Zach Geballe

Oliver’s Lounge Marks 40 Years of Cocktails and Culture

Oliver’s Lounge Marks 40 Years of Cocktails and Culture

For four decades, the downtown bar has had a window to a city in flux.

Oliver’s Lounge Marks 40 Years of Cocktails and Culture
Vintage wine from the cellars of Cojuşna winery in Moldova. Photo by Guttorm Flatabo/Flickr

The Bar Code: Aging Wine Gracefully

How to use that time that is just going to pass anyway to do something different with your wine.

Vintage wine from the cellars of Cojuşna winery in Moldova. Photo by Guttorm Flatabo/Flickr
The Bar Code: Get Rid of All That Glassware

The Bar Code: Get Rid of All That Glassware

What you drink out of matters, but not that much.

The Bar Code: Get Rid of All That Glassware
The Bar Code: The Art of Saying “No”

The Bar Code: The Art of Saying “No”

The model of service most servers and bartenders are taught treats “no” as a last resort. But sometimes there is no other choice.

The Bar Code: The Art of Saying “No”
The Bar Code: Has Seattle Reached Peak Craft Cocktail?

The Bar Code: Has Seattle Reached Peak Craft Cocktail?

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.

The Bar Code: Has Seattle Reached Peak Craft Cocktail?
Workers on lunch break in South Lake Union.

The Bar Code: How to Attract the Tech Worker

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.

Workers on lunch break in South Lake Union.