Monday, May 13, 2013
Battle of the Pilsners Follow-up
The first annual Battle of the Pilsners between Bitburger and Veltins ended in a dead heat. It was amazing how close the competition was, and both beers clearly have their fans. So, for the rest of May, we'll be alternating Bitburger and Veltins as a Happy Hour beer special, with today starting with Bitburger. Enjoy!
Monday, May 6, 2013
First-Ever Battle of the Pilsners
BATTLE OF THE PILSNERS
7 Rounds: May 6th – May 12th
BITBURGER VS VELTINS
Bitburg, Germany Grevenstein, Germany
Founded 1817 Founded 1824
400 million liters/yr. 272 million liters/yr.
THE BESTSELLER DURING THE WEEK BECOMES
HAPPY HOUR SPECIAL FOR THE REST OF MAY!
MAY THE BEST BEER WIN!
Thursday, May 2, 2013
Not so subliminal 5 days of Cinco de Mayo advertising...
Are you getting thirsty yet?
Señor Bruce says:
Bring your amigos and try the new
Cinco Drinkos de Mayo!
Bring your amigos and try the new
Cinco Drinkos de Mayo!
(5 12 oz. Coronas and 5 Sauza Gold Shots for $30!)
Monday, April 29, 2013
If you can have 12 Days of Christmas...
we can have...
Shultzy's 6th Annual
¡5 Days of Cinco de Mayo!
Germany's favorite Mexican-American Holiday!
Germany's favorite Mexican-American Holiday!
Wednesday, May 1st - Sunday, May 5th
Sauza Gold Margarita
Con lima fresca/With fresh lime $3.99
Corona-rita
Sauza Margarita with a 7 oz. Corona Beer $5.99
Cinco Drinkos de Mayo NEW!
5 12 oz. Coronas AND 5 Sauza Gold shots for $30!
* Sorry, you can't order one all by yourself. WA State still has a Liquor Control Board.
Bring your friends and share one!
* Sorry, you can't order one all by yourself. WA State still has a Liquor Control Board.
Bring your friends and share one!
Señor Bitburger
Muy grande Liter of Mexico’s Favorite German Pilsner $9
Taco Cheesesteak
Thin-sliced rib eye, melted cheddar, shredded lettuce,
fresh salsa,
diced raw onion, taco seasoning & sour cream.
diced raw onion, taco seasoning & sour cream.
Shultzy’s Chorizo Chili
¡Muy peligroso y delicioso!/Dangerously Spicy Goodness!
¡Viva Los Bratwursteros!
(Long Live the Sausage Lovers)
Tuesday, April 23, 2013
Don & Bruce's Excellent [Japanese] Adventure
Never ones to turn down the chance to sample some new beers and good whiskys, Don and Bruce recently traveled to Japan to check out the scene there.
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Craft beer is on the rise, and Japanese craft brewers are making some excellent beers, particularly some German-inspired varieties. We drank quite a few delicious Japanese pilsners, schwarzbiers, weissbiers, and alts. The only downside for us is beer isn't cheap in Japan, so save your pennies and yen. German imported beers are even more expensive with a liter of Franziskaner going for $30! On the other hand, liquor is relatively inexpensive -- we were happy/dismayed to find that Jack Daniels at Tokyo liquor retailers was cheaper than we can buy it wholesale here in Washington.
OK, enough talk, how about some pictures...
Beer sampler from Watering Hole, Yoyogi.
It was cool that the manager there had heard of Shultzy's from one of her customers.
I also stole my new title here from one of their staff -- I am now "Mascot" of Shultzy's.
It was cool that the manager there had heard of Shultzy's from one of her customers.
I also stole my new title here from one of their staff -- I am now "Mascot" of Shultzy's.
The daily draft beer menu at Watering Hole.
Note all the German genres represented from the Japanese brewers.
Watering Hole's beer selection was great, the staff knowledgeable, and they even had cool t-shirts.
Note all the German genres represented from the Japanese brewers.
Watering Hole's beer selection was great, the staff knowledgeable, and they even had cool t-shirts.
Lunch time at Ginza Lion Beer Hall.
Funny that they have mugs that look like liters,
but are only 0.8L.
Funny that they have mugs that look like liters,
but are only 0.8L.
Teng is a chain izakaya (pub) with a crazy variety of Japanese and foreign foods.
Don liked the mackerel while I was partial to the Korean seafood pancake.
Don and our friend Julie smiling while they contemplate stealing
the giant Franziskaner glass from its Roppongi home.
the giant Franziskaner glass from its Roppongi home.
Craftheads in Shibuya has a nice selection of beers (even Lagunitas)
and an impressive whisky selection (4 different varieties of Blanton's, for instance).
and an impressive whisky selection (4 different varieties of Blanton's, for instance).
