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April 4, 2014 at 9:29 AM

Brimmer & Heeltap: What’s in a name?

Anyone who has children or even pets can understand the thought and angst and second guessing that goes into naming rites.  Brimmer & Heeltap is one of the more inscrutable restaurant names to come along in recent memory. Look up the words and you’ll find they are bartender’s terms. A brimmer is a full glass; the heeltap is the tiny bit left at the bottom, the dregs. Jen Doak, co-owner with chef Mike Whisenhunt of this appealing new Ballard bar and bistro, told me she found the words in Schott’s Food & Drink Miscellany. She liked the visual they represented. “So much in life happens between a full glass and an empty one.”

Mike Whisenhunt and Jen Doak at their new Ballard restaurant Brimmer & Heeltap

Mike Whisenhunt and Jen Doak at their new Ballard restaurant Brimmer & Heeltap.
Photo: Greg Gilbert/The Seattle Times

Should you decide to raise a full glass at Brimmer & Heeltap, here are two cocktails I highly recommend. The Rye Chai Chi (chai-infused rye, Cynar, peach bitters) tastes like a Manhattan with a hint of Mumbai. The Hot Christy starts out demure, with gin and cucumber on the nose, but it’s tart with lime on the tongue and leaves a habanero kick behind.

Read the full review of Brimmer & Heeltap here.

Comments | Topics: Brimmer & Heeltap, Providence Cicero

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