This week in food news, Lark alum Mitch Mayers' highly anticipated new restaurant Sawyer opens in Ballard with oxtail nachos and fancy choco tacos (!), Dexter Brewhouse opens a new cafe and brewery with a huge patio in Sand Point, and Starbucks debuts the first standalone location of its Italian artisan bakery Princi. Plus, Momofuku Milk Bar will bring its coveted crack pie and cereal milk soft serve to Canlis, and three Seattle restaurants make Bon Appétit's 50 nominees for Best New Restaurant 2018. Learn about all that and more below. For more ideas for things to eat and drink, check out our food and drink calendar.
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On Thursday, July 26, Capitol Hill's La Cocina Oaxaqueña opened a restaurant called Cocina Oaxaca in the former space of Mio Sushi in Green Lake, serving a menu similar to the Capitol Hill location with items like mole negro oaxaqueño, pozole, and tacos along with a few exclusive dishes.
Magnuson Cafe and Brewery
Last weekend, South Lake Union's Dexter Brewhouse and Mollusk Brewing opened a new cafe and brewery in Sand Point with a spacious patio overlooking Lake Washington. The family- and dog-friendly restaurant has 16 taps of mostly Mollusk Brewing Beer, plus coffee, milkshakes, espresso, and local wine, as well as a menu of familiar pub fare like nachos, wings, burgers, and fish and chips.
On July 31, Starbucks opened the first independent location of Princi, its artisanal Italian bakery, in Denny Triangle. (In 2016, Starbucks tapped famed Italian baker Rocco Princi, who founded the original Princi in Milan in 1986, to be the exclusive provider of baked goods inside their Reserve stores—the chain has previously opened a Princi bakery inside the Capitol Hill Reserve Roastery location and inside its flagship Reserve store.) The new location, the first of 1,000 similar ones that are planned to open in the United States, features pastries, pizzas, soups, salads, breads, and desserts, as well as Starbucks coffee, beer, wine, and cocktails. The focal point of the space is the oven so guests can watch the baking action, and outside, there's a balcony with rosemary plants, a nod to founder Rocco Princi's predilection for using fresh rosemary in his baked goods.
Former Lark chef de cuisine and two-time Cochon555 winner Mitch Mayers' long-awaited new restaurant, Sawyer, opened in Ballard on Thursday, August 2, in the former space of Kickin' Boot Whiskey Kitchen. The restaurant, whose name is a reference to the building's previous life as a sawmill, offers a playful, elevated-casual take on new American comfort food, with dishes like rotisserie porchetta, oxtail nachos, pork belly steam buns, and Reuben tartines. For dessert, Mayers is creating his own reinterpretations of classic American desserts, with items like fancy s'mores choco tacos and ice cream "dilly" bars of cookie dough semifreddo covered in Theo chocolate—swoon.
On July 30, new gay bar and cocktail lounge Union, from from gay-bar-scene-dream-team Steve Nyman and Nathan Benedict (former owners of Inside Passage and Thumper’s) and Mark Engelmann (former manager of C.C. Attle’s), opened in the former space of Zoë. The bar, which is located across the street from Skillet and in close proximity to gay bars Diesel, Madison Pub, and Pony, features outdoor seating and a menu of appetizers, flatbread pizzas, paninis, burgers, salads, and sandwiches, along with spirits, wines, and beer on tap.
The Tacoma location of wood-fired pizzeria Elemental Pizza is closing, as a new location of local chain Zeek's Pizza is set to take over the space this month. Zeek's will retain any Elemental employees who want to remain there.
Le Petit Cochon
The perpetually underrated nose-to-tail, farm-to-table Fremont restaurant headed by chef Derek Ronspies announced in an Instagram post that they will close in mid-October after five years of business and invited customers to visit while they still have a chance. In early March, the restaurant had expressed difficulties attracting customers due to their relatively less visible location, writing in an Instagram post, "Sadly, out of sight usually means out of mind and we need you guys coming in so we can keep our doors open. We love serving you creative, seasonal dishes that change weekly, but if we don’t get busier we aren’t going to be able to keep doing that."
OTHER FOOD NEWS
Milk Bar coming to Canlis for pop-up
Illustrious New York pastry chef and junk food queen Christina Tosi, who made a name for herself with her New York-based Momofuku Milk Bar empire serving nostalgic cult-favorite treats like "crack pie" and cereal milk ice cream, will team up with iconic Seattle restaurant Canlis on August 12 for a bake sale and ice cream social benefiting the Queen Anne Farmers Market. (Tosi's husband, restaurateur Will Guidara, sits on the restaurant’s board of directors.) Guests will be able to purchase food from a menu of Milk Bar treats like crack pie, cereal milk soft serve, truffles, and cookies, in addition to a menu of carnival-inspired food designed by Canlis chef Brady Williams, which will include turkey legs, corn on the cob, corn dogs, fried cheese, and popcorn. Plus, there will be carnival games, live music from the Tallboys, and opportunities to take a Polaroid photo with Tosi herself and decorate it in a craft activity tent. Entry is free, but guests can purchase VIP tickets (which include early entry at 11 am, line skipping privilege, and an exclusive event poster signed by Tosi) for $50 next Thursday, August 9, from 3-7:30 p.m. at the Queen Anne Farmers Market.
