"In Seattle, there are many martini haunts for the times when you feel like a million bucks. But when you feel like a crumpled single on the sidewalk, the answer is La Dive. Only at this dark, grungy wine bar on Capitol Hill would we forgo the skin-contacts and cava bongs for an "extremely cold martini"—be it a frozen espresso version, a filthy-good mouthful of MSG-seasoned brine, or even a frosty coupe splashed with Doritos nacho cheese vodka." - bryan kim, team infatuation
"La Dive’s location used to be a sandwich shop, but now it really feels more like…a club. This natural wine bar serves frozen Campari-spiked Beaujoulais slushies, fun bubbles, MSG-seasoned martinis, and fancy flavored soda if you’re in the market for something non-alcoholic. Despite the fact that Chambongs are on the menu, La Dive is a very relaxing space to hop over to a table with a few friends and catch up. While, you know, also casually gulping glass bongs full of grapey carbonation." - aimee rizzo
"La Dive is a wine bar that feels right at home in the Capitol Hill nightlife universe—it’s a place where chugging Champagne as fast as you possibly can is encouraged. You can do that by ordering a Chambong, which you can either shoot with bubbles or Miller High Life. This place specializes in natural wine, and you’ll see a bunch of different stuff on their list, like orange wines, Spanish red from a bag, and frozen Beaujolais slushies spiked with Campari." - aimee rizzo, gabe guarente
"The frozen drink rotation at this Capitol Hill wine bar is hard to match. That includes an excellent espresso martini slushie blended with scientific precision to get the right sweetness-to-booziness ratio or frosés given a boost with vodka and lemon. You can experiment for yourself on how they pair with the bar's brown butter-roasted Goldfish crackers sprinkled with furikake. We fully support all the lab work." - gabe guarente, aimee rizzo, kayla sager riley
"A playful Capitol Hill wine bar and bottle shop focused on natural wine, serving as a neighborhood hub for exploratory bottles and casual tastings." - Eater Staff