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.

Woodinville Whiskey Co. Mashbill No. 9 Bourbon Arrives This Saturday: Read More in These Stories

Thanks to AJ Rathbun for his story: "On the 19th of May, those fine folks at the Woodinville Whiskey Company are releasing their “Mash Bill No.9” bourbon at noon on the old fashioned dot. They’re gonna have sandwiches, good cheer, and hopefully some whiskey songs sung in the round. But most of the all, it’s bourbon on a “get it while you can” availability, so, well, get it while you can. If you need more to grab you, you’re probably a bit daffy. But I’m here to help all, so as one final enticement, a quote from owner Brett Carlile (who owns along with Orlin Sorensen): “As we narrowed down our final selection, one had just the right combination of corn, rye and malted barley — and that’s how ‘Mash Bill No. 9’ was born; it was our ninth recipe.” Yeah, boy."

Seattle Met magazine gave some advance buzz of the "the unveiling of its signature bourbon whiskey, Mash Bill No. 9. – the newest addition to the company’s microbarreled collection" too. (Thank you Allecia!) 

Saturday at noon folks.

Seattle Times and Seattleite Preview Whim W’Him

The hottest ticket in town this weekend? The premiere of Whim W’him’s “Approaching Ecstasy” promises to be a contemporary dance blockbuster with 40 vocalists and 5 instrumentalists performing together on-stage with Whim W’him’s 7 dancers at Intiman Theatre Friday through Sunday. If you missed Sunday’s Seattle Times, click here to read what Michael Upchurch had to say, or check out Seattleite’s “Culture Dose”. Tickets are available at BrownPaperTIckets.com while they last.


Rehearsal Photo: BambergFineArt.com

KOMO News Seattle Reports on the New 100% Rye Whiskey Just Released by Woodinville Whiskey Co.

Anticipation!  The 100% Rye Whiskey has been bottled and is now available to fans of Woodinville Whiskey Co.  KOMO News reported on the day's release where whiskey lovers lined up the night before and camped in line for the 7am launch.  Thank you to Gary and the weekend news editors for covering the news.

HGTV Recognizes the Living Wall at The Coterie Room in Seattle as a Major Design Trend

The design gurus at HGTV reported on "modern traditions" in design, citing the vertical garden wall inside the dining room at Chefs McCracken and Tough's Seattle restaurant The Coterie Room.  Thank you Robert DiGiacomo of HGTV for including The Coterie Room (and Solterra Systems) in your design feature which can be read online here.

Forbes Puts Woodinville Whiskey Co on Its List of Top Ten Whiskey Distilleries to Head Out and Discover First Hand

Planning your summer vacation?  Congratulations to Woodinville Whiskey for making it onto this Forbes list of distilleries to hit in the USA.  The editors combed through hundereds of spots and picked these ten they say not to miss if you are a whiskey lover.  Road trip!

Chefs McCracken & Tough Make Seattle Magazine's List of Leaders in the "Food Establishment" of Seattle

As two of the City's most "powerful players" they're described as: "Brian McCracken and Dana Tough. Chefs/owners.  Est.: 2008, when they opened Spur Gastropub. Because: In four short years, the chef duo has dabbled in molecular gastronomy (at Spur) and brought Seattle one of its finest speakeasy-inspired craft cocktail bars: Tavern Law. New projects: This year, they took over the corner that housed Restaurant Zoë for 12 years to open The Coterie Room, where gussied-up comfort food and carefully prepared classic cocktails rule. Employees: 72. http://www.mccrackentough.com/".

Thank you Seattle magazine.