Before diving into an entrée, Blue Water Taco Grill's regular menu lets you improve your ability to hold your breath under cheese with a heaping pile of nachos topped with cheese, beans, Pico de Gallo, sour cream, guacamole, fresh salsa, and veggies ($6.05), or meats such as chicken and beef ($7.30 each). From there, cast your mouth-net around a school of authentic fish tacos ($3.10) adorned with cabbage and lime tartar, or bomb your taste buds with a devastatingly delicious torpedo of prawn burrito (with rice, beans, Pico de Gallo, and fresh salsa; $7.30). For fusion-fueled humans, Blue Water's Taco salads, such as the shrimp and krab taco bowl ($7.30), fuel fusion-powered palates with a swirling vortex of beans, lettuce, Pico de Gallo, sour cream, guacamole, cheese, and fresh salsa, all harnessed inside a crispy tortilla chip bowl. Blue Water also whips up plenty of vegan options, such as the vegan-style fancy rice ($5.20) with Pico de Gallo, beans, cilantro, and salsa, plus a team of veggie choices. Breakfast is also served at select locations.
A native of France, Christophe Rougny has slung spirits to thirsty cocktail quaffers in high-end locales from Cannes and Monte Carlo to New York City, plus backstage at events such as Ozzfest. Take a triple shot of scholarship as your mixological headmaster guides you through a 90-minute primer on everything you need to know to turn your home bar or office conference room into a potable paradise. Lessons include classic cocktail recipes and ratios, bartending techniques, and puzzling brain-teasers to frighten away slow-witted pink elephants. The lion’s share of the class is spent with the students mixing, pouring, and sampling their own drinks, helping them develop cocktail-shaker muscle memory that can also be invaluable when shaking dice and Magic 8 Balls. Classes consist of approximately 12 people, and include all the alcohol you need to invent your own signature drink.
The luminous block letters advertising “Merchants Cafe” nearly overshadow the intriguing tidbit beneath: a sign reading "Established 1890, Seattle’s Oldest Restaurant." Once guests pass through the double-door entrance, though, its historic charms become undeniably clear. Rustic wood floors covered with ornate rugs complement wooden and exposed brick walls, and the stained-glass chandeliers hanging overhead cast a warm glow. Despite the homey 1800s feel, a few modern touches accent the restaurant, including flat-screen TVs around the cherry-wood bar and a menu of contemporary eats. Hearty American entrees, such as hot turkey sandwiches and Angus burgers, are crafted from local, organic ingredients sourced from the likes of Pike Place Market and Bob’s Fruit Stand.
Over the past 120-some years, Merchant’s has accrued quite a colorful history, but most notably operated as a hotel, saloon, and card room in the late 19th century. Today, barkeeps continue the tradition, sans the fist-fights over whose horse is more attractive, by pouring libations including Georgetown and Mac and Jack’s craft beers and wines and spirits from local wineries and distilleries.
Cellars Grill & Lounge is a hybrid sports-bar-to-casual-dining with more of a comfort grill menu. Newly introduced Certified Angus Beef® steaks and the Certified Angus Beef brand as a standard for all of our Burgers. Newer, more popular salads and fresh seafood address all taste buds. Appetizers and sides are simple, yet complimentary to the menu items. The bar & patio area (a.k.a. "The Lounge") becomes the place for socializing, with wine and martinis for both the business type and groups/individuals looking for a warm atmosphere. For private dining and special events, there is a great variety and flexibility with the menu items. We are Belltown’s neighborhood Pub & Lounge featuring a 6 high definition TV’s for watching your favorite sporting events.
It's not surprising that Tia Lou snagged the award for Best Rooftop at DList Magazine's 2013 Seattle Nightlife Awards. The large outdoor space, complete with its own bar, is washed in pretty blue light, which gives way to the amber beams radiating out of private curtained cabanas. Inside each cabana is cushioned furniture, which surrounds a rattan table filled with bottle service paraphernalia.
This modern vibe also permeates Tia Lou's indoor areas, where tufted leather booths soften an industrial space framed in exposed-brick walls and cement floors. An upper level looks out over the dance floor, where revelers, go-go dancers, and prom queens cursed by a witch's spell groove nonstop under colorful lights to a live DJ set.