Elysian Brewing is getting ready to expand into downtown, opening Elysian Bar as early as Friday (in extreme practice mode). Yesterday, CEO Joe Bisacca and head brewer Dick Cantwell gave me spin around the place, which is quickly coming together near the corner of 1st and Pike, just down the hill from their original brewery on 13th and Pike.
Keeping track of restaurant news can be a daunting task. Here's a round-up from the past week to help you manage.
Got a question, hot tip or need a dining suggestion? Feel free to email me directly.
Chef John Howie (Sport, Seastar, John Howie Steak) has another big restaurant coming to the eastside. This time, he's teaming up with his sommelier-turned-distiller Erik Liedholm to open Beardslee Alehouse and Wildwood Spirits in Bothell's Village at Beardslee Crossing complex.
The Easter bunny arrives on Sunday, and if you’re like a lot of folks, you haven’t given a second thought about making reservations for brunch. If going out to eat on holidays is your thing, here are some suggestions:
The tulips are blooming and there's talk of fresh spring vegetables, which means it must be time to start planning our farmers market visits. To help navigate you through the upcoming openings around town, we present this updated calendar of Puget Sound farmers markets on the verge (or at the beginning) of their 2014 seasons. Listed according to opening date, this guide spans Seattle, the eastside and the islands.
Marination Ma Kai looks a lot different inside. There's a few new touches, including soft lighting, splashes of orange and dark gray paint, counter seating that overlooks the water (best view in the house), and a surfboard hanging from the ceiling. It really looks amazing (said while typing from the bar). Co-owner Kamala Saxton says the new decor is just phase one: "We have murals and other stuff coming!"
Broadway’s Panevino has a few more nights of service before transitioning into Corretto (416 Broadway East), a coffee shop by day and an Italian trattoria featuring cocktails and handmade pastas by night.
Some sweet and sour news pertaining to desserts here in Seattle.
First the sour: Sugar Mt. Bake Shop is no longer in the plans to be part of Kurt Dammeier’s smoked meats emporium, Max’s, slated to open in South Lake Union early next year. Dammeier needs the space for extra seating, so the bakeshop will have to find another home (SLU is the goal!). Also, nobody wants cakes that taste like a bonfire, am I right?
The guys behind Bastille and Von Trapp’s (and Stoneburner and Poquitos) have gotten behind a new vendor management tool called Tate’s List. As boring as they may sound to non-industry goers, it’s actually a pretty brilliant idea.