First Call: The White Rabbit's Hpnotiq Spell

The Watering Hole: The White Rabbit, 513 N. 36th St., 588-0155, FREMONT.

Lacey Chenault

Fremont's most dangerous bartender.

Location Info

Venue

The White Rabbit

Map

The White Rabbit

513 N. 36th St.
Seattle, WA 98103

Category: Bars/Clubs

Region: Fremont

Photos

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More About

• Jason Tate
• Fremont
• Bremerton
• Sushi
• Japanese Food and Cooking

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The Atmosphere: Quiet on a typical weekday; even with happy hour in full swing, things aren't usually hoppin' until someone steps onto the stage to host Tuesday's open mike or play a late-night gig. Owner Robert Kim (who also operates Shiku Sushi in Ballard) set up the new nesting ground just weeks ago in the former ToST space, filling it with Alice in Wonderland decor like a painted Cheshire cat above the bar and a disappearing rabbit hole on the wall. Seating is limited, with not a whole lot of space to munch on mini-pizzas or a plate of seven-spice-seasoned tater tots.

The Barkeep: Jason Tate, a Bremerton native who spent three years in the Navy before discovering Seattle's food scene. Having worked at sushi hubs Nijo and Shiku, Tate is no stranger to preparing edibles loaded with flavor and artistic design. Although only 25, Tate claims he's an "old soul," exerting his youthful energy in his drink-making more than anything else.

The Drink: The Looking Glass. The aqua- colored cocktail consists of blueberry Stoli, Hpnotiq liqueur (a blend of fruit juices, premium vodka, and cognac) and a splash of sour.

The Verdict: Dangerous. One too many, and you'll be spitting out riddles without answers like the Mad Hatter, or end up swirling in your own fantasies beneath the watchful gaze of rabbit statues. Follow the punch-like cocktail with an espresso-infused sipper like the Hair of the Rabbit, a combination of vodka, Bailey's, and Americano. Or, better yet, have Tate show you some of his magic from behind the counter, creating a drink without a name that'll make you wish every night was a date with Alice and her friends.

food@seattleweekly.com