Nosh Pit

Action Items

Restaurant Shifts and Shakeups

This Week: Hot Cakes, a new Green Leaf location, and plans for a third Renee Erickson establishment.

Posted by: Rachel Walls on May 18, 2012 at 11:50AM 0 Comments

OPENINGS

Silver City Brewery Tasting Room
The Bremerton brewery just opened its long-awaited tasting room, which features 17 taps: seven evergreens, a couple seasonals, and a few pilots and small batches. Bottles, growlers, and kegs are all available for purchase, and the more inquisitive beer buffs can take a brewery tour.

Green Leaf
As promised, Vietnamese eatery’s Belltown location debuted Wednesday, and Eater Seattle reports that lion dancers were on hand to rid the space of evil spirits left behind by a series of ill-fated restaurants. Given our love for the original, we hope it’s here to stay.

Blu Grouse
Seattle magazine reports the Georgetown restaurant is now open and will feature flatbread pizzas, a full bar, patio, and fire pit—plus live music once a month.

Benito’s Chicago Eatery
MyBallard reports the Chicagocentric restaurant has opened on 15th Ave NW and serves deep-dish pizza, hot dogs, and sandwiches. There will be plenty of Italian beef, promises chef Benjamin Kulikowski—and, soon, taps.

Luisa Taqueria
The people behind Inay’s have opened a counter-service sister site two doors down. The Filipino establishment seats 11 and dishes up mainstays such as nachos, Mexi-fries, quesadillas, burritos, and tacos.

Hot Cakes Molten Chocolate Cakery
Popular local pastry chef Lucy Damkoehler departed MistralKitchen to join Autumn Martin just in time for the debut of the latter’s Hot Cakes shop. The official opening day is Monday, May 21, but keep an eye out for the gooey treats over the weekend, especially during the Sunday farmer’s market, where they’re sure to go like…well, you know.

COMING SOON

The Whale Wins
Renee Erickson of Boat Street Cafe and Kitchen and The Walrus and the Carpenter continues her oceanic theme with the upcoming The Whale Wins, which will arrive in Fremont in late summer. Like Walrus, it will feature an open kitchen, but unlike Walrus, its focus will lean away from raw seafood and towards veggiecentric offerings from its wood-fired oven.

Philly Boys Cheesesteaks
Food trucker John Schofield is transforming his underused storage room off of A.C. Automotive into what might turn out to be the largest commissary in the city: fellow food truckers, caterers, and bakers can use the 3,500-square-foot area for food prep and storage. Schofield hopes to have the site completed by early June, along with a takeout counter for his cheesesteaks.

Taco Time Traveler
The Mexican fast-food chain first opened in White Center, and now it’s joining the ranks in Seattle’s ever-growing food truck industry. The four-wheeled addition will begin truckin’ through Seattle in mid-June, an apt tribute to Taco Time’s 50th anniversary in the Emerald City.

SHIFT CHANGES

Marjorie
Josh Davenport is now the new chef at the Capitol Hill restaurant—he initially came over with Lauri Carter to provide a helping hand, but word is he’s in for the long haul.

REVAMPS

Bouteloua Bakery
As of next week, Bouteloua Bakery will be known as Wild Prairie Bakery due to its difficulty to pronounce. Not changing: the bakery’s staple vegan and gluten-free treats.

Munchbar
The Bellevue restaurant-slash-club is now known as Munch Sports Grill, and, at night, M-Lounge, which will feature “nonstop beats from famed DJs and appearances from special celebrity guests.”

Manhattan Drugs
Hot on the heels of the former owners’ departures, the Capitol Hill steak destination is now known simply as Manhattan.

EXPANSION MODE

Din Tai Fung
Seattle Times writer Tan Vinh dropped an intriguing rumor yesterday: he claims that not only will the Taiwanese chain remain at its Bellevue location, but there are plans to open another outpost in Seattle. Nothing’s confirmed, but we’ll never say no to more dumplings.

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Tags: Seattle Restaurant Openings, Coming Soon, Shifts and Shakeups

Ridiculously Exciting News

Renee Erickson’s Next Restaurant: The Whale Wins

The sibling to the Walrus and the Carpenter and Boat Street will bring wood-fired dishes (and plenty of vegetables) to Fremont later this year.

