Gastropub Fare Hits Seattle
We are searching data for your request:
Upon completion, a link will appear to access the found materials.
As a culinary capital of the Pacific Northwest, Seattle is full of great places to eat and drink. When you're in the mood for a laid back, nourishing meal make your way to Capitol Hill and grab a table at Quinn's for gastropub fare at its finest. The atmosphere here reflects Seattle's grungy roots but the food is thoughtful and comforting.
This restaurant offers innovative twists on classic dishes from the U.S. and abroad. From the salads (such as the pork belly, Belgian endive, peach and tarragon salad) right down to the large plates (such as the rabbit sausage with smoked and compressed watermelon and heirloom tomatoes) your taste buds will surely be delighted.
In addition to the rotating food menu, Quinn's offers a vast variety of local Seattle brews on tap — including several Trappist ales.
The Pike Pub
Best ever pub food recipes for Sunday lunch
Looking for pub meals? Check out our guide to the best pub food to make at home. We’ve got recipes for bar food snacks like polenta chips and garlic dough balls, and crowdpleasing recipes like chicken pie, beef bourguignon and vegetarian recipes including coconut, aubergine and peanut curry. For more vegetarian curry recipes, click here
Don’t forget classic pub desserts, whether you want a classic chocolate pudding recipe or an easy cobbler recipe. We’ve got recipes for easy sticky toffee pudding and banoffee pie.
Here are our recipes from our favourite gastro pubs (you can visit them here) and some of our own classic pub food recipes.
Looking for starter recipes? We’ve got ideas for bar food like polenta fries and garlic dough balls. Check out our best ever starter recipes, here.
Potted gorgonzola with figs and candied walnuts
This recipe for potted gorgonzola with figs and candied walnuts makes a great dinner party starter.
Fried cheesy polenta chips, smoked chilli and lemon
These fried cheesy polenta chips with smoked chilli and lemon come from Duck & Waffle and make a great bar snack style starter before a hearty main.
Wild salmon, pickled gherkins, crème fraîche and dill
This recipe for wild salmon with pickled gherkins, creme fraîch and dill is a perfect example of how quality ingredients prepared simply but well make a vibrant dish with clean flavours. This comes from The Camberwell Arms pub in South East London.
Brisket rolls make the perfect beer snack. This recipe from Smokehouse in Islington is a little effort but totally worth it for a classic bar food snack.
Barbecued squid with charred lemon and caper dressing
This recipe from Rosie Birkett for barbecued squid with charred lemon and caper dressing is really quick and easy to make, but it tastes delicious and looks really impressive – perfect for entertaining. The simple charred lemon and caper dressing works really well with the fresh squid for a fresh starter.
Thai scotch eggs
Lap-fai Lee’s Thai-style (or sai oua) scotch eggs make a seriously good pub lunch snack. Their vibrant colours and rich flavours make them a spot-on dish before a hearty main.
Cheesy garlic dough balls
Want an indulgent starter to your Sunday lunch? Give our tear-and-share gooey cheese-filled dough balls a go at home with step-by-step help from the olive test kitchen. They’d make a great starter for the kids or something to kick off a laid back dinner party at home.
We’ve put together our best comfort food recipes for a Sunday lunch, from roast lamb to vegetarian currie recipes. If you want more comfort food recipes, click here
Rosemary and apricot-stuffed leg of lamb
Learn how to stuff your own leg of lamb with step-by-step help from the olive test kitchen. This classic roast is perfect for a Sunday lunch to serve alongside your roast potatoes.
Make a batch of this comforting, freezer-friendly chicken dish for a Sunday lunch you can make ahead.
Salt and pepper côte de boeuf
This salt and pepper côte de boeuf with easy béarnaise sauce looks really impressive but is easy to make. Perfect for a show-stopping main course for your Sunday roast.
Chicken, leek, tarragon and bacon pie
Check out Edd Kimber’s chicken, leek, tarragon and bacon pie. This classic British pie is a great warming recipe for those winter months what’s more, it will be a winner with the whole family.
Tea-smoked salmon with cucumber and lemon
Tea-smoking your own fish is much easier than you’d imagine. Earl grey adds a lovely flavour, but if you’re a real smoke-lover, try lapsang souchong.
Stilton, chard and walnut wellington
This veggie wellington is packed with big, bold flavours and looks impressive but is still easy to make. This makes a great main for vegetarians at Christmas or as an alternative for your Sunday roast.
