Shifts and Shakeups
This Week in Restaurant News: So Much Brunch
Plus, a local chef joins the Seahawks in New York for the Super Bowl.
On Safari Café
South African, Mexican, and Italian are all influences in this new, and truly hidden, SoDo space. It’s the already established catering company On Safari Foods' foray into a sit-down cafe of their own. The hours, 11-4, indicate that it will function primarily as a lunch spot, however beer and wine are available.
McCormick and Schmick’s
The Portland-based seafood chain has closed the doors of its First Avenue restaurant in Downtown Seattle. However, locations in South Lake Union and on Fourth Avenue are still open.
Capitol Hill Cider
On Saturday, January 25, Capitol Hill Cider will launch a weekend brunch program from 10-2, offering an entirely gluten-free menu of mid-morning dishes from schnitzel to corncakes to frittata. Bonus: more than 100 different cider varieties.
Bringing wood-fired cooking to your morning eggs, Miller’s Guild will start brunch service on February 1. A short rib sandwich on coffee flour boule or housemade bratwurst with fries will be rounded out by more breakfasty options, like housemade granola or a smoked apple fritter.
Starting this week, family-style dinners featuring local guest chefs (like Mike Easton) will be held at the juice bar during off hours on certain Friday and Saturdays evenings. The reservation-only dinners are called AOPC, "all others pay cash," a nod to a dinner series the owners previously ran.
The Seahawks earned their spot in New York's Super Bowl last week, and a Seattle-area chef is joining them in the Big Apple. Chef John Howie of the eponymous Bellevue steakhouse will be participating in Taste of the NFL's 23rd annual "Party with a Purpose" on February 1, raising money for Seattle's Food Lifeline. You have to be in Brooklyn to attend the culinary affair, but there's nothing wrong with cheering on our locals from afar.