Gastropub cuisine represents a perfect marriage of bar culture and refined comfort food: small, flavorful plates created to play well with craft beers and spirits. The gastropub phenomenon ignited in the early 1990s, when small pubs started taking a more inventive approach to their cuisine, and here in Seattle, local spots like Quinn’s and Tavern Law exemplify that tradition. Now, with the help of our own Jay Guerrero, you'll sip on beer as you create your own gastropub menu of brandade beignets with vadouvan-spiced remoulade; chicken tikka masala wings with yogurt and lime dust; lamb sliders with homemade brioche buns, mint sauce verte, and pickled shallots; and roasted rapini and kale with anchoiade dip and parmesan frico.
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