Kickin’ Boot Welcomes Fall with Washington Wine Pairings and All-Season Patio

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New Seattle restaurant pairs robust reds with wood-fired steaks for the ultimate patio dining experience

Fall into the harvest season at Kickin’ Boot Whiskey Kitchen, the new full-service restaurant and bar located in the heart of Seattle’s historic Ballard neighborhood. A smokehouse-style restaurant, Kickin’ Boot revives an old millhouse and boasts an all-weather patio perfect for year-round dining.

The spacious, all-season patio has heated flooring and is enclosed with garage door-style windows — making it warm, comfortable, and an ideal place to enjoy an exceptional steak and bottle of wine — without the rain.

Fair-weather diners will delight in the chance to enjoy views of the Lake Washington Ship Canal along with their late autumn meal.

Kickin’ Boot serves only Open Prairie Natural Angus® beef — 100 percent natural with no added hormones or antibiotics. Open Prairie raises its cattle in the Columbia Basin, feeding them a 100 percent vegetarian diet with no animal by-products and harvesting them close to home in Pasco, Wash. From now through Oct. 31, Kickin’ Boot will serve four exceptional wood-fired steaks paired with robust Washington red wines, including:

  •     Classic Ribeye and Maryhill Proprietor’s Reserve Zinfandel Columbia, Wash.

Kickin’ Boot recommends the Maryhill Proprietor’s Reserve Zinfandel to accompany its savory, marbled Classic Ribeye. Maryhill is an engaging Zinfandel, with notes of cherry, chutney, truffles, and smoked meat that complement the flavorful steak and make for slow-sipping pleasure.

  •     Kickin’ Boot T-Bone and Seven Hills Merlot Walla Walla, Wash.

The hints of cardamom, cherry, currant, and black pepper in the Seven Hills Merlot pair with the smoky flavor of the Kickin’ Boot T-Bone, a cut beautifully suited for the restaurant’s high temperature mesquite-grill.

  •     Center Cut New York and J. Bookwalter ‘Foreshadow’ Cabernet Sauvignon Columbia, Wash.

A dark medley of plums, blackberries, blueberries and figs lead the ‘Foreshadow’ Cabernet Sauvignon palate. The robust body and lush fruit finish pair perfectly with the tender Center Cut New York steak.

  •     Filet Mignon and DeLILLE Cellars D2 Columbia, Wash.

The D2 nose boasts aromas of fresh cherries, cinnamon, plum brandy, and chocolate. More delicate hints of black pepper, brown butter, and wood accentuate the juicy richness of the Filet Mignon steak.

About Kickin’ Boot Whiskey Kitchen
Kickin’ Boot Whiskey Kitchen brings Southern fare to Ballard with house-smoked BBQ, mesquite-grilled steaks, and an extensive whiskey selection. Open daily for lunch, dinner and late night bites, the full-service restaurant revives an old millhouse on the corner of Shilshole Avenue Northwest and 22nd Avenue Northwest.

The 4,700 sq. ft. renovated space boasts a 75-seat 21 plus bar area, a 50-seat all-ages dining room, and a 50-seat patio with large, retractable windows and a view of Salmon Bay. For more information, visit http://www.kickinboot.com, Facebook.com/KickinBoot, or Twitter.com/KickinBoot.

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Madeline Scarp
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