There’s always been electricity in the air at Quinn’s, Seattle’s first gastropub. Opened in the late months of 2007 on a then restaurant-anemic stretch of Capitol Hill (imagine!), the place hit all the right notes from the get-go. We’re here to tell you: The food’s never been better than it is now, under the direction of chef Jeremy Ravetz. Pay special attention to the nightly specials, which have included buttery roasted Neah Bay black cod over smoky eggplant purée with deeply caramelized cauliflower ($24), a plate as good as any you’ll find in finer-dining rooms. Farro, the chewy ancient grain, is sublime when sautéed with chard, sweet onions and creamy mascarpone ($7); and the beef tartare at Quinn’s easily stands up to any in town, with a quail egg yolk for melding into the soft, salty meat ($11). And don’t forget the Scotch eggs ($8 each), salt cod fritters ($6) and Quinn’s signature wild boar sloppy joe ($11), which never disappoints. But the food is only half the story: The tap list will boggle your mind: Recently, the selection included Odin’s Gift Ruby Ale from Odin Brewing in Seattle (so good!), Wookey Jack Black Rye IPA from Firestone Walker Brewing in California, and a Petrus Aged Pale Ale from Brouwerij Bavik in Belgium. Yes, it’s noisy and busy, and you might have to elbow a hipster to get in the door. We say it’s worth it.
Dinner daily. Capitol Hill, 1001 E Pike St.; 206.325.7711; quinnspubseattle.com