Matt Dillon's Second Wave of London Plane Now Open in Pioneer Square!

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!--paging_filter--pWell played, Occidental Plaza. You managed to get yourself three pretty fantastic anchors courtesy of one of Seattle's most lauded restaurateurs./p
pstronga href="http://www.thelondonplaneseattle.com/" target="_blank"London Plane/a/strong, the long-awaited sequel to Matt Dillon's (Sitka Spruce, Corson Building, Bar Sajor) wine bar and retail shop of the same name opened at 8 a.m. this morning, completing his two-tiered collaboration with Katherine Anderson of stronga href="http://www.marigoldandmint.com/" target="_blank"Marigold Mint/a/strong./p
pAnchored at the other cobblestoned-end of the original, much more petitenbsp;strongLondon Plane/strong (which opened last August), and kitty-corner from stronga href="http://www.barsajor.com/index2.html" target="_blank"Bar Sajor/a/strong, Dillon tells me this new massive strongLondon Plane/strong houses a bakery, deli, full kitchen, retail section, prepared foods and pastry production areas, dining room, mezzanine dining room, and floral department./p
pDillon plucked Sarah Ellsworth from stronga href="http://www.sitkaandspruce.com/index2.html" target="_blank"Sitka Spruce/a/strong to be the pastry chef. She joins Michael Sanders, who will be doing all of the bread for Dillon’s restaurants — a completely separate business. Emily Crawford is the chef de cuisine, the same title she holds at a href="http://www.thecorsonbuilding.com/index2.php" target="_blank"strongThe/strong strongCorson Building/strong/a.nbsp;/p
pThe smaller space, says Dillon, was “a preview of the kind of food we were going to be doing” at the larger one, which is about six-times the size (4,500-square-feet)./p
pWhile the original London Plane will continue to offer wine, snacks, art and other retail-type things, the new London Plane will cater more to the food crowd. Starting today, London Plane will be open for breakfast (coffee, croissants), lunch (soups, salads) and take-away goodies (roast chicken, herbs, fresh baked bread, olive oil) from 8 a.m. to 7 p.m., Monday through Friday. Beginning next weekend, it will be open 9 a.m. to 5 p.m. Saturdays and Sundays, with the addition of weekend brunch.nbsp;/p