Last night my wife and I, along with several other members of the local media, were fortunate to attend a special preview night at Seattle’s newest craft beer and gourmet food spot: Tankard & Tun. Created by Charles and Rose Ann Finkel, the same people who brought you Seattle’s iconic Pike Brewing Company, this Oyster bar and restaurant is a bit more upscale and, fittingly, is right upstairs from The Pike.
I first told you about Tankard & Tun back in April, when it was first announced and the Finkels were deep into construction and planning. It’s a beautiful, spread out space with a moderately sized bar area (the only section that is 21 and over only) a fermentation deck and few separate seating areas, including a private event mezzanine that’s upstairs but somehow still doesn’t make you feel removed from the market.
Charles and Rose Ann Finkel are all about great beer and food pairings, and Tankard & Tun affords them the opportunity to further explore exciting new taste combinations beyond what you’ll find downstairs at The Pike. It’s a unique space with a fresh feel and they utilize only the best, locally-sourced producers to provide you with the most authentic Northwest experience.
The menu at Tankard & Tun is simple but satisfying. It’s seafood-centric, of course, but also includes a few meat dishes (including one of my favorites, Beef Tartare), salads and other enticing selections. To accompany your meal you have the full line of Pike Brewing Company beers to choose from, plus wine, cider and a full bar if you’d prefer something a bit harder.
Here is Tankard & Tun’s opening menu and their list of local producers:
After grabbing ourselves a drink things got started with few freshly shucked oysters, which paired wonderfully with the Monk’s Uncle Belgian Tripel I’d selected. I’m used to seeing oysters served with champagne-vinegar mignonette but Tankard & Tun serves theirs up with fresh lemon zest and a Monk’s Uncle Mountain Blue Huckleberry Mignonette. I’d never tried Huckleberry or anything else with a sweet note on my oysters but I was pleasantly surprised by this unique new taste combination.
A few of the other other dishes we had the opportunity to sample included their Traditional Fish & Chips, made with Pike Place Ale battered rockfish, Radish Crudo with cherry tomatoes and arugula in a light vinaigrette, Steamed Mussels with a Mt. Vernon’s Spider Bite licorice liqueur sauce that was amazing and, of course, their wonderful Beef Tartare with a cheese curd popover and hen egg dressing with lemon and thyme.
Everything we tasted was quite delicious. The quality of ingredients at Tankard & Tun was easily apparent thanks to their local suppliers and the service was excellent. It’s a great place to just stop in for a drink after work ($1 off Pike beers and $2 off wines during Hoppy Hour M-F, 4-6) and a few oysters ($2 each during Hoppy Hour), or for a full meal. I’m eager to go back soon myself to try the Alaskan Snapper and the Beef Short Rib.
Tankard & Tun opens to the public today, July 6th, at 11 am. Why not stop by for lunch or after work for dinner this evening and check out what will surely become one of Pike Place Market’s new hot spots. Heck, I might just stop in for a beer and a few oysters on the way home today myself. Better get there before I eat ’em all. Please see HERE on Facebook for more photos.
Drink responsibly and stay safe out there.