Roquette

"Roquette in Belltown is where you go to feel like a VIP. A dark curtain opens up into a moody cobalt space where servers can take one look at you and know you like Empress, or can personalize an elaborate off-menu drink. You might feel fancy enough to try a szechuan buzz button cocktail and crème fraîche-piped Bugles topped with caviar—the fanciest Bugles we’ve ever come across. Come here for those nights on the town when you don’t have a 5am flight the next day and can put that new vacation outfit to good use." - aimee rizzo, kayla sager riley

"A bar in Belltown earning recognition for Outstanding Bar." - Harry Cheadle

"Zig Zag Cafe alum Erik Hakkinen opened Roquette in 2019, but it feels like it’s been here forever. The striking Marseille-blue storefront sets the classique tone, while tastefully plush seating, just-right lighting, and a prominent mural of a tropical vista establishes the interior atmosphere. The impeccably crafted cocktails often incorporate ingredients like Amontillado or Armagnac, and the affable bartenders are apt to eavesdrop and then pour you a sample of something you’ve expressed curiosity about. Just like the caviar-and-Bugles appetizer it offers on the snack menu, Roquette is fancy and approachable at the same time." - Meg van Huygen, Mark DeJoy, Eater Staff

"We can't help but feel like a VIP at Roquette in Belltown. Between personalized off-menu drinks, servers who remember exactly what you had last time, and cocktails with fun ingredients like szechuan buzz buttons and shiso leaf, feeling special is kind of inevitable here. You’ll enter through a dark curtain that opens up onto a dimly-lit cobalt space—this is where the good stuff happens. Bartenders shake cocktails to the beat of hip-hop, while customers sip on vesper martinis and snack on crème fraîche-piped Bugles topped with caviar. Come here for those nights on the town when you can put that new outfit (and haircut) to good use." - aimee rizzo, kayla sager riley

"Citrus Tiramisu This wacky Frelard dive bar loaded with neon lights, checkerboard tile, dance parties, and spiked watermelon slushies specializes in fresh pasta. But the game-changing dish is a citrus-soaked riff on tiramisu. It tastes like someone is launching lemons at you with a softball pitching machine, which we promise is a good thing. And to temper all of that acid, there’s creamy mascarpone, splashes of grassy olive oil, and a heavy hand of salt flakes. Essentially, if you wanted to know what would happen if that Flashdance scene dumped limoncello instead of water, wonder no longer." - aimee rizzo