About the Ingredients: King’s Hardware makes its burgers with antibiotic- and hormone-free beef raised in the Pacific Northwest. Its eggs come from free-range hens and its produce is sourced locally when possible.
Where to Sit: If it’s crowded inside, seek respite on the spacious patio in the back.
About the Name: It’s leftover from the space’s previous tenant, an actual hardware shop that may or may not have belonged to an actual king.
When to Go: For chicken-wing fans, it’s hard to top Monday night’s 27-cent wing special. Though the special is generally unadvertised, the bar still serves about 1,000 wings each Monday night, according to The Seattle Times.
While You're Waiting:
Dogs Welcome: Most nights, servers accommodate visiting pups with bowls of water served on the heated, semi-covered patio. However, on Friday and Saturday nights the bar gets too crowded to allow dogs.
If You Can’t Make It, Try This: Owner Linda Derschang’s culinary empire includes the eponymous Linda’s Tavern (707 E. Pine Street) and part-café, part-bar Oddfellows (1525 10th Avenue), among others.
Sandwich: smoked brisket sandwich with provolone, calabrian chili aioli, and giardiniera on a seatown baguette When to Go: Arrive on a Sunday after 4:30 p.m. and you’ll have the option to try the Sunday Chicken Dinner Special, which includes three pieces of pickle-brined fried chicken and a seasonal side that changes monthly. What’s on Tap Brave Horse prides itself on a well-curated and eclectic assortment of 36 on-tap beers. The bartenders occasionally post the barrel lineup online, but it rotates regularly, so it’s tough to predict exactly what’ll be on-hand on a given evening. Past favorites have included Spoetzel Brewing’s Shiner Bock, Southern Tier’s Pumking, and Highwater Brewing Campfire Stout. What to Pair Your Beer With: The handmade hot pretzel. Baked in a brick oven, it arrives with accompaniments such as pimento-cheddar dip, sour cream and onion, or smoked peanut butter with bacon.
While You’re in the Neighborhood
Before: Peruse the exhibits, inspect the fleet, or even take a history class at the Center for Wooden Boats, a museum that focuses on the small watercraft of the Pacific Northwest (1010 Valley St.)
After: Check out the lineup of live music acts at El Corazon (109 Eastlake Ave.)
If You Can’t Make It, Try This: The beer and sausage at The Wurst Place (510 Westlake Ave.)
Where to sit: Siddle up to one of two ceramic-tile bars for easy access to the expertly crafted cocktails, huddle into one of the small indoor tables, or vie for a seat on the tiny sidewalk patio.
What’s in a Name? Artusi takes its name from Pellegrino Artusi, who compiled recipes from all over Italy to write the foundational 1891 cookbook, The Science of Cooking and the Art of Eating Well.
Filone: a common Italian bread, similar in texture to a French baguette
Speck: cured pork leg seasoned with juniper, laurel, and rosemary
While You're in the Neighborhood
Before: Work up and appetite by perursing late-19th and early-20th-century masterpieces at the Frye Art Museum (704 Terry Ave.), a local institution since 1952.
After: Treat your ears to an eclectic indie band at Chop Suey (1325 E Madison St.), or get in on one of the venue’s famous dance parties.
If You Can’t Make It, Try This: Head next door to Chef Jason Stratton’s other restaurant, Casina Spinasse (1531 14th Ave.), which is a fancier, more traditional Italian eatery.
Rather than relying on microwave ovens, heat lamps, and deep fryers, chef Kathy Christopher and her culinary team craft all of Hilltop Ale House's pub favorites right on the grill. Cooks create each item on her weekly menu entirely by hand, roasting cashews dusted with curry spices and stacking Reuben sandwiches with Boar's Head corned beef braised in Blackthorn hard cider. Meanwhile, barkeeps work the taps, helping wash down meals with a selection of wine, ports, bubbly, spirits, and more than 15 microbrews including a rotating selection of handcrafted suds from small, local breweries and cask-conditioned beers in kegs powered by hand-pulled engines that use no CO2. A 55-inch high-definition LCD television bathes diners in the light of major-league matchups, while the English-style pub's back room–adorned with French doors and windows looking out over a garden–sets the stage for special lunches, dinners, and paintball matches.
"Growing up, I spent a lot of time over in the Blue Mountain," The Blu Grouse owner Diana Lane told Seattle magazine. "My father use [sic] to hunt up on Grouse Flats, where his ashes are now. Blu Grouse stems from that."
In the renovated Georgetown house that previously held Tiger Lounge, Lane and her chefs enhance healthful meals built on quinoa or fresh vegetables with indulgent touches of honey-walnut mayonnaise or rosemary-lemon butter. Flatbreads come topped with traditional Italian ingredients as well as more creative flavor combinations—such as the mozzarella, fresh mint, peanut sauce, zucchini, shredded carrots, and bean sprouts that crown the thai option. The spot's outdoor fire pit creates an ideal setting for roasting cotton balls for s'mores, as well as for enjoying specialty cocktails such as a blood-orange old fashioned with Maker's Mark.