When selected with care, drink pairings have the potential to enhance and extend all the flavors of an already-delicious meal.
START BY CONSIDERING your main dish, then choose a drink that complements or contrasts its flavor (without clashing or overpowering it, of course). High-ABV beverages are best served with bolder flavors, whereas delicate dishes call for lighter refreshments. This is why most seafood is served with white wine, steak goes with red, and the list goes on. These guidelines are straightforward in theory, but putting them into practice is another story—and sometimes there’s fun to be found in breaking the rules. Don’t know where to begin? If you’re new to pairings, it’s never a bad idea to ask the pros. To learn more about the artistry behind food and drink pairings, we spoke with chefs at some of our favorite restaurants from around the North Sound. Each chef was given a simple prompt: to pair a beverage with a meat-based main dish. Unsurprisingly, the results were nothing short of delicious.
The food at ROCK & RYE OYSTER HOUSE strikes a balance between fine dining and accessibility.
ROCK & RYE’S menu features an array of dishes from both land and sea. As such, they’re a great pick for date nights and celebrations—but they also boast more laid-back eats (and a killer happy hour) for those looking to keep things low-key. The occasion could be anything—a birthday, an anniversary, or an otherwise uneventful Tuesday. No matter what brings you to Rock & Rye, you’ll be made to feel right at home.
The dish:
Rock & Rye might be famous for their seafood, but that’s certainly not all this eatery has to offer. Chef Harrison Gilbert makes a mean steak—specifically a 9-Ounce Ribeye ($36) served with fingerling potatoes, baby carrots, pickled pearl onions, and watercress. It’s all tied together with a demi glace reduction with beef stock and blackcurrant.
The drink:
To accompany the steak, Bar Manager Lorraine Sullivan whipped up an original invention (hereby dubbed “The Marquis”). It’s a riff on a classic Prohibition-era Manhattan and features Carpano Antica Vermouth, Punt e Mes Vermouth, and Bittermens Burlesque Bitters.
Why they work:
“We wanted something that was dark and stirred and serious, but still a little spicy, still fruity,” Sullivan says. “And with enough rich sweetness to not be overwhelming on the palate.” As it happens, demi glaces featuring dark fruits are a specialty of Gilbert’s—and they also pair excellently with sweet/savory Manhattans. The end result is a pairing that’s both time-honored and—thanks to added flair from Sullivan and Gilbert—unique to Rock & Rye as a restaurant.
When it comes to fine dining, in the North Sound, NELL THORN is a shining star.
NELL THORN WATERFRONT BISTRO & BAR has become a veritable destination in La Conner, and each dish is held to a high standard by Executive Chef James Donahue. What’s more, you can bet that every ingredient is seasonal, high quality, and as local as humanly possible. Nell Thorn is also notable for its homemade ingredients, from rustic sourdough bread to pastas, and a formidable wine list centered around both European and PNW bottles. “We’re here every day making sure that every plate comes out as James wants … and we work hand in hand to make sure every guest experiences the quality that we expect everyone to provide here,” says Co-owner Albie Bjornberg. “We really strive to be above [expectations] at all times.”
The dish:
Consisting of grass-fed veal served on a bed of house-made fettuccine, The 16-ounce Bone-In Le Quebecois Farm Veal Chop ($54) is as decadent as it gets. The superb cut of meat is made even more delicious with the addition of charred broccolini, rosemary from Nell Thorn’s garden, and a truly unforgettable wild mushroom marsala demi glace.
The drink:
The Astral Projection ($13) is a cocktail that combines George Dickel Rye Whiskey, housemade spiced cranberry, and a house-made allspice dram liqueur crafted from Overproof Pot Still rum, brown sugar, allspice, and cinnamon. A true winter warmer, this ruby-hued libation marries cozy seasonal spices with a peppery bite from the rye whiskey.
Why they work:
The Astral Projection could accompany a variety of red meat dishes, but it works especially well alongside the subtle sweetness of the marsala demi glace. Both the cocktail and the veal itself have subtle notes of cranberry, and the bold flavors of the demi glace are further heightened by the cocktail’s complexity.
Vegetarian Pairings:
The Grilled Eggplant is a vegetarian favorite at Keenan’s at the Pier, featuring pomegranate-walnut relish and burrata served over couscous. It pairs excellently with the Terra Firma, which is a negroni variant made with M&H Levantine gin, Fot Li Formula Antiga Vermut, Brucato Orchards Amaro, and tobacco bitters. Its earthy, bitter notes complement the tart pomegranates and the smokiness of the walnuts and grilled eggplant.
