The Belltown Pub of Seattle Celebrates Second Birthday

 

“As a parent, I remember that the time from infancy to toddler seems to literally fly by, and I have to say, that is exactly what has happened with The Belltown Pub,” says co-owner Edwin Arceo. The Belltown Pub is located in the heart of downtown Seattle, and Arceo, along with partners Dave Tolan and Zac Nethercutt, are ready to usher in the restaurant’s second birthday September 22 with a celebration bash.

The three are inviting devotees of the popular neighborhood hotspot, known for its enticing culinary and bar menus, to party at the pub during a free ice cream birthday social. Hosted house-made sundaes made from vanilla ice cream smothered in Guinness sauce along with The Belltown’s signature crispy fries will be served from 6 to 7 p.m. The first 50 guests will receive Pub t-shirts as favors, and everyone will get a cone party hat.

Merrymakers may choose to wash down their birthday fare with a purchased featured drink. A very adult Belltown Snow Cone made of Jameson Irish Whiskey, ginger beer, lime juice, and shaved ice will be priced at $6. An ice luge will barrel the makings of a mandarin vodka and Red Bull “Touch Down” along chilled chutes.

Arceo, Tolan, and Nethercutt have planned the complimentary 2nd birthday ice cream as a way to express their thanks to the supportive Seattle community. They opened their 5500-square-foot bar and eatery in August 2010, located in a historic former sleeping bag factory in downtown Seattle’s Belltown neighborhood (2322-1st Avenue). The Pub is committed to offering top quality veracious drinks, great eats, and craft beer seven days a week. It is also proud of its dog-friendly status and offers a “Belltown Pup” menu. The doors are open daily from 11 to 2 a.m; for lunch Monday through Friday 11 a.m. to 3 p.m.; and Happy Hour is every day from 3:30 to 6:30 p.m. and 10 p.m. to 1 a.m. BTP Catering and "Pub & Go" box lunches are available seven days a week. 

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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