Tom Douglas, you wily dog (why do all Nosh Pit writers love to call our idol names? Insults and flattery go hand in hand… right?). Apparently TD latest venture is a Scandinavian-themed bar connected to his Hot Stove Society in the Hotel Andra. It opens Monday with a menu of Swedish meatballs, cured sockeye salmon, and other Scandinavian tastes alongside Norse beers, Ballard beers, punsch, and a cocktail named for Phyllis Diller.
Vuong Loc’s new venture may have taken a while to get off the ground, but blame that on city regulations for wood-fired grills. Loc and his grill should be ready to serve up a French-meets-Northwest menu in a few short weeks.
Wylie Bush, the man behind Joe Bar, opened a reciprocally named sibling in the space formerly occupied by Chico Madrid, notes The Stranger. Barjot is Joe Bar backward, but it’s also slang for crazy in French. We don’t think Bush launching a new venture—especially one with coffee, beer, wine, fresh juices, and good food— is crazy at all.
Bluebird Microcreamery Soda Fountain
Eater Seattle reports that the ice creamery's soda fountain, with aspirations to become a liquor-infused soda fountain, has debuted in Fremont. Bluebird offers shakes, sundaes, ice cream, and floats— the menu item for which its pending liquor license is most important. Café Vita Porter and Theo Chocolate Milk Stout floats sound pretty great, no?
The Queen Anne View was told that the bar and restaurant on First Avenue is no more. The restaurant is closed, its website has been shut down, and no new plans for the owners or the space have been announced as yet. I guess Floyd will have to go back to being a barber.
Waid’s Haitian Restaurant and Lounge
Capitol Hill Seattle has the latest installment of the ongoing saga of the popular late-night hangout at 12th and Jefferson: Oowner Waid Sainvil has given up his fight to keep it open. Apparently five enforcement violations, a licensing issue, and multiple SPD drug busts over the years weren’t enough to shut Waid’s down, but the state revoking its liquor license in June was finally enough straw to break through Sainvil’s resistance.
James Beard Award–winning chef Jason Wilson sent word of his new take on food and drink pairings at his fine-dining spot. Appetizers and entrees? Nixed from the menu. Instead, all his dishes appear on a single list, are named for the dominant flavor rather than the main ingredient, and cost $17 (except “Jasmine,” which is $21 because it includes foie gras). Wine pairings can be had for an additional Hamilton, making a well portioned, high quality plate plus a topped off glass fit just under $30. Glenn Drosendahl makes sense of it all.