Archive for June, 2013

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The Rok Box – Put It On The Glass

June 27, 2013

Rok Box

We get a lot of inquiries as to our famous Rok Box, the 11-foot display case that houses a wide range of rare rock and pop culture memorabilia.

Over the first several years we’ve been open, the Rok Box has been the home for rare rock memorabilia including KISS, The Rolling Stones, Alice In Chains, Pearl Jam, Elvis, Jimi Hendrix, The Beatles and Soundgarden. Since then we’ve branched out to include collections of Capt. America and even a vintage beer can display.

With that, we’d like to extend an invitation to all collectors out there – if you have a collection of rock memorabilia, pop culture stuff, movie artifacts, toys, or anything that’s fun, wild, wacky and unique – give us a shout so we can arrange to put your hobby/obsession on display.

And in case you might be hesistant to trust us with your valuable talismans, not only are we insured, but the Rok Box is deceptively resilient – we invested in a super strong plexi glass that would take Thor’s hammer or the Incredible Hulk’s cat food can opener to bust into.

E-mail us at feedbacklounge@gmail.com and show the 21 and over world why you are so dang cool.

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Feedback Lounge: Unplugged

June 19, 2013

Bar Chords

We’ve been planning on doing a live acoustic night for some time, but with day-to-day bar stuff and everybody being super double crazy busy, it just got moved to the back burner. Never off the stove with the heat turned off, just put on simmer until we could get to it.

And we’re getting to it now.

With the help of our good friend Soozy Bridges who has booked some stellar talent, we’re launching Bar Chords: An Intimate Acoustic Music Experience, taking place every Sunday over the course of five weeks of summer, beginning June 30 and running through July 28th.

Soozy has wrangled some top names in the Seattle rock realm, recruiting musicans/vocalists from new and legendary bands as Walking Papers, Son of Man, My Sister’s Machine, Green Apple Quickstep and lots more.

Every Sunday will be an enigmatic showcase of talent in an acoustic setting. The shows are free, but we’ll be setting up a donation table to benefit Saving Great Animals.org, a non-profit orginization that matches familes with pets in the Pacific Northwest and beyond.

The showcases will feature different artists each Sunday, 8PM, and will run for about two hours. Which means if Sunday is a school night for you, it won’t be an excuse not to come in.

P.S. Some surprise guests will be stopping by to perform. [insert knowing wink here]

 

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Napkins – The Eternal Conflict

June 8, 2013

napkins.blog

When it comes to the struggle over cocktail napkin color, it always comes down to cost.

You’d think cocktail napkins would be practically free, but they aren’t – unless they’re provided by a booze company who puts their logo on ’em. We have tight rules about corporate logos on anything in the Feedback Lounge, the exception being our own.

When we first opened, we had black cocktail napkins. These things were classy, sexy and just plain crazy cool.

Then we got the bill: black cocktail napkins are .03 cents a piece. Not a a big deal, you say? It cost on average $100 a month/$1,200 a year – just to be classy, sexy and just plain crazy cool on something that was made to be disposable.

So we reluctantly went with white cocktail napkins, which are .01 cent each. Quite a savings. But not nearly as cool.

Breaking it down even further, here’s how the napkins stack up. (Hey, that’s kinda funny since we stack ’em!)

WHITE COCKTAIL NAPKINS

Pro: Ridiculously cheap, easy to see in the dark, can write on ’em.

Con: Water drips and any kind of stain that results from stuff falling out of your mouth is painfully obvious. Also, people are hard-wired to use the white cocktail napkins as hankies, make-up remover, wadded projectiles.

BLACK COCKTAIL NAPKINS

Pro: Sleek, discreet, classy – the Lexus of absobent material. The customers love ’em as do our staff. And hey, you’ll never see Batman using anything but a black cocktail napkin.

Con: Price – three times that of white cocktail napkins. Can’t write on ’em. Invisible in bar lighting. Not exactly eco-friendly.

