Mama's Mexican Kitchen
Belltown's legendary cantina is rescued. The imminent date that would mark the closure of the restaurant forever, now marks only a month-long closure for a revamp and change of ownership to Marcus Charles, who also owns Local 360, Bell and Whete (and is credited with saving the Crocodile). The menu will change following the switch to tacos, nachos, quesadillas, and burritos inspired by street food from Mexico City and Los Angeles.
Thomas Litrenta is head chef at Ernest Loves Agnes
Most recently the sous chef at Westward with Zoi Antonitsas, Litrenta will be taking the executive chef role at Jason Lajeunesse's Italian restaurant on 19th. A new spring menu is in the works featuring Litrenta's family recipes. Lajeunesse also launched his restaurant design and management company ELA Concepts that will manage his restaurants and bars.
The fourth location for the Mill Creek-based doughnut empire will be in South Lake Union at Amazon's Bigfoot building at Ninth and Mercer come summer 2016. The menu will include pressed sandwiches, soup, salads, and the signature gonzo breakfast sandwich of scrambled eggs and bacon or sausage on a raised doughnut.
A brewery, but not for beer, comes to the Central District. CommuniTea Kombucha will hold its grand opening April 2 for guests to sample and buy the fermented, slightly alcoholic beverage, reports Eater Seattle. Right now CommuniTea only produces and sells the bottle bev at the brewery but has plans to expand with a tasting room in the future.
The recently vacated Canal Market now has a replacement. Owner of Cafe Lago, Carla Leonardi, will open Little Lago where everything from toothpaste, rotisserie chickens, and Cafe Lago's lasagna to-go, plus a small seating area for neighbors to drink glass of wine or beer.
Steak 'N Shake
Transplants from the Midwest and east coast will be able to visit the familiar restaurant May 16 at 1417 Third Ave for a Frisco melt on sourdough.
"Closed for reimagination" is where things left off with the temporary closure of Pizzeria Gabbiano, but Eater Seattle reported the Pioneer Square pizza place will now be Easton's Il Corvo Pasta Studio. Dried pasta was occasionally on sale at Il Corvo, but with Easton's purchase of an Italian drying cabinet he'll be able to produce four times the amount than before.
Old School Frozen Custard
After nine years on Capitol Hill the custard place closed the doors last week, the Seattle Times reports. But Old School recently posted on their Facebook page that a group might save the spot. Follow the page for updates.
The car service just launched an expansion to the delivery service app with extended delivery hours from 10am-10pm and around 100 restaurants available including 8 oz burger, Chop Shop, and Super Six.