The editor of one of beer lover’s favorite magazines, DRAFT, came through Seattle a few month’s back. The result of her visit? A great write-up in their article on gastropubs and their top national picks.
We hope you’ll take a moment to read the entire article online. Here’s just a bit of it: “In the kitchen, McCracken and Tough match the bravado of the bar with neo-American dishes like a luscious, earthy Tagliatele pasta with oyster mushrooms, duck egg, and parmesan foam, and the most addictive menu item, pork-belly sliders with heirloom apples atop buttery buns. Nearly every ingredient is native to the Northwest: An exquisite buttermilk-fried rabbit confit hails from Oregon, while the butterfish, cooked sous-vide until it’s so soft it’s cheeselike and served with pickled grapefruit, was plucked from the nearby Pacific.”