At 5,700 square feet, Paul Reder’s next project is massive by Capitol Hill standards but puny compared the amazing feat of food and drink entrepreneurism he pulled off when he took over a failed Planet Hollywood and transformed into his successful downtown Seattle beer and eats concept Tap House Grill. Still, Reder doesn’t want to arrive on the Hill by knocking aside what is already here.
“We’re conscious of that,” Reder told CHS last week. “You don’t want to look like some corporate 800 pound gorilla.”
Reder’s Stout will be a beer-focused restaurant in the giant 11th Ave commercial space inside the new (and old) Sunset Electric building kitty-corner to Cal Anderson and on the edge of the bustling core of the Pike/Pine nightlife, food, drink, and entertainment district. Stout will feature the best in Pacific Northwest beer as well as regional specials from around the country. Food will be accessible and the venue, Reder hopes, will cater to regulars and locals much more than his Tap House venue.
“We’ve got a mecca — we have all the best beer in the country right here,” he said.
Reder isn’t planning a massive selection of beer or a similar gimmick to drive interest in Stout. Instead, he said his focus will be on curating a set of delicious pours, experimenting with new flavors, and “staying fluid.”
“I’ve never done anything but the restaurant business,” Reder said. “Beer has been in my family for even longer than that.”
Expect to find 20 beers on tap but Reder said Stout is “going to mess around a lot more on bottles” depending on what inventories are available of some of the smaller brews.
Stout is an ambitious project with a base construction budget just below $800,000. Chin-Ley/Reche Associates is providing the design. Reder also collaborated with the architects on Tap House.
Reder said specifics of the look and feel are still being worked out but the site plans available from city records show a large roll-up door and a restaurant space that stretches from the building’s corner at Pine to its end mid-block on 11th.
“One of the reasons I love the building, I think they did a great job with authenticity,” Reder said. “I think we’re going to take that and bring it inside as well.”
Construction should begin in July with an opening sometime in late fall before the holidays. You can learn more on the Stout Facebook page.
Capitol Hill food+drink notes
- In February, we gave you a first look inside E Pine’s ambitious, Graham Baba-designed Mezcaleria Oaxaca. Here’s another first look — the space’s amazing rooftop deck should be ready for action in June
Mezcaleria Oaxaca’s rooftop is around 1,500-square-feet, with a seating capacity of about 95 people. The menu will be separate from the main dining area and will lean to Oaxacan street food. The bar will offer Mezcaleria’s full mezcal selection, plus draft Mexican beers. We anticipate opening the rooftop sometime in mid-June.
- Likely to hit the ground running this week: the overhauled Canterbury Ale House.
- Off-Hill: Re-bar has new ownership.
- Massive news for the Madison Valley dining scene: “Construct alterations to existing take-out restaurant (Pizza Hut) in existing commercial building, per floor plan, subject to field inspection.“
- We never heard back from 611 Supreme owner and chef Margaret Edwins about the restaurant and lounge’s abrupt closure.
- Across the street, a new Oasis Tea Zone is slated to join E Pine — as soon as the busy owner finds time to make it happen.
- The Slim Russ — “It’s 100 percent ground beef sausage. We grind it, season it, press it through the sausage press, and then bake it.”
- Google Zagat is crazy about kuku about Melrose Ave’s Mamnoon.
- Rumba has a swell happy hour, Seattle Mag says. Also notes its happy hour is truly one hour.
- Canon sez: “From June 2-8 a portion of each Negroni we sell will go to @BeagleFreedom. #NegroniWeek http://negroniweek.com“
- Manager Kyle Barkus is leaving 12th Ave’s Chieftain.
- FYI: Noted in this CHS post about new businesses around the Hill is this not-new commercial kitchen near 17th and Madison.
- Speaking of places to bake cookies, here’s a kickstarter for a Seattle mobile vegan ice cream sandwich business.
- This video from the Seattle Times shows what you’ll be drinking out of at Good Citizen… and maybe why it’s taking Andrew Friedman so long to open on E Olive Way.
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