Thanks to Good Bar, Pioneer Square feels like a neighborhood in the evenings too. Chef Josh Kelly and bar manager Adam Kachman created seasonal menus for both food and drink that are as classy as the old Japanese Commercial Bank building in which the bar resides. Turn-of-the-20th- century details (dentil moldings, bank vault doors) will lure you in from the street, and the high-back cushioned stools will encourage you to take a seat at the bar. Order the Triple Six (reposado tequila, lime shrub, cassis, and ginger beer) or the refreshing Notre Glorieux (brandy, lemon, botanical simple syrup, sparkling wine). As for food, you can’t go wrong with anything on the menu (mussels with preserved lemon, salt-roasted fingerlings, winter squash gratin), but you’ll come back for the fanciest sloppy joe you’ve ever experienced: Painted Hills beef, tomato, stout, and roasted onion aioli on Macrina Bakery ciabatta. If you’re just in for a snack, build your own charcuterie and cheese board ($3/ounce).
Thanks to Good Bar, Pioneer Square feels like a neighborhood in the evenings too. Chef Josh Kelly and bar manager Adam Kachman created seasonal menus for both food and drink that are as classy as the old Japanese Commercial Bank building in which the bar resides. Turn-of-the-20th- century details (dentil moldings, bank vault doors) will lure you in from the street, and the high-back cushioned stools will encourage you to take a seat at the bar. Order the Triple Six (reposado tequila, lime shrub, cassis, and ginger beer) or the refreshing Notre Glorieux (brandy, lemon, botanical simple syrup, sparkling wine). As for food, you can’t go wrong with anything on the menu (mussels with preserved lemon, salt-roasted fingerlings, winter squash gratin), but you’ll come back for the fanciest sloppy joe you’ve ever experienced: Painted Hills beef, tomato, stout, and roasted onion aioli on Macrina Bakery ciabatta. If you’re just in for a snack, build your own charcuterie and cheese board ($3/ounce).
