Though it’s hung tough for a while, the famous Capitol Hill cocktail Den Canon is throwing in the towel and trying to stay open during the pandemic – at least during the winter. The bar announced on Twitter that November 25th would be the last day for takeout and delivery orders. After that, it will be closed at least until spring, although there may be some “events” before the end of the year. “We lose more money when we are open than closed,” owner Jamie Boudreau told Eater Seattle.
This was a fear Canon had previously voiced and which reflected the difficult situation many other bars and restaurants were in. The move to takeaway was an adjustment that took months to develop for the destination known for its rare, deep liquor list and cocktail craftsmanship, made possible with Washington state’s newly relaxed alcohol laws, that allowed to take away drinks. Earlier this fall, the Boudreau said the company was losing thousands of dollars every week just to stay open for take out and would have to close if things didn’t improve. Although there was a small hiatus in October and Canon offered a full menu of some popular items (like crab rolls), that wasn’t enough to offset the sharp drop in sales. And for such a small room, dine-in wasn’t on the cards.
Now Canon will follow the lead of several other facilities across the city hibernating for the winter – not necessarily closing for good, but hoping for better days on the other side of 2021. Boudreau Says “The Events” He Has In Mind There will be one-day cocktail and other sales pop-ups through January, which will be announced in advance on Canon’s social media pages. The first is scheduled for December 5th.
When the bar will eventually reopen depends on how the pandemic progresses and how COVID is brought under control. In the meantime, Boudreau says he’s looking on the good side of closing: it might give him a little breather. “I really need a break as I was ready for a vacation before this pandemic started,” he says. “I haven’t had a day off (other than an injury) since 2019 and honestly, I’ve worked more hours than before to make this thing a success.”