Restaurant Shifts and Shakeups
Rover's bids adieu, new drinking destinations in Fremont and Capitol Hill, and coming-soon cafes from MOHAI and Heavy Restaurant Group.
Queen Anne Olive Oil
The grand opening of the gourmet specialty store takes place Saturday, December 15 from 10 to 8. Seattle Weekly says the shop will carry flavored vinegars and olive oils supplied by Veronica Foods, a company founded in New York City in 1924.
Linda Derschang is frying up the fish and chips at her newest bar and restaurant, located at 606 Broadway East. The nautical-inspired Bait Shop also has fried chicken sandwiches, barbecue pork rinds, and such tiki-leaning cocktails as painkillers and a dark and stormy infused with Rachel's Ginger Beer. Taxidermy? There are lots of fish on the wall, if that counts.
It's a sausage party at Fremont's newest drinks destination, opened by the owners of Hunger and friends Robb and Sarah Sheldon. The Augustus is located where Rogue and Peasant once was and promises books, board games, scratch cocktails, and a menu of house-ground sausage.
Woodinville Cafe from Heavy Restaurant Group
No name yet, but Heavy Restaurant Group—the operators behind Barrio, Purple Café and Wine Bar, and Lot No. 3—signed a lease this week for a new café a stone's throw from the Woodinville Purple. With sights set on spring, the café will offer breakfast, lunch, and light dinner options plus wine, beer, and spirits.
When MOHAI reopens in South Lake Union on December 29, patrons will find a 700-square-foot cafe run by Northwest Catering. A menu is still in development but items will likely include grilled-to-order sandwiches, soups, salads, small plates, and entrees.
How to Cook a Wolf
The kitchen at Ethan Stowell's Queen Anne restaurant has seen its fair share of chefs, but Stowell thinks he's landed a keeper in Michael Gifford. The two go way back—to Stowell's Union days—and before How to Cook a Wolf Gifford was at Ballard Pizza Company.
It's the end of an era, folks. After 25 years of running one of Seattle's most iconic fine dining destinations, chef Thierry Rautureau is closing Rover's in the spring. This won't be the last we'll see of Rautureau, however. He'll continue to operate Luc and has hinted at future projects.