Northwest Military Blogs: Served blog

January 14, 2015 at 10:53am

Eat This Now: Radiator Whiskey Tots

Jump in your car now.

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Boy howdy, I am reeling with all that 2015 has already endowed yours truly with. The close of 2014 brought a sigh of relief and welcoming arms because I was exhausted from wrapping paper catastrophes, ugly sweater partying and last minute holiday shopping.

I've rang in the New Year with a bang by celebrating a birthday and journeying to a writer's retreat, which left little room for eating out ... in the South Sound. My little adventures took me far and wide, so in this week's "Eat This Now" comes from the heart of Seattle. My husband and I ventured for live entertainment at the Showbox and, since I rarely hang out in Seattle, I used the great and mighty social media to ask my homies where one eats pre-Showbox-rock-out-shenanigans. I was met with a score of culinary delights. Of all the recommendations I chose Radiator Whiskey, because, uh, WHISKEY is the one thing I require to properly celebrate my old age. I. Was. Not. Disappointed.

Radiator Whiskey is a tricky little joint to find with minimal signage street side. It is located directly across from Pike's Place Market - just a short elevator ride and walk down a wonky quiet hallway away. There is, in fact, loads of whiskeys, whiskey cocktails made by well informed "mixologists" and a small menu featuring gourmet eats such as Lamb Neck Sloppy Joe, Turkey Drum Confit and even half a pig head smoked. While sipping on your fancy bourbon concoction or any one of their barrel-aged handpicked whiskeys, you can watch two dudes in their very intimate and unimpressive looking kitchen bust out beautiful dishes with ease.

As a woman of simple pleasures, I gave their tots ($8) a try. Yea, their tots.

These tots are the best tots known to man. These tots start out simple enough, like a generous portion of perfectly crisped tot shaped tater bites. Radiator Whisky then ladles a generous scoop of their housemade gravy atop. This isn't your grandmama's gravy, it's so much better and I can't even really tell you what's so amazing about it except its perfect and as though that wasn't enough they add a perfect single, sunny side up egg. Creamy, crispy, yolk porn-y appetizer goodness is the result. Just add a few shakes of some hot sauce and I'm in heaven.

Radiator whiskey needs to open a second location in Tacoma.

I may as well have died and met my maker - who would, of course, equally admire the brown boozy nectar.

RADIATOR WHISKEY, 4 p.m. to midnight Monday-Saturday, 94 Pike St., Suite 30, Seattle, 206.467.4268

Filed under: Eat This Now Booze
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About this blog

Served, a blog by the Weekly Volcano, is the region’s feedbag of fresh chow daily, local restaurant news, New Beer Column, bar and restaurant openings and closings, breaking culinary news and breaking culinary ground - all brought to the table with a dollop of Internet frivolity on top.

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