Feedback Lounge: Welcome to a new West Seattle Blog sponsor

(Members of the Feedback Lounge crew – from left, Tony, Todd, Matt, Bradi, Nell & Drew)
Today we welcome a new WSB sponsor, The Feedback Lounge in Morgan Junction, home of “the best drink you never had.” Each week co-owner Matt Johnson comes up with a drink whose recipe might go back 100 years — or just a month or two. Starting today, Matt will shop at the West Seattle Farmers Market each Sunday and uses those fresh ingredients in a drink that evening. We followed him around this morning on his shopping trip:

Matt wound up buying those peaches and adding some sage. Here he talks about how he’ll mix those together:

(Update – since we first published this, The Feedback has tweeted that this drink’s being called “The Morgan Street Monk.”) The Feedback opens at 4 pm; Sundays feature jazz from KPLU. While the Feedback isn’t a venue for live music, it does showcase the best that rock, jazz, the blues, and outlaw country have to offer. Dinner is served from 6-10 pm daily and there’s two happy hours, the first from 4-6, and the second from 10 pm-1 am – seven days a week. It’s at 6451 California SW (map).

Thanks to The Feedback Lounge for supporting local news and information by joining the WSB sponsor team, all listed here with info on how to join!

16 Replies to "Feedback Lounge: Welcome to a new West Seattle Blog sponsor"

  • glocson August 16, 2009 (5:40 pm)

    Yeah that satelite radio system they have is really hardcore………..

  • M. August 16, 2009 (6:07 pm)

    I LOVE this place! Really good blood orange margaritas. And I agree the music is always good.

  • Celia August 16, 2009 (6:59 pm)

    I love the feedback lounge! service is always attentive and friendly, the food is fairly priced and drinks are a value compared to any other places in the junction and they are amazing! and compared to downtown they are a steal! This place is awesome…I give it two thumbs up!

  • Haydee August 16, 2009 (7:19 pm)

    The Feedback is a place for everyone! from 21 to 99, music for all tastes. old fashion drinks, and excellent food. Keep up the good work guys


  • Duane and Chris August 16, 2009 (8:25 pm)

    The peach and sage shopping spree was a big hit at Feedback! Matt has the knowledge and no how to make increadible cocktails

  • the dawgs August 17, 2009 (7:16 am)

    This place is so fab! I think they have great prices on their drinks. It is a great place to get a designer cocktail at a thrift store price. It is great to be able to try a new drink that is not $15.00!

  • JenV August 17, 2009 (8:35 am)

    had the peach/sage drink last night. delicious. :D

  • Lindsey August 17, 2009 (11:26 am)

    Hey Feedback Lounge. Thanks for supporting local journalism. In turn, I’ll support you!

    This is the ONLY website that I actually pay attention to the sponsors and support them.

  • WSB August 17, 2009 (11:40 am)

    Thank you, Lindsey. We appreciate that very much, particularly in a time where others will show up and claim they’re your local website – run from downtown, or Bellevue, or somewhere back East. But to paraphrase a saying from another wing of the business, you’re only as good as your last story, so we will work hard to deserve that support – TR

  • jiggers August 17, 2009 (4:23 pm)

    Matt used to bartend for the Metropolitan Grill before he opened up Feedback, so I’m not surprised how good his drinks are.

  • JenV August 18, 2009 (8:46 am)

    hey jiggers, he also used to bartend at the Maha…that explains how strong his drinks are… ;)

  • jiggers August 18, 2009 (1:46 pm)

    I know that already JenV.

  • V September 2, 2009 (10:49 pm)

    yeah FEEDing Nickelback and Kiss shoved BACK down your throat. This is like a place that feels all to comfy, like those bands, amongst the lowest common denominator. A good idea gone wrong in the execution.
    A Heaven for Heshers. ‘Oh no- Tears are fallin’..’
    The food’s decent but I appreciated the original Chefs menu, and personality, more. It had ambition and creativity and strived to be somewhat different from the standard pub/lounge fare and attempted to steer clear of the typical new menus’ nachos on his menu. I mean nachos? -again, a place all too comfy amongst the lowest common denominator.
    ‘NA-CHO, tears are fallin’..’
    And also, like the afformentioned bands, sell outs.