Seattle restaurants make Bon Appétit's list of nominees
Bon Appétit has released its list of top 50 nominees for America's Best New Restaurants 2018, and three Seattle restaurants made the cut: Ravenna's celebrated JuneBaby (which already took home a James Beard Award for Best New Restaurant this year); Wallingford's handmade soba restaurant Kamonegi, which was just recognized by Eater as one of best new restaurants of 2018 in the country; and Belltown's Japanese kaiseki restaurant wa'z, which recently opened in March. On August 14, Bon Appétit will reveal which 10 of the nominees earned a spot on the "Hot 10" list.
David Meinert sells stake in Capitol Hill businesses
The Seattle nightlife entrepreneur and restaurant owner, who was recently accused of sexual misconduct and rape by five women, has sold his stake in his Capitol Hill bars Lost Lake, the Comet Tavern, and Grim's. Posters calling for a boycott of Meinert's businesses had been distributed around Seattle prior to his departure.
Chaco Canyon opening Queen Anne location
The beloved hippie vegan fixture Chaco Canyon Cafe , which serves bowls, soups, juices, smoothies, and pastries, announced in its email newsletter that it will be opening a new location in Queen Anne soon. Recently, the chain's University District location closed, as the owners who had bought the location wanted to start their own venture and re-opened it as the Broadfork Cafe.
Sushi Kashiba added to Seattle restaurants at Japanese airport
Seattle sushi chef Shiro Kashiba, who trained with the world-famous sushi master Jiro Ono (featured in the documentary Jiro Dreams of Sushi), announced that his sushi restaurant Sushi Kashiba will join the group of well-known Seattle establishments, including Fran’s Chocolates, Beecher’s Handmade Cheese, Ethan Stowell Restaurants, Pike Brewing, Eltana, and Starbucks, in a commercial complex called "Flight of Dreams" inside the Chubu Centrair Airport in Nagoya, Japan.
Belltown Brewing introduces new head brewer
Belltown Brewing has announced that Will Carnaghi, who previously worked as senior brewer at Hale's Ales and spent time at Burdick Brewery in South Park, has joined their team as head brewer. The brewery also introduced five new beers from Carnaghi currently available on tap, including a Brut IPA, a Summer Haze Hefeweizen, an Allenbach Red Lager, and the Gon’ Learn Today Session IPA.
Le Messe debuts patio
On Saturday, August 4, Brian Clevenger's Eastlake contemporary Italian restaurant Le Messe will debut a new patio with outdoor seating. The patio will also have an extended happy hour from 5 to 7 p.m. and from 9 to 10 p.m. daily and will offer $2 oysters and daily drink specials all day long.
The Wine Station switches to evening hours
Since May, the Beacon Hill wine bar the Wine Station has changed its hours to nighttime only. The social justice-focused library and bookstore Estelita's Library occupies the space by day.
Illnesses associated with consumption raw oysters have been reported
Due to an unusual increase in the Vibrio bacteria, many accounts have been reported of people getting sick from eating raw oysters. The reason for the rise in the bacteria is currently unclear.
FRIDAY, AUGUST 3
Fresh Hop IPA Release Party
Join Two Beers Brewing for the annual release of their limited edition, "bright and juicy" Fresh Hop IPA, made with fresh Cluster and Centennial hops hand-picked by volunteers.
Gigantic Brewing/Cloudburst - Cloudbursting Hazy IPA Release
Be the first to try Gigantic and Cloudburst's new collaboration brew, Cloudbursting: a "super juicy, soft and fluffy" hazy IPA "loaded with Experimental Hop 522, Citra, Crystal and Simcoe hops" for some "tropical, citrusy and dank deliciousness."
International Beer Day
Georgetown Brewing's Mark Marzano will join the Renaissance Seattle Hotel to talk about and share some of their brews, including the limited edition Pearl Jam's Home Shows Pale Ale. A flight will be available for $5.15 (a nod to the hotel's 515 Madison St address).
Reuben's Brews Sixth Anniversary Celebration at Brouwer's Cafe
The Fremont medieval-modern beer destination will help their friends at award-winning Ballard brewery Reuben's Brews commemorate six years of business.
