Camber, a microroasting coffee company located in Bellingham, WA, celebrated the grand opening of its new restaurant at 221 Holly Street in downtown Bellingham on Aug. 26, 2017.
Owned by David Yake, Andrew Bowman and Todd Elliott, Camber has been roasting coffee in Bellingham for select restaurants and cafes around the country since late 2015, including The Willows Inn on Lummi Island, Canlis Restaurant in Seattle, Cognoscenti Coffee and Go Get Em Tiger in Los Angeles, Mazarine Coffee in San Francisco and Barista in Portland.
Much more than a coffee bar, Camber is excited to be serving fresh and delicious food, beer, wine, tea and coffee in its new space seven days a week. The hours of operation are Monday – Friday 7 a.m. to 10 p.m. and Saturday – Sunday 8 a.m. to 10 p.m.
The restaurant was designed by Bellingham locals Dan Welch (architect) of Bundle Design Studio and Michelle Banks (designer) of Spiral Studios. The buildout was done by Chuckanut Builders. The artwork on display at Camber comes from Bellingham’s own Sharon Kingston.
Both the space and menu are constantly evolving. Some recent additions include outdoor seating on both Bay and Holly streets, as well as the roll-out of their happy hour menu. The recently-expanded breakfast menu features buttermilk waffles, Spanish hash with poached egg, and hen of the woods porridge.
The lunch and dinner menus include sweet corn dumpling soup, locally-sourced steamed clams, spaghetti carbonara, roast chicken, and a beautifully-crafted house salad. Many dishes on the menu can be made gluten free or vegan.
The happy hour menu features housemade salt & vinegar chips, radishes and butter, manilla clams and other tasty bites, as well as $1 off beer and wine. Happy Hour runs from 3 to 5 p.m. and 8 to 10 p.m.
Given the fact that they’re serving an undisputed beer town, Camber has an eclectic selection of beers on tap, including a coffee-beer collaboration with Bellingham’s own Wander Brewing, as well as hard-to-find gems from Holy Mountain, Crooked Stave and Logdson Farmhouse Ales. The cider on tap comes from Washington trailblazer Snowdrift Cider. Camber’s Beer Director is Steven Wiederspohn.
The wine menu features exciting natural wines, as well as a number of classic French wines.
Camber’s flowers are grown by local Wildrye Farms. Camber has a fun lineup of events in the works including vitner nights, beer and food pairings and coffee classes.
The coffee menu has all the usual suspects, as well as delights such as espresso milkshakes and a wide selection of teas and tisanes from Kilogram. All milk drinks are made with local, grass-fed Grace Harbor Milk. The cafe also carries oat milk.
Camber is proud to carry croissants, danishes and other pastries from Fairhaven’s Iron Rooster Bakery.