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- After 20 years and some 1.5 million customers served on 15th Ave E, it’s time for a sea change at Coastal Kitchen. You might have seen the new paint job. Come this fall, an overhaul on a much larger scale will take place.
“I want to bring the kitchen out,” Coastal owner Jeremy Hardy tells CHS. “I want to make it Coastal Kitchen… only more so.”
Hardy, who says his models for Coastal were old neighborhood fish houses in New England, doesn’t plan to alter what his restaurant has grown to become known for. The rotating menus will continue — though the pace of change will slow down from its current quarterly rollover. The focus on freshness, sustainability and local, responsible sources will still be in place. And the lines for brunch will probably never go away — “Part of the Coastal experience is hanging out with friends while you wait.” Hardy said Coastal will continue to keep it simple when it comes to preparation. “When you do simple food you operate without a safety net of sauces where you can hide.”
What you will find at the longtime Capitol Hill fish house after a short closure planned for two weeks in September will be a reconfiguration designed to put longtime CHS advertiser Coastal Kitchen’s strongest attributes more fully on display with a new shell bar and fish cutting station front and center, a new, larger bar and the addition of roll-up doors to more firmly connect the restaurant to the street it has called home since the early ’90s.
“We’ve never done a remodel,” Hardy said. “It’s time man.”
After the work this early fall, the new Coastal Kitchen will showcase oysters being shucked at the new shell bar and countermen preparing fish right in the middle of things.
Hardy says the changes will put Coastal in position to be part of the growing and changing Capitol Hill food and drink economy.
“15th Ave has grown more dynamic than its ever been,” he said. “We want to support the nightlife on 15th. The reason we’re doing that is to set Coastal Kitchen up for the next 20 years.”
- An established Capitol Hill business is looking to change its game by introducing food+drink to its overhauled space and is seeking an expert to be part of the plan. “Do you know of any other, possibly former street food or recently displaced ‘small kitchen’ cooks/chefs looking for a friendly space to set up operations in?” the Pike/Pine business owner asks CHS. Interested? Drop CHS a note and we’ll connect you to the business owner. BTW, Herbivoracious wasn’t a match. Maybe it would be for you?
- Cupcake Royale and Jody Hall raised so much money for gay marriage that she had to create a PAC.
- RIP, 14th Ave’s Meza.
- Nope, we don’t know the story on Harissa Lebanese Cuisine… yet.
- People’s Republic of Koffee is teaming up with Scratch Deli to make a new delicious space on 12th Ave.
- Here’s a look at how an independent liquor store is faring on Capitol Hill. Bottom line: It’s a challenging business.
- In our new Hill Tastes essay series, CHS visits the godfather of the Capitol Hill vintage cocktail scene, Knee High Stocking Co.
- “It was as if some future pastry chef of Restaurant Zoe, in this high-tech futuristic land, built a dessert time machine and sent some examples of his craft back in time to show us present-day fools the error of our ways.”
- Josh Henderson“leaves”Skillet.
- Seattle foodie trend — bee hives in the middle of the city.
- Rachel’s Ginger Beer among these five things you can only get in Seattle. A Capitol HIll-heavy five, actually.
- Kinda cute. Broadway’s Americana voted best breakfast… by STAR 101.5 listeners.
- More good deeds. This from 19th Ave E’s Kingfish Cafe:
Kenyetta Carter of The Kingfish Café was a busy chef on Tuesday, July 10, as she brought the Southern inspired food of the popular Capitol Hill neighborhood restaurant to Coyote Central and raised $2,000 in the process. Prepping at the Kingfish, she transported a three course meal to the organization’s new teaching kitchen, where she plated dinner for 40 guests, as part of the youth art space’s recently launched monthly Guest Chef Tuesday program.
Chef Carter’s menu began with a luscious marinated watermelon, tomato and mint salad, followed by an entrée of juicy roasted game hen, grilled corn salad and grilled bok choy. Kingfish Pastry Chef Violette Tucker’s summer strawberry and peach cobbler topped with whipped cream and fresh berries was greeted with oohs and aahs by the guests. Presented in individual glass canning jars, one guest proclaimed loudly that she could have eaten all forty servings.
Coyote Central recruits professionals from creative fields to share their talents and workplaces with adolescents, opening up a world of possibility to young minds. Founded in 1986 and headquartered at 2300 East Cherry, Coyote Central helps build kid’s confidence and competence through the arts. All of the evening’s proceeds benefit Coyote’s programs and scholarships. The monthly dinners which each feature a different chef are open to the public and can be purchased online at www.coyotecentral.com or by calling (206) 323-7276. The suggested donation for the dinner which includes wine is $50 or four for $190.
- Food porn from the CHS Flickr pool:
This week’s CHS food+drink advertiser directory