A former architect's office at 13th and Jefferson is getting a dramatic makeover, starting with a ton of windows. Cool doors, though. Eric Banh photo via Ba Bar Facebook page.

Eric Banh is kind of sneaky. There's been some talk of late that he and his sister Sophie, the duo behind Ba Bar and the pair of Monsoons are planning a new joint that's super casual. When, in fact, the Banhs are readying a 90-seat Vietnamese steakhouse that's around the corner at 13th and E Jefferson, on a quiet corner across from the Seattle U soccer field.

The name comes from the bò 7 món, Vietnam's tradition of a dinner consisting of a seven-course parade of beef presented in various forms; it's often served at weddings, but a reasonably familiar sight at certain Vietnamese restaurants. And here's where things get interesting: Former Cremant chef/owner Scott Emerick will be in the kitchen.

Though it seems like a wise move, it's obviously not necessary to throw back seven courses of beef here; most of the menu follows the traditional steakhouse format, with familiar cuts of beef alongside less common ones, and side dishes that hew more French, but with some Vietnamese notes. But whatever beef you do order will likely originate with a grass-fed cow that arrived at the restaurant whole to be broken down in 7 Beef's onsite butchery room. And, since Eric Banh is a man who loves staying current with dining trends (cough, cronuts), the kitchen will be outfitted with a wood-fired grill. 

Ba Bar's new(ish) pastry chef, Roger Martinho is handling bread and dessert, and I'm a fan of any bar program designed by Jon Christiansen. Late fall is the target open for 7 Beef; that more casual project near Ba Bar is still in the works, apparently, but it will be a while before things get finalized.

Other fun details from the official release: The restaurant will have valet (how very un-Seattle), a small parking lot, and a few electric car charging stations (nevermind, that's very Seattle).  

Between this, Rachel Yang's plans for Korean barbecue at Trove, and the upcoming Korean steakhouse Girin in Pioneer Square, I guess we're finally getting over our collective obsession with pork?

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