The Attic Alehouse & Eatery

Seattle, United States

3.2

20 reviews

Accepts Credit Cards
Free Wi-Fi

Map

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Bussiness info

Takes Reservations
No
Delivery
No
Take-out
Yes
Accepts Credit Cards
Yes
Good For
Dinner
Parking
Street
Bike Parking
Yes
Wheelchair Accessible
Yes
Good for Kids
No
Good for Groups
Yes
Attire
Casual
Ambience
Casual
Noise Level
Average
Good For Dancing
No
Alcohol
Full Bar
Happy Hour
Yes
Best Nights
Thu, Fri, Sat
Coat Check
No
Smoking
No
Outdoor Seating
Yes
Wi-Fi
Free
Has TV
Yes
Waiter Service
Yes
Caters
No
Has Pool Table
No

Description

Specialties

Homemade American food, sports and craft beers. Full bar also. Neighborhood ambience and perhaps the best small sportbar in town with 14 large screen tvs. mainly 50– 65 inches. with every seat a good seat.

So many good craft beers that we rotate new beers in 3 – 4 times a week. Well liquor starts with name brands like Absolut and Jack. Good sections of bourbons. Dozen or so good wines.

Food is good. House-​made. Roast our meats, handform our grassfed Wagyu burgers and fish ’ n chips and keeping everything fresh.

History

Established in 1953.

1901. Bowling alley and shooting gallery

1937. Restaurant with «license to sell beer.»

1952.3.4? The Attic Tavern

1968. Enlarged to the grand size of 1740 square feet

1989. Current owner took over. Put ten beers on tap, which included all 5 brewies then existing in Washington state. Added 4 new tvs. Became one of the first alehouses and sportsbars in Seattle.

1990 – 94. Along with 7 other employees, met and married significant other.

1992. .Became first tavern in Washington State to get a sidewalk café license

1993. Added satellite tv along with cable.

1997. Hired Colleen Praetorius. Still here 18 years later

1998. 20 beers now on tap.

1998. Three other longterm employeess… 7+ years. left to begin their own pubs. All successful.

So much more happened. Charity events for 9/​11, staff and customers. Seahawks screwed out of one SuperBowl, redeemed in another. Got a liquor license in 2011. Survived the recession. Menu prices doubled in 26 years but costs tripled.