Shifts & Shakeups
This Week in Restaurant News: Flames
Wood fuels the grill at a new French spot in Fremont and the oven at Ravenna's new pizzeria.
Bell and Whete
A whopping 66 taps, a medieval menu of swine and fowl, and 66 taps have arrived at 200 Bell Street in Belltown in the form of Bell and Whete, a second restaurant from the team behind Local 360. Did we mention they have 66 taps? That’s a lot of beer. Many will dispense drafts from local breweries, but there will also be some hard to find brews like Cuvee des Jacobins Rouge (if you haven’t tried it, you’re not alone. It’s really hard to find). The food looks good, too, but man, 66 taps. That’s just…so many taps; 66 of them.
Mount Baker’s most popular wood burner, the Mioposto pizza oven, now has a counterpart in North Seattle, as a new Mioposto location opened Wednesday in the Ravenna neighborhood. Pizza (both of the usual variety and specialty breakfast offerings), lasagna, salad, and sandwiches can now be had at 55th and 35th near University Village, with most dishes receiving a flavor infusion from the wood-fire oven.
Another wood-burning grill debuted this week in Fremont when Vuong Loc’s newest venture opened its doors at 127 North 36th Street on Monday. The restaurant’s regional red wine namesake will be available by glass or bottle alongside a local distillery-focused drink menu and flame-licked entrees and sides. Loc had to overcome multiple delays, but Pomerol’s well-lit back deck, industrial-yet-rustic interior, and enticing menu make the wait seem very much worth the while.
Stogies ’n’ Hops
Lynnwood is now home to the surprising (yet highly successful) combination of Slim Jims, Monsters, and craft beers formerly housed in West Seattle’s Super Deli Mart, reports the Seattle Times. Owner Min Chung has also added a humidor room for cigars at his new, far larger location at 526 164th Street Southwest, but the draw is still the great beer on tap. Happy hour from 2 to 5pm on weekdays offers $3 drafts and $7 growlers, and on July 24 Chung will be featuring 12 taps from Dogfish Head Craft Brewery.
The 2 Bit Saloon
The Stranger laments the demise of yet another dive bar, as Ballard’s 2 Bit Saloon will shutter on September 20. To bring things full circle, the owners have decided to end as they began: with a benefit show. Proceeds from the finale event, which has yet to be formalized (as in, it’s not on Facebook yet), will go toward suicide prevention efforts. Be aware: They’ve switched to cash only for their final months of service.
FOR SALE BY OWNER
Eater Seattle notes that James Beard Award–winning chef Jason Wilson has placed nine-year-old Crush on the market. Despite recently unveiling a new menu concept, Crush’s real estate and business appear likely to change hands shortly for just under $1 million. Wilson recently opened Miller's Guild and has hinted at an Eastside location, presumably with the same high-end, fire-breathing grill.
Taylor Oyster Bar Pioneer Square
Taylor Shellfish just expanded into Queen Anne, and come July 22 the company will be operating in Pioneer Square as well. The long-anticipated location will not have a retail space like the most recent addition to the franchise, but will offer freshly harvested oysters, geoducks, mussels, and clams alongside wine, beer, and booze across the street from F. X. McRory’s.
Capitol Hill Seattle Blog reports an autumn target for the opening of the neighborhood’s first sci-fi inspired nanobrewery nestled within a microhousing building at 1812 12th Ave. Outer Planet’s brew duo, Renato Martins and James Stoecardo, plan to open with their own Blonde, Saison, ESB, IPA, Double IPA, Belgian, and Ale Stout on tap alongside carefully curated selections from other local hop fiends.