One block away from Shibuya Crossing (the super-busy Tokyo intersection you always see on TV)
is Nombei Yokocho ("Drunkard's Alley"). Yes, it really is this narrow with bars on both sides.
is Nombei Yokocho ("Drunkard's Alley"). Yes, it really is this narrow with bars on both sides.
We stopped in for a beer and a shot at this bar.
Yes, this is the whole thing. It has three seats.
And it cooks/serves food, too (spicy curry).
Yes, this is the whole thing. It has three seats.
And it cooks/serves food, too (spicy curry).
"Rock" is the daytime proprietor of the tiny bar; another guy takes over at 6pm.
Tiny bars, tiny kegs...
Easy on the back when you lift them.
But they wouldn't last long with thirsty folks.
Easy on the back when you lift them.
But they wouldn't last long with thirsty folks.
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Craft Beer Market in Shimbashi has a great selection of
Japanese craft beers and some delicious food.
Japanese craft beers and some delicious food.
Friday, March 15, 2013
4 DAYS of 4-LEAF FESTIVITIES is in mid-swing.
St. Patrick didn't drive out the snakes in one day -- why should he get just one day of celebrating?
4 DAYS of 4-LEAF FESTIVITIES is in mid-swing.
* Note, we always have green salads. On most days, we just call them "salads", but they're green and perhaps we had a little too much green beer while writing this post...
4 DAYS of 4-LEAF FESTIVITIES is in mid-swing.
- O'Bitburger, Ireland's favorite green German pilsner, is only $9/33 oz. liter.
- Guinness Stout on our Nitro Tap is just $5.50 for a 20 oz. imperial pint.
- And yes, we have Irish Whiskeys, Irish Car Bombs (Whiskey, Irish Cream Liqueur, and Guinness), and Irish Coffee for your St. Patrick's Celebrations.
- We even have green salads*!
* Note, we always have green salads. On most days, we just call them "salads", but they're green and perhaps we had a little too much green beer while writing this post...
Sunday, November 18, 2012
Closed Thanksgiving, but Open Friday for Apple Cup
Shultzy's will be CLOSED on Thanksgiving day, Thursday, but we'll be open regular hours on Friday so you can join us for lunch and the Apple Cup at 12:30pm (GO HUSKIES!). We'll also be open as usual on Saturday and Sunday, so you can escape leftovers and/or out-of-town guests who've overstayed their welcome.
Tuesday, October 30, 2012
Winding up OktoBEERfest with HB Munich & Spaten Oktoberfests on tap and 2-liter(!) giant bottles of Altenmünster Oktoberfest. Don't forget to turn in your completed cards by the end of Wednesday to get your free 1-liter mug and immortality*.
* ...in the form of your name on the annual OktoBEERfest plaque.
* ...in the form of your name on the annual OktoBEERfest plaque.
Nice to see Shultzy's "World's Greatest Fries" made Seattle Weekly's list of Seattle's Ten Best French Fries even though they had a little trouble spelling our name right every time. :)
Wednesday, September 26, 2012
Leslie Kelly's favorite ways to celebrate Oktoberfest in Seattle
Leslie Kelly, food writer and occasional Shultzy's diner/brat jockey shares her favorite ways to celebrate #Oktoberfest (including Shultzy's) in Seattle.
http://seattlemag.com/celebrate-oktoberfest-seattle-fetes-food-and-brews
Tuesday, September 25, 2012
This Saturday night, Shultzy's Annual Oktoberfest Party!
The fun starts at 7:30, but you may want to get there early to get a seat. At 7:30, we'll tap into our ceremonial keg of Oktoberfest beer and soon after we'll have our second-annual liter beer hoisting contest; I hope you've been exercising your biceps and triceps since last year.We'll have music (no cover charge!), singing, lots of football on TV, and great German and American Oktoberfest lagers on tap. Don't miss it!
Grass-fed burgers are back, and the Calf & Kid Super Cheeseburger makes its debut!
Fall's here, UW is back in session, and Shultzy's has some exciting news for burger lovers.
As you probably already know, our char-grilled sirloin burgers are ground and pattied right here at Shultzy's for optimum taste and freshness. And, if that weren't enough, we've found the perfect roll to serve them on from Seattle's Grand Central Bakery. And whether you like them plain, with cheese, or as a SARKburger, they're hard to beat.
But, we're always up for a challenge, and last year we added a 100% grass-fed beef option to our burger menu. The beef for our grass-fed Angus burgers comes from Onalaska, WA, just southeast of Centralia and it's the real deal. It's 100% grass-fed (not just grass-finished) with no hormones or antibiotics added -- just great beefy taste for you to enjoy. Is it tastier than our regular burger? That's a tough one; grass-fed burgers are a little leaner and have a little beefier flavor, so it depends a bit on individual tastes; you'll have to figure that one out for yourself. After adding grass-fed burgers from our small local supplier, they were such a hit that we ran out and it's taken a while for our supplier to get us more. That time is now, and 100% grass-fed Angus burgers are back on the menu. You have the option of upgrading any of our burgers to grass-fed for just $2 more -- give it a try and tell us what you think.