Classic, easy beef bourguignon to eat now or freeze for later, this French inspired recipe serves 8 people and is a hearty dish for your Sunday lunch.
Spelt, spring onion and Cumberland Yorkshire pudding to share
Our twist (quite literally) on a classic toad in the hole, uses spelt flour in the batter to create a dreamy texture and subtly nutty flavour. This makes a great alternative to a roast dinner on a Sunday.
Korean slow-roast shoulder of pork
This is a great way to serve a big crowd of people – get all the accompaniments ready and let everyone dig in and make their own lettuce wraps.
Spitfire-braised ox cheek with mash, red cabbage and English mustard clotted cream
An easy, slow and low recipe for spitfire-braised ox cheeks from The Compasses Inn in Canterbury. Ultimate comfort food for a Sunday lunch.
Coconut and peanut aubergine curry
This creamy coconut and peanut aubergine curry is vegetarian, under 300 calories and ready in just 30 minutes, making it the perfect comforting meal for a Sunday lunch.
Check out these moreish raclette burgers. This quick and easy recipe makes 4 super succulent patties for all the family to enjoy. Serve with homemade chunky chips for the ultimate comfort food.
Ham hock, cider and green peppercorn pie
This is a delicious, warming pie, ideal for a Sunday lunch. If you want to skip cooking the ham hocks, some butchers and supermarkets sell them ready-cooked at the deli counter.
Mini lamb hotpots
Make a batch of these mini lamb hotpots and freeze them for your Sunday lunch. They’re easy to make and under 500 calories each so a lighter option for a Sunday roast.
Roast pork with hasselback potatoes
This beauty was the cover recipe for our March 2020 issue. Slow-roasted pork, crispy roasties, and a quick gremolata for a splash of colour…it’s got Sunday written all over it.
Whether you want a classic winter dessert like a berry cobbler and sticky toffee pudding, or fancy an easy recipe like banoffee pie or chocolate pudding, we’ve put together our best pub food desserts. Click here for our best ever chocolate pudding recipes
Pain au choc bread and butter pudding
This is a real show stopping dessert but it’s incredibly easy to make. You can make this indulgent chocolate pudding with croissants, but then you’d miss out on that extra chocolate hit.
Raspberry jam steamed sponge and custard
Check out this easy raspberry jam steamed sponge and custard dessert from Terry Blake of Sparrow. This jammy pudding is a real winter winner for all the family to enjoy.
This classic trifle recipe is easy to make and uses ginger cake. Make this showstopping dessert for your Sunday lunch.
Apple sponge pudding
Round off a slap-up Sunday lunch with a warming bowl of comfort. Flavoured with spiced apple chunks and drenched in bay leaf custard, this is a sponge pudding you’ll be itching to tuck into.
Quince and plum crumble
Serve six with this unbeatable homemade crumble featuring plums and quince. These mouth-watering crumbles are cooked slowly for nearly 4 hours. Serve it with lashings of good, vanilla-y custard.
Old-school apple crumble
Check out this really easy old-school apple crumble. This classic dessert is a firm family favourite and you won’t go wrong with this foolproof recipe.
We know you love this classic olive magazine recipe – it’s been one of our most popular recipes for years! Banoffee pie is a much loved family-favourite. This delicious easy banoffee pie recipe is packed with banana, cream and an oaty-biscuit base, decorated with a drizzle of dark chocolate.
Spiced berry slump
A slump is similar to a cobbler but with less fuss. Berries bubbling through the topping give this a more rustic feel. It cooks from frozen with ease for your Sunday lunch.
Spiced banana tarte tatin
This spiced banana tarte tatin recipe comes from Cinnamon Club. It’s easy to make but looks impressive if you want a showstopping pudding.
Perfect lemon meringue pie
A classic, impressive lemon meringue pie with crisp pastry, tart curd and fluffy meringue that’s easy to make. What more could you want from your dessert?
Sticky toffee pudding
This is a great sticky toffee pudding recipe – the perfect winter warmer! Buy Medjool dates if you can – they have a lovely natural toffee flavour and sticky texture which is just what you want in a sticky date pudding.
Malted brownies with sea salt
The malted element to these brownies add another dimension, making them even more indulgent and irresistibly gooey than usual. Serve with a scoop of ice cream for a decadent dessert at your Sunday lunch.