Southpaw Pop-Up Bar
Longtime Lark server Fernando Pacheco will run a new pop-up bar with a cocktail menu he conceived with opening bar manager Mike McNett as a focal point. Southpaw will also provide their usual seasonal boozy slushies, batched cocktails, and beer and wine on tap—plus pizza by the slice for $1.50 while it lasts. On Saturdays, a DJ will spin tunes.
SATURDAY, AUGUST 4
2018 Bellingham Northwest Wine Festival
For the third year, the coastal town will showcase 50 Pacific Northwest wineries and eight Whatcom County restaurants. Admission includes access to wineries, food samples, and a souvenir glass. Plus, guests can replenish their bodies in a "hydration lounge" by Still Life Massage and Float.
Loxsmith Bagel Pop-Up Cafe and Bar Mitzvah
At this pop-up cafe and bar (mitzvah), brunch on 48-hour-fermented, lye-boiled bagels, lox, espresso, and boozy drinks.
Mad Hatter Tea Party
Sing about people's unbirthdays in your wackiest costume at this Alice in Wonderland-inspired tea party. Tea and cookies are free.
Newaukum Valley Farm-to-Table Dinner
Before digging into a meal prepared with fresh ingredients from the farm by Cantina Leña's Chef Kyle Johnson, guests will learn about the farm's growing methods on an educational walk. Some other local farmers will also be in attendance, and their products will be featured throughout the five-course meal.
Reuben's Brews Sixth Anniversary Carnival
The award-winning Ballard brewery will throw a carnival-themed bash to mark six years of business, with a dunk tank, special beer releases, carnival games, a beer garden, live music, and commemorative glasses for the first 100 guests.
Sour Beer Blending Workshop with Eric Salazar
Learn how to blend beer from New Belgium "sour guru" Eric Salazar and blend your own using four single Foeder beers from New Belgium.
Featured Wine & Cheese Pairing with Cherry Valley Dairy
Sample four different pairings of wine and local cheese from Cherry Valley Dairy, and learn about their compatibility.
SUNDAY, AUGUST 5
Lemonade Day Party
End your weekend with day-drinking and sunny tunes provided by 2 Cents, BlueEyedSoul, Stas Thee Boss, and Justin Hartinger. Half-Seas Cocktails will debut their line of sparkling canned cocktails in paloma, bramble, and daiquiri flavors.
Themed Sunday Brunch - Hawai'i
Partake in a five- to seven-course tasting menu exploring "different dishes, ingredients, and preparations of brunch items from Hawai'i."
Three Sacks Full Pop-Up
Driven by his curiosity to discover what a “real carrot” tasted like, chef Michael Tsai took a sabbatical to work on Green String Farm in California and eventually moved to the Snoqualmie River Valley’s Goose and Gander Farm, where he works now. He will bring that same farm-to-table sensibility to Three Sacks Full, his pop-up with sommelier and partner Matthew Curtis, who favors wine pairings from smaller producers and family-run wineries. Naturally, their menus are locally sourced, ever-changing, and hyper-seasonal.
MONDAY, AUGUST 6
Author Talk: Cured Meat, Smoked Fish & Pickled Eggs by Karen Solomon
Food writer and preservation expert Karen Solomon’s latest cookbook, Cured Meat, Smoked Fish & Pickled Eggs, purports to “turn your kitchen counter into a deli counter” with its recipes for smoked, pickled, cured, canned, and dehydrated proteins, including fish, meat, eggs, and even cheese. It also touches on no fewer than eight recipes for beef jerky. Imagine making your own bacon, smoked salmon, cured sardines, pork rinds, or even duck prosciutto. Solomon will share her preserving savvy and sign copies of the book.
RAD Hazy Rosé IPA Release
Who said you had to choose between rosé and IPA? This "juicy, bodacious" hazy IPA is filled with hibiscus for a blush-pink effect, with '90s-throwback packaging.
St. Louis Style BBQ
St. Louis is famous for such peculiar regional food specialties as St. Louis–style pizza (made with a cracker-thin crust and white processed cheese) and gooey butter cake (an irresistible sticky-sweet confection, apocryphally attributed to a Depression-era mix-up). Perhaps most of all, it’s known for St. Louis–style barbecue, defined by ribs that are grilled (rather than dry-rubbed and slow-smoked, as with most American barbecue), then liberally drenched in sauce. In fact, St. Louis is said to consume more barbecue sauce per capita than any other city in the nation. If you’d like to partake in this unique, condiment-laden style of barbecue, wood-fired pizzeria Delancey will be hosting a delightfully down-home barbecue night, led by their St. Louis native kitchen manager Graham Elliott (not to be confused with chef Graham Elliot of Top Chef and MasterChef), including barbecue chicken, pork ribs, steaks, slaw, potato salad, toast, and chow-chow.