Posted by: Allecia Vermillion on May 16, 2012 at 08:15AM 2 Comments

If you happen to be wearing a hat—hold on to it. Chef Renee Erickson, who first charmed Seattle with Boat Street Cafe and Kitchen, then charmed pretty much the entire universe with The Walrus and the Carpenter, is planning a third restaurant.

The Whale Wins will open late this summer in the Fremont Collective, the converted warehouse space at 3506 Stone Way N that’s also home to Joule’s new location.

Erickson says her new place will have the same approachable neighborhood vibe as Walrus, but it won’t be an oyster bar. A wood-fired oven, rather than raw delicacies, will be the big draw here. That oven will certainly come in handy for roasting meat or whole fish, but Erickson is especially excited to coax some showstopping vegetable dishes from its fiery environs. “We are lucky we can grow so many things here, and I think there needs to be more attention paid to them,” she says. “Plus, they’re good for you.”

Though her ingredients will come largely from local farms and shores, flavors will be inspired by Erickson’s travels, drawing from food cultures of southern Europe and northern Africa rather than a specific corner of the world. She’s also promising—no surprise—some beautiful pickled items.

The menu will be highly shareable, including family-style plates and smaller composed salads or vegetablecentric dishes, many of which are cooked, but served room temperature. This, says Erickson, is her favorite kind of food. It’s casual, gracious, and reminiscent of cooking a big family meal in your backyard: “Every last element isn’t cooked a la minute; it has this flowing way about it.”

The space, which Erickson describes as light-filled and cottage-like, will seat 40 in the dining room, 15 at the bar, and another 20 on the patio when the weather cooperates. Like Walrus, the room will have an open kitchen—"it’s a really honest way of showing people what we do—and the slightly larger space hopefully means shorter waits for a table. The Whale will serve lunch and dinner, and its bar area will be no stranger to good beer, wine, and booze.

The chef’s nautical theme was an accidental one, she says. Erickson’s mom had to point out the common theme running through Boat Street, Walrus, the Whale Wins, and her upcoming oyster truck the Narwhal. The naming inspiration for her new restaurant came from a painting by American folk artist Mary Maguire, in which a whaling ship encounters the business end of a giant gray whale, causing all the fishermen to go flying. Erickson’s partners in this venture are Jeremy Price and Chad Dale, the same duo as Walrus (Dale happens to be a partner in the group that owns the Fremont Collective).

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Tags: Coming Soon, Renee Erickson, The Whale Wins

Action Items

Restaurant Shifts and Shakeups

This Week: Crumble and Flake debuts and sells out quickly, A BIG Vij’s announcment, Volterra to open a 2.0 on the Eastside, and more.

Posted by: Brandon L. Bye on May 11, 2012 at 10:45AM 0 Comments

OPENINGS
Athena’s
West Seatte blog reports Nick Parisi, owner of the mural-ified Athena’s food truck, has finally opened his brick-and mortar on 16th and Holden in West Seattle. Athena’s is open daily from 11 to 8, serving Greek cuisine.

Crumble and Flake
Overheard at the desk adjacent to mine, Crumble and Flake is selling out of pastries by noon. You’ll have to rise early, like a baker, to enjoy Neil Robertson’s pastry creations. Hours are Tuesday thru Friday 7 to 5 and Saturday and Sunday 9 to 4– closed on Mondays.

COMING SOON
Shanik
Meeru Dhalwala, wife of chef Vikram Vij and overseer of the kitchens at their insanely popular Vancouver restaurants, has signed a lease on a space at Terry and Republican. The long-awaited Indian-inspired destination is in its early stages, but Dhalwala hopes to open in November.

Total Wine and More
The Delaware-based chain is opening a superstore in Bellevue. The 30,000-square-foot space will be selling to Eastsiders in late June.

Volterra
Don Curtiss and Michelle Quisenberry of Ballard Ave Volterra are planting a second restaurant on the Eastside. Volterra 2.0 will debut at 121 Kirkland Avenue in early fall.

Elliott’s Seafood Cafe
Seattle Weekly‘s Hanna Raskin reports the opening of a sidewalk oyster bar on Alaskan Way. In addition to the walk-up oyster bar, the Elliott’s Oyster House offshoot will have patio seating near the boat dock and an indoor dining room. Elliott’s Oyster House’s Robert Spaulding will helm the cafe kitchen, while maintaining his current post.

