If April brought us rain showers (and Seattleites can all attest that it did), here’s to hoping the rest of May brings all kinds of colorful flora, sunshine, and patio season vibes. We’re all restless for nights spent out in the garden and around the fire pit; we look forward to sharing many of these with you in the coming months. Read on for a little peek at how we’ve been gearing up for the wondrous spring and summer months ahead.
At B&H, there’s a level of playfulness in everything we do. We have a lot of fun concocting new drinks and testing ingredients for new dishes that our guests get to experience, after all. Our talented bar team is definitely embracing a lighthearted approach to building drinks right now; Kate and Brian have been hard at work concocting tiki-inspired cocktails for our brunch guests.
B&H Bar Manager Brian Hibbard predicts that 2017 will be a year where we see more tropical drinks in general, predicting that “more rum, more tiki, more pineapple, and more drinks that make you start empathizing with those who wear Tommy Bahama” will be on trend in the coming months. Bartender Kate Mcmahon happily agrees, explaining that she was first drawn to tropical flavors as a way to escape Seattle’s drizzly winter vibes. “I think it was me trying to escape winter somehow and imagining myself on a tropical beach somewhere, anywhere, sipping island booze and feeling so relaxed – and wanting others to feel that way,” she says.
The next time you come in for brunch be sure to try Ape of My Eye, a riff on a tiki classic made with rum, banana liqueur, cinnamon, and fire.
In the kitchen, spring flavors have taken hold and many dishes boast beautiful, delicious ingredients native to the Pacific Northwest. Our spring salad changes nearly every week depending on what foraged goodies Foraged and Found brings to us. Nettles, maple blossoms, miners lettuce, peas, opal basil, fiddlehead ferns, and other wild greens are making Chef’s seasonally-inspired dishes sing right now.
Chef’s spicy beef rib features a fantastic homemade bbq sauce, falling-off-the-bone-tender meat, and a bright and satisfying accompaniment of kale slaw with pickled cipollini onions. The culinary team brines these beautiful Painted Hills beef ribs for twelve hours, slow cooks them lovingly for about 8 more hours, before finishing this beautiful piece of meat on the grill. You have to be willing to get just a little bit messy when sharing this dish with friends and family. It’s bbq done the B&H way, with tons of flavor and care.
Although our food offerings change constantly, Chef Mike vowed long ago to keep his beloved steak tartare on as a menu mainstay. We’re happy to share that this already delicious snack has been elevated further with help from some seriously creative culinary efforts. The steak tartare you know and love is now topped with grated egg yolk that has been soy-cured and dehydrated, adding layers of umami flavor to this excellent dish.
Freshness is paramount during springtime in Seattle kitchens, and ours has so many gorgeous seasonal offerings for you to delight in. Tapioca puff chips dusted with a blend of dehydrated nettles, poblano peppers, carrot tops and garlic bring a zesty, crave-worthy edge to our snack list. Asian pear, beets, marinated root vegetables, and huckleberries are incorporated lovingly into many a dish. Come in soon to taste something new and unexpected!
It’s our sincere pleasure to serve you no matter what the season, but we can all agree that B&H feels extra magical this time of year. We look so forward to your next visit.
Author: Caitlyn Edson
Images: Will Foster