Restaurant Roundup
Read More ›
Restaurant Roundup: ‘Bear-Garten,’ Chefs Tray Table, and a New Women’s Sports Bar
Delicious drinks, women's sports, luxury dining
June starts this weekend and with it comes Pride Month, a time for celebration of love in all forms throughout the city. That includes food, of course. If you’re looking for somewhere to revel, Rhein Haus Seattle will host a “Bear-Garten” all month, offering poolside fun, photo-ops, frozen drinks, and more for all ages. Join the patio party on Saturday, June 7 — there’ll be music from DJ Alfonso Tan and rainbow Jell-O shots.
Here are some other bits of food news you’ll adore.
Delicious drinks? Yes please.
Other Yes Parade restaurants are joining the Pride festivities with signature Love is Love cocktails. At Poquitos Seattle, the drink is a vodka and marionberry mixture, while Sabine’s libation incorporates mezcal and Jamaican rum with Aperol, raspberry, rhubarb, pineapple, lime, and banana ube whip. Each order also comes with a commemorative pin.
Watch more women’s sports
Don’t put your glass down just yet — a new bar dedicated to women’s sports is coming to Capitol Hill. Pitch the Baby promises a menu of Mexican food and an adequate but not overwhelming number of TVs. For owners Monica Dimas, Anais Custer, and Kimfer Flanery-Rye, it represents a reimagining of the sports bar, emphasizing qualities that they’ve always wanted but not been able to find. Expect the spot to open sometime in June (right in the thick of the season for the Storm and Reign) with drink specials often correlating to what’s on screen.
Luxury dining at 30,000 feet
What’s more prestigious, snagging a reservation at Tomo or flying first-class across the country? Well, starting June 5, there will be less separation between the two options than you’d think, thanks to Alaska Airlines’ new perk for its priciest passengers. As an expansion of its “Chef’s (tray) Table” program, they will be able to order meals designed by Seattle’s James Beard Award–winning chef Brady Williams, including fried chicken and mochi waffles in the morning, and short ribs glazed with serrano jaew or buckwheat soba and seared ahi tuna tataki on evening trips.
Closing time
For more than 50 years, UW students have procrastinated studying, celebrated graduation, and everything in between at the College Inn Pub, but the University District watering hole announced it is closing with the end of its current lease. Renovation costs, costly structural issues, and reduced foot traffic post-pandemic were all cited as reasons to close up shop. The last day to enjoy a brew (or two) will be June 15.
About Restaurant Roundup
Restaurant Roundup is Seattle magazine’s weekly look at what’s new, notable, and worth eating and drinking around the city—from restaurant openings and closings to pop-ups, events, and the occasional very good burger.
Follow Us
Restaurant Roundup: Death & Co. and Japanese-Italian Fusion
Here’s what was served up recently in the Emerald City.
In the aftermath of the violence at Bite of Seattle, the city’s other food festivals are in unfamiliar territory. Organizers of the upcoming Panda Fest Seattle want to highlight a few features that may help alleviate concerns about the event’s safety. Tickets are required to gain entrance to Fisher Pavilion at Seattle Center, and as…
Let Him Cook: Matt Broussard’s Rise From Restaurant Chef to Social Media Star
With a forthcoming cookbook and a Capitol Hill restaurant, the Seattle chef is taking his laid-back approach beyond the screen.
Matt Broussard doesn’t know how to describe his food. The chef’s forthcoming cookbook, Now We’re Cooking, has everything from his grandma’s dolmades—grape leaves stuffed with lamb and rice cooked in duck fat—to cantaloupe gazpacho and seared tuna steaks coated in fennel furikake. It’s a culinary hodgepodge that defies categorization, but Broussard defies categorization himself. “I…
Why Seattle Magazine Loves Great State Burger!
In the outside world, Seattle is known for its coffee, seafood and recently its thriving food scene. For those of us who have lived here for years, we grew up with Dicks, Red Mill, Red Robin and more, we have an innate love for the seemingly humble hamburger. The new entrant to the Seattle burger…
Island Reset: Chef Nick Green Finds Vashon
After years cooking in Japan, Italy, and beyond, Green is bringing a steady hand to The Hardware Store, the community's longtime gathering place.
I met Nick Green ten years ago when he was chef de cuisine at the Willows Inn on Lummi Island, long before The New York Times published its investigations into alleged misconduct at the restaurant and accusations against its former chef, Blaine Wetzel. Back then, I stumbled into my first position in the vaunted halls…