Banter After Hours specializes in vegetarian/vegan food done right, so whatever you order, you can’t go wrong. We recommend their vegan, gluten-free All Time Bowl paired with a Chupacabra, a zingy turmeric mezcal margarita. The Tajin in both the dish and the drink pull this pairing together with energetic flavors!
The Fork at Agate Bay might be best known for their Southern-style eats, but don’t underestimate their Italian dishes either. Order their Roasted Seasonal Vegetable Pizza, which comes with fontina and aioli, for a delicious meat free option. Then crack open their impressive whiskey list and pair your veggies with the light-bodied Japanese blend, Suntory Toki.
If you want the satisfaction of Cajun comfort food with none of the animal products, order the Creole Vegan Gumbo from Poirer’s on the River in Mount Vernon. It gets its flavor from a thick savory roux and features a variety of vegetables in every bite. Pair it with a bittersweet drink like the Old Fashioned to enhance the gumbo’s smoky flavor.
Chuckanut Manor has all manner of seafood and steak entrees, and yes, all of them are worth ordering. But that doesn’t mean non meat eaters can’t join in on the fun: The Farmers Risotto is made flavorful with a medley of Cascadia mushrooms, leek, winter squash, pumpkin seed, and a healthy helping of gouda. It pairs excellently with crisp whites like the Chemistry Pinot Gris.-“Kristen Boehm”
Lombardi’s has everything a discerning diner could ask for: a waterfront location, excellent wine, and a wide variety of traditional-meets-contemporary Italian meals.
THE MENU AT Lombardi’s is influenced by classic dishes from across the country, from Neapolitan-style pizzas to Sicilian pasta and Roman lasagna. If it’s wine that entices you, Lombardi’s also has an impressive cellar and offers retail wine sales for those who want to take their bottle home. There’s also Club W, an exclusive monthly wine club for women who love “fabulous wine, food, and friendship.”
The dish:
If you can’t take a trip to the Italian coastline, order the Pasta Nera ($33) at Lombardi’s instead. The dish begins with a base of squid ink pasta and is topped with buttery sea scallops, plump cherry tomatoes, braised leeks, and a decadent lobster cream sauce.
The drink:
You might be familiar with a French 75, but the Franchi 75 ($11.50) is Lombardi’s take on a French 75, combining local gin, Barolo Chinato, lemon, and prosecco.
Why they work:
Citrus and scallops are a match made in heaven, and the lemony zing from the Franchi 75 works well to counterbalance the pasta’s creaminess. The cocktail’s sweetness also provides a nice contrast to the acidity of the dish.
Located just off scenic Chuckanut Drive, COB + CORK serves up comfort food with a contemporary twist.
MENU ITEMS AT Cob + Cork are seasonally inspired and locally sourced, so you know you’re in for something memorable. When pairing food and drink, their goal is to create an experience that’s “indescribably good,” whether that be as fleeting as a taste of wine and cheese or a multi-layered, umami-rich main course.
The dish:
The Rack of Ribs ($39) is an elevated take on an American classic. St. Louis pork ribs are slow-cooked with a smokey craft BBQ sauce, then served alongside rustic roasted garlic mashed potatoes and a charred brussels slaw. The result is a dish that’s rich, meaty, and sizable enough for sharing.
The drink:
The pork ribs are paired with a Toschi Bros. Old Fashioned ($13), which is garnished with a Toschi Amarena Cherry and a splash of orange bitters. This alcohol-forward cocktail is sultry, smooth, and classic for a reason.
Why they work:
Whiskey is well-known to pair excellently with red meat, particularly pork. The Toschi Bros. Old Fashioned goes down easy with a hint of caramel, which in turn complements the sweet-and-smoky complexity of Cob + Cork’s BBQ sauce. Each bite is further enhanced by char from the brussels slaw, acidity from the pickles, and garlicky umami from the mashed potatoes.
Drinks and Dessert
Some of the most romantic flavors of all time are chocolate, cherry, and espresso. The Lighthouse Bar & Grill at Hotel Bellwether suggests putting them all together with their Chocolate Pot de Creme, a French custard with Theo chocolate and black cherries, and their potent Espresso Martini made with freshly pulled Moka Joe Organic Espresso.
Latitude Kitchen & Bar thinks peanut butter and chocolate are meant to be together. Their Peanut Butter Pie’s got crumbly graham cracker crust, silky peanut butter filling, roasted peanuts, and chocolate sauce already, so double down with their warming Cinnamon Bonbon, a spiked hot chocolate.
