A Night of Recommendations

The last 2 days have been bypassed to talk about tonight’s adventure..

Scott-
It started with a phone call from Chris R.-- "have you been to the Zig Zag yet?"

-No we had not

"If there is one thing you do tonight- make it the Zig Zag".... Michelle and I decide that that is more than enough of an endorsement… We have to do it. Quaffing our Pikes IPA and throwing on the clothes for the evening we think about the plan for the night.
1. A quick cocktail at Zig Zag
2. Clam Chowder at Ettas
3. Bed Early for the drive to Walla Walla tomorrow.
(Keep this itinerary in mind)
Off we go to Zig Zag.
Walking down Western Ave, behind Pikes Market the sights are almost too much. It is “hemp fest” here in Seattle and the people watching/smelling are proof that this year’s convention was a success.. We almost walk by the stairs to this libation capital. But quickly find our way back to the stairway down to heaven and take our seats at the bar.
Eric the barkeep greets us and we are on our way. “We heard you make a cocktail full of Chartreuse and Tomfoolery. It is accompanied by cherries and lime?”
“You must be speaking of “The Last Word!!” It has been awhile, it is no longer on the menu, but… Two of them?”
“YES”
Moments later Michelle is tasting for the first time – Chartreuse. I am tasting for the first time how great Chartreuse can be when it is artfully blended to show off it characteristics and calming the bite..
Over the next two hours we enjoy the magic of watching a true craftsman working the bar.
Things that are seen-
1. A tray full of little vials of different flavor bitters- about 20 of them
2. Sherry Cocktail (east India solera sherry)
3. Absolut Brooklyn Vodka (Apple and Ginger)
4. Old Toms Gin
5. Shaving twists to order
6. Drinks being stirred instead of shaken.
7. Homemade cherries as a garnish

Michelle-
It was a pleasure to watch Eric work, he was truly a master of the trade. He loved what he did and it showed. He had a drink suggestion for everyone who sat at his bar. The bar did have a fantastic drink menu of about 20 signature drinks, but the whole time we were there it was bartenders choice by all. This was not the type of place where you walk in and order a Cosmopolitan, it was not your standard fruity/sweet cocktail bar.
Only the couple who sat next to us called out a drink and it was a Vesper. I bet you could ask every bartender on the Las Vegas strip if they knew how to make a Vesper and only those who have applied at the Cosmopolitan would be able to the name the ingredients. But Eric didn’t make a face or look confused, he pulled out the gin and Lillet and stirred away. The place was what all bars should aspire to be. Check out the website… http://zigzagseattle.com/


We became friends with the couple next to us and started discussing food options for the night. They were locals and recommended Branzino an Italian Restaurant that was close to our hotel. Eric the bartender also joined in the conversation and agreed that is where we should go. He also recomneded that we hit Rob Roy Bar afterwards and say hello to his bartender buddy. Etta’s, our original dinner plan was out.

Unfortunately, by the time we arrived at Branzino’s the kitchen had closed for the evening. However the bartender suggested a restaurant about a block down which he claimed to be fantastic. When we arrived at Travala it was late but the bartender welcomed us with open arms. Armon, the bartender, turned out to be another fabulous addition to the bartending scene in Seattle. He quickly suggested we share a glass of Prosecco while we settled in and looked over the menu. I was instantly impressed with his salesmanship. We ordered a few appetizers and he offered to pair a cocktail and we happily agreed. He muddled us together a refreshing cucumber vodka martini. The flavor was amazing and it paired perfectly with our homemade Burratta (type of cheese similar to mozzarella only softer) which was served with a bruschetta of eggplant, pinenuts and onion. We also had a salad of Heirloom tomatoes, Cantaloupe, Avocado, Cherve cheese. All were fresh and perfect. We were originally going to split a pasta entrée but the first two appetizers were so good that we decided to order two more. We went with a plate of Prosciutto and parmesan and a side of Green Beans wrapped in Prosciutto which was then drizzled with balsamic and finished with fried egg. I love eggs for dinner. Everything was just too good!





Left Travino full and a little tipsy. We still needed to see the bartender at the Rob Roy . We knew it was going to be an experience if the best bartender we had ever seen recommended the bar. Luckily it was right across the road. The bar was little and dark but really nice in a simple sort of way. There were only a few patrons at the bar. We were welcome by the only employee in the place, the bartender. We explained our reason for being at his bar and he smiled, “What would you like to drink?” We continued with the nights theme and told him “bartenders choice.” Once again he smiled and then pulled out a 6” square block of ice and a little knife. Now we were intrigued and started asking one million questions as he carved the perfect gem stone shaped rock to place in our glass. This was not your average bar scene. About 5 minutes later he handed me a drink and began pondering what he should make Scott. In the mean time Scott and I just stared at the piece of art dropped in front of me, it was intoxicating and we had yet to have a drink.
We sat and talked with him for the next hour while we listened to old vinyl records that he played on the record player. Before we left we decided to order one more round, we ordered a bourbon on the rocks. Our master bartender then placed three bottles on the bar, with tastes, he asked us to pick while he carved a sphere of ice.


 

When we returned to the hotel the guy at the desk asked us how we enjoyed our night and apparently I murmured something along the lines as “gggrrret” and Scott said, “thhh barenders in this ton are eccellat” (The bartenders in this town are excellent).

Quote of the night: “What is the point of doing the same thing every day if you are not getting any better at it?”- bartender at the Rob Roy.