May 2024 | Bellingham Alive Magazine | Feature

BURGERS BREWS AND

THE NORTH SOUND is known for its commitment to great food and stellar brews, and what better way to showcase that than with a round-up of some of the best our region has to offer?

Burgers and beer go together like a horse and carriage—it’s a match made in tastebud heaven! But there’s so much more to it than a basic cheeseburger and a can of domestic lager (though that has its place too). We’ve tasted some of the North Sound’s most creative and delicious burgers—beef, of course, but also chicken and fish and veggie, and even oysters and elk!— and paired them with some of our favorite local pints.

And look, we understand that yes, you’re probably going to reach for a light, crisp beer when you’re indulging in a fairly heavy dish like a burger, but for the sake of showcasing our region’s variety we’re going a little deeper with some of these pairings, even branching out past some of these restaurants’ tap lists. You’ll find everything from IPAs and ambers to stouts and porters, and even a cider or two. Whatever you’re craving, we’ve got you covered!

CLASSIC (AND NOT-SO-CLASSIC) BEEF BURGERS

BBQ Onion Burger + Scotch Ale

Nicki’s Bella Marina, Boundary Bay Brewing

Nicki’s tops their ⅔-pound chuck steak patty with thick, honey-cured bacon strips and a pile of jammy sauteed onions that simply cannot be contained by the toasted bun. The whole thing is then slathered with their house-made barbeque sauce, for a drippy, messy, deliciously rich experience. Don’t forget to dip your fries in the resulting puddle of goodness on the plate!

The earthy sweet-n-salty flavors pair perfectly with Boundary Bay’s malty, caramelized Scotch Ale.

Prime Top Sirloin Burger + Vidal Saison

The Oyster Bar on Chuckanut Drive, Terramar Brewstillery

Surprised? The Oyster Bar out on Chuckanut is known for its seafood, but if you catch them at lunch time, you can treat yourself to their Prime Top Sirloin Burger! Six ounces of grilled sirloin on a brioche bun with lettuce, tomato, sharp white cheddar, boar bacon, and smoked onion horseradish for an extra kick. Ideally, we’d pair this high-class burger with one of Terramar Brewstillery’s artisan creations. Their Belgian-style Vidal Saison is bubbly and refreshing, with some notes of citrus and a hint of clove and white pepper, a lovely addition to the sharp ingredients of the burger.

Triple “B“ Burger + Amber Dreams of Electric Sheep

Brandywine Kitchen, Garden Path Fermentation

The three “B”s on this burger— hardwood-smoked bacon, balsamicmarinated beets, and pungent bleu cheese—add sharp, rich, tangy flavors to the six-ounce Wagyu patty that makes up the base. Served with peppery arugula and garlic aioli on a housemade bun, this burger is a serious (and worthwhile) undertaking. For a beer pairing, look no further than Garden Path Fermentation’s Great Northern Bottle Shop & Lounge, conveniently located right next door to Brandywine.

The Orcas CheeseBurger -The Orcas Cafe-

Garden Path’s flagship brewery and tasting room is located in Burlington, where they focus on creating fermented beers, meads, ciders, and wines, all with Skagit Valley ingredients, even down to native yeast. Their Bellingham taproom, The Great Northern Bottle Shop & Lounge, opened in 2023. To accentuate the layered sweet, savory, and earthy flavors of your Triple “B” Burger, nab an Amber Dreams of Electric Sheep, Garden Path’s Skagitonian take on a biere de garde. Expect nutty and malty notes on the head, a dry body with earthy subtones, and a pleasantly tart finish.

Lighthouse Pub Burger + Smack IPA

Lighthouse Pub, Jellyfish Brewing Company

At the Hotel Bellwether’s new Lighthouse Pub, Chef Marcello Mazzoleni’s team grinds their own meat for their patties: a prime blend of chuck, brisket, and short rib. The result is a juicy, flavorful burger with just enough fat, without being greasy. They top this with house-made bacon, red

romaine lettuce, tomato, white cheddar, remoulade, and onion jam, and serve it up with a side of fries. With it, order a Smack IPA, the flagship beer from popular Seattle brewery Jellyfish Brewing Company. It’s balanced, refreshing, and stands up to the Lighthouse Pub Burger.