Burlington’s Loch Side Bar and Lounge is a gastropub with a touch of Scotland and a view
Owner Sukhi Shetra had been in advertising and IT, but was inspired to switch to hospitality by his wife’s father — Mohinder Singh. Singh had been a chef for 30 years and, along with his wife, had run the Fenwick Hotel — one of the oldest hotels in Scotland — before they came to Canada.
Though retired, Singh still has a passion for cooking and comes in almost every morning to make all the menu’s Indian dishes from scratch. Until they get him to record the recipes, he is an “essential service.” The kitchen mainstay is Chef Megan Bernas who worked with Shetra throughout the lockdown making “heat ’n serve” dishes linked to a fundraising initiative that contributed more than 700 meals to seniors and health care workers.
The current condensed pandemic patio menu adds Scottish and Indian selections to gastropub fare — with vegetarian gluten-free, vegan and family-friendly options. While other tables were enjoying classics such as burgers, we chose the Scottish/Indian options.
Desi (meaning “homemade” in Punjabi) Pakoras were available. The fish pakoras were fried mini fish bits with a slightly spicier (though light) made-in-house batter that delivered the flavour combo of ginger, garlic, turmeric and onion. The vegetable pakora was the more classic mashed potatoes with mixed vegetables. Both were delicious, served with homemade tamarind sauce, and plated with slaw and pickled red onion.
I was attracted to the Haggis Bon Bons. Though I have never had haggis, it is reportedly not unlike a Hungarian rice/liver sausage called “hurka” — which I love, so bring on the bonbons. The main elements of the mixture are oatmeal and liver. Once spiced, they are rolled into balls resembling Italian Arancini — breaded and fried. Paired with homemade whiskey cream sauce, this was a snack satisfying even for those dropping by just for drinks.
Shetra aims to have the best collection of Scotch with more than 40 already on hand. Beers are Ontario, Scottish and European with a “Loch Side” beer brewed at Moosehead Breweries. Thornbury Cider, cocktails and mocktails round off the beverage offerings.
Beverages sometimes make it into the food as in the case of a popular menu item — Brisket & Scottish Ale Pie. The brisket is braised in ale for eight hours and the super tender meat is topped with mashed potato, pearl onions, mushrooms and Parmesan. Joining the “pie” menu is Fish Pie, based on traditional Cullen Skink — a thick soup of smoked haddock, very popular in Scotland.
Our second main was the generously portioned Butter Chicken, a curry beloved in the U.K. While some “Indian” dishes (e.g. tikka masala) are actually British inventions, Butter Chicken’s roots go back to Delhi in 1947 when leftover chicken was added to a tomato, butter, cream sauce. Some would not find it to be spicy at all, but I am a wimp in this department and enjoy my curry with some dairy to balance the heat. I asked the server for yogurt or sour cream, and while neither were available, the kitchen delivered rich whipped cream that did the trick.
Some dessert items were tantalizing, but since it was just the tail end of strawberry season we were disappointed that the Cranachan was not on offer. This traditional Scottish dish layers whiskey-soaked, toasted oats with whiskey-whipped cream and whiskey macerated strawberries (or in Scotland, sometimes raspberries). Will have to hope it’s available next time.
Another famous Scottish dessert they feature is the Deep Fried Mars Bar invented by a chip shop in the early 1990s. This decadent dessert never “presents” well when plated but Loch Side found that serving it in a cone with ice cream and chocolate syrup does the trick. Dealing with the sugar rush and calories is another trick. If you’re craving ice cream, choose the Oreo Brownie with vanilla ice cream, whisky-macerated strawberries and toffee sauce.
The rest of their drinks menu is worth some attention. Teas are from Toronto’s Pluck Teas, founded in 2012 by a certified tea sommelier. They had one listed as “Ctrl + Alt + Delete.” I thought that must surely be a typo, but it exists. Described as “Hit the reset button — with this refreshing lemon and ginger infusion featuring Nova Scotia cranberries,” it might be just what we all need.
The interior decor is attractive, though Shetra has observed that, even pre-pandemic, people prefer to sit on the patio in fair weather. “Loch” is Scottish for “lake,” and with lovely views of Lake Ontario, it’s no surprise where some of the naming inspiration came from.
Other than ordering from the menu, “takeout heat ’n serves” have been paused, restarting soon. A bagpipe player recently appeared on their Instagram. Perhaps one day, Loch Side’s music program will return.
