Shifts and Shakeups

This Week In Restaurant News: More Meat

Hawaiian burgers land in Greenlake, Dot's expands, and Bill the Butcher heads for Portland.

By Malcolm Griffes January 31, 2014

A sample spread at newly opened Roaring Bowl. Photo courtesy of Roaring Bowl's Facebook page.


Roaring Bowl
Lower Queen Anne’s new Asian-fusion restaurant features shabu-shabu (think Chinese hot pot), and gamjatang bowls (a spicy Korean pork bone soup), according to Queen Anne View blog. Either dish can be complemented by a variety of sake bombs, soju cocktails, or beers. 

Teddy's Bigger Burgers: Greenlake
The Hawaiian burger chain's second Seattle area location (the other is in Woodinville) is opening this weekend. While there won't be as many palms trees at the Greenlake location, the '50-style burger joint will still have their famed burgers, shakes, homemade sauces, and fish and chips. Owner Ken Wong told us back in September to keep an eye out for the Greenlake specialty burger; each location has its own, and Greenlake's was still in development when we last checked. 


Both locations are open after their long annual winter breaks, and the lunchtime line is probably longer than ever at Seattle’s favorite Caribbean sandwich shops.


Cupcake Royale: Ballard
After a quick two-and-a-half-week remodel, Cupcake Royale's Ballard shop is back open in full capacity. The remodel has opened up more space for hosting parties, or for customers to simply sip espresso and surf the web. Douglas fir and metal are used throughout and local designers such as Erich Ginder (see Aragona or other Cupcake Royale locations) were hired for interior design. Also, Cupcake Royale's popular ice cream now has more of a presence in the shop.

Dot's Delicatessen
Fremont's butcher/sandwich shop is closing on Saturday, February 1, after lunch service, for a quick remodel. For all those craving the house-smoked meats and sandwiches, worry not, because the charcuterie should reopen—with more space to eat—in less than a week. Stay tuned for more on what is to come.


Serafina’s neighboring sister restaurant is now open for dinner Monday nights. The Mediterranean street food menu has falafel and shawarma, accompanied by sides like Greek salad and spiced chickpeas.

Jason Stratton's (and Carrie Mashaney's) stunning new Spanish eatery has launched a happy hour from 5-6 Monday-Saturday, with a small menu of $3-$10 bites like homemade potato chips or a beef cheek and black truffle bikini that can only be purchased in the bar. A couple of cocktails, draught beer, and discounted wines by the glass round out the special menu. 


Bill the Butcher
The butcher shop chain, with a focus on hormone-, antibiotic-, and steroid-free meats announced that it has plans to open 10 stores in Portland. Bill’s has six shops in the greater Seattle area, with one planned for Kirkland.

Good Citizen
The owner of Liberty, Andrew Friedman, has plans to open another cocktail bar on Capitol Hill, according to Capitol Hill Seattle blog. Couches, craft cocktails, and food trucks will be on hand, with the opening projected for March.

Mobile Food Rodeo, an organization that puts on mobile food events, announced their plan for an Oktoberfest with food trucks. Planned for the first weekend of October with 35 food trucks and 15–Oktoberfest-y beers on tap. 

Pono Ranch
Ballard is getting an organic food focused café with a huge outdoor seating area. Pono is offering walk-up service and will be open for the Super Bowl, but the grand opening is scheduled for February 10, according to the Ballard News Tribune


The cozy European influenced bistro located in the iconic Loveless building is up for sale, according to Capitol Hill Seattle blog. The list price is $125,000 for interested restaurateurs. For the time being, Olivar is still open, and has a Valentine’s Day dinner coming up.


Show Comments

Related Content

Food Lovers' Guide

We’ve Got It Covered

07/19/2010 By Jessica Voelker

St. Patrick's Day 2012

St. Patrick’s Day: It’s About Food, Too

03/13/2012 By Jessie Wesley

Food News Roundup

Neighborhood Food News

07/18/2012 By Brandon L. Bye