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One of the many places I drink without “regular” status.

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Welcome to Part Two of the Home Bar series. By now you’ve

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It’s a moment most of us have fantasized about: An alluring guest

It’s a moment most of us have fantasized about: An alluring guest makes his or her way into…

One of the many places I drink without “regular” status.

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There’s nothing like starting a new column with a little controversy. Though

There’s nothing like starting a new column with a little controversy. Though I’d planned on debuting The Bar…

photo via Rob Roy Facebook page

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Seattle’s cocktail renaissance has led to something of a Golden Age for

Seattle’s cocktail renaissance has led to something of a Golden Age for those of us who appreciate a…

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In this era of wine saturation, it’s all the more essential to

In this era of wine saturation, it’s all the more essential to find a guide through the clutter—one…

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There are bigger farmers markets in Seattle, but none do a better

There are bigger farmers markets in Seattle, but none do a better job of balancing produce, prepared food,…

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When it comes to beer bars, “selection” is a bit of a

When it comes to beer bars, “selection” is a bit of a tricky word. A few establishments offer…

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After 30 years of microbrews, you’d be forgiven for thinking that Seattle’s

After 30 years of microbrews, you’d be forgiven for thinking that Seattle’s brewing scene was a bit predictable.…

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I’m a bartender, and the hardest part of my job is to

I’m a bartender, and the hardest part of my job is to name cocktails. First, most of the…

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Here’s the truth: A good margarita isn’t very hard to make. I’ll

Here’s the truth: A good margarita isn’t very hard to make. I’ll just quote one of the world’s…

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Whether it’s the devastating break-up, the loss of a family member, or

Whether it’s the devastating break-up, the loss of a family member, or getting fired, there are times in…

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The first thing to realize about a neighborhood bar is that it

The first thing to realize about a neighborhood bar is that it will have its own internal hierarchy.…

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Most happy-hour joints give you a choice: cheap drinks or cheap food.

Most happy-hour joints give you a choice: cheap drinks or cheap food. It’s seemingly the only way a…

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Let’s be blatantly clear: Pony is not a bar for those who

Let’s be blatantly clear: Pony is not a bar for those who only dabble in gay culture. While…

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For dog owners, dining out can be fraught with tension: Do we

For dog owners, dining out can be fraught with tension: Do we leave the pup at home, where…

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There are a growing number of great bartenders in Seattle. Some of

There are a growing number of great bartenders in Seattle. Some of them ply their trade in dedicated…

For any longtime Seattleite, the evolution of Ballard into one of the

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For any longtime Seattleite, the evolution of Ballard into one of the

For any longtime Seattleite, the evolution of Ballard into one of the city’s hippest neighborhoods sometimes elicits a…

We’ve all been there: sitting at a bar, staring at a craft-cocktail

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We’ve all been there: sitting at a bar, staring at a craft-cocktail

We’ve all been there: sitting at a bar, staring at a craft-cocktail list that might as well have…

Tim Sorensen of Fall Line at his winery. Right: a sampling of Alex Manoni’s Stomani Cellars wines.

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I want to conduct a little thought experiment. Once you’ve finished reading

I want to conduct a little thought experiment. Once you’ve finished reading this paragraph, close your eyes, relax,…

Cheese and wine

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One of the odd dichotomies of the restaurant industry is that while

One of the odd dichotomies of the restaurant industry is that while most patrons are capable and confident…