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    The Drunken Tomato: Seattle
    The Drunken Tomato: Seattle
    The Drunken Tomato: Seattle
    Ebook264 pages34 minutes

    The Drunken Tomato: Seattle

    By Shelley Buchanan

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    About this ebook

    The Drunken Tomato takes you on a bloody mary filled journey through the best cocktail-slinging bars and restaurants in Seattle. With in-depth reviews accompanied by detailed, full-color photos, you’ll learn exactly what to expect and where to find your next savory tomato cocktail. Welcome to a life with no more bad bloody marys.

    LanguageEnglish
    PublisherThe Drunken Tomato
    Release dateSep 15, 2015
    ISBN9780991239238
    The Drunken Tomato: Seattle

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      Book preview

      The Drunken Tomato - Shelley Buchanan

      Contents

      Introduction

      How to Use This Book

      Downtown Los Angeles

      Bäco Mercat

      Bottega Louie

      Cole’s

      Industriel Urban Farm Cuisine

      La Cita

      Pete’s Cafe & Bar

      San Gabriel Valley and

      The San Fernando Valley

      Another Broken Egg Cafe

      Dog Haus Biergarten

      Granville

      Gus’s BBQ

      Haven Gastropub

      Kings Row Gastropub

      Market City Caffe

      Mi Piace

      Nikki C’s

      Northeast Los Angeles

      Big Bar

      Cha Cha Lounge

      Cliff’s Edge

      Home

      MessHall Kitchen

      Mohawk Bend

      Ye Rustic Inn

      Hollywood and West Hollywood

      Comme Ça

      Franklin & Company

      Goldie’s

      Laurel Hardware

      Saint Felix

      The Belmont

      The Fat Dog

      The Hudson

      The Hungry Cat

      Beverly Hills and West Central L.A.

      AOC Wine Bar and Restaurant

      BLD Restaurant

      Morel’s French Steakhouse & Bistro

      Rocco’s Tavern

      Rush Street

      The Churchill

      The Ivy

      The Little Door

      Malibu and The West Valley

      Brent’s Deli

      Crown and Anchor

      Duke’s Malibu

      Geoffrey’s Malibu

      Kristy’s Wood Oven & Wine Bar

      Lure Fish House

      The Malibu Café

      Moonshadows Malibu

      Paradise Cove Beach Cafe

      Saddle Peak Lodge

      The Westside

      Brick + Mortar

      FEED

      Body & Soul

      Fig

      Joe’s Restaurant

      M Street Kitchen

      Sunny Spot

      The Britannia Pub

      The Penthouse, The Huntley Hotel

      The Tasting Kitchen

      Zengo

      South Bay

      FishBar

      H.T. Grill

      Manhattan Beach Post

      Rock’n Fish

      The Bull Pen

      The Strand House

      Long Beach

      Congregation Ale House

      K.C. Branaghan’s Irish Pub

      King’s Fish House

      L’Opera

      O’Connell’s

      Nick’s on 2nd

      Schooner or Later

      Simmzy’s

      Starling Diner

      The Attic

      North Orange County

      Baja Sharkeez

      Mama’s on 39

      Quinn’s

      Old Town Grill

      Ralph Brennan’s Jazz Kitchen

      Slater’s 50/50

      The Catch

      The Hangout

      Zimzala

      South Orange County

      3-Thirty-3

      Waterfront

      Bluewater Grill

      Break of Dawn

      Charlie’s Chili

      Mastro’s

      Motif, St. Regis Monarch Beach

      The Ramos House Cafe

      Z’Tejas Southwestern Grill

      Acknowledgments

      About the Author

      Introduction

      Bloody marys are a

      curious cocktail. Chances are you either love them or hate them, likening this tomato juice based drink to either a refreshing brunch time beverage or a strange, ketchup-like concoction. But whether you like bloody marys or not, they have become the ultimate day-drinking cocktail, pairing well with morning meals and, as some would say, even curing the ailments of a previous night’s indulgence.

      Origins of the cocktail are in dispute. The earliest account dates back to Harry’s New York Bar in Paris where it is said that Fernand Pete Petiot created a rudimentary version of the cocktail in the early 1920’s. In 1934, Petiot then brought the drink to the King Cole Bar in New York City’s St. Regis Hotel, where he added four dashes of salt, two dashes of pepper, two dashes of cayenne, a layer of Worcestershire sauce, and a dash of lemon to the half tomato juice, half vodka cocktail. But claims differ. In his autobiography, The World I Live In!, actor George Jessel declared himself the creator of the drink. While visiting Palm Beach, Florida in 1927, he purportedly named his vodka and tomato juice mix after an encounter with Mary Brown Warburton, a wealthy socialite, thus putting the Mary in bloody mary.

      As it turns out, the truth may lay somewhere in-between. In an interview with The New Yorker on July 18, 1964, Petiot stated that Jessel created a simple vodka and tomato juice cocktail. But it wasn’t until Petiot himself added the additional seasonings of salt, pepper, cayenne, Worcestershire, and lemon that it became the bloody mary that we know

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