tiki drinks Seattle

Summer On Market Street

New Season Brings New Menu Items,

Fun Events & More!

It’s cocktail time in the garden!

It’s cocktail time in the garden!

Hello, Summer!



Summer has arrived and we could not be more thrilled! To us, it means juicy, fresh tomatoes, long, lazy bbq-filled weekends, giant squash blossoms, cozy beach picnics, the sweetest strawberries, and of course dinner & cocktails on our lovely garden patio!

This season is so inspiring to our entire creative & talented team. There’s an abundance of extraordinary local fruit & produce when the sun has been shining with such determination, and we’re excited to share some of our delicious new seasonal offerings from cocktails to dessert!

Grab your calendars, friends: we’ve got some upcoming events that you won’t want to miss, particularly if you’re a fan of a good tiki party! Speaking of tiki parties, we are excited to welcome an excellent addition to our team — Kevin Mangini has taken on the role of bar manager and he’s got an exciting season of cocktails and bar pop-up’s (TIKI!), scheduled for you.

Kevin Mangini, Bar Manager

Kevin Mangini, Bar Manager


New Sips, Snacks & Sweets

For Summer!

Astral Weeks    gin, cocchi rosa, dolin genepy, sidetrack lemon verbena, grapefruit bitters

Astral Weeks

gin, cocchi rosa, dolin genepy, sidetrack lemon verbena, grapefruit bitters

Calabasitas    roasted summer squash, grilled corn, tomato jam, micro-cilantro & house made ricotta

Calabasitas

roasted summer squash, grilled corn, tomato jam, micro-cilantro & house made ricotta

Fresas con Crema    strawberry cream mousse & shortbread cookies

Fresas con Crema

strawberry cream mousse & shortbread cookies


Pop-Ups Worth

Popping In For

Create the ultimate summer cheese board with special selections from The Roving Cheesemonger!

Create the ultimate summer cheese board with special selections from The Roving Cheesemonger!

Monthly Cheese &

Wine Pop-Up


Our cheese & wine events will take place on the last Sunday of each month, (unless otherwise noted), and you’ll get to experience the brilliance of local legend Alison, who owned Brie & Bordeaux, and ran the education program for Sugar Mountain (aka Beecher's).

In addition, you’ll make friends with an exclusive, curated selection of wines, available for you to taste and purchase at regular retail pricing. Mark your calendars so you don’t miss these future cheese & wine shop soirées in our garden studio:

August 18th

September 29th

October 27th

November 24th

December 22nd

tiki pop-up.png

Monthly Bar

Pop-Up


As we continue our monthly bar pop-up, the month of August we will journey down the tasty road of Tiki — Ahoy Matey! From the 40's-60's Tiki cocktails brought a new vibrancy to the American (and world) cocktail scene. Founding fathers like Donn Beach & and Victor Bergeron (of "Trader Vic's" fame) initially breathed life into this genre of cocktails, but it's grown far beyond its origins, for better or worse. From Mai Tai's to flaming scorpion bowls Tiki cocktails are extremely diverse.

Balance has not always been Tiki's strong suit, sometimes boozy enough to be set aflame and other times sweeter than your Grandma's pecan pie, but no longer. With a few classic Tiki cocktails as well an original interpretation or two, our pop-up aims to bring balance back to the genre.

No reservations, just show up at your leisure. Bonus points for dressing the part!



Bar Pop-Up Dates:


Thursday, August 1st - Tiki Cocktails

Thursday, September 12th - Manhattan style cocktails

Thursday, October 3rd - Fernet About It!

Friday, November 1st - Dia de los Muertos

Thursday, December 5th - Eggnog!


Prefer Your Sunshine With A Side Of Private Garden?

For a more intimate, personalized dining experience, Brimmer & Heeltap offers a unique space that serves as a special option for your private dining needs. This beautiful area through our garden can accommodate groups of up to 20 people. Additional patio space is available for more guests and overflow during summer months, weather permitting. Visit our website for more images and information! To book your next party with us, email: events@brimmerandheeltap.com.


Keep your eyes peeled for chef angela’s hibiscus tacos in the september issue of seattle magazine!


Community Check-In

Screen Shot 2019-07-28 at 7.12.47 PM.png

We are committed to looking out for all members of our beautiful community, so we wanted to bring a little more visibility to the amazing work being done at the Ballard Food Bank, along with some ideas for how you might be able to get involved!

“Ballard Food Bank’s mission is to bring food and hope to our neighbors... because there can be enough for everyone. To achieve our mission, we provide access to nutritious foods and services that support self-sufficiency through our food bank, home delivery, and weekend food for kids program, as well as our emergency financial assistance program.”

Their current needs are always listed on their website, and here’s what they need for August 2019!

