Online Coffee Company, originally uploaded by endquote.

Here is our latest batch of news and views from the Capitol Hill food and drink world. Got a tip? [email protected]

• DRINK AND EAT FOR JAPAN: The Capitol Hill food and drink community is responding to the need for aid in Japan with a growing roster of benefits. Linda Derschang’s restaurants including Linda’s, Oddfellows and Smith will donate all proceeds on Tuesday, March 15th to Japanese relief efforts. Boom Noodle (and its sister Blue C Sushi) are donating 10% of sales to the cause from now through Tuesday the 16th.
• Our report on the sudden demise of the Online Coffee Company mini-chain answered a few questions but left a few beans to grind. Owner Ken Fox offered two reasons for the financial failure of the business: the rising price of coffee beans and the ubiquity of Internet access. We can now report on a third. CHS has learned that a January foreclosure was the death knell for the business as Sterling Savings Bank took possession of the Pine/14th Ave property after a foreclosure auction to start the New Year. The bank’s winning bid of just under $600,000 for the unit sealed the deal. Tax records say it’s worth around $770k, by the way. Good deal.
  

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  We don’t have details on what transpired next but it’s clear Online was struggling financially — there’s also a “pay rent or vacate” notice posted on its leased Olive Way location. UPDATE: We’re told by tipster yelahneb the same notice was posted at their downtown location. Source Y sent the picture to the Slog this morning, too. It’s not clear at this point if the owed rent was for all of the locations (meaning Fox had made a deal after the foreclosure to lease the space he lost ownership of) or just posted at each.

• What’s next for the 14th/Pine Online space: Odds suck because it’s obvious but we’ll bet on another restaurant. You don’t find a lot of 3,000 square-foot-plus Pike/Pine space mostly ready to go for a new life of food and drink. Meanwhile, across the street, Spinasse is gearing up for expansion.
• More Online: This cheeky Sprudge post on the cafes reminds that the coffee providers place in the community transcended food and drink. For many, it was a place to get work done.
• And Victrola says coffee bean prices keep rising.
• Tacos Chukis is open, Facebook says. Owner Roberto Salmeron got us all hot and bothered with this early preview of what to expect from Chukis: “I’m especially excited about our adobada grill. A vertical rotisserie that cooks cuts of meat as the edges are shaved off and served in an adobada taco. A pineapple on top drips juice and caramelizes as the meat cooks and a slice of the grilled pineapple is served in the taco.”
• Miss any of these CHS food and drink highlights from last week? Sun Liquor Distillery opened, Skiller Diner previewed, and Marjorie foiled a burglar.
• Join us next Monday night at Monsoon for a CHS neighbors night. It’s a regular night of business at the 19th Ave E CHS advertiser but we’ve arranged for a 30%-off bottles of wine special to go along with their Monday night crab feast ($28). Monsoon will also be in the midst of Dine Around Seattle action so there are a lot of reasons to make a reservation today and say hi Monday night. This is our first time dabbling with organizing a night like this. If it works out, we’ll look at doing more as a way to connect the CHS community with local advertisers and as another way to get neighbors together.
• Seattle Times likes La Bete…
• And flips out over Eltana’s bagels.
• Pho Cyclo is opening a downtown location.
• Happy Pi day. Seattle Weekly has a word or two on the pie vs. cupcake thing.
• Cakespy’s Pie Slam is Monday night.
• Seattle Met follows our scoop on Poquitos, says expect the restaurant to open by the end of the month with walk-up service by mid-April. UPDATE: Well, looky, looky. Just as we post about Met’s details, turns out, Poquitos has sent out a media release with the same info! Surprise! Details posted — in full! — below.
• Stranger’s BJC with a critical question for our times: How much do you tip for drip?
• Portland is getting some Capitol Hill-style Starbucks action.
• Some nice words about Madison’s Central Co-op.
• Not sure what is going on with Bleu Bistro but, thanks tipsters, we’ve seen the “for lease” sign, too. In our last conversation with Bleu’s Ross McCartney about his East Olive Way Bleu Grotto project, he said he plans to continue operating the Bistro into 2012 when his lease for the Broadway space runs out.
• Where does a glossy Seattle mag’s style editor like to lunch after a muddy urban hike with her best gal pals? Volunteer Park Cafe.
• Also, VPC: The Cafe has been planning a Haiti dinner for this Sunday since before the devastation in Japan. You can reserve a space for the four-course dinner at http://www.alwaysfreshgoodness.com/ All proceeds benefit Raise Haiti.
• Here’s that Paquitos update we promised:

