Radiator Whiskey is Seattle’s long-awaited answer to The Spotted Pig, New York’s famously porcine gastropub. But here, in
Pike Place Market’s moody lounge, the namesake spirit is made on-site; from taps behind the bar, you can taste barrel-aged
cocktails and the house whiskey at various stages in the aging process. The ever-changing chalkboard menu pairs fresh produce
from the Market with nose-to-tail bites like pig-ear fritters, cornflake-encrusted chicken livers, and peppery beef jerky.
Cocktails, from barrel-aged to five different takes on a Manhattan, are strong and go down dangerously easy, but how else
are you going to get the gumption to order that smoked pig’s head?
Last Reviewed October 2013