20 taps, zero gluten. Photo via Ghostfish Brewing's website.


Ghostfish Brewing
Capitol Cider has long been getting all the gluten-free booze cred in this town, but it finally has some company in the form of SoDo-based Ghostfish Brewing. According to Eater Seattle, Ghostfish's gluten-free pale ale, stout, and witbier are made from grains like millet and buckwheat instead of barley. The taproom will even be selling gluten-free pizza. The brewery opened on February 5 and will be pouring Tuesdays through Saturdays from 3–9 p.m.

Hotel Albatross
What was once an Azteca in Ballard has been officially transformed into a den of exotic cocktails from Zach Harjo of Ocho and Keith Bartoloni and Andrew Church of Hazelwood. And yet tacos are still available—through a walk-up window dubbed Sexy Alley Puffy Tacos. The menu also includes totchos, tortas, and a bunch of other choices that would all sound particularly appealing late at night.

Counterbalance Brewing
Co-owners Jeff Howell and Frank Lawrence, both of Caffe Ladro, opened their microbrewery in Georgetown after a full year of building and recipe prep. They debuted their Abigale Blonde Ale, Counterbalance IPA, Bad Wolf Dark Ale, and Kushetka Imperial Stout on February 3, reported Eater. They're planning to start expanding their line and self-distributing soon.

Shaker and Spear, Pennyroyal
As we reported last week, this seafood restaurant and cocktail bar opened on schedule on February 3 in Belltown's landmark Palladian Hotel.


Probable Mini Golf Bar
The folks behind Smash Putt have another bar-slash-putting green in the works, this time in the vacated MidTown Center building in the Central District. According to CHS, the pop-up—which would be the ninth version of Smash Putt—is expected to be open from April through midsummer if everything pans out.


New Executive Chef at Ray’s
Chef de cuisine Paul Duncan has been promoted to executive chef at this iconic waterfront restaurant in Ballard. He'll be the sixth executive chef in its 42-year history.


Show Comments