GOLD BAR

"When: Daily, 3-6pm The Deal: $10 Glasses Of Wine, $6 Draft Beers If you’re wondering why there’s a vault door in Good Bar, it’s because this Pioneer Square spot used to be a bank. This place still takes your money—only instead of a mortgage, you get decent deals on drinks, hummus, and flatbreads." - aimee rizzo, gabe guarente

"Good Bar is a cocktail bar that used to be a bank (you won’t forget this, because you can still see the vault door). While it’s an excellent option for a corporate-sponsored Happy Hour, it’s equally as good for a big friend hang before a Mariners game, complete with mezze, flatbreads, and walnut-infused Old Fashioned. " - aimee rizzo, kayla sager riley

"This Pioneer Square bar was once a bank (it still has the original vault door and everything). It feels like a grown-up place to meet someone for a drink, maybe because of the visible reminders that money is a thing you need to worry about. Get some cocktails and share the Ploughman’s Lunch plate, a.k.a. meat and cheese and assorted other snacks on a board. Other menu highlights include the baguette with beer butter, roasted potatoes with potato salad aioli, and (if things are going well and you feel like staying for dinner) the Sloppy Joe." - aimee rizzo

"If your parents are history buffs, they’ll be pleased to know that Good Bar is in the shell of an old bank - original vault door and all. Aside from that, this place has plenty of stylish tile decorations, big tables, and great drinks - like the Vanity Fair, with Aperol, local cranberry juice, and a citrusy shrub. Add some meats and cheeses for best results." - aimee rizzo

"Popular South Lake Union bar Gold Bar is opening a new location in the former Dacha Diner space in Capitol Hill on August 18. The new Gold Bar will have a similar drink menu to the SLU location, full of Latin American and Caribbean cocktails full of mezcal, pisco, and tequila, as well as a rose slushy. It will feature a new food menu that includes dishes like smash burgers, fried chicken sandwiches, and chicken nuggets with spicy aioli. The kitchen will be run by chef Delwyn Brooks." - Jade Yamazaki Stewart