Big Changes in Store at Dot's, and a Change for Me as Well

Steak and fries at Dot's Delicatessen, soon to be Dot's Charcuterie and Bistrot

During a recent dinner at Dot's Delicatessen (yes, they serve dinner, and yes, you should go; the food is very good), our server dropped the news that Dot's would be renovating to make dinner seating more comfortable. 

When I followed up with Dot's owner, Miles James, he told me that the renovation will be a little more involved. In fact, Dot's Delicatessen will close and reopen, becoming Dot’s Charcuterie and Bistrot.

James told me he's been, "itching to cook dinner again, which we have been doing, but the space isn’t really designed well for dinner, and the space hasn’t been utilized to its full potential. When we opened originally, I envisioned it being a charcuterie that sold a few sandwiches and sausages that you could eat here or take out, but as you know Dot’s has taken a mind of it’s own and turned into much more than that."
James will shut the place for a week (or two) in late January and reopen in early February (the timetable's still being finalized, so watch Dot's Facebook for updates) with 30 seats (double the current capacity).

The plan is to open for lunch (11am to 3pm) and dinner (5pm to 10 pm), and James says, "We may go back to being closed on Mondays and Tuesdays in order to do classes and private dinners, but that is yet to be determined. Lunch will be more or less the same as we do now, sandwiches and sides to eat in or take out. Dinner will be French bistro inspired food and service."

And get this: Miss Anna Wallace (current bar manager at Walrus and Carpenter, and one of our 2013 Tastemakers) is joining the new Dot's as front of house manager. She'll user her cocktail crafting gifts, of course, to make, "some top-notch aperitifs," James said. 

And in other, more personal news: After six years, I have decided to move on from my post as Food & Dining editor of Seattle Magazine to pursue some personal projects I've been excited about for some time, and to write freelance. You'll continue to see my byline here at the magazine for as long as they'll have me, and hopefully elsewhere as well.  

The best part of this job, aside from working with the smart, funny, hard-working editors at Seattle Magazine and *eating for a living* (which is an incredible coup; I recommend it very much), has been celebrating the talented up-and-comers in this town, as well as the chefs who work tirelessly to keep more established places at the absolute top of their game. Seattle is a great eating city, and it gets better every month.

The new Food & Dining Editor will be announced in the coming month or so. In the meantime, if you're so inclined, please find me at 

Here's to living bigger and better in 2014!

Happy new year, and thanks for reading.