Hot Hot Heat!

Here's a Guide of Where to Drink Beer in Seattle

As the Eater Heatmap gets updated, what better time than to create a guide of where the cool kids are currently drinking beer in Seattle. Seems there's a new craft beer destination opening every week. How to keep up with it all? Just ask Kendall Jones of the Washington Beer Blog, who did the grueling foot work on this map. After all, you can't have the hip without the hop.

Is your favorite beer spot missing from this list? Feel free to chime in via the comments.

Now, on to the map!>>>

Week in Reviews



Blend Urban Juicery Opens; Where to Eat Chinese on Thanksgiving; Golden Beetle's Hanukkah Menu

blend.jpgBALLARD— A new organic juice and smoothie bar is now open on Ballard Avenue (5443 Ballard Ave. NW). The owners of Blend Urban Juicery tell MyBallard they're dedicated to keeping their place uber local: "It's a community that is growing at a rapid pace, and we want to support local businesses, not only with the food we prepare, but also by partnering with local contractors, and artists, and using reclaimed materials for our buildout where possible." Blend is currently open with a limited menu (and hours) Monday-Friday from 11 am to 2 pm. [MyBallard]

SEATTLE— Wondering where to eat Chinese food on Thanksgiving? Jay Friedman over at The SunBreak recommends O'Asian (serving dim sum until 4pm), Ton Kiang B.B.Q. Noodle House (for the roasted and BBQ pig and duck, and the poached free-range chicken), Gourmet Noodle Bowl ("a great choice for hot pot dining and other dishes") and both locations of Henry's Taiwan (for the beef). [The SunBreak]

BALLARDGolden Beetle will be offering a special Hanukkah menu starting Friday (Nov. 29) and running through Dec. 4. Traditional Hanukkah dishes include: Potato latkes with house made Washington applesauce, crème fraiche and parsley; smoked chicken and matzo ball soup with carrots, celery, onion; and donuts stuffed with persimmon filling and covered with powdered sugar. The menu will be available in addition to Golden Beetle's regular dining room menu. [EaterWire]

Beyond the Buzz

Hattie's Hat: Not Just Another Dive Bar in Ballard

Welcome back to Beyond the Buzz, a monthly column dedicated to shining the spotlight on restaurants and bars that are still killing it long after the media buzz has worn off. If you have a nominee, please send it to the tipline.

[Photos: S. Pratt]

Since 1904, the space where Hattie's Hat calls home has been an operating saloon of some sort. Today, it's still relevant to the Ballard neighborhood it's been serving for more than 100 years. That's a pretty amazing feat.

Owner Max Genereaux took over Hattie's in 2009. He's the same guy who reopened the Sunset in 2000 and who owns Al's Tavern in Wallingford. Here, a Q&A with the man about how he's been able to keep the old lady singing, even with all the new places popping up around her.

"It's great that we're a dive and all, but we can't just be a dive anymore."
Eater Inside

Parfait's Sweet New Ballard Scoop Shop is Now Open!

[Photos: S. Pratt]

Missing summer by just a couple of months, Adria Shimada's mobile truck-turned brick and mortar dream is now a reality. Parfait scoop shop (and so much more) opened at noon today in the Greenfire Campus, next door to Skillet Diner.

Parfait's signature organic ice cream flavors will be on tap (Vanilla Bean, Decadent Chocolate, and Milk Chocolate Chai) with some seasonal specials thrown in (Pumpkin Spice, Cinnamon Stick, Rosemary Pine Nut Brittle, and more).

Also, expect pour-over coffee, Parisian hot chocolate, an assortment of teas and Italian sodas with house made syrups.

But that's not all!

The creamery-patisserie hybrid will also be stocked with profiteroles filled with ice cream, ice cream sandwiches, confections, and ice cream cakes and pies. To top it all off, there will be a rotating selection of baked goods.

Parfait is open daily from noon to 11pm.
· Parfait [Official Site]
· Parfait Scoop Shop and Patisserie Coming to Ballard [~ESEA~]


Grog Opens Friday; Ba Bar Cronuts Named & More!

BALLARDBallard Annex Oyster House will be opening its new back bar to the public on Friday, November 15 at 9 pm. Grog, a sailor-inspired cocktail bar with its own separate entrance (on Market), will serve beer, wine, cocktails and a rotating list of punchbowls or "grog." There will also be a menu of small plates. To kick things off: crab "naraka" deviled eggs (hot & sour blue crab with rooster powder), duck bun pork tacos, Spice Market short ribs, and a pork belly and Sichuan peppercorn sandwich. Grog will be open Thursday-Sunday, 5 pm to close. [EaterWire]

CAPITOL HILLBa Bar has named its version of the (trademarked) cronut. Some of the 140 suggestions included: Fauxssant, Croughbar, Pas Nom, Babette, Glazed and Confused, and Bronuts. But the winning name is...drumroll...Double Happiness! The name means doubling joy in Chinese, which is perfect for the croissant-doughnut hybrid. Since the name came from within the Ba Bar family, the hundred Double Happiness cakes promised to the winner will be donated to Seattle Children's Hospital. The pastries will be available for $3.50 every Saturday and Sunday beginning this weekend. [EaterWire]

SEATTLESeattle Magazine has a slide-show of restaurant interiors that wow. Design details such as the lampshades at The Wandering Goose, the dining room at Stoneburner, and the gilded rococo-esque sculptures and mirror frames at Bar Sajor get noticed. [Seattle Mag]

Hot Hot Heat!

