Tuesday, October 17, 2017

Happenin’ Happy Hour: Lock & Keel Tavern

BBQ sandwiches and affordable cocktails — what else do you need?

I find enjoyment in oddly-named entities. Pearl Jam falls into this category, for instance. So does Lock & Keel Tavern, one of the many establishments found along ever-popular Ballard Avenue. Or, at least, the name seemed strange for a moment.

However, all was made clear after I looked up the definition for keel: a central structural figure for watercraft that runs on the bottom of the hull from stem to stern post, offering stability and fortification. How fitting then, since the Lock & Keel supports our appetite and thirst — and for the right price, no less.

Must-Have Grub: In addition to daily specials — such as Taco Truck Tuesdays (three pork tacos for $4) and Tuesday Rib Night ($1 per rib) — HH edibles at Lock & Keel bring the pain in a most satisfying way. There is a nice selection of barbecued sammies ($6.50 each) that have been fumigated by hickory, and each one — such as the Bum Steer (beef brisket) or the Squealer (pulled pork) — requires plenty of napkins. Naturally, one side dish is included with your sandwich — and with choices such as garlic mashed potatoes, baked beans and cole slaw, it’s quite possible to get a full meal for a very low price.

Must-Have Libations: Lock & Keel is a good place to grab a cold one, thanks to an extensively generous drink menu. This watering hole offers PBR drafts for $2.25. If microbrews are more your speed, the tap also includes Boundary Bay IPA, Dry Hopped Islander Pale, Diamond Knot Brown and many others — all of which can be yours for a mere $3 per pint. The same goes for well drinks and wine, making this one of the most affordable happy hours in the city. I think that’s something we can all support. 

Happy Times: 4 – 7 p.m. daily, as well as 11 p.m. – 2 a.m. Sunday through Thursday. 

Lock & Keel Tavern  |  5144 Ballard Ave NW, Ballard  |  (206) 781-8023

 

About Jon Meyer

Ever since Jon was born in Ellensburg, WA, he’s been eating. Now 27 and fully grown, food has transitioned away from sustenance to more of a passion. Years in the fine dining world and countless hours watching Top Chef have left him spoiled and wanting more — some kind of curse. But he’s happy living through that curse as Seattleite’s food aficionado. Pick up a copy of Jon’s book, Mustache May, or read his Seattle PI blog, The Belltown Blocks.
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