Tan Vinh happy hours at Mulleady's Irish Pub in Magnolia, where the name suggests Irish car bombs and chicken fingers, but the reality is more barrel-aged cocktails and locally foraged mushroom terrine. Owner Travis Stanley-Jones took over four years ago, writes Vinh, and has "gradually has tweaked the Magnolia spot to resemble a gastro pub." The pre-made spinach-artichoke dip is long gone, and the drink menu now includes craft cocktails like a Trinidad sour or a Negroni, aged in oak barrels for nine weeks. "Mulleady's is a pub at heart, though, with craft beers on tap and a lot of alcohol sponges: mac-and-cheese with braised oxtail, deep-fried risotto balls, poutine fries drenched in gravy made with bacon fat and duck stock." [Seattle Times]
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