Food & Culture
Trend Alert: Meat and Drinks at a Slew of New Charcuterie Bars
By Seattle Mag January 2, 2013
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 hidden in the alleyway behind Broadway on Nagle Place, which opened two years back. There, the menu features charcuterie and cheeses, olives and pickles, Euro wines, several beers and cocktails, and folks generally stop in for happy hour or to tipple and nosh a little before a show or for a late-night snack.
This month, two more meat-focused bars are opening nearby. First to come: The Old Sage. Named for that guy a few seats down at the bar who jumps into your conversation, offering a strange, specific piece of knowledge, and then goes back to his beer. Owners Brian McCracken and Dana Tough (of Spur, Coterie Room and Tavern Law) will offer house-made charcuterie and smoked meats, with a special emphasis on American ham, and a lineup of whiskeys to pair. Look for The Old Sage to open in February or in early March in the old Local Vine space.
Last but not least, busy guy Ethan Stowell is getting in on the action. Next door (and connected by hallway) to his 15th Avenue seafood eatery, Anchovies & Olives, Stowell is opening a charcuterie, cocktail and wine bar. Look for Stowell’s bar (not yet named as of press time) in mid-February.
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