As scheduled, Rachael Coyle’s much-anticipated bakery opened for business this morning. Celebratory cretzels and other superb pastries will be available from 7am–4pm today through Sunday.
Top Pot Alki
The 18th location of Seattle’s ubiquitous doughnut shop opened in West Seattle this morning, becoming the first tenant of the new 2758 Alki SW building. It’ll be open from 7am–8pm over the weekend and from 6am–8pm during the week, serving 42 varieties of doughnuts, soft-serve, sandwiches, pastries, and Top Pot coffee.
Chef Brian Clevenger, currently head chef at Staple and Fancy and before that Tavolàta, is striking out on his own to open Vendemmia, an Italian spot in Madrona. For the lowdown on menu, prices, and the four-seat chef’s counter, check out our own Allecia Vermillion’s Nosh Pit writeup.
Farmers market fixture CommuniTea will be relocating its production facility and opening a brick-and-mortar kombucha shop in the Central Cinema building at 21st and Union. Capitol Hill Seattle blog says the move will happen sometime next month and CommuniTea has enough of its fizzy ferments stored up to carry th company through the move.
The second location of Kimmie Spice’s gravy-and-carb haven is scheduled to open in Belltown on Tuesday. The menu will be identical to that at the Pike Place location, which will soon scale back its late-night hours.
Eric and Sophie Banh’s long-awaited spot—originally slated to open last autumn—has now set a prospective open date in June, reports Eater. Details on the 90-seater can be found back (way back) in the Seattle Met archives.
Farewell, cheese bar. On Monday, the Four Seasons’ Art Restaurant will close for a renovation project and reopen some time in late spring with a new concept. Hungry hotel guests will still be able to get their breakfast fix on the second floor of the Four Seasons.
Irvin Diaz at Tanglewood Supreme
Chef Irvin Diaz, late of Rover’s, Luc, and Brasa, will be taking over as executive chef at Magnolia's lovely seafood restaurant Tanglewood Supreme, following Jeffrey Kessenich’s return to catering. Several new Asian-influenced dishes have been added to the menu, including a spiced albacore tataki and a happy hour farro fried rice.
Katie Gallego at Vespolina
Katie Gallego, a 24-year-old Spinasse and Artusi alum, has been picked to lead the kitchen at Vespolina following chef Jason Stratton’s departure last month. Chef Katie is expected to bring more classic touches to Vespolina’s menu, influenced by her Sicilian roots. She’ll be backed by new sous chef Leroy Keener, late of Branzino.