The Barnacle Bar

So let me tell you about this bar. The Barnacle Bar. The adorable petite crustacean clings to the side of the Walrus and the Carpenter and specializes in aperitifs and small plates served to you across a beautiful copper surface. (Also, how great is their logo?) The owners of the Walrus and the Carpenter must finally have caught on to just how much they were missing out on when they put your name down on the list and sent you off to have a drink while you wait for a later seat. 

I was under the impression that the bar was mildly Italian in influence. Or maybe I just went there automatically when I was immediately served a bowl of crisp, salty potato chips as soon as I could hang up my jacket and saddle up to the bar. It took me right back to the palazzo in Vencie where I had my first Campari soda. And my second, and my third ... you get the idea.

However, the Spanish ham and the traditional Maroccan tile lent the bar a decidedly Spanish vibe. 

We started off strong with Crespelle with Siberian Sturgeon caviar, paired with Adami Bosco di Gica Prosecco. Baller. It's pretty rare but we order so extravagantly - especially at joint that is alreay a splurge - but we had taken a three day weekend just because, and were still flying high from OysterFest the day before.

And then this came. My delightful chinato cocktail, made simply with amaro sibilla and chinotto. So deeply bitter, so perfect. Served over perfectly square ice cubes. It should be noted that squares are my favorite shape, so this is a bonus.

The Octopus terrine glistened. Generously drizzled in olive oil and paper thin. Nick knew enough to back off. 

The meal ended with a tasting flight of amari. Name your price $10/$12/$15, and the barkeep curates an interesting selection from sweet to more complex. This is what we tried:

Amaro Nonino
Citrus, elegant, light bodies, very sweet.

Amaro Ciochiaro
Similar the Nonino, with added depths of herbal and floral.

Rabarbaro Zucca
A rhubarb amaro. Would be interested to see if it plays well with others. (Strongly suspect it would!)

Amaro L'Herborista
Unflitered, smoked, bitter.

Amaro L'Herborista was hands down my favorite. I remained swept up by the bitterness and complexity until the barkeep offered a sample of the amaro from my original cocktail. 

Ultimately, it was Amaro Sibilia for the win.

I use to wonder how skiers could spend so much money - and so much time - on a hobby! Find another, more reasonable, hobby! But then I got sucked into cocktail culture and now understand what a never ending black hole hobbies can be. No judgement. 

It's been replaced with indulgence. Which is why I very quickly had a bottle of Sibilia in my possession soon after visiting Barnacle. While armari start around twenty bucks, and average around the fifty dollar range, with my luck I just had to have the sixty-seven dollar bottle. Also, I am pretty sure that I inverted the true price when Nick looked at me from under a quisical brow and asked the cost. Let's just say that I will be nursing this baby for some time!

Cheers.

Creme de Violette

Have you guys been Hattie's Hat lately? Am I the only one who has been missing out on what's been going on behind the bar there? Blame brunch, but I had never made it past the Bloody Mary's on the drink menu. Serious mistake.

I popped into Hattie's Hat for a nightcap the other evening. Frankly surprised to see Creme de Violette listed as an ingredient in a cocktail, and having been curious about violet as a flavoring agent ever since reading about violet liqueurs in The Drunken Botanist, I asked for a taste. I was blown away by the deeply, well, violet flavor. Not overly floral, and pleasantly fresh. Like I had stumbled into Willie Wonka's The Chocolate Room, (all of those birthday candle wishes finally paying off!!), and plucked a sugar violet from the sugar lawn. Or at least how I have always dreamed that would taste. 

I wasted no time in ordering up a Forget Me Not, Hattie's bright play on The Aviation. Straight up violet flavor, balanced nicely by the tart lemon. Not overly floral, and pleasantly fresh. You need to make one for yourself so that we can discuss. Seriously, I'm still thinking about this drink!

Forget Me Not
1 1/2 ounces gin
1/2 Creme de Violette
1/2 ounce fresh lemon juice
sparkling wine

Combine all of the ingredients except the sparkling wine in a cocktail shaker filled with ice. Shake until chilled and strain into a chilled coupe glass. top with sparkling wine. Garnish with a lemon twist. Cheers!

RockCreek Seafood & Spirits

A fantastic new restaurant quietly opened this week in Fremont. Maybe you've heard of it? RockCreek Seafood & Spirits. 

The first restaurant for Eric Donnelly - formly executive chef of Toulouse Petit - offers a menu that focusses on two of my favorite things: seafood and spirits. Sold! 

Rockcreek is located in the previous home of Dovetail General Contractors (who have moved further down into Fremont near the canal, and are reportedly working on a space housing a collective of local shops, similar to a Melrose Market - I can't wait to see how it shapes up!). The restaurant itself is lovely, designed by Graham Baba Architects, a local darling for creating beautifully tactile spaces. A quick shout out to Allan Carandang who did the logo brand identity and website. If you have yet to have the pleasure of meeting Allan, know that he is one of the most talented and wonderful people you will ever encounter. I particularly love his sketches of Pioneer Square.

At this point the boyfriend would like me to note that the wood siding defining the landscaping smells like the Jersey Shore. In a good way. Whatever that means.

However, this leads me to the soft-shelled crab. Another east coast reference I was not previously familiar will. This first experience blew my mind, being a Seattle native - born and raised - and use to the giant dungeness and king crabs with decidedly hard shells. Wait, so I can really eat the shell? All of it? Even the claws? It's so soft! I can't believe I'm eating the shell! Be thankful you weren't there to have to sit through that one.

We enjoyed two other generously portioned small plates: the chilli barbequed octopus and Barron Point clams calabrese. The octopus was hands down our favorite, but I am a fiend for octopus, so when is it not? The soft shell crab with its delightful slivers of pickled watermelon radish and ginger basil vinaigrette was a close second. Manners be damned as I found myself finishing off every last drop. Not to slight the clams, which came in third purely by default. Slightly spicy, they would easily have been a favorite dish at another joint. Next time we go back I am dying to try the Dungeness crab chili relleno and the house hung Albacore tune bresaola. If you get there before me, please drop me a line and let me know what you try!

But, enough about the seafood. Let's jump right to the good stuff: spirits. I don't often see a cocktail that contains both Fernet Branca and Cynar, so of course I had to order one. The Bridlewood, as it's known,  is based on a pre-prohibition cocktail that lead bartender Joshua wisely put on the menu. RockCreek keeps it local with their spirits, highlighting Mischief John Jacob Rye Whiskey for this particular drink. (If you have not yet been to Mischief in Fremont, I highly recommend a tour. The distillery's custom metal work is stunning.) The Bridlewood is finished off with half a bar spoon of Licor 43, and finally a cucumber garnish which works to highlight both the sweetness of Licor 43, as well as the earthiness of the Fernet Branca and Cynar.

Personable and wildly accommodating, Joshua entertained my peppering of questions regarding his bar. He even took the time to pour us a sample of Licor 43, which we had never tasted before. (Verdict: SWEET. Currently scheming to get ourselves some to drizzle over ice cream.) If you are not familiar with Licor 43 as I was not, imagine what orange essence would taste like in the land of milk and honey: a harmony of citrus notes, gently aromatic, and almost sickenly sweet. A little will get you a long ways.

Here's how Joshua makes his Bridlewood cocktail, which he was kind enough to share with me:

Bridlewood

1 1/2 ounces Whiskey

1/2 ounce Fernet Blanca

1/4 ounce Cynar

1/2 a bar spoon Licor 43
cucumber garnish

Shake all of the ingredients over ice and strain into a cocktail glass. Garnish with a generous cucumber slice. Use an English cucumber or other variety with minimal seeds. Enjoy!