Shifts & Shakeups

The Week in Restaurant News: Bustling Beginnings and Brunch

Chophouse Row opens with farm-to-mouth ice cream and cheese, Bar Sajor serves weekend brunch, and Seattle's favorite molten cake shop readies a second location for Capitol Hill.

By Jeanny Rhee May 1, 2015

Kurt Farm Shop is the first to open with farm-churned ice cream and cheese on Chophouse Row on Capitol Hill this Friday, May 1. Photo via Kurtwood Farms


Kurt Farm Shop
It was anticipated that Kurt Timmermeister would set up shop
in Capitol Hill's new Chophouse Row last October, but to our dismay it was delayed. That's all changing as Eater announced the farmer is the first Chophouse tenant to open doors on Friday, May 1 with farm-to-store ice cream and cheese.


Shota Nakajima, former chef at Sushi Kappo Tamura, has plans to open his very own contemporary Japanese kaiseki restaurant on Capitol Hill this summer, and Allecia Vermillion is "pretty damn excited" about it

The Ol' Green House on Ballard Ave
The unnamed sage-green property is undergoing serious changes to bring in traditional Italian fare this October. Read on for Allecia Vermillion's Wednesday post on Nosh Pit. 

Salted Sea
Eater announced South Seattle's only oyster and raw bar is expected to open in Columbia City sometime in May. Still in the midst of creating a menu, expect a slew of New American dishes and local seafood with "an emphasis on simplicity and clean flavors" influenced French and Vietnamese cuisine. Stay tuned for announcements on newly hired chefs, the menu, and restaurant decor. 

Hot Cakes 
The countdown has finally begun as Eater announced Autumn Martin's signature molten cake shop will open its second location on Capitol Hill in July. Seating will be doubled from its original Ballard location with 25 additional seats under the covered patio as well as an outdoor fire pit for s'mores. Speaking of doubling, the menu—along with the shop's classic favorites (sticky-sweet chocolate cakes, cookies, grilled cheese, and chocolate sandwiches)—will have more boozy concoctions, cocktails, and milk shakes to choose from. 


Bar Sajor 
Matt Dillon's popular restaurant at the corner of Occidental Ave in Pioneer Square is opening its blue doors for weekend brunch starting Saturday, May 2 from 10am to 2:30pm. Alongside Dillon will be new chef de cuisine Preston Miller, the former sous chef at Sitka and Spruce and executive sous chef at April Bloomfield's the Breslin in New York. They've created a glorious brunch menu using Bar Sajor's signature wood-burning oven. Expect housemade pastries, breads, eggs, breakfast sandwiches, alternating grilled and roasted proteins, and Dillon's classic favorites from the pantry and raw bar. 


Grinders Hot Sands
Eater announced that longtime owner Mitch Gilbert is (happily) handing over his East Coast Italian sub joint this May to fellow restaurateur Chris Dalton of Beth's Cafe and Duck Island Ale House. Rest assured, Dalton plans on keeping with the hearty spirit of Grinders' brand with belly-busting portions and the "four factors" that make the brand: inherited family recipes made from scratch, superb customer service, a relaxed and communal atmosphere, and occasional live music.


Lark and Bitter/Raw
The Pacific Northwest artisanal powerhouse took the stage at the new Seattle Design Awards and won Restaurant Design of the Year on Saturday, April 25. Credits go to chef and co-owner John Sundstrom, his wife J. M. Enos, co-owner Kelly Ronan, and designer Robert Cipollone, the mastermind behind the swanky restaurant's cerulean cushioned booths and dreamy lights.


A sea of Seattle's restaurants have buckled down
responding to the new $15 minimum wage, and Ritu Shah Burnham, owner of the Broadway location, is the first to blame the minimum wage for its closure since the effect took place April 1.


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