Date Night #10: Revisiting a Re-Make Just Blocks Away

The fab slaw has horseradish and apples in it — very sassy!

There’s something to be said for facelifts. Not the literal kind – I’ve no experience with those yet – but the figurative kind. In this case, we’re talking vibe and menu makeover. One of our Phinney Ridge neighborhood pubs is relaunching itself this week, and we got a preview tonight. Not because we’re special – simply because I never feel like cooking dinner anymore and because Mike had just returned from another business trip to a dark, cold, kitchen. And because we got lucky – The Park Pub’s new menu hit the streets just 10 minutes before we sauntered by on a balmy evening.

We took advantage of the 70-degree weather to sit outside and peruse the menu – four or five pages served up on mini clipboard. There were Little Bites; Big Bites; Park Plates; Burgers, Sandwiches, and Dogs; and Sweets. Little Bites range from basic to epicurean: Hot pretzel on one end; gourmet meats with pear mustard, caper berries, and bread crisps on the other. The chef hung on to tater tots (from the old menu) as one of the three spuds options because of popular demand. Big Bites and Plates are meals – Fish & Chips (yum), baked mac N cheese, and pork sliders, to name a few – then a handful of salads and nearly 10 burgers (veggie too). We didn’t do sweets tonight, but a chocolate chip cookie ice cream sandwich sure sounded good, as did a piece of pie from A La Mode, the tasty joint down the street that you can read about in Date Night # 7.

We had snagged one of the few seats in the narrow sidewalk space out front and did some people watching. This was especially entertaining because today was one of the first days of summer-like weather we’ve had and people were OUT. Waitstaff were attentive but not intrusive; not to be overlooked is Jesh, the bartender who extended the pub’s usual range of microbrews and token wine pours to include some serious cocktails. So serious, in fact, that we’re planning another date to try out the other establishment he bartends at in Ballard. But that’s a blog for another day.

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