The Orcas Cheeseburger + K-Pod Kolsch

The Orcas Cafe, Island Hoppin’ Brewery

This classic cheeseburger from the cafe at the Orcas Hotel starts with an eight-ounce patty and cheddar cheese—a pairing for the ages! Add lettuce, tomato, onion, pickles, mayo, and dijon mustard and bookend it all with a brioche bun, and you’ve got your craving cornered. It goes great with another Orcas Island favorite: the K-Pod Kolsch from Island Hoppin’ Brewery. This pale golden Kolsch is made for easy-drinking on a summer day, with almost delicate notes of florals, honey, and bready malt. A perfect pair for enjoying simple pleasures!

Great non-alcoholic ciders and beers

NOT EVERYBODY DRINKS alcohol, but that doesn’t mean you have to forgo these pairings altogether! Just swap in one of the many fabulous non-alcoholic beers and ciders our Washington breweries and cideries have to offer.

Bellingham’s own Kulshan Brewing Company recently released their first nonalcoholic beer, their Zero to Hero N/A IPA— it’s on tap all over the area, including at Kulshan’s Roosevelt taproom in the Eureka neighborhood.

If you like a crisp, refreshing pear cider, try Nashi Orchards Korean Giant Non-Alcoholic Perry! This Vashon Island-based cidery uses fruit from over 600 trees on their property, including 15 Asian pear varietals. Their philosophy is to “use the best fruit, interesting yeasts, proven wine techniques, and time to create world-class beverages,” and their nonalcoholic Korean Giant perry is no exception. Their D’Anjou and Starkrimson varieties are also delicious!

Literally anything from Three Magnets Brewing Co.’s new non-alcoholic brewery, Self Care, is a great choice! They have everything from pale ales to pilsners, and even a Czech lager and a “British-style brew” called Fuzzy Hat.

It’s not quite the same as a non-alcoholic ‘hard cider,’ but Lynden orchard Bellewood Farms produces a gorgeous sparkling apple cider right on their farm. Made with a blend of apple varietals, pressed and carbonated onsite, it’ll be a hit with kids and adults alike!

Honorable mention: District Brewing, in Mount Vernon, makes a mean root beer for visitors to their tap room who want to avoid alcohol, including kids!

Tournament Burger + Raspberry

Purrree Sour

9 Restaurant, Beach Cat Brewing

The restaurant at North Bellingham Golf Course takes their ingredients seriously, and this burger is no exception. The patty is made with top-quality Angus beef and topped with caramelized onions, sauteed mushrooms, lettuce, pickles, and tomato tapenade, for a balance of sweet and earthy flavors in every bite. And speaking of sweet, the juicy raspberry in Beach Cat’s sour ale will pick up the caramelized onions, while the mouth-puckering sourness will bring out the acidic tomato tapenade.

The Supreme + Blackberry Ginger Cider

Fat Shack, Bellingham Cider Company

This beloved late-night burger joint keeps it simple with three burger options, all made with 100% Angus beef patties: The Single (one patty), The Classic (two), and The Supreme (three). The Supreme is the move if you’re really hungry! They top three grilled patties with classic American cheese and add the usual suspects: lettuce, tomato, onion, pickles, and burger sauce. With all that meat, you’re gonna want something light and fizzy to drink—the digestive aid ginger proves is just a bonus! Bellingham Cider Company’s Blackberry Ginger is their all-time best seller, a semi-sweet and smooth cider that just can’t miss.

Jeff's Burger + Rhubarb Mead

Amendment 21, Honey Moon Mead & Cider

Amendment 21 is known for its ambience and cocktails, but the food deserves just as much recognition. Their burger, like the bar itself, elevates the average experience—the 6-ounce patty is joined on the bun by smoked blue cheese, salty bacon, butter lettuce, and fruity quince aioli. Pick up that quince and quench your thirst at the same time with a glass of Honey Moon’s tart, dry Rhubarb Mead.

San Antonio Special + La Raza

Extremes Sports Grill & Pizzeria, Farmstrong Brewing Co.