“I started cooking when I moved to Seattle in 2000. My first job was working at Fandago, a high end Latin restaurant owned by James Beard award winner, Chris Keff. I had never worked in the industry before so I had a lot to learn I started out working pantry and moved my way up to sauté and grill in the two years I was there. I then moved to sister restaurant Flying Fish, where I learned how to cook almost every kind of seafood you could imagine, and eventually worked my way up from support to Chef. I worked there for 13 years, and all of that knowledge and skills brought me to Capitol Cider. Having never worked in a gluten free kitchen seemed daunting at first, but I soon realized that cooking for people with dietary restrictions can be an incredibly fun and creative challenge. I learn something new every day, and that’s what makes me happiest about working here at Capitol Cider.”
818 E Pike St
Seattle, WA, 98122
For Parties of 7-10 People
Please Text (206) 713-8803
To Set Up A Reservation
Seattle chef Tom Douglas’ Avery Island Wings recipe
Whether you’re tailgating at the stadium or hosting a party in your backyard, chicken wings are classic fare. The only problem? The idea of chicken wings often outstrips the reality. We’ve all encountered sad wings that are burned on the outside and woefully pink within, or so slathered with Buffalo sauce they only taste like Frank’s red.
That’s not the case with the Avery Island Wings recipe from James Beard award-winning restaurateur and chef Tom Douglas, whose culinary empire includes more than a dozen Seattle restaurants (Dahlia Lounge, Etta’s and more), the Hot Stove Society cooking school and a Seattle Kitchen radio show.
The recipe is named for a Louisiana island best known for Civil War-era resident Edmund McIlhenny and the hot sauce company he founded in 1868. The McIlhenny Company has been making Tabasco ever since.
Tabasco, as you might guess, figures prominently in this chicken wings recipe, whose zesty success relies on a few key tricks. First, the chicken marinates overnight in a spicy, flavorful mixture that includes that peppery sauce, plus Dijon mustard, garlic, fresh ginger and herbs. The marinade is so tasty, it makes a great finishing glaze, too. Be sure to set some aside for that purpose, before any raw chicken hits the bowl. And finally, cook the chicken wings low and slow, Douglas says, “so they cook thoroughly before the glaze burns.”
This New Islington Pub Kitchen Is Well Worth a Look
A promising duo with an eclectic pedigree will take over an Islington pub this week. Chefs Jamie Allan, who before, most recently, working at Hill & Szrok on Broadway Market in London, worked at Paris’ seminal neo bistro, Le Chateaubriand, will join Ed McIlroy from Bao Fitzrovia as the two launch Four Legs at The Compton Arms near Highbury Corner this Friday, 26 April. The focus will be on “quality, local, British ingredients,” with the chefs pronouncing that “Four Legs bucks the current trends, championing meat across its concise changing menu.”
Four Legs will serve a seasonal menu of “British fare with modern European and Asian elements,” sourcing vegetables and salads from the increasingly name-checked Keats Community Organics (in Welling, south east London). Bread will come from E5 Bakehouse — all will be done in a bid “to elevate the classic pub meal to something more memorable.”
Chefs Ed McIlroy and Jamie Allan Four Legs [Official Photo]
It sounds like Allan and McIlroy are in search of the recipe which has defined the likes of Hackney’s Marksman as the textbook gastropub 2.0. Snacks like chicken scratchings, bocconcini, and smoked almonds will be followed by sharing plates like peas, mussels, and bacon broth salt hake with roast shallots and pink fir potatoes a plate of ham grilled asparagus and pork belly skewers. And just as St Leonards in Shoreditch has sought to reposition the East End classic of faggots and pease pudding, Four Legs wants to “upgrade” the parmo, a Middlesbrough (Italian) sandwich, which typically uses chicken instead they will top panko-crusted fried veal with melted mozzarella.
Joining it will be a good-looking fried chicken sandwich with proper mayo, dill pickles, and shredded iceberg lettuce.
On Sundays, the chefs will serve roast sirloin of beef with a Yorkshire pudding.
Fried chicken sandwich at Four Legs Four Legs [Official Photo]
Four Legs takes its name from the famous saying, “Four legs good, two legs bad” in George Orwell’s, Animal Farm. The Compton Arms was reportedly one of Orwell’s favourite pubs.
Initially the Four Legs kitchen will run from Wednesday to Friday 6pm to 9pm on Saturday from 1pm to 9pm and Sunday 1pm to 7pm. No reservations.
