Jars of pickled snacks and fusion charcuterie noshes — salty Chinese sausage and olives; a spicy-and-sour shrimp and tomatillo terrine; and a country pâté with green curry and pickled ginger — are among the items available at the Quoin happy hour.

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On a recent Friday after work, Revel was crowded and festive, folks talking about weekend plans and the NBA arena. It’s one of the city’s vibrant and “It” restaurants now. If you didn’t make reservations or plan ahead, you ended up, like me, waiting at its bar, Quoin. It was there that I stumbled upon the most unusual happy hour.

The bites I ordered to hold me over came from the fridge behind the bar, jars of pickled snacks and fusion charcuterie noshes: salty Chinese sausage and olives; a spicy-and-sour shrimp and tomatillo terrine; and a country pâté with green curry and pickled ginger to name a few. For $2 more, the server will bring a bowl of rice, and these snacks become a meal for $5-$6.

It’s hard to find a bar that doesn’t offer happy hour in this happy-hour mad city. Revel’s dilemma is its kitchen is too slammed prepping and making dumplings for dinner to handle a separate bar menu, co-chef Rachel Yang said.

Hence, the jars of pickled snacks and terrines that bartenders can serve during happy hour and after the kitchen closes, much like they do in Europe. There are three ways to eat them, with a baguette, a bowl of rice or just the snacks by themselves.

The meaty tuna confit, drenched with smoked chili, was the best of the bunch. Order a bowl of rice, add dollops of the savory bean paste, then dump that olive-oil packed tuna over the rice. Adding a jar of kimchi with daikon and pear adds a crunchy, sweet and spicy dimension. It’s better and more filling than your usual happy-hour flatbread pizza.

The restaurant focuses on Korean comfort food, and thus its cocktail bar Quoin incorporates some Asian flavors — infused soju and salty dried plum — but with mixed results.

The best was a bourbon concoction with hints of elderflower, artichoke and cucumber, an unusual cocktail (called Goliath’s Downfall) with vegetative notes. It tastes better than it sounds.

Quoin, 403 N. 36th St., Seattle, offers happy hour daily 4-6 p.m. with jars of snacks for $3-$4 and $1 off well drinks, beers and wines, and $7 selected house cocktails (206-547-2040 or www.revelseattle.com/quoin).

Tan Vinh: 206-515-5656 or tvinh@seattletimes.com. On Twitter @tanvinhseattle.