This week, Adana chef Shota Nakajima opened Taku, his much-anticipated late-night bar inspired by Osaka street food.
Taku via Instagram
These are weird times for the Seattle restaurant scene, to say the least. As diners increasingly choose to stay at home, many restaurants are struggling to stay in business, close temporarily or permanently, or advertise delivery and collection services. The culinary juggernaut Tom Douglas has temporarily closed 12 of its restaurants. Still, a few bright spots remain amid the multitude of closures and cancellations: This week, Milkie Milkie is bringing Korean desserts to the Chinatown-International District, Taku is bringing Osaka-style skewers to Capitol Hill and Canlis is announcing a clever hub for new dining concepts Address the current changes. Kristi Brown from That Brown Girl also cooks! opened a new restaurant on the horizon. Read on for this week’s food updates.
Milkie Milkie Korean desserts
In Chinatown-International District, to support local businesses and find something sweet after your meal? This Edmonds-based Korean dessert spot, which serves treats like bingsoo (a fluffy ice cream dessert), crispy toast with soft rice cake, and filled waffles, opened its first Seattle outpost on Sunday March 8th.
Adana chef Shota Nakajima opened Taku, his much-anticipated late-night bar inspired by Osaka street food, on Wednesday March 11th. The spot offers kushikatshu, Japanese fried meat and vegetables on a skewer. Aimed at the nighttime Capitol Hill crowd, the space also includes a Suntory Whiskey Highball machine, seasonal tempura ice cream from Salt and Straw, secret menu items that can only be ordered in Japanese, and selfie-worthy bathroom decor. If you really want to exercise caution and feast with devotion, order the “Fuckit Bucket,” a bowl of Kushikatsu skewers served over rice.
Due to the massive impact of the coronavirus on restaurants, over 40 restaurants in the city have decided to close temporarily or permanently. Please see our post on Coronavirus Restaurant Updates for more information.
OTHER FOOD NEWS
Canlis is switching to new food concepts to respond to concerns about the coronavirus
Canlis, Seattle’s best-known fine dining name, announced this week that it will temporarily close its dining room and launch three new concepts starting next Monday: The Bagel Shed, a coffee stand serving bagels, spreads and breakfast rolls, and coffee (Monday open from Tuesday to Friday from 8 a.m. to 11 a.m.); Drive On Thru, a drive-thru that serves burgers, vegetable melts, Canlis’ famous salad, and ice cream sandwiches for lunch and dinner (open Monday through Friday, 11am to 6pm on Mondays); and a family food delivery service that brings a homemade meal and a bottle of wine to your door (Monday through Friday, 6 p.m. to 8 p.m., from Wednesday). The Canlis family’s announcement reads: “Times change, and so do we. Right now … Fine dining is not what Seattle needs right now. Instead, this is an idea to create safe jobs for our employees and at the same time so much to serve. ” of our city as we can. We have this, Seattle. “
Volunteer Park Cafe gets new owners
The longtime Volunteer Park Cafe on Capitol Hill was sold by co-founder Ericka Burke to the new owners Andria Millie, Alisha Chou and James DeSarno. Millie, who will be in charge, has experience at Le Pichet and Dahlia Lounge, while Chou, the new manager, has spent time at Dahlia Lounge, Cafe Juanita and Harvest Vine. The restaurant will close on March 21 for renovations and reopen on March 31 to serve breakfast and lunch. Dinner follows before the beginning of summer.
Kristi Brown from this brown girl is cooking! Opening restaurant in June
Here’s something to look forward to: Kristi Brown, owner of Seattle Soul That Brown Girl Cooks !, Plant, her long-awaited Communion restaurant with her son Damon Bomar in Central’s Liberty Bank Building in June District to open. The restaurant was originally scheduled to open last summer, but has been delayed due to financial and structural problems. Bomar will oversee the restaurant’s bar program while Brown will cook the unique style of the Pacific Northwest-influenced southern comfort food for which she has become known.