Damn the Weather
New American restaurant · Pioneer Square
116 1st Ave S, Seattle, WA 98104
Highlights
Craft cocktails, seasonal American fare, duck fat fries
Craft cocktails, seasonal American fare, duck fat fries
"Damn The Weather is an exposed brick- and cocktail-filled respite from Seattle’s heinous rain patterns. It’s always pretty crowded, the place feels cool (but not too cool), and the menu has a solid mix of small plates, pastas, and entrees. Get the duck fat fries, then continue your date down the street with a beer at Altstadt if you decide that you like-like this other human." - aimee rizzo
"On a rainy day, you want to be hanging out on a barstool at Damn The Weather. The atmosphere is lively, and you can make your meal anything from some oysters to a bowl of pasta to a big burger with chicken fat fries. This is also not a bad place to bring your laptop and maybe get some work done over a cocktail." - aimee rizzo
"This place just gets it, and it’s not only because their name is a big middle finger to the rain. We like to post up, cocktail in hand at the all-brick bar with a nice piece of fish, a burger and fries, or a bowl of pasta. If you’re alone, this is the kind of warm spot to strike up a conversation with other people who are escaping the drizzle." - aimee rizzo
"At Damn The Weather, you can have a glass of natural wine and a hot bowl of pasta with a date. But you can also have a beer and a burger and a paper cone full of fries cooked in chicken fat all by yourself. Or drink a cocktail and share some oysters with your parents. The overall versatility of this spot makes it one of our favorite places to drink in Pioneer Square. Plus, the name is a solid conversation starter." - aimee rizzo, kayla sager riley
"If you’ve ever taken the time to whack a Ziploc bag full of Corn Flakes with a rolling pin on a journey to coat chicken, you’ll appreciate the sandwich at this Pioneer Square bar. The cornmeal-crusted exterior retains its grainy crisp nicely, while pickles cut through the grease and help bridge the gap between chicken richness and garlicky aioli. It’s kind of a big beast, but doable without having to unravel your silverware bundle." - aimee rizzo, gabe guarente
