Fish stew with heirloom beans at Belltowns new Shaker + Spear.
  • Aubrey Pick
  • Fish stew with heirloom beans at Belltown's new Shaker + Spear.

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Ballard’s Hotel Albatross is a collaboration between Zach Harjo (Ocho) and Keith Bartoloni and Andrew Church (both of Hazlewood). Located in the building that housed an Azteca Mexican restaurant for more than three decades, Albatross serves classic tiki cocktails and street food-style dishes. It also houses a late-night walk-up window called—wait for it—Sexy Alley Puffy Tacos, which sells things like deep-fried puffy tacos, beef bulgogi skewers, and tater tot nachos to hungry, drunken people.

Thomas Soukakos, owner of Capitol Hill’s Vios Cafe & Marketplace (as well as Vios Cafe at Third Place in Ravenna), has opened Omega Ouzeri, also on Capitol Hill, serving small plates of Greek meze such as grilled octopus with chili vinaigrette. There’s a full selection of Greek wine and a drink list heavy on the anise-flavored apertif ouzo. Ouzeri is located in the REO Flats building, next to newly opened Nue.

Capitol Hill now has another beer hall. Stout, located on the ground floor of the Sunset Electric apartment building, is “a casual pub designed for beer enthusiasts who appreciate ‘craft everything,’ from beer to cocktails to well-prepared food.” Stout’s opening menu has 20 beers on tap and 65 available in bottles, ranging in price from $3.50 (Rainier) to $58 (North Coast’s Old Rasputin Russian Imperial Stout XVII, aged in bourbon barrels).

Monica Dimas has taken over the kitchen at Capitol Hill bar Nacho Borracho. Dimas's project Neon Taco serves Mexican street food like tacos (on handmade tortillas) and chicharones.

The restaurant inside Belltown's new Palladian Hotel is open for business: Shaker + Spear offers a seafood-focused menu with local and regional ingredients. The adjacent bar, Pennyroyal, serves aged spirits, punches, and snacks. Both menus are created by chef Walter Pisano, who runs downtown’s Tulio restaurant.

Counterbalance Brewing, started by two former home brewers who met while working at local coffee company Cafe Ladro, is pouring beers in their Georgetown taproom made just a few feet away in their ten-barrel brewery. Look for a few obscure, taproom-only brews to rotate through as well.

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Bar Sajor chef de cuisine Edouardo Jordan will open his own restaurant, Salare, this summer.
  • Kyle Johnson
  • Bar Sajor chef de cuisine Edouardo Jordan will open his own restaurant, Salare, this summer.

Coming soon....

Exciting news: Chef Edouardo Jordan, most recently chef de cuisine at Bar Sajor, announced he will open his own restaurant, Salare, at 2404 NE 65th Street in Ravenna. Jordan, who says he is “passionate about traditional cooking” and “primal techniques” (I don’t know exactly what that means but I really like the sound of it), is planning a menu of diverse flavors, nose-to-tail cooking, fresh seafood, salumi, pickles, and ferments. Salare is expected to open this summer.