Death & Co East Village

"The 6th Street speakeasy is actually just as good it was when you went on a date there four years ago. Bonus feature: the food’s pretty good too." - katherine lewin, hillary reinsberg

"Death & Co’s subterranean downtown LA outpost is where one ought to go to appreciate a finely made cocktail with quality spirits and fresh ingredients. It’s easy to be overwhelmed by the extensive and expensive menu. Fortunately, the drinks are listed from light and refreshing to booze-forward, and the knowledgeable bar staff guides as needed. The Standing Room located left of the host stand offers a more casual vibe and straightforward cocktails, and does not require reservations." - Caroline Pardilla

"You know how it feels like some establishments were built precisely for you? That’s how we feel about Death & Co. Any place that makes room on their menu to quote Hunter S. Thompson - “I hate to advocate drugs, alcohol, violence, or insanity, but they’ve always worked for me.” - is on our wavelength. It’s no secret that we like to booze. When it comes to fancy cocktails, Death & Co is one of our favorites. The drink list is ridiculous...it’s nearly impossible to settle on something because each beverage is intriguing and awesome. Some of our favorites are the Cure For Pain (rye whiskey, vermouth, bourbon, and more goodness) and the seriously tasty Rita Hayworth (pineapple and sage-infused siembra tequila, lime juice, and acacia honey syrup). Damn is she fine. It wasn’t until recently that we figured out D&C was more than just a place to grab a libation or two. You can actually have an excellent meal as well. Think of it as a tapas joint that resembles a wedding cocktail hour: American classics that go quite well with a drink shaken or stirred. The kitchen paces itself well, so dishes come out one at a time, and they give you a chance to enjoy your drink as well as the food. After a long day, a Robert Johnson Swizzle (single barrel bourbon, lime juice, 10yr port, vanilla syrup and more) with a side of truffle mac n cheese is exactly what the doctor ordered. Food Rundown Tuna Tartare Some of the best tuna tartare we’ve had in recent memory and a steal at twelve bucks - it’s a nice amount of food. The tuna has a really nice spicy kick, and it’s served with homemade kettle corn chips that are stupid good. Get this. Truffle Mac & Cheese When we sent out a tweet from Death & Co, we got like 6 replies all saying some version of “holy crap the mac and cheese spoons are off the chain!” The people are never wrong. Indeed, this stuff is chronic. Served on individual spoons, this mac with aged cheddar and truffle bread crumbs hits the spot. Seared Petite Filet Mignon A pleasantly surprising ditty of a steak. The meat has a great seared crust on it, and for sixteen dollars, we aren’t complaining. This is really good, and could easily fill up one not-so-starving person. Lobster Brioche Rolls Three lobster sliders served on toasted brioche rolls. These bad boys were a great compliment to the Grass Kilt (coconut green tea-infused grouse scotch, lemon juice, pineapple juice, acacia honey syrup, cinnamon syrup) I was sipping when they rolled out of the kitchen. Now, this isn’t the purist Luke’s Lobster approach - this is more of a chicken salad type of lobster salad as the lobster bits are mixed in equal parts with crunchy jicama, apple, and fennel slaw. They’re little mini lobster sandwiches, and they’re good. Wild Mushroom Tart Sautéed mushrooms with caramelized onion pesto and walnuts on top of a pastry tart. Surprisingly tasty, and definitely a good drinking snack." - Andrew Steinthal

"This long, narrow, low-ceilinged bar in the East Village remains a reliable cocktail spot more than a decade after its opening. In addition to the novel libations, the menu has a concise list of standout whiskeys like the cultishly beloved Wild Turkey Rare Breed." - Paul Schrodt

"Death & Co., a renowned cocktail bar chain, is set to open its fifth location in Pioneer Square's RailSpur development. CEO David Kaplan, who has been part of the Seattle community for the past three years, expressed excitement about joining the vibrant local hospitality scene. The bar, which has a history of pioneering the cocktail renaissance movement, is expected to open in summer 2025." - Harry Cheadle