As of this past weekend, the latest endeavor from the family-owned coffee chainlet is officially open in Pioneer Square. Cherry Street Public House, which faces Occidental Park in all its brick-lined glory, is 2,000 square feet of bright, light-filled space in the bottommost layer of the new Weyerhaeuser building at 210 Occidental Ave South.
Being both a coffee shop and a public house, the layout is quite multipurposed: cozy cafe seating, a raised bar with outlets aplenty for laptop-toting remote workers, and a dining hall outfitted with marbled tabletops and leather-wrapped banquettes. There's even a mercantile section stocked with nut butters, coffee equipment, and drinking vinegars. Functional and comfortable for day, with "a sexy feel at night," says Laila Ghambari, Cherry Street's director of coffee who co-owns the company with her father Ali Ghambari.
As for the menu, the food is inflected with Persian influences. "My father's from Iran and he's always wanted to open a Persian restaurant," says Ghambari, "and this is our opportunity to bring those Persian stews to life." Those stews, or khoreshes, are seasonal and come in three iterations: beef and lamb with fresh herbs and fenugreek, chicken with tomato and saffron, and a vegetarian butternut squash and pomegranate. There's also smoked turkey topped with an apricot mostarda, all wrapped in Persian flatbread. On the breakfast front, there's the immortal favorite, avocado toast, here served with fried shallot, frisee, all atop Sea Wolf Bakery rye bread. Plus, a sweet waffle drizzled in honey, and sprinkled with rose petals and pistachios.
And oh, the drinks. Counter Culture coffee remains the roaster of choice, which can now be brewed by the cup or used in one of the new signature drinks—think coffee old-fashioneds or an espresso shrub tonic consisting of citrus-y single-origin espresso, pomegranate drinking vinegar, and sparkling water for fizz. There's Bellingham-based Kombucha Town and True North Coffee's nitro cold brew, both on tap and both with option to "make it a float." Nothing like a good, caffeinated sugar rush.
As it is a pub, there's beer and wine, and soon rotating cocktails and a mimosa menu to accompany weekend brunch, launching March 3.