WASHINGTON Travel Guide
Hotel Cocktails / Hotel Happy Hours / Rooftop Hotels / Seattle Hotels / Red Lion Hotels / Washington Hotels / → All Tags
TGIF! It’s no secret we at HC love hotel rooftops, inventive cocktails, and inexpensive happy hours (though we’re fond of non-boozy afternoon tea, too!). Still, how awesome is it when we get a trifecta of all three, namely Frolik Kitchen + Cocktails--the new restaurant and bar just opened at the Red Lion Hotel in Downtown Seattle?
Set on the fifth floor of the Fifth Avenue building above the bustling streets below, Frolik guests are in for a treat when they come to the city’s largest outdoor deck—4,000 square-feet worth—and indulge in the all-evening happy hour (from 4-10pm). One can choose to chill by the firewall or the communal fireplace table, all while enjoying the Puget Sound views and bumping music.
People pretend to come for the drinks, but we know better. What they really want? A hearty game of ping-pong and shuffleboard. Don’t do a double take, there’s a reason why people get aggressive with that paddle and tiny ball, and Frolik knows it.
That's why they're well prepared for sports and serious sipping.
At HotelChatter we love a guy with experience and we give bonus points if he knows his way around a kitchen. It seems Benchmark Hospitality values these traits too and their choice of new Executive Chef Peter Birk to revamp Seattle's Hotel 1000's BOKA restaurant is working out just fine.
We were headed to BOKA recently and in true Seattle fashion the route to the restaurant was closed for a fun run and parade. So we bailed out of our car near Century Link Field and hiked a mile in heels to Hotel 1000 against the tide of runners. The trek definitely qualified us for a restorative martini while we looked over BOKA's well-balanced agrarian and seafood menu.
Chef Birk, who was at the helm of Seattle's iconic Ray's Boathouse for the last four of his eleven years there as executive chef, brings his expertise plus his trusted food suppliers to BOKA. "Over the years we have formed a strong relationship" he says of his fishermen, seafood purveyors, local farmers, artisan food producers and ranchers," so they came to BOKA with me."