Ballard's newest seafood-centered restaurant and cocktail bar will open April 23 at the corner of 56th and 17th reports Eater Seattle. Local oysters, crab cocktail, and an ahi crudo shape the menu, and there's even pinball and arcade games on the mezzanine.
White Swan Public House and the 100-Pound Clam
Matt's in the Market and Radiator Whiskey owner Dan Bugge will open his two new restaurants in South Lake Union on the waterfront at the location previously occupied by BluWater Bistro. The culinary team from Radiator will lead the kitchen at White Swan Public House serving whole fish from the brick oven and steamed clams with different broth variations like white wine and charred lemon. On the waterfront patio is the 100- Pound Clam– a fish and chips walkup window with beer, wine, and cocktails. Opening day for the 100-Pound Clam is scheduled for some time in late May, while the White Swan is planned for June.
The Butcher's Table
The restaurant group Sugar Mountain, behind Beecher's Handmade Cheese and Pasta and Co., is planning a "luxury" restaurant for downtown this summer, reports Eater Seattle. Expect an onsite butcher shop, as this is speculated to be the steakhouse component of the company's other project, Max's, a multi-level barbecue restaurant and steakhouse.
The U Village pizzeria just opened its third location in Columbia Center's third-story atrium. This spot is slightly different than the rest operating with counter service for lunchtime diners.
Dana Tough and Brian McCracken, the pioneers behind Seattle's craft cocktail era, closed their original gastropub in Belltown last Thursday due to financial issues. Their other restaurants and spaces under the McCracken Tough title– the Old Sage, Tavern Law, and the Coterie Room– remain open.
Brothers and bakers Jesse and Kit Schumann, whose bread has been featured at Boat Street Cafe and now at Dino's Tomato Pie (and in these musings on the generosity of the restaurant community), have officially found a location for their bakery, reports Eater Seattle. Sea Wolf Bakery will share a location with Manolin in Fremont at 3621 Stone Way North, and once open will have a thoughtful mix of bread and cheese pairings, plus pastries and coffee.
The cider bar and restaurant is introducing lunch service starting April 25 from 11am-2pm, Monday through Friday. Midday meals include the classic soup, salads, and sandwich pairings with many vegan and gluten free options.