And, to celebrate the return of grass-fed burgers, we've added a fantastic new cheeseburger special, the Calf & Kid Super Cheeseburger.
For those of who don't know the Calf & Kid, you should. It's a nationally-recognized seller of the finest artisanal cheeses, and it's right here in Seattle's Capitol Hill. When Anthony Bourdain comes to Seattle and talks cheese, he does it with the Calf & Kid's founder, Sheri LeVigne.
In addition to knowing everything about cheese, Sheri also knows her cheeseburgers, and we asked Sheri to help us find perfect cheese matches for Shultzy's grass-fed burgers. The results are amazing! Sheri's helped kick things off by giving a makeover to our Bacon-Blue burger, and the cheese she selected is Rogue Creamery's Caveman Blue (Central Point, OR). Caveman Blue is deliciously sweet and fruity with slight vanilla tones and a thick, buttery texture. It's a terrific cheese on its own, but even more spectacular melted atop a Shultzy's 100% grass-fed Angus burger, crispy hickory-smoked bacon, and grilled onions, then placed on one of those Grand Central Bakery buns. I'm going to have to take a break from this post -- writing it is making me hungry...
...OK, I'm back. The Super Bacon-Blue Calf & Kid Burger is the first in a series of Calf & Kid burgers here since Sheri has selected specialty cheeses for our Bacon Cheddar Burger, Swiss Mushroom Burger, and Classic Cheeseburger, as well. Just ask your server which one is the current special. Also, since these cheeses are quite special, quantities are limited, so please don't be too disappointed if we've run out; if you're a blue cheese fan, or just a cheeseburger fan, you'll want to get here soon to make sure you get yours.
As you probably already know, our char-grilled sirloin burgers are ground and pattied right here at Shultzy's for optimum taste and freshness. And, if that weren't enough, we've found the perfect roll to serve them on from Seattle's Grand Central Bakery. And whether you like them plain, with cheese, or as a SARKburger, they're hard to beat.
But, we're always up for a challenge, and last year we added a 100% grass-fed beef option to our burger menu. The beef for our grass-fed Angus burgers comes from Onalaska, WA, just southeast of Centralia and it's the real deal. It's 100% grass-fed (not just grass-finished) with no hormones or antibiotics added -- just great beefy taste for you to enjoy. Is it tastier than our regular burger? That's a tough one; grass-fed burgers are a little leaner and have a little beefier flavor, so it depends a bit on individual tastes; you'll have to figure that one out for yourself. After adding grass-fed burgers from our small local supplier, they were such a hit that we ran out and it's taken a while for our supplier to get us more. That time is now, and 100% grass-fed Angus burgers are back on the menu. You have the option of upgrading any of our burgers to grass-fed for just $2 more -- give it a try and tell us what you think.
And, to celebrate the return of grass-fed burgers, we've added a fantastic new cheeseburger special, the Calf & Kid Super Cheeseburger.
For those of who don't know the Calf & Kid, you should. It's a nationally-recognized seller of the finest artisanal cheeses, and it's right here in Seattle's Capitol Hill. When Anthony Bourdain comes to Seattle and talks cheese, he does it with the Calf & Kid's founder, Sheri LeVigne.
In addition to knowing everything about cheese, Sheri also knows her cheeseburgers, and we asked Sheri to help us find perfect cheese matches for Shultzy's grass-fed burgers. The results are amazing! Sheri's helped kick things off by giving a makeover to our Bacon-Blue burger, and the cheese she selected is Rogue Creamery's Caveman Blue (Central Point, OR). Caveman Blue is deliciously sweet and fruity with slight vanilla tones and a thick, buttery texture. It's a terrific cheese on its own, but even more spectacular melted atop a Shultzy's 100% grass-fed Angus burger, crispy hickory-smoked bacon, and grilled onions, then placed on one of those Grand Central Bakery buns. I'm going to have to take a break from this post -- writing it is making me hungry...
...OK, I'm back. The Super Bacon-Blue Calf & Kid Burger is the first in a series of Calf & Kid burgers here since Sheri has selected specialty cheeses for our Bacon Cheddar Burger, Swiss Mushroom Burger, and Classic Cheeseburger, as well. Just ask your server which one is the current special. Also, since these cheeses are quite special, quantities are limited, so please don't be too disappointed if we've run out; if you're a blue cheese fan, or just a cheeseburger fan, you'll want to get here soon to make sure you get yours.
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