Tom Douglas's cooking classes begin in July.

Bone Marrow Tots. They’re on the menu at the reopened, sanitized, but still–Middle Agey Canterbury Ale and Eats, courtesy its new chef, Cormac Mahoney (formerly of Madison Park Conservatory). @thecanterburywa


The Suddenly Prolific John Sundstrom. After more than a decade on 12th Ave,
the chef will move Lark a few blocks away…beneath his new lofted bar, Bitter/Raw, and next to a sandwich shop and market called Slab Sandwich + Pie.


Punctuation. Are we finally over the ampersand? John Sundstrom’s Slab Sandwich + Pie and game meat-loving Belltown newcomer Bell + Whete suggest a new trend in conjoined restaurant names.,


Taylor Oyster Bar. Queen Anne has a new destination for pristine oysters and libations across the street from Seattle Center. Duly noted for out-of-town guests.


Tavern Hall. It’s the restaurant equivalent of a supergroup: The Cactus team will bring burgers and bar games to the former Munchbar space in Bellevue Square. The owners of Bastille, Poquitos, et al. will bring their flair for design.


Hot Stove Society. Tom Douglas’s new cooking school opens for business in July. Class listings specify whether a class is boozy (a session on cool Vietnamese salads) or limited to one glass of wine or beer (knife skill lessons).


Trove. Joule and Revel duo Rachel Yang and Seif Chirchi have a name for their upcoming Pike/Pine quartet (a bar, a noodle counter, a Korean BBQ, and an ice cream window). Now we’d like to know...WHEN?


Big Chickie. A little walkup shop will soon start selling Peruvian-style pollo a la brasa in Hillman City. Please, universe, may this be as fantastic as we think it will be.

This article appeared in the July 2014 issue of Seattle Met Magazine.

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