Bourbon & Bones

Written by mojdeh on June 30, 2016 in I Eat Seattle, I Eat...Out with 0 Comments

(bourbonandbones.com) – Fremont neighborhood, Seattle, Washington

How I heard of this place: On one of many bus rides, I passed this new establishment and made a mental note to take my husband (who loves all things BBQ). Later, I noticed a blurb in one of the Seattle magazines about it, noting which things one must order upon a visit. We did.

Type of cuisine: In a nut-shell: house-made BBQ and Southern fare.

“Michael Law and his custom smoke shack’s fragrant fumes add a whole new scent to the Frelard ‘hood at Bourbon & Bones.

Law is a Southerner from North Carolina, with a Dominican mother, who inspired his love of cooking and was a practitioner of a hybrid of Southern and Dominican food. Staying true to his roots, Law has a knack for seasoning, precision with a fryer, and exacting details; let the fried chicken be your gateway drug with a dash of Law’s proprietary ‘Ring of Fire’ hot sauce.

Law had a 10-foot-long, 10-foot-high walk-in smokehouse custom-built for Bourbon & Bones—a throwback to the South. Smoking his own meat is something to be reckoned with, everything gets used in Law’s process; the end pieces of the brisket are chopped and added to the baked beans and the collard greens. Bourbon & Bones meat is locally sourced, naturally raised and hormone, anti-biotic and steroid free.

You will find just about every kind of bourbon on the shelf. Offering over 90 different spirits, moonshine on tap, signature cocktails and tasting flights prove Law is far more than just another dude doing barbecue.”

Ambiance: Walk up to the door, past the small, but obligatory patio,

and into the dark – even-with-natural-ambient-light establishment.

Place your orders at the small counter immediately upon entry, then take your pick of any of the few tables ready for patrons.

Seating to your right,

and left,

as well as at the bar,

What I ordered: We called in our order, just to avoid the possible rush that may occur in hipsterville at dinnertime, and selected the following:

.25 pounds Andouille Sausage ($5.50),

one Rack of Ribs ($31),

one pound Smoked Brisket ($24),

Fried Oysters ($12),

Half Chicken Fried ($16),

and for sides: a “large” (16-ounce) container of Collards ($9), “large” Mac & Cheese ($11), and “large” Mashed Potatoes ($11).

What I loved: Overpriced and dry, most items were deemed satisfactory by all diners on this evening, however, the mashed potatoes – using more butter than anyone would dare on their own – were perfectly creamy and delicious. That, the Mac & Cheese, again, likely doused in butter and gooey, melty cheese, and the Andouille Sausage were the only things any of us felt would be worth a return visit.

Why I loved it: Close-by, local and easy to get to.

Cost: High ($30/person)

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