press:

We are committed to providing great Northwest BBQ in the heart of Ballard and have been thrilled by the support of our neighborhood and media since opening. See what our city is saying about us...

BEST RESTAURANTS FOR DINNER 2013

April 2013

"Take your time, sing along to Hank Williams on the stereo, and then the brisket will arrive, smoky and tender, yielding easily to a fork."

 

 

 

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BEST NEW RESTAURANTS 2013

April 2013

"An in-house smoker. Apple wood. Meat and booze. What else do you need to know? Visit to enjoy Bitterroot BBQ's many toothsome flavors."

 

 

 

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TOP 2013 RESTAURANT BARS

April 2013

"Urbanspoon's Most Popular Restaurant Bars spans 101 cities across 33 states.

The selected bars that made the list received the most coverage and reviews from professional food critics, bloggers, the Urbanspoon community, and diners."

 

 

 

...See how we ranked

BEST NEW RESTAURANTS 2012

December 2012

"Bitterroot's Cowboy Killer: enough rich and delicious ribs and sides for two…or more!"

 

 

 

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FAVORITE DINING TRENDS IN 2012

November 2012

"Dry-rubbed, slow-smoked meats nestle in soft Tall Grass Bakery pretzel buns dripping with sauce, and a killer whiskey list offers the perfect finish to any meal."

 

 

 

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BITTERROOT KNOWS BBQ

August 2012

"One surprise: how excellent the burger is, cooked to a juicy pink middle, served on a Tall Grass Bakery pretzel roll with sautéed onions, bacon and melting blue cheese ($12): It's superb."

 

 

 

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WHERE TO EAT NOW

July 2012

#1 on the Seattle Eater Heatmap

 

 

 

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FOUR BALLARD BBQ HOT SPOTS

July 2012

"All the meat is dry-rubbed and slow-smoked; burgers and pulled-pork sandwiches arrive on chewy pretzel buns, and four tasty sauces—sweet classic, spicy chipotle, hot vinegar and Carolina mustard—await at the table."

 

 

 

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BRINGING UP BARBECUE

June 26, 2012

"There's a lot to like at Bitterroot, not the least of which is well-smoked ribs, pulled pork and chicken that come in heaping portions for moderate prices."

 

 

 

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BLOODY MARY AT BITTERROOT

May 19, 2012

"The best Bloody Mary in Seattle—and probably in the entire world—is at the new Ballard barbecue spot Bitterroot. They don't mind telling the ingredients; unless you have a smoker, you cannot replicate it."

 

 

 

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FLUFFY GRITS &
FRIED CHICKEN LIVERS

April 17, 2012

"Bitterroot's grits are in the old twice-cooked Southern tradition, where the cheese is fully integrated (they use an aged cheddar) and the grits are extraordinarily fluffy. The restaurant also serves delicious fried chicken livers"

 

 

 

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BITTERROOT USES
'ALL THE BEST MEATS'

April 4, 2012

"The meats are free-range, the vegetables are local, and the atmosphere is perfect for enjoying Bitterroot's intentionally all-American fare."

 

 

 

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A MEAT EATER'S COCKTAIL
AT BITTERROOT

February 16, 2012

"I knew I was in for something unique when O'Dell turned around and began gathering ingredients for the drink, only to pause abruptly and ask, "You're not a vegetarian are you?""

 

 

 

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