Nosh Pit Weekly Planner: March 5-11
This week: Barrio returns to Bellevue, and Triple Door bartenders compete to design the summer cocktail list.
WEDNESDAY, March 5
Angel’s Envy Bourbon Pairing Dinner
The so-called best-of-the-best bourbon is coming to El Gaucho in Belltown for its very own pairing dinner starting at 7. Join Angel’s Envy COO Wesley Henderson to learn about the spirit and taste a variety of bourbon including the Cask Strength bourbon, not available for purchase in Washington. Tickets are $175 plus tax and gratuity, and reservations are required by calling 207-728-1337.
Beak-To-Tail Dinner at RN74
Executive chef David Varley has created a six-course menu featuring Moulard duck from Pleasant View Farm in Washington. The menu showcases classic duck pate, foie gras, honey and spiced glazed duck breast, and more. Dinner is $85 per person and an optional wine pairing flight is available for an additional $55. To make reservations, call 206-456-7474. Space is limited.
FRIDAY, March 7
Agrodolce is hosting a six-course wine dinner with winemaker Alessandro Cellai of Tuscan winery Rocca di Frassinello and Sicilian Feudi del Pisciotto. The Franco-Italian wine medley will be featured alongside Maria Hines creations including beef carpaccio, celery root soup, and grilled lamb loin. Dinner is $125 without tax and gratuity. Call 206-547-9707 to make reservations.
Kringles Grand Opening Celebration
The grand opening of this goodie shop in Redmond is sure to bring samples galore for its customers. Come check out the new store and get your sugar fix.
Barrio Popup at Cast Iron Studios
The event space in the former home of Barrio is is bringing back its former occupant by popular demand, for one night only. Starting at 5, get familiar menu items such as churros and chocolate and housemade guac, and try out new items including nachos and pork carnitas. Casey Robison will be serving margaritas and sangria for the evening. Reservations are required; call 206-838-3853 or email email@example.com.
SUNDAY, March 9
Sunday Feast at Tavolàta
Chef Brian Clevenger has created a menu that captures a variety of seafood at this Ethan Stowell spot. Oysters, olive oil poached king salmon, and salt cod are a few of the menu items being featured for the evening, along with a rhubarb tart to finish. The dinner is $60 per person and reservations are recommended by calling 206-838-8008. Seats are limited to 26 guests.
Mix Madness Bartending Competition
The Triple Door is launching this monthlong competition to determine the summertime cocktail list. A new liquor will be assigned each week to push the bartenders to create new and original cocktails. The libations will be available for purchase and voted on by Musiquarium Lounge guests. The bartender with the most votes at the end will have his or her drinks featured on the menu this summer. This week, see how the bartenders play with Smirnoff Vodka and try out the creations for $8 each.