Eight ounces of ground chuck steak is always a good place to start, but Extremes doesn’t stop there. They add melted pepper jack, house-made green chili, and fried onion rings to their San Antonio Special, topping all that off with their “kickin barbecue sauce.” And of course it comes with lettuce, tomato, onion, and a pickle on the side, in case it feels like you’re missing anything. The burger is served with your choice of potato chips, salad, or (the only real choice, right?) shoestring fries. And what better to drink with it than a Mexican-style Vienna lager, with or without a slice of lime on the rim? Farmstrong Brewing’s La Raza is a crisp and refreshing way to wash down that San Antonio Special.

Hawaiian Burger -Bob's Burgers & Brew-

Hawaiian Burger + New Friends Pale Ale

Bob’s Burgers & Brew, El Sueñito Brewing Company

With twelve locations from Birch Bay all the way down to Kennewick, Bob’s Burgers & Brew serves up stacked burgers that can be enjoyed all over Washington. Their flavors range from classic American to Southern, Western, and even Cajun-influenced, but the burger we’re highlighting today is the Hawaiian Burger. Six ounces of beef, lettuce, tomato, pickles, and Bob’s Savory Sauce, topped off with rings of lightly grilled pineapple, ham, and melted havarti cheese on a brioche bun.

To complement the sweet flavors of ham and pineapple, order a fruit-forward beer! We’d pair this with El Sueñito’s New Friends Pale Ale, an American pale ale made with Cascade, Citra, Mosaic, and Idaho 7 hops. Citrus and tropical fruit notes and a low-level of bitterness mean this brew is bright without contrasting too much with the pineapple on your Hawaiian Burger. Hazies or fruit-forward lagers and wheat beers, like a classic Blue Moon, would also pair great!

Hot & Sticky Burger + Cutthroat Irish Red Skagit River Brewery

In the mood for something a little…different? Why not try Skagit River Brewery’s Hot & Sticky Burger? They slather their beef patty with bacon jam, then layer on some peanut butter before adding pepperjack and cheddar cheeses. Topped off with the usual lettuce, tomato, and red onion, the resulting PB&J/ cheeseburger mashup is tastier than you might think! We recommend drinking their caramel-y Cutthroat Irish Red with this, to highlight the sweet-and-savory flavors of the burger. This medium-bodied brew boasts about having “no hoppiness”, so you can focus on enjoying that toasty malt.

Shuksan Burger + Aviator Doppelbock

The Bistro at Shuksan, Anacortes Brewery

This classic bistro burger starts with a premium patty made with Painted Hills Natural Beef. They add a little melted cheddar, crispy bacon, and pickles, then they cut through all that delicious saltiness with fresh local greens, tomato, and onion. Top it all off with their “secret boss sauce” and you’ve got a burger fit for a— well, a boss! And what better beer for a boss than a big-bodied bock with a dark malty flavor and 8.4% ABV? Just make sure to have someone else drive home.

SMASHBURGERS, SLIDERS, AND CREATIVE PRESENTATIONS

Dock Street Filet Sliders + Harbor Hefeweizen

Penny Farthing Bar & Restaurant, San Juan Island Brewing Company

Inside Chuckanut Bay Distillery, Penny Farthing’s incredible

Dock Street Filet Sliders are made with thick, tender slices of Angus tenderloin cooked to medium-rare perfection. The addition of caramelized onions, gooey melted brie, and peppery arugula completes the flavor profile, while a rich brioche bun holds it all together (sort of—you definitely want

to eat it over a plate!). If you want to take advantage of Chuckanut Distillery’s famously good spirits and cocktails, you could have a classic Whiskey Sour like we did! These rich miniatures would also pair well with a Hefeweizen—we suggest San Juan Island Brewery’s Harbor Hefeweizen, a Bavarian Hefe with a silky texture, bold aromas of clove and spice, and subdued notes of banana. After all, one stand-out experience deserves another!

DIY WITH THESE tasty turkey sliders on hand-made focaccia buns. You can simply switch out the meat and egg with common vegan substitutions, making it easily dietary-restriction-friendly for a larger crowd. They freeze well, and taste amazing the next day, even cold! Makes 12 sliders.

