Ba Bar
Eric Banh (Monsoon, Baguette Box) expands his brand—and Capitol Hill reach—with a noodles-and-more shop near Seattle U. The menu is inspired by Vietnamese street cuisine, with cheapie prices to boot, and also will include breakfast, lunch, and late-night offerings. San Francisco transplant Daniel Jeffers, late of Bar Agricole, will helm the cocktail program, and Monsoon vet Josh Hart the kitchen, reports CHS. Projected opening: July 7.

Bar del Corso
A wood-burning oven shipped from Napoli will fire the pizzas at this neighborhood eatery and wine bar in the former Beacon Pub. Behind it is esteemed Harvest Vine alum Jerry Corso and Gina Tolentino. Expect the seasonally minded menu (here’s a look at a sample one) to rotate often. Outdoor seating and a bar area for 10, too. Look for service to begin in the next week or so.

Dot’s Delicatessen
The corner of 43rd and Fremont gets another meaty hang with this neighbor to Uneeda Burger. Running the show is Miles James of Seattle Sausage Company; he’s recruited Scott and Tanya Emerick, onetime owners and operators of the erstwhile Crémant. More than your traditional butcher shop, James describes Dot’s as a place where patrons can also come for a bite and “good, high-end stuff, but not overfussed.” Indeed, the menu is stocked with house-smoked and handmade sausages, sandwiches, and charcuterie (one tasty example: bacon-wrapped roquefort pate). And a Monday through Saturday happy hour serves up steak frites, steak tartare, sausage and frites, and charcuterie. James is hoping to open doors at the very end of the month, on July 27.

Li’l Woody’s
Nightlife impresario Marcus Lalario gets into the burger biz with a menu made of “new twists on old classics.” Find seven original spins made with Painted Hills patties, plus all your burger shack staples: onion rings, handcut fries, milkshakes (nine of them) made with Molly Moon’s ice cream. As is the trendy thing to do these days, a mercantile will stock local goods. It’s open till 3am on weekends, maybe the only truly appropriate time to chance the “crack fries,” paired with a milkshake for dipping. A couple blocks up the Hill, keep an eye out for the Broadway Blue Moon Burgers mid-July (ditto that time frame for Lil Woody’s).

The Wurst Place
Also a burgeoning trend: butcher shops. Bob Liptak has sampled all kinds of crazy sausages—rattlesnake and wild hare, zebra, chipotle buffalo—along with plenty of traditional ones while researching the menu for his restaurant and deli on Westlake. (He consumed 500 wursts over the course of two months, that’s dedication.) What’s sticked is what’ll you find among the 20 or so staple franks and the seven or eight rotating specials, in-house varieties among them. Belgian frites with up to 10 dipping sauces, the Czech dish haluski kapusta, and 60-plus brews round out the bill. Last we checked with Liptak, work was still to be done on the interior walls, so the mid-July target opening is looking more like early August.

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