Good Bar: Cold Beer. Happy Hour. Nuff said.
  • John Beck
  • Good Bar: Cold Beer. Happy Hour. 'Nuff said.

Occupying the space long held by 611 Supreme on Capitol Hill, Suika is the Seattle outpost of a Vancouver-based izakaya bar, offering snacks meant to accompany a night of drinking. As of now, Suika is open for dinner only, but hopes to be running lunch service sometime in the next few months. They’re encouraging people to check their Facebook page for regular updates. Things that look especially good: chicken kara-age (marinated, fried chicken thighs with something (presumably spicy) called “hellz sauce”—the menu warns you to “be careful...”), ma po rice cake (Szechuan-style ground pork over Japanese mochi), and aburi saba battera (pressed mackerel sashimi with mustard dressing).

Zhu Dang
Zhu Dang, also new on Capitol Hill, bills itself as “updated Chinese food.” What exactly is "updated Chinese food"? Unclear. (And, sadly, there’s no menu available on their website to figure this out.)

Of note: In the grand tradition of Chinese restaurants, Zhu Dang will be open on Christmas Eve and Christmas Day. They're taking reservations from 3 to 7 p.m., and will be closing at 9 p.m. For reservations: email, message them on Facebook, or book online for parties of up to 6 people.

Good Bar
There’s something both reassuring and refreshing about Good Bar, the newest addition to all the new places in Pioneer Square. The food looks simple and straightforward without being boring, the cocktails look fun and inventive, and the beer options are numerous. Things that look especially good: Sloppy Joe (made with Painted Hills beef, with roasted onion aioli on Macrina bread), milk-braised pork shoulder, and the Filson & Co cocktail (with rye, cedar Campari, Laphroig, and burnt orange).

Finally, Capitol Hill’s Sitka & Spruce just opened its own bar, which might help alleviate the regular hour-plus wait times to get a table. The bar (which seats 18) is debuting cocktails and a small-plate menu, as well as cheese and charcuterie by the ounce. You can also order from the restaurant’s full menu. Eater has more details here.

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