What’s on Tap:
Where to Sit: If it’s sunny or raining money, relax on the sidewalk patio.
When to Go: Swing by on Wednesday night at 8 p.m. for trivia.
While You’re Waiting
While You’re in the Neighborhood: Get good and caffeinated at Cloud City Coffee (8801 Roosevelt Way NE), a popular community gathering spot.
The Owl N’ Thistle: A User’s Guide
When to Go
Hollywood History: Though the location’s ownership has changed hands a number of times over the years, in the ‘70s and ‘80s it enjoyed a heyday as a hotspot for the visiting rich and famous such as John Wayne and Robert Mitchum. Unfortunately, the signatures got painted over by a previous owner—why, we’ll never know.
While You’re in the Neighborhood
Before: Check out the historic photos and law-enforcement memorabilia at the Seattle Metropolitan Police Museum (317 3rd Avenue S.).
After: Head toward the water for drinks—or another helping of fish and chips—at Pier 54 (1001 Alaskan Way).
If You Can’t Make It, Try This: There are a number of other Irish-themed pubs in the immediate area—try Fadó Irish Pub (801 1st Avenue), Blarney Stone (1416 1st Avenue), or Kells Irish Restaurant and Pub (1916 Post Alley).
Palace Kitchen: A User’s Guide
History: Tom Douglas opened Palace Kitchen in 1996. These days, it’s more popular than ever. When Eater asked Douglas what accounts for the restaurant’s longevity, he chalked it up to consistency. “It's always been appetizer-focused, always bar-centric . . . you can sit anywhere and have dinner and a cocktail or a cocktail and apps.”
Tom’s James Beard Awards
About the Wings: Tom Douglas’s staffers were enjoying his applewood-grilled chicken wings with coriander cream long before patrons got a taste. The dish actually originated as a staple of staff meals at Douglas’s upscale eatery Dahlia Lounge. But the free-range wings, soaked for a day or two in a marinade of soy sauce, tabasco, dijon, garlic, and herbs, proved too tasty to withhold from the public.
Where to Sit: along the 45-foot bar to mingle with your bartender and munch on handfuls of free pistachios
Where to Sit: By far the best seats in the house are at the long butcher-block-style table that faces into the open kitchen.
When to Go: The full dinner menu is also served at lunch—a boon to those who want to avoid the lengthy evening waits.
While You’re Waiting: Sidle up to the adjacent bar, Quoin, for modern cocktails that feature exotic ingredients such as lavender bitters and kumquat-allspice shrub.
Inside Tip: Most dishes come with a cadre of housemade dipping sauces—don’t ignore them. They just might turn the flavors up to 11.
Nuoc cham: a variety of Vietnamese dipping sauces known for being sweet, sour, salty, and spicy.
Katsu: a breaded and deep-fried pork cutlet.
If You Can’t Make It, Try This: Sign up for one of Revel’s monthly cooking classes, and you might just be able to recreate some of the restaurant’s recipes at home.
After years on the high seas, reports Eater Seattle, a tugboat captain named Wayne Allen embarked on a landlocked expedition: owning a bar. Within two months he'd unveiled Mix Martini Lounge, and hired a master barkeep to craft its upscale cocktails. One such drink is the Mambo No 75?a becalming blend of gin, champagne, rosemary syrup, lemon, and orange bitters.
To complement libations, the executive chef sears and seasons a handful of small plates, including braised beef short ribs. Guests can snack and sip indoors or out, sitting at wood slab tables fashioned from walnut, maple, mahogany, and trees that don't want to be labeled, man.
Though specializing in classic bar food, writes The Stranger, every dish on Bad Albert's Tap & Grill's menu has "got a little something special." With the burger dip, for instance, cooks fancy up the traditional sandwich by crowning a garlic baguette with Angus beef, grilled onions, and smoked provolone. Housemade sauce and smoked bacon top the more traditional Dock Street burger, while burger alternatives range from fried wild Alaskan cod to daily housemade soups. Amidst live blues and sports on 12 flat-screen TVs, Bad Albert's feasts have unfolded inside the same exposed brick dining room for more than 17 years.