Zig Zag Café is internationally recognized as a pioneer of the classic cocktail revival. The bar is a labor of love, envisioned by its creators as an ideal workspace that would allow bartenders to perform their craft at the highest level. The curved bar wraps around the bartender to ensure individual attention to each guest. Bartenders have an array of fresh ingredients at their fingertips, and access to a comprehensive library of spirits and liqueurs from around the globe. We strive to offer the widest repertoire of intriguing beverages, from the time-tested favorites to the new and unique.
Pleasingly artful and delectable dishes match the flare, and excellence, of the exquisitely executed cocktails. Zig Zag offers “classics with our own twist” showcasing inspiring cuisine that incorporates many culinary styles from around the globe. Using ingredients that are both familiar and exotic in combination with local produce and sustainable fish and meats, the culinary team aims to offer dishes that are elevated yet approachable. From the first bite to the last sip, Zig Zag ensures a harmonious dining experience where the flavors and presentation of the dishes perfectly complement the skillfully crafted cocktails.
A low, sultry glow illuminates the dining room. The patio is verdant and breezy, perfect for a balmy summer evening. The murmur of laughter and conversation fills the room, and the house soundtrack is a notable collection of jazz, cumbia, and highlife. A place for neighbors and travelers to converge, Zig Zag is that rare treasure of an establishment that is both serious about craft and dedicated to true hospitality. Perfect for intimate evening à deux, celebratory dinner gatherings, or weeknights with a book and convivial strangers, Zig Zag offers a warm and timeless atmosphere where the conversation flows freely. It is downtown Seattle’s corner bar, the quintessential ‘third place’ where friends are met and made.
Chef Ari trained at the New England Culinary Institute in Vermont, before starting her career with the Four Seasons. She’s worked in six states across the country and came to Washington twelve years ago. Over the years she’s worked in a variety of establishments from high end hotels, to award winning guest ranches in Wyoming, to small wood fired restaurants here in Seattle. She loves the variety of local product available in the Pacific Northwest and working with small farmers to create sustainable and seasonal menus.