  • goodfood247 September 3, 2009 (3:17 pm)

    Wow, twelve great comments and some seriously sour grapes from V…did the new chef steal your lunch money or just throw you out of the bar back when he was security? Last time I checked the new chef was retired from the kitchen game but was asked back and given full creative freedom to save the ailing menu. If it wasn’t broke, they wouldn’t need to fix it. Period. I have followed this chef throughout his career in Seattle–from private dinner parties to stints as an executive chef–and will continue to follow wherever the winds take him. Those of a such a pretentious “denominator” probably think that a meat and cheese platter is great cooking (?), and a great cocktail is as good as its fancy name or expensive labels (??). The rest of us appreciate food and drink not only for being incredibly delicious but for not taking itself too seriously. WELCOME TO FEEDBACK, where the drinks don’t lie and the food is real. The evolution of the menu at Feedback is right on track: word on the street is that the Southside ribs sell out every week…they must be terrible. So why don’t you get on board with everyone else posting on this entry and TRY the food which it doesn’t even sound like you’ve eaten. Hell, I’ll even BUY you a plate. I guarantee it’ll change your tune, V.

  • Mama loves to eat September 3, 2009 (4:04 pm)

    The Feedback Lounge is my favorite spot in West Seattle. It’s spacious, with comfy leather couches and old-school video games you can’t find just anywhere. I had the best Ms. Pacman game of my life the other night! The drinks are very creative and tasty, you can definitely find something you’ve never tried before. Last but not least, RIBS. Every Sunday their new Executive Chef Tony runs his amazing rib special with his homemade BBQ sauce. This guy knows how to cook! Fall off the bone. Mouthwatering. The best ribs I have ever had, hands down. I could go on and on. It seems like every time I go in there is a new food special to try, and they never fail to impress me. I have had so many conversations with strangers at the bar about just their food alone and how great the new Chef is. The ambiance is enough to lure you in, but the food and staff will keep you coming back for more! Did I hear complaining about how the Feedback has nachos on their menu and that it’s “too comfy”? Really? I’ve worked in the restaurant industry for years, and everybody and their mama loves nachos. And nachos done THAT good? Especially this mama!

  • foodlover September 3, 2009 (4:35 pm)

    I’m pretty sure that the “new chef” has a pretty outstanding resume but had previously hung up his chef jacket because he was simply burnt out. As far as creativity and striving to be somewhat different, I think anyone who appreciates good food can appreciate that and no one disagrees with you, V. Probably even the “new chef” who trained under a world renowned chef as a teenager long before chefs were “rockstars”. He then made his way to Seattle a few years ago and has made nothing but noteworthy moves in his career since arriving. I know him personally. He has worked with the creme de la creme of West Coast and Pacific Northwest Chefs. He played a supporting role in Gypsy for several months and was Gabe Claycamp’s personal assistant, or something like that, at Culinary Communion. He also created quite a buzz when he was the Head Chef at The Matador West… so not only does he have exceptional training, experience and talent, he also has a business mind. He knows his stuff and he knows what works. Whether or not he decides to bring this to the table with Feedback Lounge remains to be seen. But I wouldn’t rule him out quite yet.

    As far as the menu is concerned at The Feedback Lounge, he has yet to change anything EXCEPT for the sauces,which have been a hit. Adding a weekly rib special which is doing extremely well and adding nachos in place of tortilla chips – OUT OF RESPECT – for the “original chef’s creativity”.

    In defense of his personality, we all have our opinions of people… but don’t try to make this guy sound like a jerk. He’s one of the nicest people you could ever meet, and while he has a resume that most aspiring chefs would die for, he is as humble as it comes when talking about it.

Sorry, comment time is over.