A peculiar specialty:
Chapulin Colorado. Google it. (Image: Poquitos)

Poquitos to Open on Capitol Hill
Mexican Restaurant from the Duo behind Ballard’s Bastille Café & Bar

SEATTLE, March 14, 2011 – The build-out is nearing completion on the beautiful brick building that occupies the corner of 10th and Pike on Capitol Hill. This building, circa 1912, will soon be the home to Poquitos, the latest restaurant from the team behind Ballard hot spot Bastille. Owners, James Weimann and Deming Maclise, have been envisioning a Mexican concept for over five years—ever since they salvaged a vintage neon sign saying Poquitos —and they’re shooting for that vision to become a reality by the end of March.

Located at 1000 Pike Street, Poquitos boasts a 3483-square-foot interior complete with 122 seat dining and bar area, a takeout counter, and small mercantile, plus an open kitchen featuring made to order tortilla and guacamole stations.  An adjoining 1200-square-foot enclosed outdoor patio with seating for 57 will house a second bar and two fire pits. The patio will also feature radiant heated benches and floor assuring comfortable dining year round.

Weimann and Maclise are responsible for the design and interior design of the restaurant. They spent time traveling and soaking in the architecture throughout Mexico and decided to focus on Spanish colonial architecture seen in the older towns as they felt the design elements complemented the massive timber and old brick of the building. Their travels took them from Southern California to Mexico City where they found great architectural pieces that imbibe the culture and essence of Mexico.  Think: 14,000 Talavera tiles from Puebla and salvaged metal works, giant metal light fixtures, and mirrors from Mexico City. The burnt orange and blue and white Talavera titles are highlighted by black wood banquettes, arched passages ways with light bulbs surrounded by cement rosettes, and the massive decorative ironwork completes the stunning and colorful room.

Weimann and Maclise are dedicated to serving authentic Mexican food at Poquitos.  While traveling, they were inspired by the variety of culinary influences found in each town and city’s street food and restaurants and decided not to limit the food to a specific region but to encompass influences found throughout Mexico and Latin America.

They’ve brought on chef Manny Arce to execute this vision. Arce, a native of Southern California, is well-versed in Mexican cuisine and completed culinary internships in both Spain and Italy before coming to Seattle. He’s spent time in the kitchen at Union and La Spiga and most recently with chef Shannon Galusha at Bastille.

In addition to house-made tortillas, guacamole made to order, whole fish, al pastor with local pig, and tortas, the dinner menu will include items like: Short Rib Taco ($4), Queso Fundido ($12), Scallop Ceviche ($14), Oaxacan Mole Verde ($15), Pozole Rojo ($11), Goat Birria ($18), and Carne Asada ($20). All produce and products will be thoughtfully sourced and local when possible.

Poquitos will have a lunch counter offering tacos, tortas, salads, soups, pueblo style enchiladas, house-made agua frescas, horchata, and paletas (popsicles) to “eat in” or “to go” from 11:30am – 3pm Monday – Friday. At 3pm weekdays and 5pm Saturday and Sunday, this area will be closed off from the restaurant and remain a take-out area until 2am. (Please note that the evening take-out area will open for business mid-April.) They will also have a mercantile area with Mexico centric products, think: chocolate, sugar, vanilla, Jarritos, Mexican Coke, and Rancho Gordo Heritage Beans that will also be used in the restaurant.

The bar will offer a creative seasonal margarita list, tequila-based versions of classic cocktails, select Latin-American spirit-based drinks, and a wide selection of fine tequila. Six rotating beers will be on tap, as well as a selection of domestic and imported bottles. They will have a small thoughtful wine list that complements the food menu.

Weimann and Maclise have brought in industry veterans, Rich Fox and Dustin Watson, as managing partners to oversee the day-to-day business of the restaurant.

General Manager, Fox, has tremendous experience in the local restaurant/bar scene including working for Weimann back when he still owned the Triangle, as well as stints at the Baltic Room, Bad Juju Lounge, Peso’s, Mona’s, and Havana.  Watson, who will act as Bar Manager, has spent time at The Red Door, Quinn’s, Talarico’s, and most recently consulted on the opening of South Lake Union’s popular Row House Cafe.

Poquitos will accept reservations for parties of six or more.  Weekend brunch will be served from 10am – 3pm. Dinner will be served from 5pm – 11pm. They will also offer an early happy hour and a late night menu until 1am. For more information, call206.453.4216 or visit www.vivapoquitos.com