Rosette
Bar · Rainier Beach ·
N/A cocktails, biodynamic wine, small plates, inspired flavors
N/A cocktails, biodynamic wine, small plates, inspired flavors
"Specializing in nonalcoholic cocktails and biodynamic wine, this neighboring spinoff from the team behind Jude’s Old Town also offers an intriguing food menu that includes seasonal pasta and rockfish kinilaw, a Filipino raw fish dish." - Harry Cheadle
"The newest addition toRainier Beachis an itty bitty bar focused on N/A and low-proof drinks (but they still have some wine and beer, too). It’s run by the team behindJude’snext door, and the small menu includes some fun snacks like charred autumn vegetable dip, rockfish kinilaw, and nectarine thyme ice." - Kayla Sager-Riley
"The team behind Jude’s Old Town is opening another tiny, hallway-sized bar next door that will serve oysters, small plates, biodynamic wine, and cocktails. The twist is that there will be no spirits behind the bar — instead, it will specialize in no-proof and low-proof cocktails made with either NA spirits or low-ABV ingredients like sherries and vermouths; the goal is to bring in the sober and soberish crowd and serve really, really good drinks that don’t get you drunk." - Harry Cheadle
"A hallway-sized bar next to Jude's Old Town in Rainier Beach aims to fill Seattle’s lack of a bar dedicated to not drinking, positioning itself amid a moment when Dry January and sober-curious culture are growing. It plans to serve biodynamic wine and small bites (think oysters) while specializing in low-proof and zero-proof cocktails. Mark Paschal, owner and bartender at Jude's, explains the approach: "For a lot of people, increasingly, what they’re looking out of a cocktail is the experience of the flavor and the discovery of the cocktail, not so much an alcoholic blitz," and he adds, "There’s just so much that goes into a cocktail, and it’s such an incredible alchemy." He hopes the bar will "give a non-drinker the same kind of experience that an alcoholic cocktail can provide in terms of depth of flavor, presentation, and execution." He is critical of much of the global NA scene: "So much of the global NA cocktail scene seems to really be, 'Oh, people are interested in paying money for this, so let’s just give them something. It doesn’t really matter how creative or how good it is.'" Offerings will expand on existing NA cocktails using ingredients like syrups from Jason Vickers, a local Indigenous chef; there will be non-NA cocktails too, but no stocked spirits, so those drinks will be built from components like vermouths and sherries. The bar will also offer natural wines by the bottle and glass and says it will "make an effort to move away from the main European grapes that colonized the world and explore indigenous grapes from around the world." The project will operate as a co-op, carrying forward the community-oriented, progressive values of its sister operation." - Harry Cheadle
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