Percy's & Co Information

Percy's & Co. serves apothecary inspired cocktails and dinner nightly, and brunch on Sundays. Behind the bar and in our kitchen, we emphasize local produce, particularly fruit, herbs, and vegetables from our rooftop garden and our farm south of Seattle. The bar is run by Joe Peterson. Born and raised in the Pacific Northwest, Joe honed his skills at the NYC establishment, Apotheke. He has come home to reconnect with his roots and to enjoy the abundant agriculture of Washington. Derek May, the force behind Percy's Southern and Creole inspired menu, was born and raised in Arizona by a family of bar and restaurant owners from Detroit. It was May's abundant energy (and his grandmother) that inspired him to cook professionally. After spending four years as a sous chef in California, May moved to Seattle and took a position as Chef de Cuisine at Quinn's Pub on Capitol Hill, where he worked for the next two years. In 2012, May went to work with Ethan Stowell at How to Cook a Wolf and Anchovies and Olives until he left in October. Chef May mans the kitchen at Percy's with his Sous Chef, Sam West. "I saw Percy's as the bar and kitchen that old Percy opened when he moved here from the South. There's such an amazing New Orleans feel to the place-the rooftop garden, the apothecary style bar with house-made tinctures and remedies-I wanted to make food that fit Percy's, to take it beyond bar food and small plates, and build on the amazing cocktail program. I was really excited to work with Kyle & Joe in pairing food with their drinks. I love the idea of long, boozy dinners in those big booths. I'm inspired by the no-nonsense menus of Southern restaurants. They don't take themselves too seriously, and that fits Percy's.