Brimmer and Heeltap, Where Every Drink Has a Story

For a city that is mostly gray, Seattle’s Brimmer & Heeltap packs a punch of vibrancy — from its bright white walls and turquoise cushions to its plate presentations and drink garnishes. The decor reads as an eclectic mix of inspiration, which falls parallel — whether consciously or not — to the aesthetic of Seattle local Jen Doak, who spearheads the B&H ship. According to the restaurant’s website, “[Jen] is an avid menu collector, ordained minister, and a collector of new experiences locally and globally.” According to Foodable Founder and “Across the Bar” host Paul Barron, Brimmer & Heeltap in Seattle is one of the most unique restaurant spaces we’ve seen. “It’s like a new little world every time you turn a corner,” says Tyler Stamon, the concept’s bar manager and expert mixologist. Stamon started his career at a downtown Seattle wine bar called Purple Cafe & Wine Bar, and despite getting a business degree, he “caught the bug.” “Bartending wasn’t what it was 10 years ago as it is today. Now, you tell somebody you’re a bartender and they wanna know your story, and what do you do?, and they’re all excited,” says Stamon. “Where before it was like, ‘What’re you gonna do when you grow up? You can’t be Peter Pan forever.” “This is so fun. I mean, you’re serving people, you’re providing an experience, and you’re telling a story to people,” he says. And that’s exactly how Stamon approaches his cocktail creations when putting together a drink menu. “I’m trying to tell a complete story. I don’t want somebody to come in that likes vodka and there’s only vodka drinks on there or only whiskey,” he says. He also takes into consideration the seasonality and what the kitchen is doing, so the food and drink compliment each other. In this episode of “Across the Bar,” Stamon takes us through the journey of three top cocktails and tells us of how they were inspired and developed.