‘Tis the season for street food and a cold drink (shouldn’t it always be the season?). Ba Bar (500 Terry Ave. N.) is chefs/siblings Sophie and Eric Banh’s ode to their father (ba is “dad” in Vietnamese). With three locations in Seattle, the Vietnamese hot spots has grown quite a reputation for its pho, crispy imperial rolls, and vermicelli bowls.
But we should also be talking more about Ba Bar’s incredible cocktail program. Beverage Director Jon Christiansen and his team of elite bartenders have put together a thoughtful collection of artisan cocktails on the Ba Bar menu. Classic house cocktails include the Nguyen Dynasty (gin, rhubarb syrup, fresh lemon juice, topped with cava); the Southpaw (Rittenhouse rye, Averna amaro, Ruby port, Campari, lemon, Peychauds bitters, served up); and the Mary Morter (The Botanist gin, fresh lime, fresh celery juice, simple Gomme syrup). New favorites have been curated by bartenders from each location and include the Il Senno (Fernet, blackberry, raspberry, lime, grapefruit bitters, served on the rocks; created by Julian Abel at SLU) and the Kingston Holler (Smith & Cross rum, Appleton VX, Campari, lime, honey, mint, served up; created by Shattuck Wildaner at SLU).