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You can be here this Friday and all summer long: 100-Pound Clam's patio off Lake Union. Photo via 100-Pound Clam Facebook


Cheese Wizards
Brothers and co-owners Bo and Tom Saxbe have landed in Interbay, opening up a brick-and-mortar sandwich shop to accompany their small fleet of food trucks. Here, get into some grilled sandwiches that Voldemort himself would make into a horcrux, ones with dill harvarti, mozzarella, balsamic-pesto aioli, and more.

100-Pound Clam
As far as upgraded fish and chips shacks and lake views go, this is the spot. It opens officially today, July 8, with a welcome party on the sizable patio. Dig into some dill fries with pickle mayo, steamed mussels, local beer, crisp rosé, and more from 11:30 to 7 throughout the week.


The Atlantic
This Central District restaurant is celebrating its one month birthday with pints of Rainier for just a buck all evening on July 8 only. But this anniversary also marks the beginning of their new happy hour, which will run Tuesday through Sunday from 4:30 to 6:30, featuring $1 off select beers and wines, plus cocktail and small bites specials. Happy hour plus patio seating equals a solid summer hangout.


After his time at Grant Achatz’s award-winning Alinea restaurant in Chicago, chef Eric Rivera joined Josh Henderson’s holy hot damn of restaurant groups, Huxley Wallace, in 2015. Now, Rivera is in the Tallulah’s kitchen putting his experienced culinary touch on the menu of seasonal, vegetable-forward dishes.

Chef Brandon Kirksey is departing Steve Han’s Pioneer Square Korean steak house, Eater Seattle reported this week. He’ll chef there until July 23, after which the Californian will return to San Francisco to work at The Slanted Door.

In more chef shuffle news Cody Westerfield has exited Lecosho and is now the executive chef at Cicchetti on Eastlake Avenue. He’s made his way back into a Susan Kaufman restaurant after working as a saute chef at Kaufman’s Serafina nearly ten years ago. Cicchetti also welcomes Chris Bollenbacher, another Serafina alum, as general manager. Head still on straight? Good. Now maybe grab a plate of smoked pork tenderloin with chanterelles, fig, and a pomegranate reduction.


Dot's Butcher and Deli
Miles James is bringing little piggies to the market, Pike Place Market that is, and making smoke pork loins, porchetta sandwiches, sausages in addition to more meaty offerings. His old school–style butcher shop will have Pacific Northwest–raised meats, cut in house, plus a small deli that will serve four sandwiches for lunch daily. It all goes down next week, July 14.


Sisters and Brothers
First a recent brunch roll out, now they’ve gone and officially launched lunch on July 5. Just pretty much spend your whole day down in Georgetown eating Nashville hot chicken and drinking perfectly cold beer. Do so out front at a picnic table or inside at a Galaga arcade game table while The Walker Brothers plays on the speakers—a bartender might even be singing along.

Knee High Stocking Company
Okay, yes this isn’t a meal per se unless you count the liquid kind (and actually god no, Soylent does not count). But this Capitol Hill speakeasy has just introduced some new summer cocktails like a currant imbued caipirinha and a cognac punch inspired by 1930s Philippines. Sounds pretty toast worthy.

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