Capitol Hill’s latest place to be seen is Single Shot, with food by chef James Sherrill (Re:public, Zoe) and drinks by Adam Fream (Bathtub Gin, Zig Zag). As at most gastropubs, small, rather pricey plates predominate, but here, at least, they’re generously portioned. Their marinated beets & chicken-liver mousse for $15 is a hit—the rich, delicious mousse slathered on the crostini with abandon, the perfectly cooked chopped golden and ruby-red beets cutting through the heft like a bright sun in fog. (I appreciated the small bites of beets over the usual larger orbs.) Dainty clusters of pistachio seeds provide a touch of texture, while berbere spice adds a pop of flavor that brings it all home.

nsprinkle@seattleweekly.com