Shifts & Shakeups

This Week In Restaurant News: Cupcake Maneuvers

Frost Doughnuts is reborn as a dessert lounge, while Cupcake Royale bids farewell to its Bellevue chalet.

By Ezra Parter May 23, 2014

Wait a second, these aren't doughnuts...


Frost Doughnuts
Mill Creek’s dessert destination is set to reopen Friday, May 30 at 6am with a grand opening party—sparkling wine from Treveri Cellars will be flowing— planned for that evening at 5. The new dessert lounge (yes, that’s a thing) at 15217 Main Street in Mill Creak Town Center seats 68 and will offer cupcakes, soft serve frozen custard, a full service coffee bar with custom Frost roast and, of course, doughnuts.



Seastar Restaurant and Raw Bar
Chef John Howie’s Denny Triangle restaurant let us know Chip Croteau was promoted from manager to general manager to replace current GM Doug Kawasaki. Kawasaki is getting a promotion as well, as he is set to become executive director of operations for the entire John Howie empire, focusing on the September opening of Beardslee Public House in Bothell. 


Cupcake Royale Bellevue
The cupcakery in the faux swiss chalet that used to house an IHOP is moving on to a new, yet-to-be-determined eastside location, as the current space is set to be torn down. Join founder Jody Hall on Wednesday, May 28 from 7 am–noon to commemorate Cupcake Royale’s tenure on Bellevue Way with the $5 Royale Grand Slam Special: Two cupcake batter pancakes, a topping bar with ice cream, and a 12-ounce espresso drink plus a relic of some sort from the building itself. 

John Sundstrom’s popular 12th Avenue restaurant will become the centerpiece of a mini constellation of Sundstrom projects in the Central Agency Building at 952 E Seneca. Lark’s old location will become an event space, while the new one will be sandwiched between Slab Sandwich + Pie on the ground floor and Bitter/Raw lofted overhead. The trio, plus a basement event space, will open in the fall. 

Where Ya At Matt's sibling restaurant is revamping its schedule; this is the final week of lunch service from the bricks. Starting Monday, the restaurant will open at 4 pm with a weekday happy hour until 6. Weekend brunch still happens from 9–2. The dinner menu is served 6–10 Sunday through Thursday and until 11 Friday and Saturday. When dinner's done, the late night menu kicks in; Roux has become quite the destination for nocturnal carousing


Seattle Greenlaker blog reports the Capitol Hill and Ballard coffee shop is getting a new sibling on the north side of Greenlake in Cake Envy’s vacated space. The destination for coffee, beer, and wine with a lake view hopes to open in mid June.


Bell + Whete
The owenrs of Local 360 are nearly ready to open their new restaurant at 200 Bell Street come July, with former Linda Derschang group executive chef Forrest Brunton at the helm. Brunton is in the process of designing a menu of modern takes on old world dishes for Belle + Whete, and is particularly “excited to be using a lot of game, making sausages in house, and [exploring] foie gras terrine.”

Schilling Cider House
Schilling Cider cans have been a staple for Northwest cider drinkers since Colin Schilling put them on the market, and he’s ready to give them a new home. Schilling Cider House, a 30-tap and many-bottle cider experience featuring local, national, and world flavors, is aiming for a late June opening in Fremont next to Old School Frozen Custard.

Ethan Stowell sent word that his fine dining project planned for the space behind Red Cow has been delayed, and it's no longer clear how soon it will be coming. Stowell also has some reservations about the space’s size for his plans. So, in summary: Construction of Noyer will begin somewhere sometime in the fall. 


Show Comments

Related Content