Fogon Cuisine of Mexico
According to Capitol Hill Seattle blog, the people behind a popular set of Eastside Mexican restaurants are stepping into the shuttered Kiki to give Capitol Hill a go. The proprietors are aiming to open in June.

Rumba
The former Capitol Hill fashion dealer space will turn into a rum bar, reports CHS. The new project, an offshoot of Tango will feature tons of rums and rum cocktails paired with Caribbean-style food like empanadas. It will open in “late summer” 2012.

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Tags: Seattle Restaurant Openings, Coming Soon

Tremendous Restaurant News

Meeru Dhalwala, Culinary Force Behind Vij’s, Is Opening a Seattle Restaurant

Shanik will come to South Lake Union in late 2012.

Posted by: Allecia Vermillion on May 07, 2012 at 12:45PM 8 Comments

Here’s some news sure to blow the mind of anyone who has ever made the trip to Vancouver to dine at Vij’s, or its sister market-restaurant Rangoli: Meeru Dhalwala, the woman who masterminds both of these Indian-inspired menus, is opening a restaurant in South Lake Union.

Yes, Dhalwala is longtime wife of chef Vikram Vij, the charismatic public-facing presence of one of the best restaurants on the West Coast. But this Seattle project will be all hers. She and business partner Oguz Istif, who handles finances and operations for Vij’s various enterprises, have signed a lease on a space at Terry and Republican in the heart of Amazonia. The restaurant, dubbed Shanik after Dhalwala and Vij’s younger daughter, is in its early stages, but Dhalwala hopes to open in November.

Seattle is filled with passionate admirers of the thrilling Indian fusion cuisine at Vij’s—cuisine about as far removed from your average chicken tikka masala as one could possible imagine. Getting our own outpost of this place would be big news, but an entirely new restaurant by the woman behind this memorable fare? Toe-curling news, indeed. Shanik’s arrival also portends an end to Seattle’s long and lamentable lack of destination-worthy Indian food.

Istif is a native of Turkey, and he and Dhalwala had long talked about doing a restaurant in Istanbul. But Dhalwala visited Seattle for a “chai chat” at Elliott Bay Book Company, she encountered some Seattleites she knew from her restaurants back home. Though she and Vij hear pleas to bring their talents to Seattle all the time, these acquaintances told Dhalwala she should consider the fast-growing South Lake Union neighborhood. Months later, she and Istif made an impromptu trip down to see the neighborhood. Boom: those far-flung restaurant plans rapidly shifted closer to home.

“I’m treating Shanik like an unplanned third pregnancy,” says the eminently quotable Dhalwala. Vij’s, which opened in 1994, is very much an eldest child, she says—sensitive, elegant and coddled. Rangoli has a second child personality, “playful and naughty and never following the rules.” Though Shanik wasn’t part of the plan, “that third child is as special as the first,” says Dhalwala. “It’s really important to me that this restaurant has its own distinct personality; none of the menus are going to be the same.”

She says Shanik’s personality will evolve organically, as will its signature dish (enjoying Vij’s signature lamb popsicles will still require a passport). The menu will be about 60 percent meat, but that other 40 percent will be knock-your-socks-off vegetarian food. Dhalwala says she’s also not shy about encouraging meat-focused diners to balance out their orders with some meatless dishes.

Right now Dhalwala is focused on developing the same close relationships with Oregon and Washington farmers that she enjoys with her suppliers in Canada. If you’re a local producer of chicken, lamb, vegetables, eggs, dairy and, of course, produce, this passionate woman would like to know you. An active force in Vancouver’s food community, Dhalwala last year gathered up talented home cooks from various ethnic background a Joy of Feeding festival that returns on June 10 (more on that later this week), and is planning to expand it to Seattle in 2013.

Meeru Dhalwala, welcome to town. We can’t wait to see what you do here.

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Tags: Restaurant News, Breaking Food News, Coming Soon, Shanik, Meeru Dhalwala

Coming Soon

Volterra Comes to Kirkland

The Ballard Ave mainstay will open on the other side of Lake Washington this fall.