Where to Drink Craft Cocktails in SEA Right Now

To kick off Cocktail Week 2013, and to complement Eater's Heatmap on where to grab a bite right now, it's time to hone in on where the dedicated tipplers are currently killing their livers. Because, if you haven't noticed, Seattle has a little bit of a cocktail scene going on. Here, in no particular order, is a beacon of bars currently creating a stir.

See any vital omissions? Leave 'em in the comments.

And for a list of the 30 Hottest Cocktail Bars in America Right Now, Eater National's got you covered.

Now, about those cocktails.>>>


Hot Off the Skillet Truck: Free Poutine

Hot Off the Skillet Truck: Free Poutine

Skillet-sign.jpgThe Deal: The Skillet truck is giving away free poutine. No strings attached. Skillet street team members will also be handing out Skillet goodies to Ballardites.
When: Sunday, October 27, 10 am to 3 pm.
Where: In front of Market Street Shoes (2232 NW Market St.).
Why: "Hi, we're your new neighbor and we'd love for you to come visit. Here's some cheesy gravy fries," says the new Skillet Diner on NW 56th St.

Arbitrary Listicles


Events on Tap: Lit Crawl, Two Beers, Oysters & More Beer

2beers.jpgCAPITOL HILLLit Crawl returns this year — a nighttime event where more than 60 authors make reading "pit stops" from First Hill to Capitol Hill. Some cool watering holes and cafes help make up the 19 venues along the route: Von Trapp's, Poco Wine + Spirits, Sam's Tavern and Capitol Cider — the last stop on the tour, which includes food writers Langdon Cook (The Mushroom Hunters), Kathleen Flinn (Kitchen Counter Cooking School), Joe Ray (New York Times), and Kurt Timmermeister (Growing a Farmer). The crawl starts at 6 pm and all readings are free. [EaterWire]

SODOTwo Beers Brewing is throwing a sixth anniversary party on Saturday, November 2, where they'll be unveiling a new look ("that reflects the brewery's laid-back personality and love for the Pacific Northwest") and two new beers (a Sixth Anniversary IPL and Overhang Bourbon Aged Imperial Porter). There will also be live music, seasonal beer, food from Where Ya At Matt, raffle prizes and more. It all takes place at the TB tasting room, The Woods, from 2 to 7 pm. More details on the Two Beers website. [WSB]

BALLARD— Speaking of beer, Ballard Annex Oyster House is hosting an evening of beer and oyster pairings tomorrow night (Thursday) in The Grog (the restaurant's new back bar). Reuben's Brews and NW Peaks is supplying the brews, while chef Josh Green prepares a four-course menu featuring Taylor Shellfish Pacifics and shigoku. Tickets are $30 and can be purchased online. [EaterWire]



Stoup Brewing Opens In Ballard; So Does Bauhaus

BALLARD— It's official. Stoup Brewing in Ballard passed inspection and will open to the public on Wednesday, October 23 at 4 pm. Tap room hours are: Wed-Thurs, 4 to 8 pm; Friday, 4 to 9 pm; Saturday, noon to 9 pm and Sunday, noon to 8 pm. They're also putting out the "last call" for STOUPerstars (founding members). Memberships are available through end of October. [EaterWire]

WEST SEATTLEHotwire Online Coffeehouse is getting ready to install a Helio Bar that will mimic natural sunlight. Proprietor Lora Swift tells the West Seattle Blog that it's basically " a place to get phototherapy during the dark days of winter." The lights will be installed November 3. [WSB]

BALLARD— Say hello to Bauhaus Ballard. The Capitol Hill offshoot (on NW Market St. and 20th Ave NW) officially opened this morning. The manager tells MyBallard that the cafe is almost identical to their original counterpart (with a slightly more modern slant), but will offer several vegan and gluten-free pastries. Not only that, but Twice Sold Tales is partnering with the cafe to sell used books. [MyBallard]


Stoneburner's Happy Hour, a Tallulah's Update & More!

BALLARDStoneburner is now (officially) offering happy hour. Up until now, it's been offering something called an "in between" menu. Now, the restaurant has put a ring on it and made it official! Starting today, happy hour runs daily from 3 to 5 pm, plus 11 pm to midnight on Fridays and Saturdays. There are five salads and five pizzas on the menu, all for $8. There's also three draught beers ($5), six cocktails ($7), 500ml flasks of house white, red, or rose ($10), and a selection of wines by the glass for $6 and up. [EaterWire]

CAPTITOL HILL— Linda Derschang tells CHS she'll open her new restaurant, Tallulah's, before the holidays in mid-December. Of her new spot on 19th and Madison (named after her daughter), the nightlife queen says: "I want people to walk in, look around and smile — and think, 'I'm so glad this is in my neighborhood." [CHS]

Pizza, popcorn, this way...>>>

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