Vegetarian burger joint 'Table opened Tuesday and pizza restaurant Supreme is opening next week.
We’ve all been there. We see an item listed on a restaurant menu and wonder how in heaven’s name it can charge that much for a hamburger. Or some mac ’n’ cheese. Or a simple Caesar salad.
The 60-seat restaurant Copine opened in July at the base of the new, mixed-use Ballard Public Lofts, and it is exquisite. From the Tom Kundig-designed open kitchen to the soothing, neutral tones of the furniture, every detail has been carefully curated, down to the tiny fork “stands” that hold ever-changing, innovative amuse-bouches, such as melt-in-your-mouth citrus-cured salmon with roe.
Ten years ago, Josh Henderson left a sweet gig cooking for photographers on location in Los Angeles to start a food truck in Seattle called Skillet. It did quite well, expanding with help from equity partners into four brick-and-mortar diners and a catering company.
If you’re a beer lover, Bramling Cross, which is named after a hop varietal, will be your favorite Ethan Stowell restaurant to date because the focus is on wood-fired, shareable dishes that pair with eight micro-local brews (made in Ballard or Fremont) and 50 international beers.
After shuttering the much-loved Madison Park Conservatory in 2014, co-owner Bryan Jarr took off on a food-research expedition through Spain and Portugal. Jarr, who is co-author of In the Kitchen with the Pike Place Fish Guys, went to study traditional seafood preservation at several Spanish and Portuguese canneries.