LOCATION

332 15th Ave E
Seattle, WA 98112

(206) 709-1900
info@smithseattle.com

We gladly accept reservations via phone or through OpenTable.

HOURS

BRUNCH
SATURDAY + SUNDAY
9AM–3PM

Happy Hour
4pm–6pm + 11pm-close
Sunday-Thursday
11pm–Close

SUNDAY-THURSDAY
4PM–1AM
FRIDAY-SATURDAY
4PM–2AM

Our kitchen is open until 11pm every night.
Late-night snacks are available.

 

 

PRESS

"Hot Seattle Cocktail Trends According to 12 of the City's Top Bartenders."
      Zagat | April 2016
"25 Pumpkin Cocktails to Try This Fall."
      Eater | October 2015
"The Eater Seattle Cocktail Heatmap: Where to Drink Now."
      Eater | August 2015
"7 best ways to drink now: Tiki treats, 7-Eleven chic & more."
      Seattle Times | July 2015
"Pappy Van Winkle on special at Smith: Start lining up now."
      Seattle Times | January 2015
“A cocktail renaissance.”
      Seattle Times | March 2014
“Best Bloody Mary.”
      Seattle Mag | December 2013
“The bombest fried chicken in Seattle.”
      Capitol Hill Seattle | December 2013
“A perfect burger for soaking up craft cocktails.”
      Seattle Met | July 2013
“A sweet spot away from the tourists.”
      AFAR | June 2013
“The adorable and approachable barkeep.”
      Seattle Eater | May 2013
“The most sure-handed link in booze.”
      Seattle Met | March 2013
“Setting herself apart from a common name.”
      Thrillist | February 2013
“A poutine with heart.”
      City Arts | September 2012
“Drinks with character.”
      Mutineer Magazine | April 2012
“Quintessential destination for hair of the dog.”
      Seattle Met | September 2011
“Someone just stole the bobcat.”
      Seattle Eater | Aug 2011
“It’s like a savory bomb in your stomach.”
      Seattle Met | September 2011
“Comfort food that reminds us of home.”
      Hey Pretty Thing | August 2011
“Poutine takes center stage.”
      Playboy | August 2010
“Smith brings out the Annie Oakley in me.”
      The Seattle Times | May 2008
“People watching and an innovative menu.”
      Where Magazine | October 2007
“Plenty of good beer, food and taxidermy.”
      Seattle Magazine | September 2006