For four decades, the downtown bar has had a window to a city in flux.
How to use that time that is just going to pass anyway to do something different with your wine.
What you drink out of matters, but not that much.
The model of service most servers and bartenders are taught treats “no” as a last resort. But sometimes there is no other choice.
Customer expectations have reached a point where nearly every bar and restaurant in Seattle has an understood obligation to offer craft cocktails, even if that’s not the focus of the establishment. That’s a problem.
Tech workers represent something of a white whale: Laden with disposable income, they’re inclined to spend it on drinks in a way that previous generations of Americans largely have not been.
