Plenty is cooking at Whisky Bar's new home
The Whisky Bar’s new space on Second Avenue in Seattle has a kitchen, meaning a “real” menu of comfort food plus Belltown staples like mac and cheese.
Seattle Times staff reporter
A wonderful thing happened to The Whisky Bar when it had to move after its lease wasn’t renewed last summer.
It found another bar space — with a kitchen.
The old Whisky Bar across from the Moore Theatre could boast a lot of things — an eclectic library of scotches, cult beers ... but food? Food, the old Whisky Bar didn’t do. The gyro stand connected to the bar was more of a last resort.
The Whisky Bar’s new residence sits two blocks from its old haunt and closer to the heart of Belltown and all the happy-hour revelry.
Now regulars who plop on the bar stools are presented with an actual menu, not just snacks cobbled together to fortify you in between bourbon and beer. Its English owner, Brian Pickering, focuses on comfort food from his homeland, such as potpies and smoked leek soup with bone marrow, and other European comfort fare such as sweetbread nuggets and preserved duck cranberry bean stew.
Since opening in the new spot in November, Pickering has tailored the food more to the happy-hour Belltowners than the homesick Brits. There are now Kobe burgers, mac and cheese, and roasted pork belly.
But the owner didn’t entirely abandon the path he set out on. Scan the menu, and you’ll find little gems — crunchy fried Scotch egg wrapped in sausage, a hearty beef potpie, and smoked duck with buttery pear wedges.
Its stellar craft beer lineup is even better now that The Whisky Bar has doubled the number of draft beers to 24. Bottoms up.
The Whisky Bar, 2122 Second Ave., offers happy hour 4-7 p.m. daily with $3 off food ($5-$15); $6 Manhattans, martinis and wine; $2 off well drinks and $1 off beer (206-443-4490 or thewhiskybar.com).
Tan Vinh: 206-515-5656 or email@example.com. On Twitter @tanvinhseattle