Tippe and Drague looks like a crowded family potluck on a Friday night. The Beacon Hill bar and restaurant's menu, developed in a potluck-like fashion, is an evolving collection of the cooks' and owners' favorite dishes. The smoky provolone macaroni I tried was so dense with tasty cheese, each bite reminded me of those sponge dinosaurs that expand when you add water (in a good way). The menu, owner Melissa Cabal told me, changes continually, like their extensive selection of Northwest microbrews. My favorites were Terminal Gravity Breakfast Porter, whose chocolaty sweetness would go well with pancakes, and Hale's Ales Cascade Mist, which really was like a drinkable cloud.

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