ALTERNATIVES

Red Cocktail Napkins: Maybe in an Asian restaurant, but not here.

Non-Bleached Cocktail Napkins: Cheaper than white cocktail napkins, 100% recycleable, eco-friendly, blah, blah, blah. But a brown napkin under a glistening cocktail is like wearing sweat socks with evening shoes.

Coasters: A craft cocktail should NEVER sit on a tacky cardboard coaster. That, and those flippin’ things are so expensive ($1.00 a piece), you’d need a booze company to provide ’em. And that means a corporate logo. And that means no.

Cloth Cocktail Napkins: What are you, nuts? How dare you suggest cloth napkins? This ain’t the Ritz.

Your Blouse/Shirt Sleeve: The ultimate solution if we could just get everyone on board.

The only other way to settle this is to pour our cocktails directly into your mouth, thereby alleviating the need for any napkin – colored, non-colored, unbleached or cardboard. We’ll get back to you once we iron out a few legal details.

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Frequently Answered Questions

June 5, 2013

FAQ blog

We get a LOT of questions zinged at us, from customers to friends, employees to tax collectors. And some we even know how to answer.

Rummaging through our fan mail (at least three envelopes worth), we decided to post answers to common questions about the Feedback Lounge for your facial expression amusement. With that…

WHAT ARE IN THOSE JARS BEHIND THE BAR?

Tempted to answer “stuff we found out on the sidewalk.” But that woudn’t sell very many cocktails. The correct response is market fresh fruit, herbs, grains, assorted spices, all of which is soaking in everything from tequila, vodka, rum, bourbon, gin… Matt Johnson, creator of said infusions, prefers to make his own hybrids rather than by ’em from Boozelandia, or “liquor stores.” This is what makes our house made cocktails taste so much better than that overpriced, bland pond water you get over the counter.

WHO DESIGNS THE BAND POSTERS FOR THE UPCOMING SHOWS?

99.9 percent of them are designed by me, with the other .01 percent being created by the upcoming band themselves. Sometimes I have just enough spare time to get kinda artful. Other times I just phone it in as my day job (ironically not the Feedback) takes up MOST OF MY LIFE.

WHO DOES YOUR WEBSITE?

Me.

HOW OFTEN DO YOU DO LIVE MUSIC?

If you pay attention to the posters in the bar and our website/Facebook/Twitter, you’ll see that we do live music at least once a week (Saturdays) and often Fridays as well. There’s never a cover charge, and we try and bring in customer band favs as well as new stuff.

HOW DO I GET MY BAND A SHOW HERE?

E-mail us or drop by one of those outdated CDs that hardly anyone plays anymore, thank you very much Digital Age.

HOW DO I APPLY FOR A JOB HERE?

Same as you would anywhere else. First, you must answer three questions from the troll that lives in our dumpster. Correct responses will advance you to a series of quests designed to test the limits of your sanity and…

Sorry – I get carried away when no one is editing me. You can drop off a resume or e-mail it to Gia at feedbackloungegia@gmail.com. Once Gia goes through the resumes (and she looks at ALL of them), she’ll reach out to you if you got what it takes, has you come in for a chat, and then puts you through a series of quests designed to test the limits of your sanity and… Um, sorry. Gia should be the one responding to this question. I am far too irresponsible for such a…quest.

I KNOW YOU’RE A BAR, BUT CAN I BRING MY UNDERAGE KID INTO THE BACK AREA SINCE THE MAIN BAR IS UP FRONT?

Nope – state law. Some bars, however, have sectioned off areas that allow them to let kids in up to 10PM. (They applied through the Liquor Control Board to get permisssion to do that.) Don’t get us wrong – we like kids. But we want to provide a place were adults could get away from them for a while.

There are plenty more questions, but this should make it easier for you to finally get some closure on a few things.

