If LloydMartin served nothing but elk ragu, I'd still be a big fan. But it didn't lessen my affection for the upper Queen Anne restaurant any to learn it plans to soon start pouring bourbon.
"We were inspected and approved on the bar setup, and now it's just us deciding how alcohol will fit into our restaurant," general manager Jerry Pellowski reports.
As one of the first establishments approved to sell hard liquor since the 1183-permitted entry of distillers and distributors into the spirits supply chain, LloydMartin will have to wrestle with more purchasing decisions than restaurants confronted during the state's control era. "We're looking at a slow roll-out as the transition of liquor distribution is no doubt making things very interesting," Pellowski says.
The transition is posing quandaries for every bar and restaurant involved in the liquor trade: Bartender Andrew Bohrer yesterday tweeted that pour costs adjusted for 1183 mean "the $14 cocktail is the new $12 cocktail."
Wine will remain the focus of LloydMartin's drink sales, but Pellowski predicts cocktails will be available by the end of the month. He anticipates a small cocktail list and liquor selection appropriate for a restaurant with a dozen tables, plus a few extra bottles of whiskey.
"The bourbon selection will be slightly expanded," he says.
Although Pellowski isn't sure whether the restaurant will develop its bar over the course of the month or "just start it all at once on a Monday," he promises social media announcements will accompany its debut.