Heliotrope Architects h/t Capitol Hill Seattle blog." data-image-selection='{"width":500,"height":667,"x1":0,"y1":0,"x2":500,"y2":667}'>

Right now it's a construction zone, but I already dig the red. Trove photo via Heliotrope Architects h/t Capitol Hill Seattle blog.

When Rachel Yang and Seif Chirchi found the space at 500 E Pike, they weren't entirely sure what to do with something so vast. "Where are all these people coming from?" Yang recalls wondering as they looked around its 4,000 square feet and pondered the difficulty of pulling off sit-down dinner service for such crowds. "I don't know how to feed them."

Their solution was the aptly named Trove: The chefs broke apart the four components of a restaurant (lunch, dinner, bar, and dessert) and created four separate establishments that share a name and a roof, but possess distinct menus, decor, and hours. The opening looks like September (-ish), but Yang paused amidst running two her two existing restaurants to share a few details.

The Noodle Bar
Think of it as Rachel Yang's version of fast casual: You come in for lunch, order noodles at the counter, and can be out the door within 30 minutes. Except, the noodles are made by hand, the way you might find at an upscale pasta restaurant. Revel solidified Yang's love of making noodles; here dishes' fusiony flavors will be similar in spirit, but with more varieties of pasta—extruded, fresh rolled, rice noodles, and even rice cakes. The lineup will change daily. 

The Korean Barbecue
Trove's sit-down dinner component has tables with built-in grills, but the platters of meat will be heaped with cuts of beef and pork that venture far beyond marinated short ribs. Naturally the banchan and an array of sauces all originate in Trove's kitchen. Constructing the tables (not to mention the ventilation) proved a bigger hassle than anticipated, but Yang loves the communal aspect of gathering together to transform a giant platter of raw meat. "This food demands your attention; you're the first one who hears your meat actually sear." Heads up: Only about two-thirds of the seating comes with a grill; the rest of you will have to content yourself with the menu of small plates, shareable roasted, smoked, or otherwise slow-cooked meats, and AN ENTIRE SECTION OF THE MENU DEDICATED TO FRIED FOOD.

The Bar Bar
In another corner is a small bar, with six taps and a focus on international beers in bottles and cans. The cocktail list will dwell here, too, along with a basic wine list. 

The Parfait Window
Yang originally considered shave ice, but didn't like how melting ice meant diluted flavors. The parfait was her brilliant workaround. You can layer in the same types of things that appear in Korean shave ice—caramel, mochi, fruit, sprinkles, crispy corn flakes—with ice cream and achieve all the nuance and complexity of a plated dessert. It's accessible only via an outside walkup window, but rest assured the staff won't chase you out if you bring your dessert inside. Hours here will be 11 to 11, good news for drunks and people who eat ice cream for lunch (not that these groups are mutually exclusive).


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