Zig Zag Café

What’s new? …….We have so much going on this spring with new food out now and new cocktails coming soon. BUT, this news takes precedence…we will be opening Mondays starting in May! Come enjoy a happy hour cocktail from 5-6, or a leisurely dinner on the patio, watching the sun set over the sound. Starting in June, we’ll have some amazing artists playing live music Monday nights as well. Come enjoy Zig Zag Cafe seven days a week!

Zig Zag Café would like to extend our deepest gratitude to our community who came out to support the benefit to support our dear friend and colleague Derek Ghormley. We raised $9K that evening and it will go to support Derek’s ongoing care.
Thanks to everyone who supported and donated!!

A member of the Zig Zag Café family is in need of our love and support. Please help us make this a special evening, we hope to see you then!
*Note the date was moved to April 23

Come enjoy the nice Seattle weather out on our patio and treat yourself to some oysters!

Head into the week with this bright cocktail, the Sassy Monk! Vodka, Byrrh Grand Quinaquina, Orange Cordial, Lemon, Tonic

The iconic Zig Zag rose.

This week is getting hot, hot, hot in Seattle! Cool down with a refreshing “Sancho! “- Tequila, Ancho Reyes, Lime, Grapefruit, Cucumber, Mole Bitters. 🥒

The Zig Zag experience. Join us for weekday happy hour, 5-6pm!

Zig Zag Cafe just made “38 Essential Restaurants in Seattle” list!
From the article: “The Eater 38 is an attempt to recognize the most quintessential Seattle restaurants, those that best exemplify the city’s thriving culinary scene and an answer to the question: “Can you recommend a restaurant?”

Seattle is known for its unparalleled seafood, with briny oysters, geoduck, mussels, and other shellfish plucked from the cold, nutrient-dense waters of the Puget Sound, and sablefish and salmon caught in the nearby ocean. These ingredients — along with the best from nearby farms and ranches — are served at many Seattle restaurants.”
Swipe to see our oysters they mention in the article.

The Zig Zag Cafe vibe.

The “Paid Time Off” is a whole mood and we’re here for it. It’s made with Rittenhouse Rye Whiskey, Bigallet China China Liqueur, and Damiana Barolo Chinato.

This is a country style Pork Terrine wrapped in jackmountain bacon, served with whole grain mustard, cornichons, and a baguette.

Ben whipping up a Satin Doll- made with Gin, Granada Vallet, Apricot Brandy, Cocchi Vermouth di Torino.

Hush Puppies- Classic hushpuppy recipe with our twist, filled with some Cheddar Cheese and some fermented jalapenos, served with Catfish Corner Tartare Sauce (from our sous chefs family restaurant!).

It’s time to start your weekend off right with a Belafonte. It’s made with Saint Benevolence Rum Clairin, Yzaguirre Rose and Lime Cordial.

Nettle Gnocchi (say that 3x fast!)- Nettles are added to the gnocchi dough to add flavor and make the gnocchi green, served with parmesan brodo, sugar snap peas, grilled asparagus, radish. A taste of warmer weather for a sunny day.

Smoked Beet Tartare, yes you heard that right, beets! This is our vegetarian take on a classic tartare, smoked red beets, capers, cornichons, shallots, whole grain mustard, fermented jalapenos, served with our black pepper cracker.

When you get that *perfect* scallop sear. Alaska scallops over English pea puree, topped with charred pea vines and chili oil.

The sun is out and it’s got us in the mood for a fun and fresh cocktail, the Sassy Monk. Vodka, Byrrh Grand Quinaquina, Orange Cordial, Lemon, Tonic

*New Menu Item*- Duck Tostada - duck confit, duck fat tortilla, salsa matcha, refried beans, micro cilantro and radish. Treat. Yo. Self.

Treat yourself!
Deacon’s Blues-
-Scotch
-Cardamaro (Cardoon & Blessed Thistle infused Apertif)
-Nocino Walnut Liqueur
-Maple Syrup
-Orange Bitters
Yum!

Have you ever wondered about the significance of the roses at Zig Zag Cafe? Here’s our story of how this sentimental tradition began!
-25 years ago, owner of Zig Zag, Ben used to bartend at a bar called Avenue 1. A bar regular full of character, charisma, and comedic nature, lovingly known as “Champagne Bob” took a liking to Ben and would bring him a dozen roses every Monday. Ben would give the flowers out to patrons of the bar throughout the night and set them in vases along the bar. Ben continued this practice everywhere he worked afterward and brought the joy to Zig Zag Cafe as well.
This post is a tribute to Champagne Bob, we wish him well and remember him fondly!

Grilled Bone Marrow- pure country grass fed beef, green tomato chow chow, smoked flaky salt, sourdough, so rich and savory.

Fun art drawn at Zig Zag Cafe, by !

Baby, it’s cold outside and the rain is back. Come unwind from the work week and warm up with a Spanish coffee!

Deacon’s Blues-
-Scotch
-Cardamaro (Cardoon & Blessed Thistle infused Apertif)
-Nocino Walnut Liqueur
-Maple Syrup
-Orange Bitters
Yum!

Octomore 12.1, 12.2, & 12.3, Black Art (1992) 9.1, aged 29 Years. Octomore 12.1 is a vibrant five-year-old single malt from Bruichladdich's experimental, heavily-peated Octomore series. Matured exclusively in standard first-fill whiskey barrels. A real treat.
We are open tonight, come on by and try this neat whiskey series.

Come have a drink with us tonight!