Vietnamese Saturday Steals – Ba Bar

Vietnamese food is traditionally inexpensive. It rarely comes with entertainment, unless you count people watching, which certainly has its perks. Ba Bar has all the advantages of checking out fellow diners with the added bonus of stylish bartenders, Wednesday karaoke nights and Friday kung fu film showings.
Named after the co-chef and co-owner pair, Eric and Sophie Banh’s father, “ba” means “father” in Vietnamese. (They also own and operate Monsoon.) Operating on a schedule similar to the street food they’re emulating with an elevated flair, the Ba Bar staff throws down food and drinks from the early morning until the wee hours.
For the best deals, visit during happy hour, when you’ll find a scaled down, less expensive version of their menu. Dumplings are a favorite. They quickly run out. Ask about them immediately.The Phở features a rich broth and comes packed with a variety of noodles and protein options. While the beef balls have a slightly gelatinous texture, the brisket is a tender bite.
Pastries are made fresh daily. If you don’t have room, consider ordering a few macarons to-go. They might or might not make it all the way home.

COST – Happy Hour (3:00 PM – 7:00 PM)
Hué Dumpling: $5.00
Pâté Chaud: $4.00
Grilled Skewers (Shitake Mushroom/Pork Belly/ Beef/Chicken): $5.00
Frites: $4.00 (Add gravy: $2.00)
Noodles in Broth
Phở Tái Nạm (Painted Hills Farm brisket): $9.00
Phở Gà (Draper Valley roasted chicken and soft-boiled egg): $8.00
Mì Bò Viên (Beef balls with egg noodles): $8.00
$1.00 off all Draft Beers and Select Glass Pours

Late Night (11:00 PM – CLOSE)
Features a rendition of the regular menu and a selection of discount spirits for the “working stiffs.”

550 12th Ave.
Seattle, WA 98122


Sunday – Thursday 7:00 AM – 2:00 AM
Friday & Saturday 7:00 AM – 4:00 AM

About Mikaela Cowles

I’m a food-gobbling, book-reading, aspiring photog. Born and raised in Seattle, I love dancing in the rain, bouquets of fresh basil and green grass between my toes. I like how kneading butter into flour makes my fingers soft. I’m passionate about all things sweet potato. I prefer my coffee black, my scotch on the rocks and my steak bloody. I hunt, when I have time; play basketball; and hike. I’ve been known to laugh so hard I hyperventilate. And, I’m the owner of Making Language Count, a boutique freelance writing business.

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