“I noticed there is nothing here that stands up to barbecue in North Carolina or the south, and I’m hoping to bring that here and make it in a very rustic way,” says co-owner Michael Law. Law left that state to work in New Orleans for 10 years, then northern Italy, France and Spain, before coming to Seattle for stints at El Gaucho, Flying Fish, and Wandering Goose. [ballardnewstribune] Then at the beginning of 2014 he started serving up Lexington style barbecue in his own place (co-owned with Michael McConnell of Via Tribulani), after smoking it with apple and cherry wood in a custom made smoker, with a whiskey themed cocktail program from Nate Quiroga (Liberty).
came word that Law was leaving B&B, while two new local chefs with high reputations -- William Belickis of Mistral Kitchen and Scott Carsberg of Lampriea/Bisato -- were coming in, an interesting shuffle of star chefs in the tiny, faux rustic space. While I have not been there since these changes, I'm sure you can continue to count on this being one of the better BBQs out of the explosion of barbecue joints in the Ballard area, or in the rest of the city for that matter. And while it's clearly about the meat (purchased by weight from a deli sort of display), and it's not always easy to find a seat in the limited bar area, it's not a bad choice to just grab a drink or two, as they have a good if not huge selection of spirits and make a nice Sazerac.
Est. Jan 20, 2014 - Building constructed: 1928 - Closed Jan 2017
Previous bars in this location: None known
Web site: bourbonandbones.com - facebook
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