Post-shopping Recovery The bar in E. Smith Mercantile
Image: Kyle Johnson
Sort-of Secret Booze
You can fit a brewery or a winery almost anywhere.
Foggy Noggin Brewery
Try not to park in front of any driveways in this out-of-the-way Bothell street, then taste in the owner’s two-car garage; the brewery proper is in a shed out back.
22329 53rd Ave SE, Bothell, 425-486-1070 foggynogginbrewing.com
Eight Bells Winery
Located in an alleyway in Roosevelt just a few blocks from the freeway, the tiny winery produced one of our 100 Best Washington Wines of 2013.
6213B Roosevelt Way NE, Roosevelt, 206-321-5120 8bellswinery.com
Wilridge Winery
Downstairs is Seattle’s oldest winery, but upstairs is Bottle House, a wine bar serving estate vintages and refillable “wine growlers.”
1416 34th Ave, Madrona, 206-325-3051 wilridgewinery.com
E. Smith Mercantile
It’s a charmingly homespun dry-goods shop up front and a party in the back. Well, technically the back is a U-shaped cocktail bar serving libations rooted in the Roaring Twenties—perfect for drinkers who appreciate a good curry tincture or horehound-infused bourbon. 208 First Ave S, Pioneer Square, 206-641-7250 esmithmercantile.com
Salumi
Bypass the hordes queued up outside for sandwiches and settle into the back room of this Pioneer Square legend for a leisurely five-course lunch. It features plenty of cured meat and whatever hearty Italian fare the kitchen feels like making that day. The catch: You have to call about two months in advance to book for groups of eight to 10. Backroom lunch happens on Wednesday and Thursday only and is a rocking bargain at $45 a person. 309 Third Ave S, Pioneer Square, 206-621-8772; salumicuredmeats.com
Jewel Box at MistralKitchen
The dining room’s regular fare is plenty artful, but a hidden restaurant -within a restaurant serves nothing but tasting menus, a four-, six-, or eight-course parade of luxe ingredients, and technique that lets the kitchen go unabashedly upscale. Order a custom wine flight or peruse the superfancy cocktail list not available in the main restaurant. 2020 Westlake Ave, South Lake Union, 206-623-1922 mistral-kitchen.com
Bathtub Gin and Co.
The speakeasy trend has had its moment, and yet cocktail aficionados still do well to duck into the alley behind Second Avenue. There, a boiler room turned bilevel hideout serves cocktails wrought with care and a hot toddy approaching local legend status. These days the smallest of signs out front helps guide the way. 2205 Second Ave, Belltown, 206-728-6069 bathtubginseattle.com
Trophy Room at Shorty’s
Behind the sticky floors, the ringing and plinking pinball machines, and the scruffy crowds downing spicy pepper cheese dogs, Frito pies, and cheap beer lurks a dimly lit cocktail lounge serving drinks that are the sophisticated antithesis of what’s happening outside its doors. Mind the odd hours (the bar is open Thursday through Saturday) and try to grab one of the swingy turquoise leather wingback chairs at the bar. 2222 Second Ave, Downtown, 206-441-5449 shortydog.com
Image: Kyle Johnson
Tin Table
This brick-walled haunt for killer shoestring fries and a surprisingly extensive champagne list hides on the second floor of the Oddfellows Building, where it began as a companion to the adjacent dance studio. The kitchen serves grownup plates like pecan risotto and grilled octopus, though nightlifers will appreciate that you can get the full food menu until 1am. 915 E Pine St, Capitol Hill, 206-320-8458 thetintable.com
Off-Menu Dishes
The best bites in town are served only to those who know where to ask.
Ultra Burger at Quinn’s Pub
The Capitol Hill gastropub has a standup burger. But request the $30 ultra version and the kitchen will add seared foie gras and a sunny-side-up duck egg, plus whatever carnivorous ingredients suit the chef’s whims. Think of it as a tasting version of the regular menu in burger form. One recent version had chicken confit roulade, chicken boudin blanc, roasted apples, glazed chestnuts, and watercress salad. 1001 E Pike St, Capitol Hill, 206-325-7711 quinnspubseattle.com
Ramen at Tsukushinbo
On Fridays, the ID sushi restaurant makes just 50 bowls of lunchtime ramen, with a rich, salty shoyu broth that has people lined up outside 20 minutes before the doors open. It’s served from 11:45 till 2; those bowls are usually long gone by 1. 515 S Main St, International District, 206-467-4004
Ice Cream at Cure
The bar specializes in charcuterie, but ask and owner Eric Haldane will gladly proffer a bowl of his own gonzo ice cream, from gorgonzola with walnuts to avocado with lime and tequila. There’s a new one each week. 1641 Nagle Pl, Capitol Hill, 206-568-5475 cureseattle.com
Published in the Hidden Seattle issue of Seattle Met.
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