“Booze News: Tavern Law Opening Delayed. A bit about what we're waiting for... Talk about good press. Tavern Law got a fourth-graf mention in William Grimes’ article about speakeasies in today’s New York Times, and the place hasn’t even opened yet. Opening has, in fact been delayed: Chef/owners Brian McCracken and Dana Tough hope to be up and running by mid-July. The Capitol Hill bar and restaurant will have a cocktail menu with more than 70 pre-prohibition and prohibition-era drinks designed by “stone cold fox” David Nelson, who will be a far less frequent site at the trio’s well-loved Spur, though he will continue to manage the Belltown bar as well.
Food, according to McCracken and Tough, will be more “humble” than at Spur. Humble being a relative term: the Tavern Law Monte Cristo ( “around $12”) is stuffed with sliced pork shoulder with maple and smoked olive oil that they’re cooking sous vide for seven hours; a jam of fresh huckleberries; and the gruyere-esque Valentina cheese from Estrella Family Creamery. What they really seem to mean by humble is a certain old-school efficiency. “We’ll bring in a case of fresh vegetables and use them until they’re gone…buy a whole pig and serve dishes with all the different cuts of meat,” says Dana. The simple chalkboard menu with feature 8-10 revolving plates, all under $15.
Happy hour is still in planning stages.
Classic cocktails, seasonal food. Sounds good. But what makes it a speakeasy? Dana and Brian say they were inspired by NY’s throwback bars—they recently went on a 2.5-day Manhattan speakeasy bender, and were especially impressed with Milk and Honey—but they’ve also built in some speakeasy-style surprises.