Turkey Sliders

Ingredients:

1 pound ground turkey

2 eggs

2 tablespoons ground mustard

2 tablespoons tomato puree

1 tablespoon Montreal seasoning

1 teaspoon onion powder

¾ cup gluten-free quick oats

Focaccia Buns

These light and airy focaccia buns pair perfectly with the tangy turkey patties and are well worth the prep time! They are gluten-free, dairy-free, and vegan. I use an extra-large muffin tin to create a small round bun with crust-like edges, but these can easily be pressed into a sheet pan and sliced into squares.

Ingredients:

4 cups gluten-free all-purpose flour

1 package gluten free quick rise yeast

Directions:

• Line a sheet pan with wax or parchment paper. Mix all ingredients together well. Form small patties and place on prepared sheet. Cover. Place in refrigerator for at least 20 minutes to help form. Fry patties on medium heat for about 10-12 minutes per side. I use my electric griddle to fit all 12 on at once.

Pair with awardwinning Dark Persuasion: German Chocolate Cake Ale by Icicle Brewing Company. With a minor cult following, as it were, it is a versatile brew that isn't heavy or cloying but in fact round and nuanced with hints of coconut and dark cocoa. Made in Leavenworth by a proud 1% For the Planet company.

1 ½ tablespoons gluten free baking soda

1 teaspoon salt

2 cups lukewarm water

1 tablespoon honey

2 teaspoons apple cider vinegar

½ cup plus drizzle olive oil

2 tablespoons parmesan cheese, grated

2 clove garlic, minced

Directions:

• Heat oven to 100 degrees, then turn off. In a small dish mix a few spoons full of the warm water with the honey and yeast and set aside. In a large mixing bowl combine flour, baking soda, and salt. Slowly mix in the yeast mixture then the remaining warm water while using low speed on a mixer with a dough hook. Once well blended, add olive oil, apple cider vinegar, garlic, and parmesan until just blended. Proof dough in a greased ovensafe bowl covered with dishcloth in the pre-warmed oven for about a half hour to rise.

• Preheat oven to 385 degrees. Using lightly floured

hands, pull dough in half, and then continue until 24 equal pieces. Using olive oil, generously grease the bottom and sides of a large muffin tin. Place one dough ball in each and pat down then dimple the dough. Sprinkle with olive oil and bake for 25 – 30 minutes. Let cool before removing.

In-n-Out Tribute BurgerAnimal Style +

“Blonde, James Blonde“ Temperate Habits Brewing Company

For any Californians among us (ssh, we won’t tell), you might be feeling the loss of a Cali favorite: the In-n-Out Burger. Well, Temperate Habits brewpub in Mount Vernon has you covered: their tribute burger is made up of a mustard smash patty smothered in cheddar cheese and grilled onions (aka “animal style,” for In-n-Out aficionados), then topped with a copycat burger sauce, lettuce, tomato, and pickles. It goes great with “Blonde, James Blonde,” a lovable smooth-drinker that’ll cut through all that tasty sauce and mustard, balancing big flavor with mild floral hoppiness.

The Mac Miller + Helles German-Style Lager

El Pollo Feo, Kulshan Brewing Company

El Pollo Feo food truck specializes in smash burgers, and most of their burgers feature combinations of spicy and creamy flavors. This one in particular is for lovers of comfort food combinations that just make sense! Two smash patties with bacon jalapeno aioli and a scoop of creamy mac n’ cheese create an irresistible treat. Do yourself a favor and pair it with the crushable Helles lager from Kulshan Brewing Company (El Pollo Feo is conveniently parked at their Kentucky Street location seven days a week).

The Double + Wander Litely Luchadora Burger, Wander Brewing Illustrator-turned-food truck entrepreneur Francesca Diaz Fischer is bringing Chicano food culture to Bellingham’s core. Diaz Fisher took over the Brother’s Bus Bistro truck at the end of April 2023 and dove into creating Luchadora Burger. Her truck serves “old school, East L.A., diner-type” smashburgers along with burritos, taquitos, and to-die for sides like Elote Ribs, loaded Barrio Fries, and Frito Pie.

“The angle of my food truck comes from me living in East L.A., [being] born and raised in Southern California… I feel like there should be more representation of the Chicano community here, and food just happens to be something that’s a core component of Chicano culture,” she explains.

