In recent years, Seattle’s bar scene has evolved and gained the reputation of being one of the most dynamic in the country. According to Beverage Director Amanda Reed, “The key to a great bar is bartenders who create good vibes with high-level hospitality. In a craft cocktail bar, creative drinks made with fresh ingredients are…
Nearly three years in, Chef Varin Keokitvon has assembled what he calls one of his strongest kitchen teams to date. “Everyone works together really well. They’re bringing some good ideas to the table,” says Chef Varin. “They’re fast, efficient, and eager—and great at execution. They’re pretty amazing.” One of his favorite things has been watching…
For some, surviving a Seattle winter means heading to Washington’s snow-covered slopes. Others jet off to someplace full of blue skies and sunshine. At our downtown Seattle restaurant, we think the best fortitude for winter comes with spirits. So, we asked our bar team to assemble five essential winter cocktails, including a punch for your…
At Heartwood beer has a special place. Choosing what’s on tap takes almost as much discipline and consideration as choosing what makes the wine list. Beverage Director Amanda Reed explains: Reed: I approach the beer selection similarly to how I approach the wine, spirits, and cocktail selections. I am seeking a well-rounded selection that…
Copper River salmon have arrived, Opening Day has come and gone, and across the Sound recreational fisherman are reading pots and buoys. Some might say these are the signs of summer, but the truth is, they’re heralding the arrival of rosé season in Seattle. For years drinking pink was practically taboo among wine enthusiasts thanks to…
Beverage Director Amanda Reed explains how she fell in love with brandy and the important role the spirit can play in Heartwood’s menus. Amanda Reed: Brandy is so interesting to me because it merges wine and spirit production. It’s a very layered process. After winning a Hennessy cocktail competition, I was fortunate enough to win a trip…
