We told you that the Porterhouse was coming to West Seattle. The grand opening is this Wednesday, August 12th. The doors swing open at 2:00. Expect a horde of anxious locals to have amassed by dinner time.
Last night we were fortunate enough to be invited to the soft opening. We have nothing but good things to report.
Let’s start with the beer. They have 24 taps pouring a wonderful array of west coast beers. The slogan is West Coast Beers, West Seattle. Some highlights: Rogue Brutal Bitter, Stone 13th Anniversary Ale, Bear Republic Hop Rod Rye, Laugunitas Lucky 13, Schooner Exact Regrade Pale Ale, Lazy Boy Pilsner, Big Al’s Irish Red, Skagit Skuller’s IPA, Snoqualmie Falls Steam Train Porter, Georgetown Roger’s Pilsner, and many more. They have a beer engine and we understand that the first beer that it will pump is Big Time Scarlett Fire.
Now, let’s talk about food for a moment. Hoochie momma! Porterhouse West Seattle is run by three chefs and the food shows it. The food we witnessed was an upscale, ecclectic and delicious twist on traditional pub food. They even have vegetarian and gluten-free options. The french fries are seasoned with truffle salt. The chicken wings are marinated in IPA and served with a chipotle-gorgonzola-ranch dipping sauce. Hello? Do I have your attention?
Fish-n-chips is always a good way to evaluate a pub’s food. Deciding to go with the fish-n-chips at the Porterhouse gives you the option of either salmon or halibut. The halibut is breaded tempura-style (we think) so it gets crispy and golden without overcooking the fish. Halibut can so easily be destroyed by overcooking. Frying it is risky. It is not a problem here. The halibut was simply amazing – crispy, moist and flavorful.
The cheese dip… oh man, all I remember is that there is parmesan, sour cream and roasted tomato involved. Ridiculously good!
Another thing we really loved about the menu was the pricing. The entire menu was under $20. Even the steak. The pricing is very reasonable for the quality of food. We don’t want to quote exact pricing, but we believe that everyone will find the prices reasonable.
We talked with Libby, one of the chefs behind the Porterhouse, and she told us that today (Tuesday) will be all about analyzing what happened last night as the kitchen pumped out its first round of dishes. Beer is easy. Food, especially of this quality, presents challenges for a new kitchen. Libby is confident that her crew will meet and exceed expectations.
No doubt, Wednesday is going to very busy at the Porterhouse. West Seattle has been buzzing about it for weeks. The opening will not slip by unnoticed. We’ll be there and we will let you know how crazy things get.