Food Items:

  • Canned Soup (low sodium)

  • Applesauce (no sugar added)

  • Dried fruit, raisins

  • 100% fruit leather

  • Low sugar fruit jams and jellies

  • Fruit cups in their own juices

  • Oats or oatmeal

  • Granola bars

  • Rice, brown or white

  • Bulgur or polenta

  • Whole grain crackers

  • Shelf Stable Milk & Alternative Milks (Soy, Rice, Almond, etc.)

  • Ensure

  • Canned Chicken & Turkey

  • Canned Tuna or Salmon in water

  • Vegetarian Beans & Soups (low sodium)

  • Peanut butter & other nut butters

  • Coffee

  • Cooking Oils, like Olive and Canola

  • Fresh Produce (especially during the off-season: December-April)

Pet Items:

  • Pet food

  • Cat litter

Hygiene Items:

  • Baby (sizes 4, 5, & 6 only) & Adult Diapers

  • Diaper Wipes

  • Shampoo

  • Conditioner

  • Soap

  • Lotion

  • Deodorant

  • Toothbrushes

  • Toothpaste

  • Razors

  • Toilet Paper

  • Feminine Hygiene Items

Other:

  • Gas Cards

  • Metro/Bus Tickets


Screen Shot 2019-07-28 at 6.18.06 PM.png

In Memoriam

Morgan Belford 4/27/62 – 2/14/19

When I think of owning a business, I often recount the people that we are lucky to come into contact with. Sometimes we are fortunate to have a rapport that goes beyond the front doors. 

Morgan Belford was a shining example. He and his wife Christina became friends and regulars shortly after we opened. After all, their relationship budded at the beloved Sambar that preceded us in business.

Thankfully, we passed the approval test and the two became regulars known to have garden dinners or a rendezvous at the bar. Sometimes Morgan would come on his own, always well dressed, well versed, and ready for a negroni. 

I fondly remember these visits and will always hold close the shared camaraderie.

Regrettably, Morgan’s life was cut short due to depression. It pains me to know people in our midst are suffering from pains this deep. 

Please reach out if you have feelings of darkness. You are not alone even when you believe you are. If you are having thoughts of suicide, please call the National Suicide Hotline. 800-273-8255 (TALK).

-Jen


*published with permission from his wife Christina*


We are hopeful for the goodness that a new season brings, but one thing is certain: we’ll be consistently providing opportunities for you and your favorites to swing by for some delicious & fun moments in time. Thank you again for your support, and we look forward to the next time we see you right here on Market Street!

with love,

The Brimmer & Heeltap Team 🧡

A Season of Fresh Flavors and Tiki Concoctions at Brimmer & Heeltap

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.

kate and brian.jpg

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

 

 

Brimmer & Heeltap Team Member Q&A with Bartender Kate Mcmahon

Kate Mcmahon has been on the Brimmer & Heeltap team as a bartender and server since last spring. Originally from New England, Kate loves the beautiful Pacific Northwest and stays active outdoors with friends and her pup Maggie. She’s also very fond of drinking beers at local breweries and honing her tiki drink-making skills behind the bar. She’s got a knack for soccer, knowing where to find all of the best dive bars, and making genuine connections with her guests. Always laughing and up for an adventure, Kate is a wonderfully kind, big-hearted, and talented member of the Brimmer & Heeltap team. You can learn a little bit more about her in this Q&A.

What is your go-to cocktail to make when you’re trying to impress someone?

KM: Hmm…When I want to impress a bar patron, I usually just pour a good whiskey…but with LOTS of flair.

What spirits and ingredients have you been most drawn to when crafting special cocktails lately?

KM: We've been into making our own ingredients for the bar from shrubbery to Worcestershire sauce for bloodies to Cynar falernum. Hopefully guests appreciate all of the thought and effort that goes into that. If that doesn't do it, I resort to lighting things on fire. 

What is your favorite part about making tiki drinks? How did you first get into/inspired by tiki-style drinks?

KM: Tiki drinks?! I don't like tiki drinks, who told you that?! 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 when they drink tiki vibes. That's why tiki bars were first invented, to transcend. It's better than nothing, right?

Where are some of your favorite watering holes around Seattle?

KM: Grizzled Wizard in Wallingford, Pacific Inn in Fremont, Duck Island Ale House in Green Lake, Essex (is that still Ballard?) and the Independent Beer Bar in....Everett. 

What differences have you noticed about Seattle vs. Boston bar culture?

KM: Boston drinks more! I don't think Boston is really into Duck Farts (I think they originated in Alaska and didn't catch on out there) or Touchdowns - cocktails that is. Millennials really seem to like Touchdowns, and Trash Cans. Kill me. 

Kate also says that “It's inspiring how many breweries and distilleries exist these days...obviously if they're putting out good product, the more local the better…get it while you can before Trump reinstates prohibition.”

Be sure to say hi to Kate on your next visit to the restaurant. Better yet, ask her to make you a tiki drink!