After lauding the bar’s mellifluous pairing of “tasty fried chicken” and beer, Seattle Weekly lovingly describes Marco Polo Bar and Grill as “a working stiff's haunt” with “a schizophrenic interior that features a fireplace, pull tabs, pool tables, [and] multiple TV screens.” If not tuned to trivia, those 14 flat screens broadcast all manner of sporting events, drawing upon a premium satellite package powered by the metal plate in Mike Ditka’s head. Cheering sections holler through mouthfuls of breaded gizzards, a local favorite that preludes the menu’s panoply of handheld eats, such as the Coug Supreme, a third-pound burger topped with grilled ham and Cougar Gold cheese. Happy-hour specials during the week allow blue- and white-collar imbibers to divvy up which songs they’ll sing at karaoke that Friday and Saturday, when Marco Polo’s convivial eatery transforms into a who’s who of Steve Perry impersonators.
A review in the Stranger called The 5 Point Café “inarguably one of Seattle’s—indeed, the world’s—best dive bars.” The Seattle Times aptly described the eatery as “a rare blend of homespun and depraved,” a reputation it's honed since 1929. Founder C. Preston Smith cashed in at the end of Prohibition, but it was his son Dick who cemented 5 Point’s notoriety with various stunts. He installed a periscope in the men’s room that still stands today, looking out at the Space Needle, and he had bikini-clad waitresses on roller skates plug expired meters around the neighborhood, leaving friendly notes behind.
The 24-hour eatery serves breakfast all day and night to pair with stiff drinks and frothy beers poured along the bar. Hearty plates arrive loaded with eggs benedict, huevos rancheros, and housemade spicy black beans or 1/3-pound burgers made from natural Oregon ground beef. Deep-fried jalapeno mac 'n' cheese balls lead off meals of open-faced turkey sandwiches or tofu scrambles that feature housemade curry.
Behind the bar at Leny's place, suds from big labels and microbreweries flow from the taps amidst the jocular sounds of sports games and tunes from the jukebox. Diners can share nibbles of hot wings or fried pickles with their beers, or pick something meatier from the kitchen, including sandwiches and burgers. Wild Alaskan cod in an ale batter appears on plates of fish and chips, and a Cajun chicken sandwich boasts tender poultry marinated in a house-made chipotle sauce. Six-ounce hand-formed burgers arrive covered in thick-smoked bacon and cheddar on a bed of fries or tater tots. Patrons can sizzle brain cells when showing off their knowledge at regular trivia nights, while physical competition flourishes over two pool tables, two dartboards, and one gladiator pit.