The Flourless Chocolate Torte from The Loft is rich and decadent, so they recommend the Southern Cinnamon Sour to add an exciting kick! According to the chef, the spice from the cinnamon and the acidity of the lemon in the drink will cut beautifully through the torte’s flavor.
For the bright and refreshing dessert lovers, we’ve got our eye on this pairing from 13moons Restaurant —their Salted Caramel Cake with Vanilla Custard, served with ice cream and caramel drizzle, would be accented brilliantly by the Elderflower Collins, a gin- or vodka-based bubbly cocktail with fresh lemon and St-Germain.
Do you want something to be savored? Sit down at The Steak House at Silver Reef Casino Resort and start by ordering a glass or bottle of Renwood Old Vine Zinfandel. Then, pair that wine’s notes of red and black fruit, vanilla, and chocolate with the Chocolate Raspberry Cheesecake. Enjoy these together, bit by sip!-“Kristen Boehm”
Not only is Mambo Italiano Cafe a mainstay among local Italian eateries, but it’s family owned in the truest sense of the term.
THIS FAIRHAVEN FAVORITE has been owned and operated by the Tino family for nearly two decades, with Dominic Tino now claiming the roles of owner and head chef. He and his team go out of their way to deliver both hearty food and a warm, inviting atmosphere, so it’s no wonder that diners keep coming back to Mambo year after year.
The dish:
The Seafood Puttanesca ($27) is essentially Mambo’s signature dish. According to Tino, this eye-catching plate is made with manila clams, prawns, and whatever the catch of the day might be. It also features a marinara sauce made with fresh red peppers, capers, and a splash of clam stock.
The drink:
Tino paired the pasta with a glass of Giulio Straccali Chianti ($10), a dry Italian red. It’s made in Tuscany from Sangiovese grapes and features notes of red fruit.
Why they work:
As with all pairings, the key to success is balance. Tino’s chosen Chianti is robust enough to complement a red sauce, but not so full-bodied that it competes with the delicate seafood. “With tomato-based sauces, there’s such a slew of wines that you can do with them,” Tino says. “Earthy notes, like pinot noirs, [work] … You can even do dry whites with them. So [choosing] was a little bit difficult, but I just feel like a classic Chianti is something that goes really well with it.”
The Bistro at Shuksan is more than a restaurant; it’s a tribute to New Orleans in culinary form.
AT BELLINGHAM’S NEWEST spot for Southern cuisine, Executive Chef Matthew Boudousquie finds inspiration in classic Louisiana fare. He then incorporates farm-to-table PNW ingredients and a dash of French technique to create dishes unlike any others in the North Sound. As a New Orleans native and lifelong chef, Boudousquie is no stranger to down-home Southern cooking, and he brings that knowledge and passion to every dish at the Bistro at Shuksan.
The dish:
Boudousquie’s Crawfish and Sockeye Salmon Risotto ($31) is representative of his culinary ethos as a whole: It’s a classic Southern dish made using gourmet techniques and high-quality local ingredients. Wild-caught sockeye salmon is seared skin side up for maximum crispiness, then combined with local okra, wild Louisiana crawfish, and a stock made from Puget Sound shellfish. Everything comes together in a beurre blanc sauce made with butter, white wine, and secret Cajun spices.
The drink:
The risotto is paired with a Sazerac ($13), which Boudousquie describes as “the drink that put New Orleans on the map.” This booze-forward beverage starts with an absinthe rinse and a sugar cube, which are then combined with rye whiskey and Peychaud’s Bitters.
Why they work:
Risotto is the perfect warming dish during the winter months, and its buttery, garlicky richness is balanced well by the Sazerac’s subtle bitterness. “The reason I’ve chosen to pair the Sazerac with that dish is I want people to go bite for sip, not to get drunk, but to really enjoy the libation,” Boudousquie says. “For me, [the meal is] just a big love message back to New Orleans.”
Packers Kitchen + Bar is named in reference to the old cannery at Semiahmoo, and to pay homage to history, we recommend ordering the fish.
LOCATED JUST SOUTH of the Canadian border at Semiahmoo Resort, visitors to Packers Kitchen + Bar enjoy not only a delicious meal but a convivial atmosphere and unbeatable views of the Puget Sound. Their menu ranges from Kobe beef burgers to seafood, and everything on offer is worth sampling.
The dish:
The Cedar Plank Wild Salmon ($38) is served alongside roasted veggies as a hearty and healthy main dish. The buttery quality of the salmon contrasts perfectly with the crunch of Marcona almond-topped broccolini.
