No, Honoré Bakery's Franz Gilbertson isn't opening a new Spanish-inspired bakery (tears). However, the owner of one of Ballard's best bakeries is a partner in a new Spanish sandwich shop opening in early March on Capitol Hill.
If three of a kind constitutes a trend, then bars that serve cured, smoked and sliced meats are the new black, at least on Capitol Hill.
First came Cure, the wee bar hidden in the alleyway behind Broadway on Nagle Place, which opened two years back. There, the menu features charcuterie and cheeses, olives and pickles, Euro wines, several beers and cocktails, and folks generally stop in for happy hour or to tipple and nosh a little before a show or for a late-night snack.
I woke up hungry at 5:34 this morning, but instead of being annoyed by the Dark O’Clock beginning of my day, I replayed the sweet, sweet dream that stirred me from slumber. There was a pile of perfectly lovely pasta on my brain.
Since supping at a hosted, soft opening dinner earlier this week at Maria Hines’ brand new Agrodolce in Fremont, I had been thinking about the hand cut tagliarini.
I first heard rumblings about Matt Dillon (Sitka & Spruce, Corson Building) opening a bakery in Pioneer Square last spring. It was just rumor then, a word dropped by a friend we have in common. Sometimes food-world friends spill the beans on things. But I kept quiet, as Dillon hadn't finalized leases yet, and didn't want to comment.
If you've been mentally camping out in preparation for Shanik's opening (which was supposed to happen today!), well, hunker down for a few more days. We've been tracking this, the most exciting opening of the year for nearly a year. Now, we have to wait just a few more days for the place to launch.
There may be no better pre-holiday gift than a spot at Bruce Naftaly's (sure-to-sell-out-in-a-hot-minute!) cooking classes at Le Gourmand. In fact, several years ago I sent my parents to one of Naftaly's classes, and though I have yet to see demi-glace grace the old Austin table during a holiday dinner, George and Nancy sure enjoyed sipping wine and watching chef Naftaly's expert cooking, and then tasting the delicious meal he cooked for them. They still talk about it nearly ten years later.
When I found out that Marx Foods, the online specialty food retailer that supplies restaurants like Alinea and recently caught the attention of Food & Wine magazine, would be opening a brick-and-mortar space, it piqued my interest. There's still plenty of demand for specialty food stores in Seattle, and Marx Foods, which opened yesterday, sounds distinctive.
If you've been to a bar on Capitol Hill lately, there's a good chance it was one opened by Linda Derschang.
Since launching the bar Linda's (707 East Pine St.) in 1994, Derschang has been on a major roll, piloting some of the hippest hangouts in the neighborhood, including Oddfellows Hall and Smith. And now she's about to open two more: the Bait Shop and Tallulah's, both also in Capitol Hill (as Leslie Kelly reported in our November issue).
Matthew Dillon is putting the pioneer back in Pioneer Square. Opening two new places early next year, the local star chef is shoving the neighborhood into contention for the city’s new hot spot.
“I grew up in Seattle and spent a lot of time in this neighborhood. I want to stop complaining about how it’s not what it should be,” said this year’s winner of the James Beard Foundation Award for the best chef in the Northwest.
The runner-up on my list of Fall's Most Exciting Restaurant Openings (second only to the craziness that will surely accompany the opening of Shanik on December 3rd), Mamnoon is opening in a converted warehouse across from the Melrose Market. And that opening is happening...today, November 20th!
Like many of you, earlier this week I giggled and snickered at Pete Wells' New York Times all-question takedown of Guy Fieri's Times Square behemoth, Guy's Kitchen and Bar. It's the most emailed Times article right now, and why wouldn't it be?