The Double is her most popular smash burger. Two patties with crispy burnt edges topped with American cheese, lettuce, pickles, grilled onions, Luchadora’s special burger sauce, all on a soft and toasty potato bun. This classic will satisfy your hunger, and since Luchadora Burger is located at Wander Brewing, quenching your thirst is just as easy! The brewery suggested their Wander Litely American Lager, a light and balanced brew that goes down great with Luchadora’s big flavors.

Steak Burger Dip + Coffee Forest King

Herb Niemann’s Steak House, Structures Brewing

The German menu at Herb Niemann’s is iconic, but don’t turn your nose up at their bar specialties! The Bar Steak, Bar Schnitzel, and Niemann’s Steak Burger are all great choices, but for a step off the beaten path, try the Steak Burger Dip! ¾ pound of ground chuck burger on a crispy toasted hoagie, served with au jus for dipping. The result is a simply delicious and juicy meal. Pair this with an old-school brown ale, pub-style; Structures makes theirs with Hersbrucker hops and Steed coffee, and the chocolatey flavors and creamy mouthfeel make it the perfect partner for a drippy steak sandwich.

ANYTHING BUT BEEF

Lamb Burger + Slainte Stout

A’Town Bistro, North Sound Brewing Company

Everything at A’Town is made in-house, from the sauces to the buns, and it shows. In so many lamb burgers, you lose the flavor of the meat among all the other elements, but this Oregon country lamb patty has a wonderfully distinct taste without too much musk. The cambozola black label cheese is gooey and rich, with a sharp bleu-ness that’s not overpowering, and the fennel pickled onions, apricot and chili coulis, arugula, and brioche bun all elevate the burger even further. Order the spicy Sumac & Guajillo fries, served with aji Amarillo creme grafiche and morita aioli, for a perfect side.

The Slainte Stout from North Sound Brewing is lighter than you might expect, with a soft bitterness that complements the earthiness of the burger and cuts through the spiciness of the sumac fries.

Salmon Caesar Burger + Local Amber

Nicki’s Bella Marina, Kulshan Brewing Company

If you’re a fan of salmon burgers but want something a bit more interesting than a standard grilled filet on a bun, then the Salmon Caesar Burger at Nicki’s Bella Marina is right up your alley! The flamebroiled wild Alaskan salmon is tender and flavorful, and the house-made caesar dressing is garlicky perfection. A pint of Kulshan’s Local Amber pulled fresh from the keg is light enough to let the flavors of the salmon burger shine, with a caramel undertone and a slightly bitter aftertaste from the hops that give the beer enough body to hold its own between bites.

BURGERS UNDER $10

Oyster Salish Burger + Chapter 7 Blonde Ale

Adrift Restaurant, Bastion Brewing Co.

At Adrift, in Anacortes, you can get your Salish Burger with oysters, cod, or salmon—the fish can be grilled or cajun-blackened. On a recent visit, we tried the cajunblackened cod and the oysters, and while both were delicious the oyster burger really stood out. Plump oysters crusted with seasoned breadcrumbs and pan-fried are stacked on a light, toasted bun with pickled red onions and lettuce, then drizzled with lemony avocado dressing. The resulting burger is light, flavorful, and very PNW. Adrift served up their burger with Bastion’s crisp Chapter 7 Blonde Ale. Fun local brewery fact: Bastion’s blonde was originally Skagit Valley Blonde Ale, malted with Skagit Valley Malting’s craft malt—but after their sudden closure, the brew recipe was switched to include Gambrinus, Weyermann, and Crisp malts.

Elk Burger + Bellingham Green IPA

Train Wreck Bar & Grill, Twin Sisters Brewing Company

If you’re not a hunter, or didn’t grow up around hunting, you may never have tasted elk—but that can change at Train Wreck. Their Elk Burger makes the most of the iron-rich meat, topping the 1/3-pound natural ground elk patty with bacon and white cheddar cheese, then adding the usual suspects: lettuce, tomato, red onion, and sauce and mayo. The house-baked parmesan bun adds a salty crunch, and you can choose whether you want your side to be fries, sweet potato fries, potato salad, (lettuce) salad, or soup. With notes of orange, pine, and resin, Twin Sisters’ Bellingham Green IPA brings the forest to the elk!

