Tim Cannon of the Viking
So the Viking began selling eggs in the 1950s because it had one of the few industrial refrigerators in the neighborhood. Why do you think the appeal of buying a carton of eggs with a pint of Rainier has endured?
The eggs are guaranteed to be no more than two days old, from a farm in Lynnwood. And when we say jumbo, we really mean jumbo. They don't even fit in regular-sized egg cartons. These eggs smell better when you cook them—I don't even buy eggs at the store anymore.
Do you still have patrons who remember the bow-tie-wearing '50s bartender pictured on your website?
Yes, we do! That was the original owner, Ross, a good friend of mine. He opened the place in 1950. We bought the property from his grandson.
Besides the Nordic Nachos, which sound like the culinary equivalent of a multi-tool, what is on your menu that can't be found anywhere else?
Our smoked spuds. We use huge russet potatoes, and you can have whatever you want on them—chili, cheese, sour cream. We can make them vegetarian, too.
Is your collection of romance novels part of a little-known Nordic drinking tradition?
[Laughs] It's an old Seattle tavern tradition, and we've upheld it. Actually, you'll find some good reads in there.