If three of a kind constitutes a trend, then bars that serve cured, smoked and sliced meats are the new black, at least on Capitol Hill.
First came Cure, the wee bar hidden in the alleyway behind Broadway on Nagle Place, which opened two years back. There, the menu features charcuterie and cheeses, olives and pickles, Euro wines, several beers and cocktails, and folks generally stop in for happy hour or to tipple and nosh a little before a show or for a late-night snack.
This month, two more meat-focused bars are opening nearby. First to come: The Old Sage. Named for that guy a few seats down at the bar who jumps into your conversation, offering a strange, specific piece of knowledge, and then goes back to his beer. Owners Brian McCracken and Dana Tough (of Spur, Coterie Room and Tavern Law) will offer house-made charcuterie and smoked meats, with a special emphasis on American ham, and a lineup of whiskeys to pair. Look for The Old Sage to open in February or in early March in the old Local Vine space.
Find out the rest of Capitol Hill’s offerings over at Seattle Magazine.
This is our weekly guest post from our friends at Seattle Magazine, which keeps readers on the pulse of restaurants, personalities, arts, entertainment and culture that reflect the tapestry of our dynamic landscape. We’ve teamed up for an exciting partnership to bring you a weekly dose of fantastic Date Night ideas throughout greater Seattle.