Posted by: Christopher Werner on May 07, 2012 at 10:05AM 1 Comments

Expansionary news to kick off your week: Don Curtiss and Michelle Quisenberry of Ballard Ave mainstay Volterra are planting a second restaurant on the other side of the lake.

According to Quisenberry, Volterra 2.0 will debut at 121 Kirkland Avenue in early fall. “It’s always been in the back of our mind to open something on the Eastside,” she added, and not for nothing—in its seven years the restaurant has a accrued a decent amount of regulars hailing from there.

At 2,500 square feet the sibling restaurant is about the same size as the celebrity-swooning original. It will maintain a similar look and feel but with some more modern flourishes, since the offshoot is going in a newly constructed building. Quisenberry describes the aesthetic as a cross between Volterra and its neighboring Volterra Drawing Room, a catering and event space. No alfresco options at the moment, but the idea of building a patio isn’t off the table, says Quisenberry.

Curtiss’s Tuscan-leaning menu also will reflect that of its predecessor, and the plan is to serve lunch on weekdays, dinner nightly, lunch again on Saturdays, and Sunday brunch. Be on the lookout for happy hour offerings, too. Curtiss and Quisenberry, who will split their time between the two locations, will cross-utilize staff members. That way diners will “feel like they’re going to Ballard” minus the trek.

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Tags: Seattle Restaurant Openings, Coming Soon, Volterra

Openings

Hot Cakes Comes to Ballard in May

The farmers market favorite is opening a dessert shop. With booze.

Posted by: Allecia Vermillion on May 01, 2012 at 01:30PM 1 Comments

Chocolatier Autumn Martin has released a few more details about her Hot Cakes Molten Chocolate Cakery (consider this an addendum to our list of exciting May openings). The shop, slated to open at 5427 Ballard Ave in middle of the month, will sweeten up the ‘hood with cocktails and confections.

The vibe will be akin to a retro-ish soda fountain. A soda fountain with a license to booze up milkshakes and serve cocktails. Martin built her business at local farmers markets, selling dense molten chocolate cakes in tiny mason jars, as well as some seriously addictive salty-sweet cookie combinations. These favorites will proliferate here alongside bread pudding, creme brulee, milkshakes, hand-rolled truffles, chocolate sandwiches done on a flatiron grill, and the occasional savory menu item. The dessert shop will also be the home base for Hot Cakes production, and Martin is promising chocolate-making classes and event space.

Hot Cakes is part of a burst of cool new places on Ballard Ave, which we have thoughtfully mapped out for you in the May issue. The recipe for her bacon, oatmeal, and raisin cookie also made an appearance in the March issue of Bon Appetit.

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Tags: Seattle Restaurant Openings, Coming Soon, Ballard Ave Boom, Autumn Martin, Hot Cakes Molten Chocolate Cakery

Coming Soon

Heather Earnhardt Forms Founders Club for the Wandering Goose

Here’s your chance to have a hand in one of the more anticipated openings of the summer.

Posted by: Christopher Werner on Apr 24, 2012 at 01:50PM 0 Comments

Thierry Rautureau, Scott Staples, Zephyr Paquette. All prominent names in the local food community, all restaurateurs who launched founders clubs. The idea with these (increasingly common) clubs is members, often everyday diners, contribute small sums then get some kind of kickback. In the case of Staples, a $1000 share in Restaurant Zoe yielded a $1500 credit. The most recent restaurateur to go this route is Heather Earnhardt, whose Wandering Goose is on track for an early June opening at 403 15th Avenue on Capitol Hill.

Earnhardt is a name you likely know from Volunteer Park Cafe, where she maintained a sort of rock star status for her baking. Earnhardt opened the joint alongside Ericka Burke. Burke and Earnhardt parted ways in November, Heather leaving to consult and teach baking classes.

Soon after the opportunity to open her own place arose during conversations with Mike McConnell, he of the Caffe Vita and Via Tribunali empires. McConnell had intended to take over the (very large) property (formerly the store Tilden, and way back, a Piggly Wiggly), but projects in New York and LA proved might time-consuming. That’s when Earnhardt stepped in, agreeing to assume half. Now McConnell’s no longer opening anything there, and Ethan Stowell accounts for the other half of the equation. Here he’ll presumably plant his trattoria.

