Hanna Raskin of the Seattle Weekly Creates Her List of Ten Best Drink Menus in Seattle. Tavern Law Included.

photo by Kristin Zwiers

The menu is "encyclopedic" as Providence Cicero once wrote.  And the bartenders are "bookish" about their work.  End result?  One of the very best drink menus in the country and the world according to many. 

And now Tavern Law has made it onto the Seattle Weekly's Top Ten in the city list: "Tavern Law makes a point of searching out old, dead, lost, and forgotten mixed drinks and bringing them back to life in as close to their original incarnations as possible, sourcing all manner of super-artisan or ridiculously small-batch liquors and mixers and making everything else from scratch. The resulting drinks are not only some of the best you've ever tasted, but inarguable proof that dedicated, bookish bartenders can be just as creative and artistic as the greatest chefs out there. And also that your great-grandma really knew how to party."

With the sidewalk patio now open, it's an excellent time to go try a new drink on Seattle's Capitol Hill.  Congrats to the team at Tavern Law.  And thank you Ms. Raskin.

Chefs Brian McCracken and Dana Tough Awarded the Innovation Award Last Night

The Seattle Weekly brought the chefs on stage last night of the sparkly fun Paramount Theatre, to received the Innovation Award at the Voracious event. After plying 1,000 folks with their foie, the two scooted on stage to much applause. David and Phil from Tavern Law anchored the other side of the vast room, pouring cocktails for crowds of folks. Their spiced drink was so delicious. What a great night!

In addition to the big award, critic Sheehan also cited Spur as having the BEST DISH OF THE NIGHT at this crazy-big event with, we're talking, serious food. He wrote, "But the single best dish of the night? I gotta give it to the boys from Spur who came strong with tiny, beautiful little foie gras torchons, each about the size of a piece of Botan rice candy, set with a little brioche tuille handle and topped with a dab of rhubarb jelly and a shiso leaf which, together, looked like a cherry on top. The foie itself was silky and perfect, the texture like eating a mouthful of butter. And with a dash of rhubarb to cut the fattiness, it was as close to a single, perfect bite as anything I had last night. I was honestly stunned by how good it was."

Congratulations to Spur Gastropub and thank you to the Seattle Weekly.

Photo of the Seattle Weekly's Julien Perry and an incognito Jason Sheehan (I didn't catch him on film sans mask) on stage Wednesday night.