Got a question? Just ask – feedbacklounge@gmail.com

– Jeff Gilbert
co-owner/bar stool warmer
Feedback Lounge

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Bar Wars? Not On This Block!

June 3, 2013

bridge_blog

So my buddy Trevor called me, told me he was moving his bar The Bridge a block away from mine. Well, not HIS bar – his and his biz partner Rita’s bar. I’ll tell you what I think about those two in a minute. First, let’s talk about competition.

I have a fair amount of relationships with bars of all stripes, and the ones who are the most respected do the following:

1.) Work their asses off to make their places successful.

2.) They do it not at the expense of their friends in the same business, but as a hand-in-hand “let’s go get ’em” attitude with their competition.

Yeah, they are driven and competitive and want to win and go to sleep at night thinking about how to win. But at the end of the day, you hear your buddy’s bar had a sh*tty weekend, you feel bad. You hear they had a good weekend, you’re happy for them – and if that good weekend was at the expense of your bar having a sh*tty one, you don’t wish THEY had a crapfest, you just wish you both were balling it.

So, here’s a special Feedblog re-enactment:

(phone rings) Me: “Um, hello?”

Trevor: “Hey, it’s Trev.”

He says this because of how I answered the phone. I answered the phone that way ’cuz I suck at saving contacts and didn’t know who it was despite having very recent phone and text conversations, as well as Facebooking him to confirm his number four months ago. I’m kind of an a-hole about stuff like that.

Me: “Yeah! Totally! Hey, I’m gonna bring you an extra chalkboard thingy I have and a bunch of other stuff that has nothing to do with the reason for the call and is pretty boring for the Feedblog readers, but I’ll just keep going until you stop me.” (paraphrasing)

Trevor: “Great, but’s that’s not why I called. We’re moving to the old Chuck and Sally’s location because of some stuff about development that you’ll forget about when you try to recreate this conversation in a blog post.”

Me: “That is very cool. There is nobody I’d rather have in our neighborhood than you guys. It’s going to be good for the neighborhood, good for bar/restaurant foot traffic, good for both of us in a lot of ways. I’m really happy for you guys.”

Trevor: “Uh, you okay?”

(I’m usually not super positive about stuff. Norwegian nature.)

Me: “Yep. Really happy for you guys, good for all of us.”

And then we insulted each other for awhile. And I meant it. The “happy about it” stuff, not the insults.

Anyhoosle, to clarify my position – as well as that of the other two weirdos that own this place – Trevor and Rita are great people, and we’re looking forward to having them in the neighborhood. Really.

– Matt Johnson / Feedback Lounge
Morgan Junction, West Seattle

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West Seattle’s Best Kept Secret

June 1, 2013

Fresh Sheet

The term “fresh sheet” confuses many. It could refer to one of those perfume-y fabric softener sheets that you throw in the dryer to make your pants smell bouncy and perfume-y, and then later to be used as a nice smelling hanky.

Or it could mean your fresh bed sheets that just came out of the dryer where that other fresh sheet/hanky rocks and rolls.

Or it could mean one or more new food porn worthy dishes that are eaten today and recycled tomorrow. And since we serve food and don’t do your laundry, that’s what a fresh sheet means. To us, anyway.

Chef Wade, our master food maestro, offers up a fresh (ahem) fresh sheet every Thursday and Friday. This has become one of West Seattle’s best kept secrets; people in the know who wear perfume-y scented pants and sleep on clean sheets know they’re in for a kick a** customed crafted meal, usually for under $16.

Steakhouse burgers…Asian grilled shrimp…pan-seared pork chops…house made enchiladas… The list goes on and on, with Chef Wade himself often bringing your order right to your table. (He signs autographs – the ink in his pen is really gravy.)

So yeah, every Thursday and Friday, 6PM – Chef Wade’s Fresh Sheet. Check our website on Thursdays to find out what the special is – and then be prepared to set your taste buds on stun. And for dessert, maybe something perfume-y.