Not surprisingly, plenty of pastries will come out of the ovens at the Goose. So will breakfast and lunch inspired by Earnhardt’s southern roots: hush puppies, grits and grillades, country ham, pimento cheese. And biscuits, lots of biscuits. Earnhardt has recruited Spencer Heller from VPC to help helm the menu. The price point is lower than at her former cafe, she says.

And dinner? Not on the docket at the moment, but Earnhardt does envision Sunday suppers where guests cook their own meals at the restaurant, then sit down together to enjoy the fruits of their labor.

The cafe will seat 30, a wall of salvaged windows separating the Goose from Stowell’s trattoria (déjà vu, anyone?), and Earnhardt’s artwork decorating the opposite wall. One assumes the barnyard charm that defined VPC will carry over. In the rear is an open kitchen, and above it a mezzanine for office-y stuff. Earnhardt is installing a fire pole (yes, a fire pole) for easy getting around—a prime example of her refreshingly unbuttoned approach to the place.

When the cafe’s not bustling with diners, Earnhardt will host hands-on baking classes, including kid-centric sessions. She seems particularly excited about those. She’s also psyched about the garden she’s planting on the rooftop. The bees have already arrived, in fact.

Back to that founders club. Earnhardt is hosting a kick-off at The Corson Building from 6:30–8pm on May 1. The evening is open to anyone, but RSVP-ing is a must (do so by calling 206-713-2219 or emailing heather at thewanderingoose.com). Earnhardt will reveal perks of the membership, which might include private dinners, gift cards, or personal baking classes—an especially enticing prospect.

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Tags: Volunteer Park Cafe, Coming Soon, Heather Earnhardt, The Wandering Goose

Serious Falafel

Tom Douglas’s Paramount Plans

It may or may not be falafel, but the omnipresent chef has long-term plans for a new cafe.

Posted by: Allecia Vermillion on Apr 24, 2012 at 09:25AM 0 Comments

UPDATE: A Douglas rep says the team has been “rigorously testing and tasting” falafel for months and confirmed that a spot adjacent to the Paramount will open this fall. “There will be limited, cozy seating, and quick service and to-go wraps for commuters up and down Pine. Those who want to hang out can enjoy beer and wine with their falafels.”

If you aren’t listening to Tom Douglas and Thierry Rauterau’s Rautureau’s newly returned Seattle Kitchen radio show (and podcast), you are missing out on an enjoyable source of chef musings, the inadvertent drama, and the occasional hint from Douglas about what he’s got in the works.

As Allison Austin Scheff noted last night, Douglas commented in this week’s installment that he’s “getting pretty close” to opening a falafel joint here in town. Though this morning Douglas said he meant “getting pretty close” in the broadest of terms: He has a plan, but no permits, architectural renderings, or many of the other logistical elements that come in handy when opening a restaurant.

According to T-Doug, “Our plan is to do a little cafe, though we’re not really sure if it’s going to be falafel or not." What he does know is that whatever this concept may be, it will be located at the Paramount Theatre at Ninth and Pine, where Douglas is the exclusive caterer, serving up pie to President Obama and feeding other event attendees.

It’s been just over a year since the chef and restaurateur took South Lake Union by storm. Douglas says he sometimes mentions ideas on the show to gauge how the public feels about them. So, public, how would you feel about a Tom Douglas falafel shop?

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Tags: Tom Douglas, Coming Soon

Coming Soon

Cheesecake (and Cheesecake Dipped in Chocolate) Comes to Seattle Center

The Confectional talks plans for its Armory outpost.

Posted by: Christopher Werner on Apr 24, 2012 at 08:30AM 1 Comments

Sweets freaks will have their choice of ice cream, pie, or cheesecake when the renovations at Seattle Center House fully take shape.

Destiny Sund and Paul Verano, co-owners of The Confectional, are plotting a spot along the north wall of the food court, now dubbed the Armory. Sund describes the setup as “in-between a cart and a kiosk,” with a cold case in the front stocking confections seasonal and otherwise. The selection will be “ever so slightly” truncated compared to the storefronts in Pike Place Market and on Capitol Hill, noted Verano—but will include the wildly popular Über Dips: bite-sized cakes dipped in dark chocolate.

Sund and Verano, who are also seeking a fourth location elsewhere, are shooting for a late May launch.

