Kraken Congee returns from a winter hiatus on Monday. Photo via Kraken's Facebook page.

The Occasional

Dinette (April 6)
Owner Melissa Nyffeler is still searching for a new permanent home for her charming restaurant, which served its last toasts in December 2013. Until then, she does a semiregular popup; her next one is a night of Italian-inspired cooking at Solo Bar in Lower Queen Anne. Spring lamb “and other surprises” are on the $35 menu, and there's a full bar available. While Dinette searches for a new, bigger home, follow the amorphous restaurant's Sunday Supper series by signing up for its newsletter online.

Kraken Congee (April 7) 
This purveyor of elaborately adorned rice porridge will be turning 1 this year. The popular popup will be at Grub in Queen Anne Monday night from 5 to 9, serving up congee topped with pork belly abodo, five spice duck confit, and lots of other things. New items include octopus and kimchi congee and fried whole snapper. Kraken Congee has no reservations, and seats are bound to go fast.

Gnocchi Bar (April 27)
When Lisa Nakamura closed the doors on Allium on Orcas Island, she began work on her new restaurant venture—Gnocchi Bar. As the restaurant searches for a home in the city, she spends one Sunday a month serving her menu of gnocchi from 5 to 9pm at Miyabi 45th. A three-course meal of appetizer, gnocchi, and dessert runs $28. Keep an eye on the Gnocchi Bar website for the menu and reservation info.

Lahi (April 28)
Grub in Queen Anne also hosts this monthly Filipino popup from Kraken Congee cofounder Irbille Donia, an evolution of his Irbille Edibles business. Look for dishes rooted in the flavors of the Philippines, like braised pork tongue with currants, and blood sauce. Visit Irbille Edibles on Facebook to find out more

Parchment (April 6)
Former Revel and Book Bindery pastry chef Laura Pyles is about to launch her bakery popup, Parchment, at Brimmer and Heeltap, where fellow Revel alum Mike Whisenhunt is the chef. Pyles is a fan of sweet and salty flavors, and nostalgia-laced items such as rum almond bundt cake. Parchment debuts April 6 from 7 to 1pm, and will repeat bimonthly on Sundays, returning April 20. The Parchment Facebook page will have updates.

The Ongoing

Bruciato (Mondays)
Monday nights at Hitchcock belong to Bruciato. Brendan McGill and Brandon Thompson are all about Neapolitan-style pies, fired in Hitchcock's wood-burning oven. Pies are topped with fresh ingredients both locally and from Campania; a region in southern Italy that inspired Bruciato. The menu changes weekly based on what's fresh and available (save for a few classic pies like the margherita) and also features other plates such as seafood pasta, salted ling cod, and braised beef ragu. Tables are available to reserve every Monday from 5-10pm. Visit the website for more details.

Marcella’s Juice and Pastry (Saturdays and Sundays)
Recently, Tracy Marcella launched her own juice and pastry popup in Wallingford. Marcella’s Juice and Pastry will be at Satay Saturdays and Sundays from 8 to 11am offering made-to-order organic juice, bakery goods, and a rotating macaron selection. Find out the week's offerings on Facebook.

Coyle’s Bakeshop (Saturdays)
Rachael Coyle built up enough of a fan base for her croissants, maple pecan granola bars, cream puffs, and sticky toffee pudding, that her bakeshop popup now happens every Saturday at Book Larder in Fremont from 9 to noon. The Coyle's Bakeshop Facebook page is a reliable source for tantalizing photos of what's being sold each weekend.

Sugar Mountain Bake Shop (Daily...for a while)
Lucy Damkoehler, pastry chef for Liam's, Pasta and Co., and all things Sugar Mountain, is still awaiting her own bakery. Until then, the Pasta and Co. locations in Bellevue and University Village are setting up special sections dedicated to creations like peanut butter and jelly cake, and strawberry ice cream sandwiches. Damkoehler will kick things off in person with an appearance at the Bellevue location Friday, April 4, from 11 to 3, and Saturday, April 5, at the U Village location during those same hours. Here's the full menu.



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