Est. Nov 25, 2013
Previous bars in this location: Sonrisa
Web site: eurekarestaurantgroup.com - uvillage.com - facebook
Reviews: washingtonbeerblog - eater - seattlemet - yelp - tripadvisor - thestranger
|Bison Creek Pizza, Burien, WA|
"I own Bison Creek Dude Ranch and my parents owned it back in the late 1960's, when Rod Cross and Tim Davis worked for Glacier Park Company at the East Glacier Park Lodge. They enjoyed coming out to Bison Creek Ranch to go horse back riding for for dining. Often they organized groups of people to come to Bison Creek. The original ranch was established in the early 1900's actually before prohibition, but it was established under the name of the Broken Arrow Ranch. It was in the 1940's when the name was changed to Bison Creek. When Rod and Tim moved to Seattle to open their business they were trying to decide what to call their business. What they told my parents was that the place where they remembered having the most fun was at Bison Creek Dude Ranch and so named their business Bison Creek Pizza. I have no idea where the bar came from. Bison Creek never had a bar. It allowed guests dining there to bring their own alcohol. At one time Rod and Tim had three Bison Creek Pizza locations. I would guess the sign may very well be something Rod and Tim had made." (Keith Schauf, personal correspondence, Jan 2, 2014)
It's so hot that those working it wear welder aprons (and gloves)—a lesson learned after realizing that cotton t-shirts heat up intensely. (In fact, the original idea of shirts with decals was ditched when the plastic started melting onto the cooks' bodies.) It's so hot that workers are limited to just two days per week on the hot side of the grill. It's so hot that chef Jason Wilson jokes that his biggest challenge is "stocking up on lotion and ChapStick." (Serious Eats)The master of this fire is Jason Wilson, chef-owner of Seattle's highly regarded Crush. But while Crush serves delicate dishes in the homey rooms of an old bungalow, Miller's is virtually its atavistic opposite. The menus of both are driven by locally sources ingredients, but the focus of Miller's is a nose-to-tail butchery, including 75-day dry-aged beef, all prepared over the open flames. Both places also serve creative and very nice cocktails, and at Miller's the wood theme includes 13 casks of oak-barrel-aged cocktails over the bar. You won't go wrong with any of the choices here, although you should be prepared to pay upscale prices.
"They got robots now. You can't teach robots feelings. You go to shake their hand and they'll fucking crunch your hand."
"There's no wind on the moon."
|Central Tavern, Kirkland|
|Photos from the Central Tavern in the 1940s|