Gastropub Fare Hits Seattle - Recipes
- 2 cups water
- 1/2 cup apple cider vinegar
- 1/8 cup salt
- 1/8 cup sugar
- 1 bay leaf
- 10 peppercorns
- 10 coriander seeds
- 10 mustard seeds
- 2 bird’s eye dried chilis
A quick note on the brine. This is where I’m drawing acidity from. There’s a low amount of salt and sugar that’ll give you that “briny” edge of a pickle. Then the addition of apple cider vinegar will bring that mild pH acidic vibe to the whole thing.
Otherwise, you do you on the pickle brine spices. If you want it spicier, add more chilis. Mix and match with seeds and barks. Overall, this is a mild pickle brine with a classic edge that leans towards the New Zealand-centric pickle recipes I found online.
- 1 cup all-purpose flour
- 1/4 cup corn starch
- 1 tsp. baking powder
- 1/2 bottle or can of pilsner (more as needed)
- 2 egg yolks
- Large pinch of salt
- White pepper
Another quick note: As you can see in the image below, I’ve removed the inner skins between the layers of the onion. This is crucial for a bite-able onion ring. If you’ve ever had an onion ring that immediately slid out of the batter, it was because of that slippery film that’s between every layer. It takes a little extra time but is as easy as simply pulling the skin off after you’ve made your rings.
What You’ll Need:
- Large Zip-lock bag
- Sous vide circulator
- Large pot
- Small pot
- Large bowl
- Wok or deep fryer
- Slotted spoon
- Metal grate and baking sheet
- Paper towels
- Set the sous vide circulator to 185F/85C in a large pot of water.
- Add the water, vinegar, salt, and sugar to a small pot and bring to a boil to dissolve the salt and sugar. Remove from heat and let cool for ten minutes.
- Peel and slice onions, making sure to remove the film between each layer of the onion as you push out the rings (it should slide right off).
- Add the spices and onions to the Zip-lock bag. Pour the warm brine into the bag.
- Immerse the bag into the bath and use the pressure of the water to remove any excess air and seal the bag. Use a clip to hold the bag to the side of the large pot.
- Cook the onion rings for 30 minutes.
- Prepare an ice bath. When the 30 minutes are up, place the Zip-lock bag into the ice bath to stop the cooking and cool the pickled onion rings.
- Combine flour, corn starch, baking powder, salt, and white pepper in a large bowl.
- Add the egg yolks and beer while whisking until you get a thin batter (sort of halfway between a crepe and pancake batter).
- Lay the onion rings on a paper towel and pat dry.
- Heat about one-half gallon of neutral oil in a wok or heavy-bottomed pot (I used sunflower) to 375F/190C.
- Using tongs, dip the rings into the batter and then gently lay them into the hot oil, creating a single layer of onion rings.
- After about one minute, flip the rings with the tongs to brown them evenly on both sides.
- After another minute, remove the onion rings to a rack over a baking sheet. Immediately hit with a pinch of salt.
- Repeat until all the rings are fried.
- Serve with aioli dip.
I love fried pickle chips, so I knew I was going to love these. And, wow, thank you, Lorde, for turning me onto pickled onion rings. These are, hands down, some of the best onion rings I’ve ever tasted. And they were without a doubt the #1 best rings I’ve ever made. The onion was soft and hot with a deep pickle brine that had a touch of heat and acidity. The sweetness was there but tied more to the onion than sugar. Really though, the sweetness took a back seat to the overall brininess of the onion.
The batter was freaking sensational. The addition of corn starch allowed the batter to be super crunchy on the outside while still feeling supple on the inside. Moreover, as these rings cooled down (onion rings always get cold too fast), the batter stayed super crunchy.
Using aioli as a dipping sauce is a win as well (I used some good stuff from Spain). The lemon/garlic/mayo feel was the perfect counterpoint to the pickle brine and crunchy batter of the ring. This was comfort food in its purest form.
Finally, there was the side-by-side look of these rings compared to Lorde’s. You can judge for yourself below. I haven’t tasted my competition, but I do know that this is the only way I’ll be making onion rings from here on out. Lorde, if you’re ever near Uproxx’s offices — we got you.
Why produce locally?
Producing locally—from food and energy to materials and consumer products—means more secure jobs and income for our region and less reliance on an often uncertain global economy. A broader, more vibrant local manufacturing sector will provide a more diverse base of living wage jobs, a more fertile landscape for entrepreneurs, and enormous opportunities to reduce the environmental impact of production and distribution. And—the Space Needle and Mount Rainier aside—few things elicit more local pride than saying, “Look—this was made right here in Seattle!”