Southern Chicken Sandwich + Stemma Extra

Poirier’s on the River, Stemma Brewing Company

An enormous, juicy chicken thigh breaded and fried to crispy perfection is the star of Poirier’s on the River’s Southern Chicken Sandwich (which we consider a burger in disguise), but it’s balanced perfectly with the other layers: tangy pickles, swiss cheese, thinlysliced red onions, shredded lettuce, and tomato, plus a drizzle of Cajun aol that's just spicy enough to cut the richness without making you stop eating. The fries are their own attraction: perfectly seasoned with herbs and spices and almost crusty with crunch. Soothe the slight burn from the spices and refresh your palate after a handful of deliciously salty fries with Stemma Extra, a Mexicanstyle lager who’s bright profile deserves a lime garnish.

Pulled Pork Bun'wich + World Party

Gateway 1890 Taphouse & Grill, Otherlands Beer

Craving something tender and maybe a little messy? Gateway 1890 piles up their brioche bun with pulled pork, slowroasted for 12 hours and tossed in plenty of sticky barbecue sauce, then adds fresh coleslaw and garlic aioli for a crunchy, tangy contrast. As for a drink, you’ll want something carbonated, refreshing, and drinkable, like Otherlands’ extra hoppy saison World Party.

Southern Chicken Sandwich -Poirier's on the River-

Tonkatsu

Sando +

Inspired by Japanese tonkatsu (breaded pork), this handheld stars a panko-breaded pork cutlet on a toasted bun. The supporting cast is perfectly selected to let the cutlet shine while adding flavors of their own: house-made curry sauce, bright spring mix lettuce, sriracha aioli, and crunchy pickles. Wash it all down with Gruff’s American pilsner, a refreshing brew that will awaken your palate without overpowering the lingering flavors of the sandwich.

Chicken Katsu Burger + Batch 15 IPA

This Japanese-inspired chicken burger gets the Pacific Northwest treatment with alfalfa sprouts, citrus aioli, grilled onion, and B-Town’s house slaw—you can also add cheese or bacon, to really amp up the richness. Tap into that citrusy flavor from the aioli by adding a pint of Aslan’s grapefruity IPA. The Batch 15 is their flagship Hazy, a soft-bodied brew with “zippy” fruit flavors. If the weather is halfway decent we highly recommend enjoying your meal out on B-Town’s lovely covered patio!

VEGETARIAN/VEGAN

Black Bean & Mushroom Burger + H u sker Brew

Skagit Food Co-op, FrinGe Brewing

This simple-seeming patty is deceptively packed with flavor and protein, for a filling and delicious plant-based burger. Served on a fresh house-made brioche sesame bun and perked up by a swipe of spicy hummus, it’ll power you through the rest of your day without making you feel sluggish. Add FrinGe’s Kentucky common ale (AKA American cream ale or steam beer) for an “uncomplicated and refreshing” malty swig.

The Veggie + The Littlest Witch Red Pale Ale

Doug’s Burgers, North Fork Brewery

Doug’s Burgers hit our local food truck scene in November 2023, opened by Houston transplant Matt King. Doug’s Burgers (named after King’s pug, Doug) serves up three burgers, each for $8, and three options of fries. The Veggie was originally a mushroomrice-bean patty, but at the time of writing it’s a black bean and roast vegetable patty served up with a classic combination of tomato, lettuce, onion, and pickle. Keep the produceworship going with The Littlest Witch, brewed with red beets and hibiscus flowers for an earthy sweetness that balances the hops and a supplies a bright red color!

PortobelloBurger -TheBlackCat-

Portobello Burger + Liquid Sunshine Lager

The Black Cat, Stones Throw Brewery Company

If ground-veggie patties aren’t really your jam but you still want to keep it plant-based, a whole portobello cap is a great option— the huge mushrooms are toothsome and delicious, almost meaty in flavor. Black Cat’s version starts with a crispy portobello and adds gruyere cheese and curry remoulade, for a rich, satisfying burger that won’t leave you wondering “where’s the beef?” Lettuce, tomato, and onion add some freshness and crunch and a soft brioche bun holds it all together. As for a drink, why not add a little Liquid Sunshine (Lager) to your dark mushroom and creamy cheese? This is a Pilsner-style lager with a bready aroma and a “slightly spicy hop profile.”

