About this Business
From Our Editors
Bloody Marys are often garnished with celery, but at Sam's Tavern, the drink is garnished with something a little heartier: a mini-burger jutting from the side of the glass. Served every Sunday, the Bloody Burger—hailed by The Spectator as a "boozy masterpiece"—is a playful variation on the tavern's gourmet burger theme.
Despite its unorthodox drink and burger selections, Sam's Tavern is rooted in tradition, as it's named after 1940s Seattle restaurant that underwent several name changes before settling on its now famous moniker: Red Robin. Sam’s Tavern owner James Snyder is the son and nephew of Red Robin's founders. For the interior of his modern-day Sam's Tavern, James based as many details as he could on his father's memories of the original restaurant. A chandelier of antlers hangs above the tavern's dark-wooded main room, which stays open until 2 a.m. every day and hosts events such as weekly beer pong tournaments and biannual college debates on Cheers vs. Frasier.
The menu is packed with other inventive burgers. Buttermilk bacon ranch tops the half-beef, half-bacon patty of Sammy's 50/50 Burger, while the brie-stuffed beef of the Juicy Lucy greets taste buds with unforgettable flavor. Made from scratch with locally sourced ingredients, each burger is accompanied by bottomless helpings of fries. Bartenders also complement burgers with beer or cocktails like the Pickle Back Jack, a shot of Jameson mixed with a shot of house pickle juice brine.