Data values [ edit ]
ID [ edit ]
|Name||Namespaced ID||Block tags (JE)||Form||Translation key|
|Shulker Box||shulker_box||guarded_by_piglins |
|Block & Item||block.minecraft.shulker_box|
|White Shulker Box||white_shulker_box||guarded_by_piglins |
|Block & Item||block.minecraft.white_shulker_box|
|Orange Shulker Box||orange_shulker_box||guarded_by_piglins |
|Block & Item||block.minecraft.orange_shulker_box|
|Magenta Shulker Box||magenta_shulker_box||guarded_by_piglins |
|Block & Item||block.minecraft.magenta_shulker_box|
|Light Blue Shulker Box||light_blue_shulker_box||guarded_by_piglins |
|Block & Item||block.minecraft.light_blue_shulker_box|
|Yellow Shulker Box||yellow_shulker_box||guarded_by_piglins |
|Block & Item||block.minecraft.yellow_shulker_box|
|Lime Shulker Box||lime_shulker_box||guarded_by_piglins |
|Block & Item||block.minecraft.lime_shulker_box|
|Pink Shulker Box||pink_shulker_box||guarded_by_piglins |
|Block & Item||block.minecraft.pink_shulker_box|
|Gray Shulker Box||gray_shulker_box||guarded_by_piglins |
|Block & Item||block.minecraft.gray_shulker_box|
|Light Gray Shulker Box||light_gray_shulker_box||guarded_by_piglins |
|Block & Item||block.minecraft.light_gray_shulker_box|
|Cyan Shulker Box||cyan_shulker_box||guarded_by_piglins |
|Block & Item||block.minecraft.cyan_shulker_box|
|Purple Shulker Box||purple_shulker_box||guarded_by_piglins |
|Block & Item||block.minecraft.purple_shulker_box|
|Blue Shulker Box||blue_shulker_box||guarded_by_piglins |
|Block & Item||block.minecraft.blue_shulker_box|
|Brown Shulker Box||brown_shulker_box||guarded_by_piglins |
|Block & Item||block.minecraft.brown_shulker_box|
|Green Shulker Box||green_shulker_box||guarded_by_piglins |
|Block & Item||block.minecraft.green_shulker_box|
|Red Shulker Box||red_shulker_box||guarded_by_piglins |
|Block & Item||block.minecraft.red_shulker_box|
|Black Shulker Box||black_shulker_box||guarded_by_piglins |
|Block & Item||block.minecraft.black_shulker_box|
|Shulker Box||Namespaced ID||Numeric ID||Form||Translation key|
|Undyed||undyed_shulker_box||205||Block & Item||tile.shulkerBox.name|
|Dyed||shulker_box||218||Block & Item||tile.shulkerBoxWhite.name |
Metadata [ edit ]
In Bedrock Edition, dyed shulker boxes use the following data values:
|0||White Shulker Box|
|1||Orange Shulker Box|
|2||Magenta Shulker Box|
|3||Light Blue Shulker Box|
|4||Yellow Shulker Box|
|5||Lime Shulker Box|
|6||Pink Shulker Box|
|7||Gray Shulker Box|
|8||Light Gray Shulker Box|
|9||Cyan Shulker Box|
|10||Purple Shulker Box|
|11||Blue Shulker Box|
|12||Brown Shulker Box|
|13||Green Shulker Box|
|14||Red Shulker Box|
|15||Black Shulker Box|
Block states [ edit ]
|Name||Default value||Allowed values||Description|
|The direction the shulker box is pointing.|
The opposite from the direction the player faces while placing the shulker box.
|Name||Default value||Allowed values||Description|
Block data [ edit ]
A shulker box has a block entity associated with it that identifies its contents.
- Block entity data
- Tags common to all block entities
- CustomName : Optional. The name of this container in JSON text component, which appears in its GUI where the default name ordinarily appears.
- Items : List of items in this container.
- : An item, including the slot tag. Shulker box slots are numbered 0–26, 0 starts in the top left corner.
- Tags common to all items
Item data [ edit ]
Shulker boxes, as items, use an NBT tag BlockEntityTag to indicate the contents and details of the box when it is placed.
The following NBT structure is provided to show how the BlockEntityTag tag is organized, and is not comprehensive above the tag tag. The full NBT for an item can be found here.
Watch the video: Gastropub 31. Moscow
- : An item, including the slot tag. Shulker box slots are numbered 0–26, 0 starts in the top left corner.