Veggie Burger + Full Flat Peach Cider

Luna’s Bistro, Ragged and Right Cider Project

Luna’s makes their veggie patties from scratch in house, with a base of chickpeas and carrots. They grill one up to get a nice crispy exterior, then top it with melty cheddar cheese, pickled onions, lettuce, tomato, and avocado, and drizzle the whole thing with Sriracha aioli for a kick. The earthy flavors and spicy aioli pair well with any mid-bodied beer, but in the summer we like to change it up and have it with a juicy peach cider to pull the sweetness from the carrots and pickled onions. The Full Flat has an apple base and a punch of fruit flavor without being too sweet, syrupy, or cloying!

Bar Guide

Special Advertising Section

The Black Cat

1200 Harris Ave. #310, Bellingham, 360.733.6136 blackcatbellingham.com

New Spring Cocktail Menu & Wine Selection

Sunday Dinner: 3pm–10pm

Prime Rib Night: 12oz Angus prime rib, mashed garlic, and seasonal vegetables $35

Happy Hour

Mon–Thurs 3:00–6:00pm New late night! Every night

McKay’s Taphouse & Pizzeria

1118 Maple St., Bellingham, 360.647.3600 McKaysTaphouse.com

McKay’s Taphouse and Pizzeria is located in the Sehome neighborhood tucked away on the curve of Maple St & Samish Way. We offer 50 rotating taps of beers, ciders and wines. We also offer over 30 canned/bottled options for dine in or to go. We have a family atmosphere, so everyone is welcome.

Happy Hour

Mon–Thurs 3–6pm | $1 off most pints $3 Slices available all day

The North Fork Barrel House

1900 Grant Street, Bellingham, 360.224.2088 northforkbrewery.com/the-barrel-house

A cozy taproom that boasts a handcrafted ten-draft system, vintage bottle adorned walls, and a unique collection of beer memorabilia. Beer aficionados will also enjoy our extensive selection of specialty beers and sours. We regularly host food trucks and events, plus dogs are always welcome. 21+ Only.

Happy Hour

Daily until 6:00pm | All Day on Mondays

The Admiralty Lounge

100 N Commercial St, Bellingham theadmiraltylounge.com

The Admiralty Lounge is a nautically themed lounge serving comfort food inspired by naval routes and trade passages of the 19th century. With everything prepared from scratch and fine cocktails to match, we are located next to the Mount Baker Theater. Come raise a toast and set sail with us!

Hours: Sun-Wed: 4pm-10pm

Thurs-Sat: 4pm-12am

Closed Monday

Up for a night of carousing, or just a quiet drink with some friends? Here’s a handy list of North Sound drinking establishments to help you get your bearings. (All listings are supplied by the businesses.)

Cardinal Craft Brewing

15579 Peterson Road, Burlington, WA 98233

Cardinal Craft Brewing serves studentmade small-batch beers by the pints and tasting flights in our family-friendly taproom. Visit our Facebook and Instagram for current hours. Explore food and beverage management programs including brewing science at Skagit Valley College. Learn from regional brewing experts on the art of crafted beer.

Skagit River Brewing

404 S 3rd St, Mount Vernon, WA, 360.336.2884 skagitbrew.com

Established in 1995, Skagit River Brewery now flourishes under new management. Presenting 16 craft beers, local grains, and diverse dining including house-smoked brisket and stone oven pizzas. Enjoy live music Tuesdays, all-age indoor dining, and a year-round, pet-friendly patio.

Chuckanut Manor

3056 Chuckanut Dr., Bow,WA, 360.766.6191 chuckanutmanor.com

Sip a glass of wine and have some fresh oysters, while dining on our patio this summer.

