Is it just me? A Poll.

Last night, I had a business dinner at a popular steakhouse chain (here).  This particular restaurant is in a upscale part of town, surrounded by higher caliber shops. So when our party of six was sat, I was horrified when I noticed the two guys sitting at the next table were wearing baseball hats. I mean, I really thought I made a wrong turn and ended up in the building's break room. Their hats were pulled down in an "I'm a Hollywood star trying to avoid the paparazzi" kind of way... but these guys were no Hollywood stars.

So I ask you, dear reader, am I too old fashioned? Is wearing a hat in a decent restaurant acceptable today?

(BTW, I would have snapped a couple of photos of the guys, but I thought that would be just as off-putting as the flippin' hats.)

See Poll at right. The Poll has closed and the results are that 15 out of 15 voted for "Hell No - hats should not be worn in restaurants."  (I rest my case.)

Lowell's, Pike Place Market, Seattle, WA, USA

Lowell's at Pike Place Market

Lowell's - 2nd floor where the "tourans" are less present. Find your self here. Not a bad place to contemplate all manner of things. Since this is supposed to be a prep-themed blog, I was wearing Sperry Top-Siders, L.L. Bean ragwool socks (gray), Boss jeans, Orvis viyella shirt, Henri Lloyd vest, Castaway Clothing jacket. Not a bad kit, if I do say so myself. Totally lost on the crowd, however.  WTF Cascadia?!

Doin' lines at lunch

Nijo's, Pioneer Square, Seattle

Like "preppy", sushi is trendy. Also like "preppy", sushi has staying power.  Long after the conveyor belts have stopped serpentining through the strip mall sushi restaurant, authentic sushi bars will be patroned by authentic sushi lovers and those of the authentic prep variety. Until that time....

(By the way, despite what the photo above shows, I am not a proponent of hiding the taste of fish in wasabi (or green mustard), pickled ginger and soy sauce. That is akin to putting A-1 or ketchup on your $50 bone-in rib eye. Come on Cascadia! We have more fish than we know what to do with, so it's up to us to lead the way. Dump the condiments in Elliott Bay, the Willamette River, and Burrard Inlet !)

A Seattle Icon of Epic Proportions

The Location: Lowell's, an iconic restaurant in Seattle's Pike Place Market.
The Inspiration: The Epic's "Fuzzy Photos from Great Bars."
This Afternoon's Drinks (at least a few of them):



"Mi Novia" (muy, muy caliente)




Douglas Fir Eau de Vie




Naughty Nellie Golden Ale

Whether you live in Seattle or not, The Pike Place Market should always be on your hit list.  Aside from the expected excellent seafood markets, bakeries, cheese mongers, cafes, etc., there are the unexpected things and places which really make it shine. Locals and tourists collide, mingle, smile at each other and it's all good. Shopkeepers are genuinely friendly and don't seem to be there just doin' another shift. We are all happy to be here. Lowell's is great because it has three floors of seating all with epic views of Elliott Bay, West Seattle, and the Olympic Mountain Range. Note well: the bar is on the second floor and the best time to go is any late afternoon.  Ask for Nick.



Hip Hip Chin Chin! Signing off for a week - Happy Fourth of July!

The Roanoke Inn Tavern

The Roanoke Inn Tavern is in Mercer Island, Washington. Mercer Island is an actual island in Lake Washington, between Seattle and Bellevue.  It consistently ranks amongst the highest in scholastic test scores and the wealthiest of zip codes for Washington state. These superlatives, however, are not the Cascadian prepster's only draw to Mercer Island. 



a full parking lot at lunch time

In a nutshell, another key reason is HISTORY. Preps of all sort love things steeped in lore and history and this fine establishment has both. First, the place has been around for about 100 years. It is rumored that it once hosted "dancing girls" and prohibition-era drinking (What establishment didn't host "dancing girls"?)  Reportedly, even Roosevelt (Teddy) had imbibed here and preps of all types just love Roosevelts.



Obligatory historical plaque



drink first, then order food

Second, it's a good value - good beer and liquor selections and good pub grub at a fair price. This is recognized by working stiffs and lay-abouts, alike. Perhaps it is this final reason - the diverse mix of clientele - that makes it such a great haunt for the Cascadian prep.  On any given afternoon, you are sure to find Jewish American Princesses swigging Stella Artois next to Presbyterian Proctologists.  In the back, you might find the latest Amazon.com billionaire playing darts with a contractor from the Millionaire's Club.  And Volvos and Acuras cohabitate the pea gravel parking lot in back.  Oh My!

   It's all good and it's all over at The Roanoke Inn Tavern. 



The Sideboard (or liquor cabinet)

Perhaps no other affectation represents a person's life or life experiences better than that of their liquor cabinet.  Through its contents (or lack thereof), one may glean some insight into one's current or past struggles, religious leanings, educational background, level of interest in the liberal arts, in travel, in sport and fitness, etc.

So then what does a classic prep have in his or her sideboard?

• Several Single Malt Scotches
• Highland
• Speyside
• Island
• Lowland
• Islay
• Campbeltown
• Gin
• Plymouth, Gordon's London Dry, Hendrick's
• Dry Vermouth
• A few of the classic liqueurs, e.g., Campari, Cointreau, Pimm's No 1
• Mount Gay Rum
• Why? Because of their affiliation with US Sailing and the National Offshore One-design (NOOD) Regatta circuit



The elusive red Mt. Gay Rum hat

•  Classic bitters, i.e., Angostura Aromatic
• "The Savoy Cocktail Book" or "Mr. Boston: Official Bartender's Guide"

What does a Cascadian prep have in his or her sideboard?

• A few Scotches (single malt and blended)
• Bowmore, Cutty Sark (attracted to its nautical theme)
• Talisker (from the Isle of Skye, which, incidentally, is the name of the author's daughter)
• Small-batch Gin from a regional distillery, e.g., Dry Fly, Bend Distillery, Aviation
• Vermouth (French or Dry)
• Fernet-Branca (from a recent trip to Italy or Argentina)
• Cachaça (from a recent trip to Brazil)
• Crown Royal (from Duty Free at the US-Canada border crossing)
• A several liqueurs, e.g., Campari, Cointreau, Pimm's No 1, St. Germain, Liquore Strega 
• Homemade Limoncello using organic lemons (from a recipe found in a preppy publication)
• Bitters, e.g., Regan's Orange No. 6, Fee Bros.
• Classic cocktail recipes scratched on a napkin at The Zig Zag Cafe in Seattle, WA

the author's liquor cabinet


NB: The author realizes there could be several oversights in the lists above - brandy, for example, was not mentioned - so please provide feedback, if you would be so kind.