Gutsy. Very gutsy.
The much-anticipated Radiator Whiskey opens today (April 17) in Pike Place Market and pig head is on the menu. Yup, your dinner has a face. With this bold opening salvo, Radiator Whiskey becomes like no other place in Seattle. Heck, probably no place on the West Coast puts a pig head smack in the middle of the table.
Have you seen the April issue of Seattle magazine yet? Drool!!
Not only do Allison Austin Scheff and Sara Dickerman walk you through the ideal places to eat breakfast, lunch and dinner in their fun-to-read Best Restaurants coverage, there’s also the second annual Food Establishment list to devour and debate about.
Lemme tell you, this list was mighty carefully considered.
Cody Morris's Sodo nanobrewery, Epic Ales, is a beer-lovers oasis. Tiny, with just a few stools front and center behind which Morris often stands, tasting folks on beer and talking shop, it's the sort of place you really want to succeed, but still don't want to tell anyone about.
Morris makes clever but always tasty brews, many infused with food and inspired by the seasons. Beets, tea, mushrooms, cinnamon, peppercorns, lemongrass; they've all been put to use.
Talk about a match made in heaven.
The Pine Box is the absolutely stellar, somewhat hidden beer haven on Capitol Hill co-owned by Ian Roberts (one of our 2012 Tastemakers). I love the place, but I'm a beer amateur. So I asked my favorite beer fanatic, Washington Beer Blog's Kendall Jones, to weigh in on the place. He told me this:
Before we get to the part about Canlis getting rammed by a big old construction truck (it's true! And everyone's fine), let me first tell you about Aardvark Food and Juice Bar. Dan, the owner, could be the nicest guy you'll ever meet.
Update! Bar Sajor just announced it will opens for limited service tomorrow (Thursday, February 21) at 4pm and on Friday. Regular hours will begin Monday, February 25, when Bar Sajor will begin serving lunch and dinner on weekdays, opening at 11am (with a limited menu on Mondays). Weekend hours are still TBD.
If three of a kind constitutes a trend, then bars that serve cured, smoked and sliced meats are the new black, at least on Capitol Hill. First came Cure, the wee bar in an alley behind Broadway, which opened two years back. There charcuterie and cheeses, olives and pickles, Euro wines, several beers and cocktails lure folks in.