Table 35 (4752 California Ave. S.W.) is equal parts bar and dining room, which are separated by what looks like sparkly pink and silver halter-top drapes. The sprawling bar is punctuated by a backdrop made from some sort of PVC pipe design with a rotating color palette (ala BOKA). Think "Cocktail" meets Rick's with the same cheesy soundtrack. This night, Robert Palmer's "Addicted to Love" was playing over the loud speaker, prompting one 40-something-year-old drunk dude to sing along, as if to serenade the two hot young things behind the bar.
|Table 35 Cosmo|
Voracious: "Excuse me. Are you the bartender here?
Her: "Several days a week, yes."
Voracious: "What's your name?"
Her: "Kristi Chambers."
Kristi didn't have time for idle chit-chat, so the request was made instantly.
"Will you make me your favorite drink?"
"Give me a couple of minutes to think about that," she said.
Kristi has been living in Seattle for about as long as Table 35 has been open. She moved up here from Vancouver, Washington January first -- eight days before the restaurant's grand opening.
"Before I started here, I was the bar manager at McGrath's Fish House for four years. I moved up here just for a change of pace. I just wanted to get out of Vancouver and try something new. "
Moments later, Kristi returned with a pretty little pink cocktail.
"This is the Table 35 Cosmo," Kristi explained as she set the glass down. "It's got muddled limes, cranberry juice, ruby red grapefruit, 7-Up, vodka, triple sec and St. Germain."
You can find the drink under the Candy Drinks and Tropictails category on the menu for $10.
The drink was a little too sweet and didn't have enough kick to it, especially for the price. For all of the ingredients in the cosmo, it was difficult to identify any of them -- even after several sips. The fact that Kristi was super psyched to talk about it was its only saving grace.
So, readers, if you happen to be visiting Table 35 during happy hour and are craving something light and fruity, order yourself the regular cosmo and save yourself a five-spot. And don't forget to tip your server.