Restaurant Review: Bourbon and Bones, Seattle, WA

First, a sale alert!  Conversation Pieces Boutique is offering 20% off sitewide this weekend!  I have featured pieces from this California-based online boutique over and over again, two of my favorite looks are here and here.  Discount is applied at checkout, and this offer ends Sunday.  Use my coupon code "AVECAMBER" for free shipping!

Now, on to the food.  We recently dined at Bourbon and Bones with a large group of friends, which was the perfect opportunity to taste test most of the menu.  Bourbon and Bones opened earlier this summer in a little strip of Seattle between Fremont and Ballard (some call it Fre-lard) on Leary Way.  Chef Mike Law is the man behind this barbeque spot, a name that might sound familiar if you have enjoyed the fried chicken at Wandering Goose in Capital Hill.  Chef Law grew up in North Carolina and also lived in New Orleans, so he knows his smoked meats and he has been quoted as saying, “In Seattle, there’s really no good barbecue.”  A custom smokehouse measuring ten feet long and ten feet high cures all of the meats sold at Bourbon and Bones, and all of the meat is locally sourced.  Besides the variety of meats available, you can also find almost every kind of bourbon on the shelves.  The bar offers over 90 different liquors as well as moonshine for just about any cocktail you can imagine.  Please read on for photos and details of our meal at Bourbon and Bones.

 The exterior of the building looks like this, with the outdoor patio that is perfect for summer afternoons.  This restaurant is in a little bit of an odd location, but it was easy to find and visible from the main road Leary Way.

When we arrived, we sat at the bar and ordered our first round of drinks while waiting for the rest of our group.  On the left is a "Bones Sour" with bourbon, orgeat, egg white, whiskey barrel aged bitters, and angostura droplets on top.  On the right is a "Kentucky Mule" with bourbon, lime, simple syrup, and ginger beer.

When our group arrived, we moved to a separate room that can be reserved for large parties.  You order your meal from the front counter and then trays are brought with the goods.  On the left are fried oysters with suce gribiche from the starters menu.  We then ordered a "plate," which contains your choice of meat (we picked pulled pork and added a side of smoked pork belly as well), two sides (mac and cheese and hush puppies), slices of white bread, cole slaw, and pickles.

As if that wasn't enough, we also had to try two thighs of Carolina fried chicken.  The fried chicken was definitely my favorite meat, although all of the meats we had were delicious.  Bourbon and Bones is definitely a restaurant that we will return to eat again, whenever we are in the mood for barbeque.

If you are interested in learning more about Bourbon and Bones, the website is below:

Thank you for visiting my blog today, and I hope you have a wonderful weekend!


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