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Vegan soft serve, best enjoyed on Sugar Plum’s new parklet. Photo via Instagram

Open

Sea Wolf Bakery
After a slight delay, this Fremont bakery is officially up and running, selling rounds of sourdough and four-pound loaves of freshly baked rye bread and more. Within the bright, white-walled space is presumably free bakery smells, which is the best kind. 

Chef’s Counter at Scout
Josh Henderson’s Thompson Hotel restaurant opened at the genesis of this summer. Now, the eight-seat chef’s counter is open too. If you don’t like being in a fixed spot during a prix fixe meal, then bully for you, this one makes various stops around the hotel and concludes with dessert and drinks on the rooftop at The Nest. Reserve this dining quest only Wednesday through Sunday, with one seating per night at 6.

Sugar Plum Parklet
Makini Howell’s vegan ice creamery and bakeshop just secured some sidewalk seating, a perfect place for summertime treat consumption. To celebrate: buy one get one free ice cream cones on August 27 and 28. 

Coming Soon

Wood Shop BBQ
Slated to open this fall, maybe late summer, is this Kansas meets Texas barbecue joint from Matt Davis and James Barrington. They’ll take their mobile food truck concept brick and mortar, landing in the Central District next to The Atlantic. Countdown to patio drinking and helluva lot of smoked brisket.

The Happiest Hour

Vendemmia
This Madrona pasta house has expanded its happy hour to run daily. Amen to that. Slurp down some oysters with pickled Fresno chilis at the bar or on the patio. There’s also $9 fresh-made pasta, hamachi with rhubarb, beef tartare, and booze aplenty.

Popups 

Salt and Straw
This Portland ice creamery is popping up La Marzocco Cafe in Queen Anne this weekend and has scoops on scoops on scoops of ice cream in tow. A dollar from each scoop will go to KEXP, while each scoop of strawberry honey balsamic with peppercorn goes to you, friend. Plus, there will be caffeine, so you never have to leave.

Shift Changes

Mollusk
Chef Travis Kukull’s left the brewpub’s kitchen in June, now chef Seamus Platt brings an impressive resume and apparently a knack for making beer vinegars to the South Lake Union spot.

Naka
Bar Manager Nik Virrey is off to newer, and most likely sunnier, adventures in L.A. In his stead, a trio of booze pros: Dustin Haarstad, Ryan Lobe, and Sean Dumke come Canon, Hazelwood, and Knee High Stocking Company creds.

RN74
Chef Ben Godwin has spent time in some hallowed kitchens (The Fat Duck, Alinea, Noma), but most recently was head chef at Meat and Bread. Now he helms this Michael Mina restaurant downtown as it approaches its fifth anniversary. Aww, milestones.

Meals 

Kurt Farm Shop
For weird and good ice cream see yourself to Kurt Timmermeister’s Chophouse Row counter. Here, you can get a scoop of the “somehow both refreshing and astringent” Sichuan peppercorn ice cream.

East Anchor Seafood
Brian Clevenger and Kayley Turkheimer’s Madrona seafood minimarket have been stocking the neighborhood with everything from wine to fresh Vendemmia pasta to fresh shellfish. Add to this the of-the-moment poke bowl. Here made with fresh ahi tuna, pickled cucumber, avocado, edamame, seaweed salad, sriracha, and rice.

In the Works

The Organic Coup
Founded by former Costco employees and based in California, this organic fast food chain is coming to Seattle, reports The Seattle Times. The company, which serves sandwiches, wraps, tater tots, caramel popcorn, and more, is planning “to open a total of five in the area next year.” You can bet on one of the five landing downtown.

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