Solid cocktails in a cool space. Handy that co-owner Skylar Keith's wife Kassie specializes in finding badass salvaged items and vintage curiosities.

 Usually when an existing restaurant opens a sibling bar next door, it's on the small side (see: Artusi, Sambar, Bar Cotto). But anyone who has frequented Ground Control in Georgetown can’t help but do a double take to see the endearingly tiny café’s warehousey new offshoot, Brass Tacks. The space, formerly a big and tall store, is now home to one of the coolest-looking bars in the ‘hood, thanks to a host of salvaged items and an assortment of antique brass tacks that adorn the tables (check out the lovely photos over at Eater Seattle). 

Owners/brothers Alex and Jonathan Parisi and partner Skylar Keith now have a website and have expanded their hours to 11am to 2am Tuesday through Saturday and brunch on Sundays from 10 to 4. There’s shuffleboard and foosball and house concoctions like Turkish fig whiskey and roasted jalapeno tequila are infusing away in a quaint row of Mason jars behind the bar. 

It’s a casual place, but Alex Parisi says Brass Tacks has set up a bottle locker of sorts in the rustic-looking alcove in the back of the bar. Store your Willet, your Pappy, whatever, and when you stop in, servers will be ready to trot your bottle out for you to admire, then serve its contents in appropriate glassware. 

The Parisis also have a food truck in the works, which they plan to trot out for farmers markets and festivals. The Brass Tacks truck will serve an extension of the bar’s hearty menu, including brisket mac and cheese and wings. And—are you ready for this?—the pork fries, which consist of roast pork belly that’s been cut into fry-sized wedges, egg battered, and fried. The result, says Parisi, looks like a French fry and tasted like pork chops and applesauce. Except, you know, fried. Chef Chris Opsata, executive chef at Urban Enoteca until it closed, also lets customers preorder whole suckling pigs, full-on apple-in-the-mouth style along with a full meal of dishes like fresh oysters, fried cauliflower with truffe, chlili, and salted lemon, braised beets, and a dessert. A 10-person spread runs about $400. Clearly Brass Tacks occupies that part-bar, part-restaurant space we love so in Seattle. 

Show Comments