Hungry for news? Welcome to our Friday Feed, where we run through all the local food and restaurant news this week—and maybe help you figure out where to eat this weekend.

Tap Dance

In 2009, Century Ballroom opened the Tin Table restaurant to support the Capitol Hill dance studio, but Century closed in March, just after its 28th anniversary (it since reopened as Reverie Ballroom). Now owner Hallie Kuperman announced the end of the restaurant, too. But she also brought good news for fans: The Tin Table’s bar manager, Sander Raav, will take over the space. Raav’s version will focus on craft cocktails, and supposedly will be called Broken Shaker, though I do wonder if that might need to change at some point.

Pizza Is for Squares

• Holy pie: Temple Pastries’ ovens will stay on through the evening, but don’t come in for croissants. Chef Christina Wood announced that in addition to her Ice Cream Window reopening today, she will launch Roman-style pizzas starting May 30. The rectangular specialty will be offered by the whole pie only, and limited to dine-in, Wednesday through Sunday, for the time being. The opening menu includes fennel piccata, with fermented tomato sauce, olive oil, and caper butter sauce, and a mortadella with pistachio mint pesto and stracciatella.
• Dough A-Go-Go: After years of new signs but few signs of life, the random trailer on NW 85^th Street near Eighth Avene finally seems to have a real business, open to the public. Bobu sells square pizzas, calzones, soft pretzels, and sandwiches from its drive-through window on the trailer, but also has a small, shaded patio for people who want to eat there.

In Their Expansion Era

• H is for HELLO: Korean grocery giant H Mart announced an opening date of June 5 for its Ballard store. It moves into the space that briefly held a New Seasons Market, but has sat empty since 2019. The 25,000-square-foot space makes it significantly smaller than the chain’s usual suburban stores—the Lynnwood one is more than three times that—but larger than the other urban stores (downtown is 16,000). That’s enough room for coveted Korean beauty products, exciting snacks, produce, meat, and a rainbow of kimchi.
• Matcha watcha: Another hot voice-note heads-up from my favorite Instagram tipster let me know that Tacoma’s Jin Jin Matcha is on its way to downtown. The signs are up on the “matcha atrium,” with opening planned for this summer.
• Bridges to bread: Macrina Bakery announced that this summer it will open its seventh café and first on the Eastside. Well, almost: It’s coming to Mercer Island. The new space will be in the same strip mall as Crawlspace Gastropub, just across the parking lot from Pagliacci Pizza.
• Everett can eat a bag of Dick’s: Seattle’s special burger joint, Dick’s Drive-In, will open its 10th store in Everett on June 12. In the meantime, deluxe fans can try their hand at finding an orange ticket to help cut the ribbon at the opening event.

Patio Planning

• It’s always sunny on the roof: Yesterday, the folks from Pike Street Hospitality (Rumba, Inside Passage, Agua Verde Café) opened Cantina del Sol in the former Mezcaleria Oaxaca space. The covered, heated rooftop Mexican spot serves prickly pear margaritas and tacos in homemade tortillas, and is all-ages until 9pm. And there’s more to come: The company will open a takeout-only walk-up window (June), and a ground-floor bar (summer) and restaurant (early fall), “each with familiar ties to Seattle’s restaurant history and a bit of a Capitol Hill comeback story.” Intriguing, coming from the group that once owned Tango, just down the street.
• Pinot on the pier: An all-day wine bar and bottle shop is opening in what used to be Chandler’s Cove, now Lake Union Piers. The Cove is owned by Ackley Brands, which owns many wineries, including Columbia Winery, Hogue Cellars, and Charles Smith Wines, as well as Mac & Jack’s Brewing. The grand opening is planned for June 14, just in time to serve the summer influx of tourists and anyone else who always dreamt of sipping syrah surrounded by yacht dealers and empty spaces awaiting the perfect chain restaurant to fill them.

Oh, BTW, here’s what you missed last week.