Happy Hour

All day Monday and 2-5 Tuesday-Friday

Hours Monday-Sat 12-8 Sun 10-8 Brunch Happy Hour Sun 10-12

Lighthouse Grill and Pub

1 Bellwether Way Bham WA 98225, 360.392.3100 hotelbellwether.com

Enjoy seasonal menus for breakfast, lunch, happy hour and dinner. Cozy up to the fireplace or sit on our outdoor patio and toast to the sunset with a specialty cocktail, premier glass of wine on tap or a local draft beer. Live music & brunch on weekends.

Happy Hour

Daily 3:00–6:00pm

WHERE TO GET GREAT LOCAL BEEF

IF YOU LIKE to grill your burgers at home and you make your own patties, you’ll definitely want to check out one of our region’s wonderful cattle farms. Local beef has a lower carbon footprint and is often raised more ethically (and therefore more deliciously). Plus, you can get a great per-pound price if you buy in bulk!

Skagit River Ranch

This riverside ranch was certified as organic in 1998, which means the land is free of chemicals, pesticides, and herbicides, and the animals are born and raised on organic fields and receive no hormones, antibiotics, or animal byproducts. In addition to chemical-free/organic farming, the owners are committed to humane practices and sustainability. Customers can buy Angus and Wagyu beef—as well as pork, eggs, chicken, and turkey—at the farm store on Saturdays or order directly from their website 24/7. Select products are also carried at the Skagit Valley Food Co-op. 28778 Utopia Rd., Sedro-Woolley, 360.856.0722, skagitriverranch.com

Aurora Farms

This San Juan Island polyculture farm follows “holistic pasture and livestock management practices” on more than 100 acres, growing a range of produce and raising livestock that includes an unusual type of cattle: Piedmontese and Scottish Highland Cross. These “Italian Wagyu” cows are bred for high protein and marbling, resulting in tender, flavorful meat. Products are available to locals at the farm store (Fridays and Saturdays only) or for pickup through the San Juan Island Food Hub, and anyone can order online for delivery on their website. 652 No. 2 School House Rd., Friday Harbor, 360.378.0233, aurorafarms.org

Stones Throw Brewery

1009 Larrabee Ave., Fairhaven, 360.362.5058 www.stonesthrowbrewery.com

Enjoy a beer or cider after your latest Northwest adventure here in our homely neighborhood brewery. Built using repurposed shipping containers, Stones Throw Brewery offers plenty of unique patio and fireside seating to enjoy all summer long. Familyfriendly, dog-friendly, with food trucks, trivia every Thursday night and live music every Wednesday, Friday and Saturday night.

Happy Hour: Mon-Fri 12:00-3:00pm

Winter hours: everyday, 12:00-9:00pm

After June 1st: everyday, 12:00-10:00pm

Stonecrest Farm & Graziers

Holistic and humane is the name of the game at Stonecrest Farm & Graziers, where they focus on regenerating the land through the process of raising grass-raised and -finished livestock. Their cattle eat local grass and hay, plus an OMRI-certified cafeteria mineral system that enables the animals to supplement their nutrition as needed.

The most direct way to get Stonecrest’s products is from their self-serve Barn Stand, but they also offer online ordering through the San Juan Islands Food Hub (which allows customers to use SNAP EBT) and will sell beef and lamb at the Lopez Island Farmers Market starting on May 18. 252B Kjargaard Rd., Lopez Island, stonecrestonlopez.com

Fat Grass Beef Co.

Established in 2018 by a local Whatcom family, Fat Grass Beef Co. offers a range of beef products, from ground to steaks—including a few different variety boxes that are perfect for gifting or setting up your freezer for a month. They also sell shares of whole cows, from 1/16th to a half. Their cattle are pastureraised on the farm in Lynden, and their products are available for pickup at the farm or delivery throughout Whatcom County. 7561 Hannegan Rd., Lynden, 360.739.7860, fatgrassbeefco.com

Penny Farthing at Chuckanut Bay Distillery

1309 Cornwall Avenue, Bellingham, 360.738.7179

chuckanutbaydistillery.com

Sip creative craft cocktails and nibble on delicious shareable bites - all while enjoying a birds-eye view of our traditional distilling process. Located in a beautifully restored historic building in the heart of downtown Bellingham, Penny Farthing is the perfect spot for your next Happy Hour.

Happy Hour Noon - 5:30pm Daily