Jet Pilot
Hamilton 151, Planteray 5yr Barbados, Santa Teresa 1796,
Absinthe Ordinaire, Cinnamon Syrup, Grapefruit, Lime, Angostura
21+ ESTABLISHMENT
Now Closed Mondays
EVENT CALENDAR
Happening now in Pioneer Square & at Spaces Available
Sounders vs CF Montréal
17SA
18SU
19MO
Tiki Tuesday
20TU
21WE
22TH
23FR
24SA
Seahawks vs Chiefs
25SU
26MO
27TU
Sounders vs Houston Dynamo
28WE
29TH
30FR
31SA
Reign vs Orlando Pride
1SU
Seahawks vs Bears
2MO
Tiki Tuesday
3TU
4WE
Art Walk
5TH
6FR
Sounders vs Los Angeles
7SA
Seahawks vs Cardinals
8SU
9MO
10TU
11WE
12TH
13FR
14SA
EVENT CALENDAR
Happening now in Pioneer Square & at Spaces Available
SUNDAY
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
18
19
20
Tiki Tuesday
21
22
23
24
25
Seahawks vs Chiefs
26
27
28
Sounders vs Houston Dynamo
29
30
31
1
Reign vs Orlando Pride
2
Seahawks vs Bears
3
Tiki Tuesday
4
5
Art Walk
6
7
Sounders vs Los Angeles
8
Seahawks vs Cardinals
9
10
11
12
13
14
The Space
We wanted the space to be fairly minimal, but not cold. Japanese interiors were a frequent reference – dark wood, simple materials, and little decoration.
Much of the room is clad in yaki sugi, a traditional Japanese method of charring wood that leaves the cedar black while preserving its grain. Five large crystal chandeliers brought the ceiling down visually, making the room feel more intimate, while adding classic character.
The layout is a mix of leather couches for larger groups, lounge chairs for two, high-tops, and bar seating. The result is comfortable, fairly informal, and deliberately social. There are places to sit for two – and places meant for considerably more; the boundaries between them are not especially rigid.
Outside, another 20 seats are spread between high-tops, lounge seating, and the bar rail.
Our Story
Spaces Available is our take on what a cocktail bar should be – our attempt to create the “perfect” cocktail bar. It is the result of years of vastly different experiences across New York, Seattle, and our travels elsewhere, taking inspiration from the things we loved – and experimenting with solutions to the things we didn’t.
We both came to Seattle from the East Coast, after spending much of the previous several years in and around New York. It had set a high standard for hospitality; for all its grandeur, the best of it felt genuine and personal. We remembered the people as much as the places, and we wanted that here.
Some of our favorite bars across New York were accidental discoveries; they were small, intimate, and often easy to miss. There was something compelling about how little they seemed to need – and their small size, by necessity, put everyone a little closer together. When it came time to find a space of our own, we knew we wanted something similarly intimate.
We admired the great hotel bars for different reasons. They understood that a bar is a social place, and designed their rooms accordingly. Their layouts influenced much of our own; we wanted to create a space that would foster conversation between strangers – something we had experienced many times in those bars. Throughout our search for a suitable space, Pioneer Square reminded us, in some ways, of what we had missed since leaving the East Coast.
Above all, we came away with an appreciation for the classics. They have survived this long for good reason, and we saw little need to change them. Their simplicity, however, leaves very little room for indifference. When there is so little to a drink, each part needs to hold its own. Consistency, ingredients, and attention to detail matter. Fresh-squeezed juice. House-made syrups. Clear, large cubes. Chilled glassware. Proper proportions, glassware, and garnishes. Perhaps most importantly, good spirits. We learned not to put much faith in reputation or price. Many great bottles are surprisingly inexpensive, some expensive ones are surprisingly ordinary. We have no particular affection for expensive bottles – we have an affection for good ones.
Many of the best things we ate while traveling were also among the simplest. Good bread. Cheese. Something cured, preserved, pickled, or packed in oil. Small plates made sense to us – they were what we found ourselves wanting after a round of drinks.
Though our doors are now open, we’re still learning what works, what doesn’t, and what we might do differently – only now from our own bar.
The Space
We wanted the space to be fairly minimal, but not cold. Japanese interiors were a frequent reference – dark wood, simple materials, and little decoration.
Much of the room is clad in yaki sugi, a traditional Japanese method of charring wood that leaves the cedar black while preserving its grain. Five large crystal chandeliers brought the ceiling down visually, making the room feel more intimate, while adding classic character.
The layout is a mix of leather couches for larger groups, lounge chairs for two, high-tops, and bar seating. The result is comfortable, fairly informal, and deliberately social. There are places to sit for two – and places meant for considerably more; the boundaries between them are not especially rigid.
Outside, another 20 seats are spread between high-tops, lounge seating, and the bar rail.
Our Story
Spaces Available is our take on what a cocktail bar should be – our attempt to create the “perfect” cocktail bar. It is the result of years of vastly different experiences across New York, Seattle, and our travels elsewhere, taking inspiration from the things we loved – and experimenting with solutions to the things we didn’t.
We both came to Seattle from the East Coast, after spending much of the previous several years in and around New York. It had set a high standard for hospitality; for all its grandeur, the best of it felt genuine and personal. We remembered the people as much as the places, and we wanted that here.
Some of our favorite bars across New York were accidental discoveries; they were small, intimate, and often easy to miss. There was something compelling about how little they seemed to need – and their small size, by necessity, put everyone a little closer together. When it came time to find a space of our own, we knew we wanted something similarly intimate.
We admired the great hotel bars for different reasons. They understood that a bar is a social place, and designed their rooms accordingly. Their layouts influenced much of our own; we wanted to create a space that would foster conversation between strangers – something we had experienced many times in those bars. Throughout our search for a suitable space, Pioneer Square reminded us, in some ways, of what we had missed since leaving the East Coast.
Above all, we came away with an appreciation for the classics. They have survived this long for good reason, and we saw little need to change them. Their simplicity, however, leaves very little room for indifference. When there is so little to a drink, each part needs to hold its own. Consistency, ingredients, and attention to detail matter. Fresh-squeezed juice. House-made syrups. Clear, large cubes. Chilled glassware. Proper proportions, glassware, and garnishes. Perhaps most importantly, good spirits. We learned not to put much faith in reputation or price. Many great bottles are surprisingly inexpensive, some expensive ones are surprisingly ordinary. We have no particular affection for expensive bottles – we have an affection for good ones.
Many of the best things we ate while traveling were also among the simplest. Good bread. Cheese. Something cured, preserved, pickled, or packed in oil. Small plates made sense to us – they were what we found ourselves wanting after a round of drinks.
Though our doors are now open, we’re still learning what works, what doesn’t, and what we might do differently – only now from our own bar.