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The People's Pub

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5429 Ballard Ave. N.W. Seattle, WA 98107

206-783-6521 

Website 

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  • German
    Sun,Sat 11pm-2am, Mon,Wed,Fri 3pm-2am
    $
  • MasterCard, Visa, American Express
    Takeout, Wheelchair Accessible
    Dinner, Late Night, Lunch
  • Full bar
    Accepted, Not Accepted
    Street
Description

The People's Pub menu is like a love letter to Southern Germany, boasting a wide assortment of wursts and spaetzles. It will not disappoint with brews, either, which are served in a sampleable 10-ounce form. Spatens, Bitburgers, pils and others are all on tap. The star of the show, though, is the comfort food, especially the grilled cheese/tomato soup combo and the five lightly breaded dills with garlic aioli that, during happy hour, you can get for less than the price of a pint. In fact, People's does a number of things surprisingly well, not the least of which is getting you tipsy on a budget.







  • 2008 | Best Deep-Fried Pickle

    The first time someone told me a life lived without People's Pub fried pickles was no life at all, I sneered. Pickles Fried Ew. How right they were. The batter is something between tempura and the overly spiced and breaded versions at other pubs. It allows the flavor of the pickles to come through, blending perfectly with the mustard aioli dipping sauce. I always wondered why Chicagoans stuck to pickles and mustard on their hotdogs, no ketchup, but I suspect the same philosophy is at work... More »

Back to TopCritic News & Reviews | Write a Review
  • People's Pub's Happy Hour Will Put You in a Pickle

    People's Pub's Happy Hour Will Put You in a Pickle

    | Tue, January 11, 2011

    The Place: People's Pub, 5429 Ballard Ave. N.W., 783-6521 The Hours: 3-7 p.m. happy hour on food and drinks; 10 p.m.-last call happy hour on food. Also daily drink specials. The Digs: From the out... More »

  • Versus: In a Pickle at Homegrown and People's Pub

    Versus: In a Pickle at Homegrown and People's Pub

    | Wed, June 09, 2010

    The Dish: The key to a good fried pickle is not in the pickle itself, but in the breading. The majority of fried pickles we've tasted have a coating that, with little prodding, falls right off in a greasy mess. What's the point of deep-frying anyt... More »

  • Versus: In a Pickle

    Versus: In a Pickle

    | Tue, June 1, 2010

    The Dish The key to a good fried pickle is not in the pickle itself, but the breading. The majority of fried pickles we've tasted have a coating that falls right off in a greasy mess with little prod... More »

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