Industry News

First Look inside Mollusk – the new Restaurant & Brewery from Epic Ales

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When one door closes, another opens. Just under two months after the beloved Seattle eatery Gastropod closed its doors, brewer/chef duo Cody Morris and Travis Kukull celebrate the grand opening of their latest project, Mollusk Restaurant & Brewery.


All photo credit: Erica Baze

Located amongst the new and continuing construction on Dexter Avenue in South Lake Union, Mollusk opened to the public on Halloween after a private preview event Friday night. The much-anticipated restaurant-brewery (read more here) will combine Morris and Kukull’s previous ventures, Epic Ales and Gastropod, into a larger and more modern concept complete with a commercial kitchen and a state-of-the-art 7-barrel brewing system.

At almost 5,000 square-feet, Mollusk is spacious yet cozy, with barrels stacked high along the back wall and a set of windows looking into the brewery area across from the bar. According to manager Ryan Purcell, the space has a max capacity of 138 people and will eventually host a variety of food and beer themed classes and events

DSCF2541Things were a little bumpy pre-opening explained co-owner and head brewer, Morris. In addition to some technical difficulties installing the new brewery system, it was unsure whether Mollusk’s liquor license would be secured in time for the soft opening on Friday night. Fortunately for the brewpub’s patrons, the liquor license went through a few hours before opening, and they were able to serve at least one beer selection and a cocktail option to guests. According to Morris, a loud cheer went up from the staff prepping and setting up when the good news came in.

Everything seemed to be going smoothly during Mollusk’s first dinner service however, and the beer on draft (C+++, a cream ale brewed with rye) paired well with Kukull’s Southeast Asian-inspired menu. (Try the Malawi Curry Chicken Wings with Gado Gado Nutella dressing. And don’t forget to save room for their melt-in-your-mouth Cocount-Makrut Lime Curd Tartlet!)


Known for his innovative and experimental beers, Morris will continue to produce barrel-aged beers, including fast and slow sours. Additionally, he plans to produce more traditional styles of beer, although he hinted at incorporating unusual ingredients in some of them such as squid ink and mushrooms. The restaurant-brewery will have 10-12 taps of beer with a heavy presence of farmhouse styles, along with house-made sodas and local ciders. Morris hopes to have the brewhouse up and running in a few weeks, with Mollusk house beers on draft by the end of November.

DSCF2531Mollusk Restaurant & Brewery Hours
11:00 am – 9:00 pm
11:00 am – 10:00 pm
11:00 am – 10:00 pm
11:00 am – 10:00 pm
11:00 am – 10:00 pm
10:30 am – 10:00 pm
10:30 am – 9:00 pm


*3:00-4:30pm every day will consist of a cocktail hour (no food) and the bar will remain open until midnight each night.

Mollusk is located at 803 Dexter Ave N, Seattle, WA, 98109. info@molluskseattle.com 206-403-1228


A recent beer geek transplant to the beautiful state of Washington, Erica has spent the last six years working in the craft beer industry in Oregon and Northern California, most recently at Mikkeller Bar SF. With parents from Belgium and the Pacific Northwest, drinking good beer is in her blood. When Erica isn’t talking about beer, she is…well, sleeping probably. Follow her on instagram and twitter @its_beerica. For tips or leads, contact: erica@newschoolbeer.com

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