clock menu more-arrow no yes

Filed under:

Bastille's Market Beer Garden; Are Irish Car Bombs a Thing?

MILL CREEK—Irish car bombs may be clawing their way from frat house fun times to a legit food trend. Frost Doughnuts has announced the three finalists in its contest for a new flavor, one of which is an Irish car bomb (a chocolate cake doughnut baked with Guinness and topped with Bailey's icing). Brave Horse Tavern has an Irish car bomb on the drinks menu, and the folks at Mulleady's are pondering an Irish car bomb-flavored ice cream collaboration with Full Tilt. Speaking of trends, one of the other Frost flavor finalists is a ballpark pretzel-flavored doughnut. [Frostology]

BALLARDBastille is debuting a Sunday beer garden in conjunction with the Ballard Farmers Market. The bistro's patio will be serving pints of Kronenberg, charcuterie and other little plates for $4 apiece. The beer garden launches on Father's Day (aka June 19) and runs from noon to 4 p.m. through September. [EaterWire]

MADISON VALLEY—Jess Voelker reports that Luc's happy hour is back. Thierry Rautureau has added a menu of $5 bistro-ish bar snacks and even a few $5 cocktails. The early evening happy hour rolls out June 5. [Seattle Met]

CAPITOL HILL—Former Marjorie chef Kylen McCarthy has been cooking at The Corson Building, but now he reports that he's at Matt Dillon's other restaurant, Sitka & Spruce, full time. [EaterWire]

DOWNTOWN—Food photographer Andrew Scrivani is leading two Seattle workshops on food photography June 7 and 8 (and $150). His resume includes the New York Times food section, Melissa Clark's new cookbook, and Gilt Taste, so it's safe to assume you could learn a thing or two from him. [SBV]

Frost Doughnuts, Mill Creek [Photo: Anthony W/Yelp]

Bastille Cafe and Bar

5307 Ballard Ave NW, Seattle, WA 98107 (206) 453-5014 Visit Website

Luc

2800 E Madison Street, Seattle, WA 98112 206 328 6645

Frost Doughnuts

15421 Main St., Mill Creek, WA

Sign up for the newsletter Sign up for the Eater Seattle newsletter

The freshest news from the local food world