Where to Eat and Drink
There will be plenty of places to eat and drink during the Mercer X Summit Block Party, allowing you to replenish your energy for a day full of local Seattle musicians. Keep reading to see what will be available.
Summit Public House
The Summit is a superlative neighborhood spot, like a pleasant cave that happens to have 22 beers on tap. Soccer and bicycle racing take precedence on the TVs, and bartenders are simultaneously all business and incredibly nice, a rare combination.
Single Shot is on the west slope of Capitol Hill, on Summit next to Top Pot, and the narrow, shotgun-style space looks great. It's where photographer Spike Mafford's studio used to be (you may know his evocative work from the walls of the two Mezcaleria Oaxacas and La Carta). His friend Rory McCormick, of Re:public, is running it; the chef is James Sherrill, formerly of Re:public, Crush, and Restaurant Zoe. Adam Fream is managing the bar; he's worked at Bathtub Gin and the Zig Zag. In charge of wine and service is Guy Kugel, formerly of the excellent Altura. It's an all-star cast working under the oversized wooden replica of a single-shot shotgun that hangs above the bar.
Begun in February 2002 out of a small brick storefront on north Capitol Hill in Seattle, Top Pot paired a vintage aesthetic with a gourmet spin on the traditional coffee and doughnuts pairing.
We take great pride in (and have a lot of fun with) elevating the humble doughnut to an art form. We call our doughnuts “hand-forged” because they’re made the old-fashioned way. As a result the unique characteristics of each doughnut are preserved by our skilled bakers. What's more, all of our doughnuts contain zero grams trans fat.
On May 15th, 2006, Sun Liquor Lounge opened its doors on Capitol Hill in Seattle, Washington. It quickly became recognized for its cocktails with high quality ingredients, including fresh squeezed juice and in-house syrups & shrubs. With the bar making so many of its own ingredients, we decided to take it a step further and create our own line of spirits & bitters. Because our self-imposed standards of quality are so high, we decided to open our own distillery in 2008.