Bar del Corso
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  • April22nd

    We’re still developing the menu, including the beer/wine list, and cocktails – libations if you will. Our menu offerings will be based on what is seasonally available so it will change quite often. But here’s a sample of what the menu could be. Sample Menu

  • April20th

  • April19th

    Our pizza oven is being made for us in Napoli, Italy and it’s almost finished. Then it will come over by boat and train. We wish we could go over and make the journey with it.

  • April16th

  • April13th

    Here are a few photos from our build out. There are a bunch more but we it to be a surprise when we open, which should be in early summer. We’ve got the Application for Liquor License posted on our window and our plans were approved by Seattle’s Department of Planning and Development, so we’ve started construction, plumbing and electrical updates. New insulation has been installed and drywall will be going up this weekend. Then a whole lot of painting and the place will really take shape.

    Working on getting all the old paint off the transom windows.

    Mark, our contractor and also an awesome drummer!

    No more Pub sign!

    Visitors bearing gifts of food!

    And at the end of the day….beer, courtesy of Georgetown Brewery!

  • March12th

    The build-out is underway…stay tuned!

  • January3rd

    We want to bestow our best wishes for the new year to all the people who have been supporting and following us. Our first post of 2011 brings some exciting news and plans. The keys to 3057 Beacon Ave. are now in our possession and we’ve clearly got a ton of work ahead. We took some “before” photos over the weekend and today Jerry is in the space, looking over the plans with our builder, and marking anything that is going to be torn out with spraypaint. So I guess that means we are officially in the roll-up-your-sleeves-and-get-dirty phase.

    We both just got back from an amazing Christmas holiday in New York where we visited family and ate lots of pizza and some incredible Italian dinners. It was a little mini-honeymoon since we just recently got hitched!

    Last, we got a little write up by Allison Austin Scheff in the January 2011 Seattle Magazine. Check out the little blurb on page 118 or online.


  • November7th

    For the second year we are making hard cider, and on Halloween Day we had a bunch of our friends come over (in and out of costume) to help us press apples. Now the cider is in it’s natural fermentation process, then we will be applying some chemistry. Here’s a video of the cider in the natural fermentation process.

  • October17th


    Posted in: Uncategorized

    Here are some photos from our first bread baking session with the Industrial Harvest flour.

  • October17th

    Bar del Corso is proud to participate in a project called Industrial Harvest, conceived of and executed by our friend Sarah Kavage. As described by Sarah the project is “an artistic gesture of Herculean proportions about nourishment, food systems, and the City of Chicago.” In mid-June, Sarah traveled by train from Seattle to Chicago where she picked up 1000 bushels of wheat that she bought as a 1000 bushel wheat futures contract on the Chicago Board of Trade (CBOT). She had the wheat milled and packaged into 50 lb bags of flour that she distributed to food banks, schools, community centers and individuals, all of who will use it to nourish their community. None of it will be sold, the idea being to gather people together to eat, learn and discuss issues related to food.

    We received one of the 50 lb bags of flour and made bread last week. We will be making more and giving to our local food bank and putting together some events to go along with this project.

    For more information, you can go to the Industrial Harvest Website or their page on

    Photos by Sarah Kavage

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