From left to right, sous chef Tyler Johnston, owner Kent Chappelle, and chef Jeffrey Kessenich get their first shipment of King salmon. Photo via Tanglewood Supreme.

Most visitors arrive in Seattle with the notion that neighborhood seafood restaurants are as plentiful as Starbucks. But, as the crowds at The Walrus and the Carpenter will attest, such establishments are astoundingly rare here. 

Hence the silver lining in the closing of Wheeler Street Kitchen in Magnolia. New owner Kent Chappelle is transforming the space at 3216 W Wheeler Street into a “smaller, intimate seafood bistro.” Tanglewood Supreme gets its name from a casserole recipe his mother prepared in the 1970s, when Chappelle was growing up in Seattle. His mom lived on Tanglewood Road in Berkeley when she was a kid, hence the hamburger-and-rice casserole was dubbed the Tanglewood Supreme...look for a modernized version to make an appearance on the menu in the future.  

The new kitchen counter eating area. Photo via Tanglewood Supreme.

 Executive chef Jeffrey Kessenich was the chef de cuisine at Tamara Murphy’s Brasa in Belltown. He has been working in catering since then, and Chappelle says the chef responded to his Craigslist ad, then proceeded to come in and nail his cooking audition. Kessenich is planning a menu of locally sourced seafood with Asian and Mediterranean influences. 

The blue-hued interior. Photo via Tanglewood Supreme.

 The restaurant will serve Northwest standards like scallops, spot prawns and oysters when in season, but Kessenich hails from Wisconsin, a land where walleye is plentiful. So he found a source for Columbia River walleye he plans to have on the menu. The restaurant’s proximity to Fishermen’s Terminal certainly helps with menu planning.  

 Chappelle didn't make any drastic changes to the space, but he did add more seating in the form of a butcherblock eating counter that wraps right into the kitchen. Tabletops are made of reclaimed fir decking.

Tanglewood Supreme will offer lunch, happy hour, and dinner, and Chappelle says a prix fixe tasting menu is in the works. Look for a soft open at the end of the month, with an official debut in early November.