Spaces Available

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.