Brendan McGill Has Broken Ground on Hitchcock Deli Georgetown

By Seattle Mag February 11, 2014


!–paging_filter–pIt won’t be long before Georgetown has a new deli./p
pDuring a lunch stop yesterday at Brendan McGill’s lovely Pioneer Square beer hall,nbsp;stronga href=”” target=”_blank”Altstadt/a/strong, he told me he was on his way to put paper on the windows of his current project nbsp;— anbsp;sure sign a space is in the hands of new ownership.nbsp;/p
p”Before it was more of an agreement. Now, it’s happening,” he says./p
pIt’s true. If you swing by the 1,500-square-foot space next to stronga href=”” target=”_blank”Via Tribunali/a/strong (6009 12th Ave S),nbsp;you’ll see the proof./p
pBack in October, McGill a href=”…” target=”_blank”spilled the beans/a to Eater about his new venture, strongHitchcock Deli Georgetown/strong, that will offer classic sandwiches, cured meats, beer and wine. It’ll be a spin-off of his original Bainbridge Island stronga href=”” target=”_blank”Hitchcock Deli/anbsp;/strong(which is a spin-off of his restaurant stronga href=”” target=”_blank”Hitchcock/a/strong).nbsp;/p
p”I’ve just been wanting to do a little sandwich shop [in Georgetown] for years. I thought it was going to be my next move before we stumbled upon the Altstadt space.”/p
pNow, some new details.nbsp;/p
pAs for what we can expect at Hitchcock Deli Georgetown when it opens (hopefully) in April 2014:/p
pHouse-cured and smoked meats, wood-fired breads, lots of preserves and raw-fermented foods (pickles, mustard, kraut, kimchee) and a rotating selection of salads/sides. “Basically, really good pastrami and BLTs, plus other cool stuff.”/p
pimg src=”/sites/default/files/newfiles/brendan-deli_1.jpg” alt=”Hitchcock Deli Georgetown Coming Soon!” style=”float: right;”McGill says there will be seating for 20, plus more on the patio.nbsp;/p
p”Our production room is a fully-tiled kitchen with peek-a-boo views from Tribunali’s private dining room. Guests from Trib who want to sneak a peek on their way to the restroom can duck into a hallway and check out the charcuterie.”/p
p”In the far back, we’re fashioning a commissary-style space that will open up to larger-scale production (this could feed a counter or a food truck).”/p
pMcGill says he’s also discussing collaborations for the commissary space that he can’t disclose, but hints that it involves cold-pressed juices.nbsp;/p
pWhat’s exciting about this new deli is that it will fill a huge void in the neighbohrhood’s food and booze scene. Currently, there are not a ton of options for grabbing lunch (let alone a glass of good wine) in the mostly beer-slinging, bar-stool scene that has made Georgetown so blue-collarly attractive to many.nbsp;/p
pIf you’re looking for a little free (and slightly dangerous) entertainment today, Team Hitchcock Deli will be down at the space getting their wall-smashing on.nbsp;/p


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