Meaty, meaty Bell + Whete.
  • Meaty, meaty Bell + Whete.

BELL + WHETE • Belltown: Somewhat bizarrely, this sibling of Local 360 celebrates the cuisine of the conquering Normans of yore, including "modern interpretations of old world dishes, such as pottage with fried bread, house cured ham + sausages, pork knuckles, venison, boar, and roasted fowl," from chef Forrest Brunton (most recently with the Linda Derschang empire). This does not sound like summertime food. Lots of dark leather booths and roll-up garage doors give the place a sort of posh neo-diner look; it has 66 (!) taps. (200 Bell St, 538-0180,, $$–$$$)

CAFE BARJOT • Capitol Hill: The light-filled little former home of Chico Madrid has been reborn as Cafe Barjot, run by beloved-by-all Wylie Bush of neighborhood favorite Joe Bar, just five blocks away. The name is a little joke on "Joe Bar" switched, which sounds like "barjot," which is French slang for crazy. The space remains much the same, which is good, because it's pretty much perfect. Maegan Rasmussen is making reportedly awesome pastries, brunch dishes, and sandwiches that sound great (like roast beef and Gruyère with pickled shallots, slaw, and horseradish cream on Essential Baking ciabatta). Coming soon: a liquor license, yay! (711 Bellevue Ave E,, $)