And while we’re on the topic, Bigfood (among some others) has finalized plans to open at the Armory. Expect an expanded menu of the Caribbean-East Indian meats and slaws found at the truck; beer and wine; and possibly a counter with stools for people to perch.

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Tags: Coming Soon, Seattle Center House, The Confectional

Coming Soon

Top Pot Plans First Ballard Outpost

A cafe will open at the Ballard Blocks in June.

Posted by: Christopher Werner on Apr 23, 2012 at 11:40AM 1 Comments

Ballard may boast its fair share of pastries, but the neighborhood is lacking a little when it comes to doughnuts. That’s soon to change.

Top Pot cofounder Mark Klebeck says he’s bringing his rings to the Ballard Blocks, an office and retail building located a stone’s throw from the Ballard Bridge. The cafe, slated to open in June, is the first in the northerly community (somewhat surprising, considering Klebeck is a resident). It’s also the second instance in which the local baker is striking new territory this summer. You may recall Klebeck and crew are in the process of opening their maiden outpost in the downtown Seattle core.

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Tags: Top Pot, Coming Soon, Doughnuts

Coming Soon

Mod Pizza Also On Board for the Armory at Seattle Center

“The ink on the lease is just drying.”

Posted by: Christopher Werner on Apr 20, 2012 at 12:00PM 0 Comments

The latest to join the crew at the Armory, the seriously upgraded food court at Seattle Center House, is Mod Pizza. The local mini-chain signed the lease this morning, making this the company’s sixth location after opening on Capitol Hill not so long ago. “The ink is just drying,” says rep Mary Douglas.

The pie shop will be situated along the southern wall of the atrium, accounting for a 1,500-square-foot space near Starbucks (and Street Treats) and will seat 50 diners. A patio will perch near the Chihuly Garden and Glass Exhibit and offer prime viewage of the Space Needle. The Mod people hope to fire up the oven June 16.

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Tags: Coming Soon, Seattle Center House, Mod Pizza

Coming Soon

Korean Restaurant Cha:n Opening at Pike Place Market

Small plates, Korean flavors, Western techniques—this sounds mighty promising.

Posted by: Seattle Met staff on Apr 20, 2012 at 11:20AM 2 Comments

The charming little courtyard that’s home to Inn and the Market and Daisley Gordon’s Marché is getting an exotic new neighbor: a modern Korean restaurant called Cha:n that opens May 1.

Heong Soon Park, who goes by Park, owns Northwest-Italian Bacco Cafe and Wine Bar at First and Stewart, has split his two-story space into separate restaurants, creating 38-seat Cha:n on the lower level that opens onto the courtyard. Park’s name may have tipped you off that he’s not Italian; he moved to the U.S. from Korea more than 10 years ago, first getting a business management degree and later enrolling in culinary school. He plans to apply non-Korean techniques like braising or sauteing to the flavors he grew up with.

Many Korean restaurants in Seattle and its environs have older operators and are aimed at other Koreans, says Park. “This is more Westernized; I’m more focused on balancing flavor instead of making it really authentic.” Like Marché across the courtyard, he will be cooking with seasonal produce from Pike Place Market.

Yes, some dishes will bring the heat, but Park wants his spiciness to progress on the tongue like story, rather than kickpunching diners’ taste buds. He wants Cha:n to be a welcoming place for patrons who aren’t spice seekers, as well as vegetarians and gluten-free diners. Also welcome: people who don’t want to ring up a triple-digit dinner bill. The menu will be small plates, categorized as either modern or traditional, all of which will ring in at less than $14.

Park is planning dishes like a grilled short rib served with a fried rice cake with pickled daikon and a microgreen salad, bibimbap, black cod or local butterfish, and sliders of bulgogi or spicy pork. He will make Korean-style pancakes with mung beans so they won’t contain gluten, “and gives you a texture almost like polenta.” Cha:n will indeed have kimchee, but no banchan, that colorful array of tiny side dishes that signifies Korean food for many of its American fans. The word chan, says Park, means “all the food except the rice.”

Flavors like Asian pear, ginger and jujube dates will permeate the cocktail list, and Park says desserts might include a caramel sesame bar, green tea creme brulee, or a sweet pancake with citron ice cream. Look for Cha:n to open for dinner May 1.

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Tags: Seattle Restaurant Openings, Coming Soon, Chan, Heong Soon Park