Herb & Bitter Public House

Everyday = Open - 6p

Mon – Thurs = 4p - 2a
Fri – Sun = 3p - 2a

Mon – Thurs = 4p - 10p
Fri & Sat = 3p - 1a
Sun = 3p - 10p

Herb & Bitter is a bar and restaurant where anyone can enjoy great, unique cocktails and outstanding food without all the pretension.

Our bar program is progressive and centered around amari, herbal liqueurs, fresh herbs, and the cornucopia of cocktails we can create using those ingredients. We strive to push the boundary of conventional drinking, while ensuring that our cocktails remain familiar and approachable. In addition to this, we have a dozen wines by the glass, and an 18 beer draft list that changes frequently. We have a little something for everyone.

The food at Herb & Bitter is meant to be shared with friends. Our food menu is diverse and eclectic, with a nod to the small plates popular in Spanish cuisine. We also incorporate other Mediterranean cuisines and flavors of the world into our dishes, with as many local, and sustainably produced ingredients as possible.

Well, we THOUGHT it would be a great day to open the roof - fortunately, we got it closed up just in time!

So, I picked up some new things. Some bitter, some herbal, with lots of variety, and it's all European.

Not sure where they're going to go, but there's got to be some space left somewhere around here.

#herbandbitter #herbal #bitter #cocktails #craftcocktails #seattle #staybitter #amaro #cocktailbar #didiforgetanyhashtags

In my quest to answer the stupid questions that nobody ever wanted an answer to... yes... yes you can milk wash Coco Lopez.

#herbandbitter #novofogo #punch #seattle #cocktail #craftcocktails

Chapter two of the bergamocalypse...

The Beach Party Cobbler:
Bergamot marmalade, Meletti Amaro, Valdespino Fino "Inocente", Lustau Amontillado "Los Arcos", a touch of lemon juice, and a bunch of mint with a grapefruit peel.

This one's intensely herbal and refreshing, with enough attitude and bitterness to keep it grounded. It's low enough in ABV that you could have several without having to worry about a sunburn from nodding off in your beach chair.

#herbandbitter #cocktails #seattle #capitolhill #sherry #meletti #bergamot #beachparty #craftcocktails #nuggetice4life

Pan seared smoked pork belly, kimchi fried rice, poached egg, gochujang #herbandbitterpublichouse #herbandbitter #friedrice #kimchi #gochujang

In honor of many of the flavors that remind me of a wet, Californian winter...

East Bay:
Broker's gin, Singani 63, meyer lemon cordial, lemon thyme, coriander, pink peppercorn.

Meyer lemons haven't really caught on in Seattle, but they're ubiquitous in Northern California. Originally from China, they're believed to be a hybrid of mandarin orange and lemon. The flavor is like a very mandariny lemon that's sweet enough to eat raw. As it turns out, it also pairs really nicely with gin, Singani, and really bright, punchy herbs and spices.

#herbandbitter #seattle #cocktails #craftcocktails #singani63 #meyerlemon #herbal #drinks

After seven month of aging in a used bourbon barrel, we're finally offering our barrel-aged Sotol por Siempre.

One of the beautiful qualities of Sotol is how untamed its flavor is. This one is like the wild child that got sent off to boarding school, and came back with some sweetness and manners to go with all that spiciness. It's one of a kind.

#sotolporsiempre #seattle #cocktails #barrelaged #sotol #herbandbitter #handmodel

The Herb & Bitter bar crew is tasting though barrel samples at Copperworks Distilling Company.
Based on these impressions, we put together a blend that we will serve from the barrel. After we allow the whiskey a couple months to mellow and meld, you'll be able to drink a rich, aromatic, spicy, and cask strength expression of Copperworks whiskey... only available at H&B. This is definitely one of the cooler projects we've undertaken.

#herbandbitter #cocktails #whiskey #copperworks

For the cold of winter...
Peach Leaves:
Rosé infused with peach leaves, brandy of Chenin Blanc, verjus of Pinot Noir, Amaro Montenegro, lemon oleo-saccharum, and Byrrh.
Served hot!

The infusion of peach leaves in rosé is a tradition coming from southern France. Called "vin de pêche", the wine develops flavors of orchard fruits, vanilla, and amaretto. We've taken that as inspiration, given it the Herb & Bitter treatment, and then turned it into a winter warmer.

#herbandbitter #seattle #cocktails #hotdrink #amaromontenegro #drinkstastefancierwithacravat

Happy New Year, everybody.
Here's to high hopes and bluer skies in 2017. #herbandbitter

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Price Range




516 Broadway E
Seattle, WA

Opening Hours

Monday 4pm - 2am
Tuesday 4pm - 2am
Wednesday 4pm - 2am
Thursday 4pm - 2am
Friday 3pm - 2am
Saturday 3pm - 2am
Sunday 3pm - 2am
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