered farm-to-Table restaurant...  little doES ONE suspect that we are capable of transforming, from time to time, into our PARTY-TIME-TACo-SLINGING-alter-EGO:

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2018 Schedule

May 5th - June 2nd - July 7th - August 4th - September 1st - October 6th

 
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"To be interested in food but not in food production is clearly absurd"

~Wendell Berry

We can do what we do only because of the amazing community of growers, producers and craftspeople that make up our local foodshed.  These people put their passion, ideals, ethics and seemingly inexhaustible energy into growing and producing the wonderful ingredients, beverages, cheeses, ferments, etc. that we feel privileged to work with every day.  

We love these people, and want you to know about them.  If our restaurant is good, it's only because we didn't mess up their hard work.

 

Maggie's Farm - Spring Rain Farm and Orchard - Persephone Farm - Around the Table Farm - Broken Ground Farm - Laughing Crow Farm - Full Tilth Farm - Nettle Grove Farm - Wintercreek Farm - Mellish Fields - Iggy's Foods - Nash's Organic Produce - Rusty Wheel Farm - Red Dog Farm - Bainbridge Vineyards - Downpour Brewing - Slippery Pig - Rainy Daze - Willapa Hills Cheese - Mt. Townsend Creamery - Valhöll Brewing - Bainbridge Brewing Short's Family Farm - Wild West - the Jamestown S'Klallam Tribe - Silver Creek Angus - Dharma Ridge Farm - Chimacum Valley Dairy - Wild Bee Company

This list is not comprehensive, let me know if I've left you out.

 

At Mossback, we believe in sourcing from local family farms that raise animals right. Our goal is to demonstrate our commitment by sourcing as many of our animal products from animal welfare certified farms as we can. We are working with our vendors to ensure we will be sourcing 100% of our farm-raised meat from farms that achieve an animal welfare certification recognized by REAL Certified and ASPCA®  Shop With Your Heart by 2021.