If you're in the know, you know the headline as the original title of Casablanca. If not, well, there's this report from Victoria, BC, with a supporting cast of ne'er-do-wells and barflies from Seattlite. more ›

When we wrote, three weeks ago, that there was no Campari to be had at the Queen Anne liquor store, we thought we were being, you know, ironic, as if Campari were some effete beverage that only Queen Anne bars would stock. Fact is, even an obscure Italian aperitivo has its fans. (Okay, Cynar is more obscure.) Without Campari, there can be no Negroni, forcing Belltown hipsters to drink (gasp) vodka tonics. So it's with a big sigh of relief that we report today that the State Liquor Board's software has finally rediscovered its inventory of Campari; they managed to delivered a case of the stuff just in time for Happy Hour along Second Avenue. more ›

Bitters and cocktail drinkers had a falling out some decades back, but Seattle is one of the cities that is bringing them back in a big way. Last night we were in Oddfellows Cafe, sitting at the bar and sampling their cocktails, when we noticed that, of the eight listed, four have bitters in them. In fact, their version of the Blood and Sand cocktail contains blood orange bitters made on the premises. The Toronto cocktail combines Angostura bitters and Fernet Branca to bracing, salutary effect, but the Oddfellows Elder Fashion, which unites Campari, orange bitters, and elderflower liqueur is not for beginners. Don't say you weren't warned. more ›

Opening night crowd at this splendid, brand-new Italian eatery is conservatively dressed, considering the Capitol Hill location. One customer in a tank top, one server with a piercing and tats, but mostly it's long-sleeved shirts of muted stripes. The chef, Justin Niedermeyer, wears a vest. The barman, Gavin Morris, serves Seattlest opening night's first negroni. more ›