Voted Best Tasting Room in the West by Sunset magazine, The Tasting Room works hard to dazzle palates both rookie and oenophile with the best Washington wines, as well as with hard-to-find vintages, limited editions, and artisan varietals. Tastes typically range between $2 and $6 an ounce, with full glasses starting at $4, and showcase pours from Wilridge Winery, Camaraderie Cellars, and other local purveyors. Indecisive imbibers, meanwhile, can take the stress out of decision-making by choosing a wine flight ($5–$15), a simpler and less terrifying alternative to the wine skydive.
Every time he begins a new handcrafted batch, winemaker Philip Coates strives to bring out the elemental flavors of his Washington-grown grapes. A limited production schedule lets Philip and his team spend more time on each varietal, de-stemming grapes by hand before fermenting batches with native yeasts and aging them in french oak barrels. Next, they fill, cork, and wax each bottle by hand before applying labels designed by local artists.
Though his repertoire has grown since 21 Cellars’ inception in 2003, Philip’s specialty remains bordeaux varietals, including a 2009 malbec and the 2006 Pont 21 cabernet sauvignon, which _Seattle _ magazine deemed Washington’s top new wine of 2011. Alongside wine by the bottle, staffers pour samples of current wines at weekly tastings at Anthem Coffee and the 21 Cellars’ own tasting room—a cozy grotto lined with oak barrels.
At The Scotch and Vine, owners David and Jill Pritchard blend upscale, artisan American cuisine, fine wines and scotches, and local, seasonal cuisine. The staff pours libations from more than 210 single malts, blends, bourbons, and ryes, as well as from a wine list that earned an Award of Excellence from Wine Spectator. With that deep selection to work from, friendly, knowledgeable tenders help diners pair their dinners with the ideal wine, craft beer, or whiskey. In the kitchen, meanwhile, expert chefs sizzle hearty elk burgers, juicy sirloin steaks, tender seared chicken, and roasted beet salads. This cuisine helped Scotch and Vine earn a spot on King5 Best of Western Washington's 2013 list of the area's five Best New American restaurants.
The strains of Spanish guitar and live blues bands form a classy soundtrack to wine tastings or seminars on Scotch-crafting, while plates of fine cheese from regional farms complement the flavors of smoky spirits, frosty brews, and rich red wine. The bistro's cushy leather booths, accents, and soft lighting evoke the image of a grandfather's cozy study or a precocious 6-year old’s tree fort.
At The Grape Adventure, a wine bar and restaurant that was recognized by the Washington State Wine Commission as a Grand Award winner in 2010, the menu of inventive tapas and upscale American cuisine teams up with a sprawling list of imported and domestic wines to sate hunger and thirst. The tapas-style avocado-hummus plate serves as a pool in which pita chips and tomatoes play ($8.95) and the steak bruschetta drapes seasoned steak and tomato salad over a warmly toasted baguette augmented by a gorgonzola spread ($9.95).
Years before opening Smash Wine Bar & Bistro, Dana Hannon worked behind the scenes, piecing together a vision of perfect portions and wine pairings. In the country-style bistro, Dana's vision now unfurls atop each intimate table and booth. More than 45 different wine selections keep glasses brimming with flavors from grape-bearing countries ranging from France and Italy to Argentina and Narnia. Smash arranges them into 10 different wine flights that play nicely with cheese flights, which feature artisan breads, local honey, and fresh fruits alongside names like "Big Blues," "The Sheep Stands," "Grab Your Goat," and "French Connection." The menu also features several well-portioned specialties such as yukon gold tots with lemon-chive crème fraiche, fig flatbread with Oregon blue cheese, and duck-and-shiitake spring rolls.
Northwestern ingredients swim through Acquabar Bistro and Lounge's menu of homestyle American fare and seafood entrees, and fresh fruit and herbs infuse the bar's list of inventive cocktails. On weekdays, Acquabar's adjacent café specializes in casual lunches such as toasty grilled paninis and espresso with coffee beans from Caffe D'arte, and the restaurant's bistro and lounge invites dinner diners to luxuriate amid modern hardwood décor and feast on regional American entrees including Cajun catfish and po boys crafted from local oysters. Owner and experienced restaurateur David Leong, who was once profiled in Seattle Weekly, also attracts late-night revelers with live music, DJs, and sultry mermaid vocalists.