In Seattle's hipster Ballard neighborhood, the Mason jar has also recently become integral in the delivery of beer to my mouth. A masterful resurgence, the jar-a-beer model has been observed in at least three local establishments and this fine publication will chronicle all of them.
Betcha weren't expecting a history lesson, huh?
For our first installment, I visited The Sexton, a small-plate southern cuisine joint in old town Ballard. Opened in December 2011, The Sexton has enticed a healthy crowd since with creative cocktails, comfort food, and bourbon. Lots of bourbon.
While Rick, Alyssa, and I had enjoyed The Sexton not long after they opened, I had kind of forgot about it until the Jar-a-Beer series kicked off. Some friends and I hit it up on a recent Friday, a much welcome treat after a long week of work.
Drew dove right in with the first jar-a-beer for the evening, intrigued by the impact that the Mason jar would have on his experience. Judging by the less than 5 minutes it lasted on the table, I'd think it was an utterly transformative refreshment.
Between the four of us, we were able to order nearly everything on the menu; a delicious foray beyond the Mason-Dixon line.
Here are a few highlights that you'd be foolish to not try:
- Sliders: Go with the BBQ pork option on a brioche bun.
- Fried Brussel Sprouts: Salty vegetably goodness.
- Sexton Mac: Bacon roux, five cheeses, and arugula with a balsamic redux.
- Apple Cider Braised Ribs: Drew's from Kansas City and says they're the best ribs in Seattle.
With dinner, I ordered a Fremont Pale Ale. In a Mason jar, no big deal. I knew the beer would be delicious, and the experience was only enhanced by the nice wide mouth, pleasant weight, and orgasmic hand-feel of the jar.
This journalist gives the jar-a-beer phenomena a hearty endorsement, and we look forward to bringing you future jar-a-beer features.
And if you're looking for a delicious meal, great service, and delicious cocktails, The Sexton is the place to be.