MariPili Tapas Bar

The wounds of the city losing perennial favorite Cafe Presse stung just a little bit less when this Galician tapas restaurant took over the space. Grayson Pilar Corrales stepped down from her role as Pastry Chef at JuneBaby when allegations of harassment rose against Edouardo Jordan, and went to work in Spain. Using that experience and comfort food recipes learned from her grandmother, she serves classic tapas patatas bravas and her own specialties like local pickled asparagus with charred spring onion relish on a pillow of Marcona almond hummus and covered in Marcona almond streusel.

When a pastry chef opens a tapas bar, the desserts are just as important as the bites of jamón-studded croquetas. That’s the case at Maripili, where you can have raspberry sugar-dusted churros dunked in white chocolate crème fraîche, bone marrow cake with rice pudding crema, or Galician almond cake with torched marshmallow and a turrón semifreddo we’d gladly slurp clean off the floor. Say what you will about fried potatoes and pan-seared fish—you could just as easily hop in here for a glass of cava and some sweets.

A hubbub of gossiping diners and whoosh of servers quickly moving tapas fills MariPili's with life, from the bright-blue bar to the high wood ceilings. This place is unfancy, but exudes an effortless energy, taking its vibe from the clatter of dishes and chatter in chairs. Chef Grayson Corrales's clear, well-executed vision for the place, based on her experience in Michelin-starred restaurants in Galicia and her grandmother's cooking, leaves guests with no need to get nostalgic.

In the space that once held the beloved Cafe Presse, Grayson Pilar presents an equally understated and excellent ode to Galicia. MariPili plays with the seafood-focused cuisine of Spain’s northwest as it translates to the Pacific Northwest, taking careful but fun steps away from traditional tapas, paella-ish rices, and gin cocktails with dishes like octopus folded into a brioche crust and eggplant-stuffed canelones with oat milk bechamel. Pilar’s pastry background means saving room for sweets is a requirement, and tarta de Santiago (Galician almond cake) goes nicely with MariPili’s many sherry choices.

A post-pandemic newcomer to the Seattle foodie scene, MariPili Tapas Bar specializes in recipes that taste like they came straight from "your abuela's kitchen." The menu is full of dishes inspired by Chef Grayson Pilar's own grandmother, lending a genuine my-house-to-yours ambiance that couples will adore. Creative but cozy dishes include fried olives with Spanish cheese and pan con tomate. Tablecloth-free seating adds to the spot's unfussiness, and a small outdoor area is ideal for not-too-breezy brunches and dinners al fresco.

Grayson Corrales, former pastry chef at JuneBaby, headlines the big opening on Capitol Hill, planned for May in the Café Presse space. Corrales just finished her three-month internship at the two-Michelin-starred restaurant Culler de Pau in Spain and is now trotting around Europe doing research to prep for her tapas and Galician-inspired menu. Her bar will feature Washington and Spanish wines, along with gins and sherries.

Serving both brunch and dinner, Maripili Tapas Bar combines imported Spanish flavors with local Washington produce to create a unique reimagining of tapas. Their dishes are beautifully complimented with a variety of beverages, including Estrella Galicia, Spanish and Washington wines, and custom cocktails. Their dishes come in varying sizes, ranging from seafood with crackers to shrimp paella.

website | neighborhood: Capitol Hill ( get directions) | cuisine: Spanish | price point: $$$. MariPili is a Galician tapas bar focused on small plates paired with Spanish and some of the best Washington wines. It’s dimly lit, but the natural light from the floor-to-ceiling windows makes it so it’s not too romantic for a first date or get-together with friends.

Chef Grayson Pilar brings her Galician grandmother’s cooking techniques to the table at MariPili Tapas Bar. Here you’ll find seafood-inspired dining along with the staple Spanish tapas and some lesser spotted dishes that derive from family recipes - as authentic as it gets!

The owners of MariPili draw their cooking inspiration directly from their family ties to the Galatian district of Spain. Expect dishes like grilled octopus and bacalao with Manchego gnocchi. MaraPili offers lunch and dinner menus and provides a wide variety of choices.

MariPili is taking over Seattle’s beloved Cafe Presse space. When it opens you’ll be able to dine Galician cuisine with menu items like Spanish meatballs and a variety of croquettes among other items.