Wine & Dine Series: Astir, Cap Hill!

Join us at this yummy restaurant, bar and event space…brought to you by the owners of Locus wine!

Astir, formally Capitol Cider! Has contemporary American cuisine with northern Mediterranean influences (swoon!).

More to come but…let’s try some beautifully curated cockails, wine and some seriously delish farre!

The biggest question…

where do I park?

Parking on the hill can be a (mega mega) bitch.

You should not drive if planning to indulge in wine and cocktails but let’s say you are (or have) a designated driver, where should you park when coming to a/stir?

The immediate answer is “there is street parking everywhere.” But good luck with finding one in a jiffy. It is only after you finally parked that you see all the spaces that became available EVERYWHERE after you drove by.

For a more confident approach, try one of the four pay parking lots within 1-2 block radius. Check out the descriptions here and the map below.

CLOSEST —> Harvard Market Mall Parking Above QFC: You can enter from Harvard Ave or Union St. Take the steps down on the Northwest corner and there we are across the street.

BEST BET/ PRICE —> Harvard and Pine Parking Garage: Our Chef’s former employer, Seattle Central College owns this parking lot. 6 floors of parking goodness. Walk Harvard down to Pike, turn left.

THOUGHTS AND PRAYERS —> East of Broadway, between Pike and Pine: Hit & miss availability and expensive. Still, parking.

WORTH A SHOT —> North side of Pike, between 11th and 12th: Next to Poquito’s. Again, hit & miss availability.

Alternatively

You can take the streetcar that travels between Pioneer Square and Capitol Hill. The streetcar stops on the corner of Broadway and Pike - literally 25 steps away from us or you can consider the light rail. Capitol Hill light rail station is two blocks north of us, at Broadway and Howell, just on the other side of Seattle Central College.

The Menu

There is always something new and experimental on our menu (and you can see the current special below if you’d like) but our chef is particularly keen on these two new very Spring-y items: the Risotto alla Milanese (Milan-style risotto with saffron, parmesan and lemon, made with house vegetable broth, finished with some fresh sweet peas, shaved parm and fried herbs and some fried speck too if you are not vegetarian) and the fresh and crispy Asparagus Salad with mint and basil chermoula (think pesto but without the nuts or the dairy), oranges, feta and some charred cherry tomatoes. They both look pretty, too.