Heather Strock has owned Broadway’s Canary Salon for almost six years. If you’ve had your hair cut there in the past year, you’ve likely seen Cali, the two year old, excited but super sweet, pit mix. Now found lounging in the lobby area, Cali was formerly at the Seattle Animal Shelter in Ballard for more three months. She is a well behaved dog who can fist bump on command. Give it a shot. It’s fun. Continue reading
Corey Reed has been a bartender on Capitol Hill for more than eight years, having worked at Grim’s for two and now DeLuxe Bar and Grill for the past six. When he’s not serving you booze, he’s hanging out with his Corgi, Archer, which he says is “my favorite part of my life.” Salt Lake City makes an appearance in this cocktail, as Reed prefers High West Double Rye as the base for his Old Fashioned. “A little sugar, we use Toschi cherries, Angostura Bitters, orange peel, muddled, on the rocks” is his recipe and CHS highly recommends taking it outside to enjoy the sights and sounds of northern Broadway.
I drank this on Capitol Hill is a semiregular photographic tour of some of Capitol HIll’s best cocktails and libations. Have a suggestion for something we should drink? Let us know in comments.
Delsey Huitt had her hands full in Cal Anderson with her fairly new-to-the-family pup, Aggie. No, not named because of the Texas Aggies, but because “I was going to name her Maggie, but one day I decided to drop the M, and Aggie was born,” Huitt says. Gentle and sweet, Aggie is a year and seven months old mix of German Shepherd and something else. A rescue from Seattle Humane, Aggie has only been with Huitt for about two months, so give her a pet, and don’t mind her whimpers, she’s an “excited crier.” Continue reading
Moises and Bernardo
Moises Santos is a 24-year-old programmer, food truck designer, and immigrant from Oaxaca, Mexico. His food truck holds down what seems like prime territory — the pot purchasing and stoner friendly parking lot at the Central District’s Uncle Ike’s. The truck is not run like a pipe dream but, instead, puts to use a fat pipe of bandwidth and crunches datasets of Seattle to make business decisions like how much carne asada he might serve up on a Tuesday.
“We’re a pretty innovative culture, we’re hardworking people,” Santos tells CHS as he stands by a corn roaster of his own design.
While the corn roaster is a first run concept, the food truck is a state-of-the-art restaurant on wheels that took two years to design and manufacture.
“It’s an artificial intelligence food truck,” Santos said. Continue reading
The Roanoke brought Weston on as a bartender about a year ago, but when he’s not serving regulars he “drinks at other dive bars and walks around Alki.” Weston’s favorite cocktail to make at the moment is a Maker’s Mark Manhattan with dry vermouth, a cherry, and bitters. “The gal that owns the place is real big into cocktails, she’s been pretty on me to learn stuff, so I’ve been trying to figure it out.” You’re well on your way, Weston. Continue reading
Aaron was crossing Broadway when CHS spotted the giant floofer by his side. Kevin, a lab/Pyrenees mix can often be found with Aaron at his store, Likelihood at 11th and Union. Kevin has his own instagram @KevinTheShoeDog, but if you want the real life thing, you can always go in for some petting.
We ask photographer Alex Garland to follow marchers in the rain and do crazy things like trying to make yet another picture of yet another huge apartment building look interesting. We thought we’d ask him to do something a little more fun. Capitol Hill Pets is a semi-regular look at our furry, fuzzy, feathered, and finned friends found out and about on Capitol Hill.
Oddfellows was a warm, inviting space, on a cold Capitol Hill day. Morgan, a well known face behind the bars of Pettirosso and the Unicorn, has been managing the restaurant since August. When she’s not keeping things moving at Oddfellows, she is an artist, a writer, and a screenprinter. The drink of choice was the Boozy Hot Cocoa made with a standard pour of Powers Irish Whiskey, house made chocolate syrup, and house made marshmallows. After mixing the liquids slowly, the marshmallows are heated, placed on top, and covered with a dusting of chocolate. Continue reading
We found Ramsey (human) watching over Seymour (canine) at the Plymouth Pillars dog park at Pine and Boren. Seymour was found slobbering on most of the smaller dogs, but that’s just his nature. Seymour is a one-year, five-month-old Newfoundland, and is still growing. Continue reading
Roxy is a newer addition to 11th Ave’s Pettirosso. Working as a bartender since June, they are already adding drinks to the menu. While new to Pettirosso, Roxy has plenty of Hill experience — at First Hill’s Hideout and Vito’s.
When Roxy isn’t developing new cocktails, they work as an artist, both as a costume designer, and, recently, as a woodworker. Continue reading
Kristi Brown and her son Damon Bomar live and work at their home on Beacon Hill. A few miles away in the Central District, their restaurant planned to open in the summer of 2019 is under construction as part of the new Liberty Bank Building at 24th and Union.
With success building a catering business with That Brown Girl Cooks, Brown’s 30 years of cooking experience will finally find a permanent spot in a neighborhood she considers part of her home turf.
Brown calls her cooking style Seattle Soul.
“I’d say that Seattle Soul is rooted in soul food, innovated upon by the influences here in Seattle,” Bomar said. “We don’t like to call it fusion, because we’re not necessarily melding actual recipes, but it’s more about taking different ingredients and utilizing them in the recipes we have.”
The new restaurant will be on the ground floor of the Liberty Bank Building and while it looks like two separate restaurants are being built, Brown says that the space on the left will be a robust commercial kitchen while the space to the right will seat up to 64 including the bar and chef’s table. Continue reading
