Allecia Vermillion calls this the “brown liquor juggernaut of Seattle cocktail bars” with a massive (in the thousands) whiskey collection and back-to-back James Beard noms for outstanding bar program. 続きを読む
Food and drink writer Jessica Voelker thinks that since then, it “seems to have transformed from the unofficial clubhouse for the serious cocktail kids to a high-volume bar with professional polish." 続きを読む
The self-proclaimed “European-style tavern” is also a great place for food to accompany those JBFA-nominated cocktails. 続きを読む
The restaurant and bar is known for using local, seasonable, and sustainable ingredients in both the food from chef Melissa Reitz and cocktails created by Thad Vogler and Eric Johnson. 続きを読む
Its star spirit is rum and its cocktails are self-described as “traditional drinks of the Caribbean islands, classic libations of Prohibition-era Havana and exotic cocktails from legendary tiki bars." 続きを読む
Leslie Pariseau calls the drinks here "really beautiful, mindfuck cocktails." Not surprising considering Grant Achatz and Nick Kokonas are behind the place, alongside beverage director Charles Joly. 続きを読む