The drink:
Eola Hills Pinot Noir ($14 glass/$52 bottle), an earthy yet easy-drinking red. It’s made with grapes from the Willamette Valley and other Oregon vineyards and features notes of red fruit and crisp, bright finish.
Why they work:
It’s common knowledge that fish and chicken dishes pair best with white wines—and while this isn’t untrue, there are always exceptions to the rule. Leaner, simply prepared fish such as halibut and snapper pair do best with crisp whites. However, fatty breeds like salmon are enhanced by lighter reds. Pinot noir is a perfect choice, as it brings out the meatiness of the fish without totally overpowering it. “The fresh flavor of the oak resonates with this wine, like the salmon climb the rivers every season and nestle near the forest roots,” says Micah Windham, executive chef of Semiahmoo Resort, Golf, and Spa. “The fresh salt of the salmon combined with the toast of the wood blends so well with the fruit and delicate tannin provided by this beautiful pinot noir.”
Pairing Brews and Bites
Wine and cocktails might be obvious choices when it comes to meal pairings—but beer aficionados shouldn’t be left out of the fun. To learn more about pairing beer with food, we spoke with an expert: Jessie Polin of Ponderosa Beer + Books.
As with wine, pair like with like. “You don’t want to do a super delicate Pilsner with a really heavy, intense, super flavorful dish, because one will overpower the other,” Polin says. “I really like pairing Belgian beers with food, like saisons or funkier beers. Those beers, I think, tend to go really well with lots of different flavors.”
Serve spicy dishes wisely. “One of the components of what makes IPAs bitter interacts in a really interesting way with capsaicin, so it will actually exacerbate the spiciness. If you’re someone that loves a ton of heat, that might be fun to play around with.” But what if you’d like something to mellow the spice between bites? In that case, Polin recommends something lighter, like a pilsner, amber, or even a dark lager.
Play around with contrasting flavors, especially when it comes to dessert. While the obvious pairing for chocolate cake might be a stout, Polin enjoys using beer to create an entirely new flavor profile.
“I like to go the opposite way and do a rich chocolatey dessert with a fruited Belgian beer, and then it’ll be chocolate covered cherry tasting,” Polin says. “It’s also fun to do IPAs with dessert pairing because the bitterness will offset sweetness a little bit.”
If in doubt, look to the pros. To learn more, Polin recommends books like “Tasting Beer” by Randy Mosher and “The Brewmaster’s Table” by Garrett Oliver, both of which are available at Ponderosa. Last but not least, Em Sauter’s site Pints and Panels (pintsandpanels.com) has visual infographics on the tasting notes for many types of beer.
To learn more about Polin’s philosophy on beer, drop by Ponderosa in Bellingham. In addition to 16 rotating taps, they offer an ever-growing selection of beer- and food-focused reads. Polin aims to transform the taproom into a community space, and the taproom’s mezzanine level plays host to a variety of events and talks. 1225 Roeder Ave., Ste. 101, Bellingham, 564.209.7028, ponderosabeerandbooks.com
Nomad Charcuterie + Wine is a locally minded eatery featuring shareable small plates and a lengthy bottle list.
TUCKED AWAY IN the iconic Flatiron Building in Downtown Bellingham, Nomad is a wine lover’s dream. Many of their bottles are biodynamic and sustainably produced, and even the most seasoned wine connoisseur is sure to find something that surprises them. Owners Frances Jones and Brian Kenney aim to give each diner the experience they’re looking for, whether that’s to celebrate a special occasion or simply to sample something new. Not sure where to start? We recommend asking their knowledgeable staff for a recommendation.
The dish:
Nomad’s Albacore Crudo ($18) consists of raw, locally-sourced albacore plated over a base of poblano puree, then topped with cumin aioli, charred leeks, roasted peanuts, and cilantro. The leeks and poblano are sourced from local farms, whereas the albacore is sustainably sourced from Lummi Island Wild.
The drink:
The Weingut Schlossmühlenhof Riesling Trocken ($33/1 liter) is a dry white that Jones describes as having “plenty of citrus, nectarine, and peach and a strong acidic backbone.” It originates from Rheinhessen, which is the largest wine-producing region in Germany.
Why they work:
“With wine pairings, flavors can be highlighted by harmony or contrast,” Jones says. “There are easy guidelines to follow when pairing wine with food, but it can be interesting to branch out and try something that wouldn’t be an obvious combination.” To play off the flavors of the poblano, Jones specifically chose a riesling that’s both dry and citrus-forward. This particular bottle also nicely complements both the creaminess of the cumin aioli and cleanness of the albacore.
