Guests savor cocktails or a glass of sherry at Pennyroyal's bar — Photo courtesy of Margo Helgen / Kimpton Hotels
If there's one thing the Kimpton brand consistently delivers, it's spaces that ooze classy and cool. Pennyroyal, the mellow and welcoming lounge-bar inside Seattle's new Palladian Hotel, proves no exception.
On the cusp between downtown and Belltown, this cozy venue with warm hues and accommodating staff seems the perfect spot for grabbing a drink, perhaps before or after dinner in the adjoining restaurant Shaker + Spear.
The location also makes Pennyroyal an ideal watering hole after a day of wandering Pike Place Market or before an evening outing to the nearby Moore Theater or The Crocodile, one of the city's most storied music venues. (And in this town, that's saying a lot.)
Pennyroyal bar dazzles on the cusp between downtown and Belltown — Photo courtesy of Corinne Whiting
Taking its inspiration from Old World European bars and boasting a convivial “social salon” air, Pennyroyal serves as a gathering space for hotel guests and those just popping in for a drink or meal. (Palladian doesn't have a large lobby like some other Kimpton properties.)
Dark woods, exposed brick and vintage glassware bring character to the 35-seat establishment.
Pennyroal keeps its focus on aged spirits, a rotating punch menu, local wine and beer, plus bar bites that shift with Seattle’s seasons, mirroring food that chefs currently find fresh and inspiring.
Under the direction of lauded chef Walter Pisano, Pennyroyal keeps its food menu short and sweet, with a collection of 11 “bites,” many of which showcase fresh Northwest seafood. For example, try the white anchovy spicy eggplant chili toast, mini cod sandwiches and bar ceviche.
The venue also puts its own twist on classic bar snacks, like house-made potato chips and stuffed Castelvetrano olives.
Creative concoctions like the "Dream Unicorn" keep the crowd in wonder — Photo courtesy of Margo Helgen / Kimpton Hotels
Cocktails are crafted using seasonal and house-made ingredients, including liquor infusions, vermouth, grenadine, tonic and bitters.
Sample cocktails with innovative names, including the "Dancer in the Dark," with Copperworks New Barrel Gin, Maurin Quina, Velvet Falernum, lime and Burlesque Bitters. Or try the "Red Headed Stepchild," with Cutty Sark Prohibition Scotch and Solerno Blood Orange Chili Mignonette that consists of a rice vinegar base with lime, cilantro, jalapeños and fresno chiles.
For an especially dynamite treat, try the "Dream Unicorn" (Espolon Reposado Tequila, fresh pineapple, ginger syrup, bitter lemon soda and muddled raspberries, with the garnish of a spent lemon half filled with 151). After mixing the masterpiece, bartenders light your drink on fire.
How's that for some sizzling nightlife?