The Burke Café: Drinking in the history of a museum café

The beautiful, hand-carved French paneled walls and authentic 18th-century paintings at the Burke Café often leave first-time visitors speechless. It’s like stepping into the French Parliament’s tearoom as an invited guest.

It is spacious but at the same time has a homey feel with its cozy stone fireplace and wooden floors. It makes the perfect intellectual, bohemian hangout.

The wooden walls from floor to ceiling pull guests in instantly, said café manager Tracy Trumball. It takes a few turns to catch each panel’s hidden characteristics.

“The Burke Café is unique to all other cafés at the UW because its atmosphere is very welcoming, relaxed and it’s a great place to study,” Trumball said. “People come in relaxed and are never in a rush to get out.”

As manager of several Husky Food Service venues, Trumball arrives at campus around 6 a.m. and begins making her rounds to many of the UW cafés.

The café only accepts Husky cards and cash, but the pastries and sandwiches differ from the ones distributed at other campus coffee kiosks. The relaxing classical music that plays in the background adds to the European atmosphere, Trumball said.

The café’s customers are predominantly older, looking more like professors and museum curators than undergraduate students.

Most seemed to be relaxed into their coffee and newspapers, and there wasn’t a frustrated freshman or hurried professor to be found. It lacks the college hustle and bustle that most espresso stands and cafés possess, and the milk bar was as clean as ever.

“Unfortunately, most of the time only employees of the Burke Museum come in. Occasionally we get a couple law students and some post-grads, but business stays pretty steady, so there’s usually only one barista here most of the time,” said Nate Wright, a Burke Café barista.

Each cup is prepared with care and precision — none of the “get ’em in, get ’em out” mentality that Starbucks and Seattle’s Best promote.

“The decor in the Burke is like a real café, especially compared to any other café on campus. It feels like how a café should feel — relaxed and personal — not like those ‘7-Eleven’ coffee carts you find in Bagley,” Wright said.

The café also doesn’t personify its drinks, which allows customers to be more laid back.

“I heard about the Burke through word of mouth and honestly really appreciate the quiet and secluded atmosphere. It’s more intimate,” senior Katie Jo Murray said.

Trumball’s next project for the Burke Café is to increase publicity by posting signs outside along the main museum entrance.

Trumball’s job is not one that the former aspiring architect envisioned upon graduating and entering the corporate world, but she said that the UW is a great place to work and “holds a lot of opportunity for growth.”

The café rents out its space for parties and important functions, Trumball said.

Although the renting is done through the Burke Museum, the café offers renters the option of hiring a barista for the function.

“This would be a great idea for on-campus clubs and organizations who are looking to hold medium to large promotional parties, especially if they enjoy having a meeting over a cup of coffee,” Trumball said.

Be prepared to be welcomed by French decor and awed by an array of sandwiches.

Maybe an exclusive event will be taking place with its own personal barista. In any case, you won’t regret your visit — not to mention that the single espresso macchiatos are to die for.

[Reach reporter Lauren Akamine at features@thedaily.washington.edu.]