The Seattle Chapter visits Blyth and Burrows - Portland, Maine

I always look forward to my son Collin's visits home.  His most recent was unique in that he brought two of his friends from Seattle with him on their first visit to Maine.  These weren't just any friends either; they were our partners-in-crime from the Seattle Chapter of the Whiskey Mafia, Clarisse and Milena. Their visit was only for a few days, but had been in planning for some time.  We'd even talked about it while I was in Seattle for a visit back in July. 

Naturally, "the gang" did some of the usual things you do when you come to Portland, like eat lobster, check out the craft beer scene, and get out in the Old Port, but they also wanted to go out for cocktails and oysters with the old man, and how could I refuse?  After checking the lines at another place, we ended up at the one I really wanted to go to anyway - Blythe and Burrows on Exchange Street.

With the Seattle Chapter outside Blyth and Burrows

Getting seated was none-too-easy at Blyth and Burrows either, and we still waited about an hour for a table.  Some of it was our own fault, because we passed on bar seating indoors in favor of outdoor banquette style seating on the street outside the bar, complete with a quartz-top table and a gas fire pit which was perfect for a warm mid-October evening.

Blyth and Burrows is known as something of a high-end cocktail bar. In addition to some really interesting cocktails they have an outstanding selection of spirits that includes 29 bourbons, 29 Scotches and Single Malts, 18 Irish Whiskies and 20 Ryes - more than respectable for a place that isn't necessarily a dedicated whisky bar.

For cocktails, Collin and I each ordered a Ship Captain Crew.  A very tasty combination of Dandelion Bourbon, Rhum, Montenegro, Amontillado, Lenograss, and Spruce Tip, finished with Pecan Wood Smoke. The waitress poured about half of the cocktail into a rocks glass with a tall cylindrical ice cube, and encouraged us to leave the rest in its stoppered bottle to absorb some additional smoke.  The initial pour had a light smoky flavor that highlighted the sweet but bold flavors of its ingredients, whereas the second pour, made after the smoke had cleared from the stoppered bottle, brought the smoke forward, giving it deeper flavor. The cocktail was delicious both ways, but we both felt it was better after it had absorbed the additional smoke.

Blyth and Burrows also has a nice selection of small plates to snack on while you're enjoying your cocktails.  In our case, we made a meal out of sharing appetizers.  In addition to the dozen oysters we came looking for, we also tried the pretzel bites and the captains board.  Because of our wait, the bar also provided a complimentary serving of their mixed olives.  

The pretzel bites were really fantastic, and we ended up with a second order.  Warm and soft inside with a light salted crust outside, they come with a choice of two dipping sauces. On the first go around we tried the mustard and the ham and cheese sauce, and on the second we went back for more mustard but switched to the brown gravy.  The ham and cheese sauce was an interesting savory choice, but the gravy turned out to be the more popular savory option among the group.

When we were there, the captains board included prosciutto, capicola, brie, cheddar, candied pacans, honey, pickled onions, dilly beans, thinly sliced toasted bread and strawberries.  The olives complimented this well.  The oysters were also delicious and fresh, served with lemon, cocktail sauce, horseradish and mignonette.  

All in all, we had a great evening on one of those rare warm mid-October nights here in Maine. I'll definitely plan to return soon for some additional selections form the cocktail menu, and hopeully the Seattle Chapter will also make a return to Portland one day soon!