The world needs more clams. Photo via Beach House Facebook page

OPENINGS

Beach House
The second location of this Kirkland restaurant opens today in the former home of Madison Park Conservatory (RIP). Beach House will serve brunch, lunch, happy hour, and dinner—mostly classic American bar and grill fare, heavy on the seafood. The happy hour menu lists plates of garlic fries, cod fish-and-chips, pulled-pork tacos, and cocktails between $4 and $8. Madison Park Blogger stopped by for some photos.

Urban Family Brewing
The brewery has departed its post on Ballard Ave and set up shop in Magnolia (4441 26th Ave West, to be exact) in order to have a little more space. Is it really possible that this is Magnolia's first brewery taproom? Debuting at the opening this afternoon are four new beers: So West It’s East IPA, Fresh Hop IPA, Hoppy Mangolia Farmhouse Ale, and Citron Noir Dark Farmhouse Ale. 

Sprout Salads
Pioneer Square has a new healthy lunch option. This local fast-casual salad, wrap, and fro-yo shop is officially open in its second location, 512 Second Ave, serving up Hail Caesars, South by Northwests, and Top Cobbs in either salad or wrap form. 


COMING SOON

Blu Sardinia
The chef and owner of Kirkland’s Ristorante Paradiso will open a Sardinian restaurant in Redmond come December. A native of the Italian coastal island, Fabrizio Loi will ensure that the menu stays true to its roots with possibilities of culurgiones, Sardinian raviolis, and pane carasu, a traditional flatbread.

MEALS

Juicebox
Capitol Hill's anticrunchy juice bar and cafe will add dinner service on November 5. Instead of a 4pm close, the restaurant will stay open until 9pm to fulfill all of your juice, biodynamic wine, and marinated kale and lentil salad needs. 

SHIFT CHANGE

Marjorie
Donna Moodie's charming Capitol Hill restaurant has a new chef in the kitchen, again. Enter Joseph Bollag, whose resume includes How to Cook a Wolf, Fig and Olive, and most recently, Laika Lounge in Pioneer Square.

ART Restaurant
Executive chef Kerry Sear is leaving his post at the Four Seasons Hotel restaurant as of October 31. His next role—executive chef and director of food and beverage at a local travel company called TCS Expeditions. Chef Jelle Vandenbroucke will remain in his stead.

 

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