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“If wayward pirates found an old island wench willing to feed them,

Published 7:00 am Monday, October 29, 2012

The Innkeeper, 2510 1st Ave., 41-7817. innkeeperseattle.com.
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The Innkeeper, 2510 1st Ave., 41-7817. innkeeperseattle.com.
The Innkeeper, 2510 1st Ave., 41-7817. innkeeperseattle.com.
Chef Brian Durbin cooking up chicken thighs. Chef Durbin previously cooked at Petit Byahaut, a five-bungalow resort on St. Vincent.
Durbin's terrific chicken thighs, roasted and tossed with starchy plantains, slow-cooked rice and pigeon peas, and a full head of roasted garlic.
The Innkeeper's very good at finger food, including padron peppers grilled to a waxy, wilted consistency and heavily garnished with sea salt that melts against the hot, golf course-green peppers, creating a coating that's reminiscent of the flavor powder atop a potato chip (that's a good thing).
The burger is beefy and moist, although a thick brioche bun soaks up too much of the meat's juice.
Chef Jason plating up the grilled cheese.
The fried cheese squares are paired with an aromatic green chile, which is also served in cups, bowls and aboard cheeseburgers for adventurers who have arrived at The Innkeeper via New Mexico.
A happy hour special, the Moscow Mule is a delicious refreshing drink for only $5.
Fleur De-Lys, made up of El Jimador Reposado Bulleit Rye, hibiscus syrup lemon, and egg white.
Bartender Joe making the Corn N' Oil.
Corn N' Oil - Black Strap Rum, Falernum (Caribbean lime/rum/ginger liqueur) fresh lemon juice.
The room isn't overwhelmed by Age of Exploration knick-knacks, but Captain Kidd would likely approve of the decor.

“If wayward pirates found an old island wench willing to feed them, she might very well have produced a bowl of something like Durbin’s terrific, insides-warming chicken thighs, roasted and tossed with starchy plantains, slow-cooked rice, pigeon peas, and a full head of roasted garlic.”Read the rest of Hanna Raskin’s review here.Photos by Joshua Huston.Published on March 5, 2012

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