Eric Banh is ready to put his recent butchery training to work with a new E Jefferson project that will feature “classic” as well as “primal” cuts of beef that utilize “whole,” local cows.
CHS reported in July on a trio of new projects from brother and sister restaurant partners Eric and Sophie Banh including the debut of the expanded 19th Ave E Monsoon. Monday’s announcement confirms details of the largest of the new ventures that will create a steakhouse near 13th and Jefferson replacing an architect’s office.
“7 Beef will receive whole cows from local purveyors and break them down into primal cuts and ground beef,” the announcement proclaims.
The 7 Beef name refers to “the traditional Vietnamese seven-course beef dinner called Bò 7 Món, where diners sample a variety of small beef dishes.”
Following the success at Ba Bar which opened in 2011 on 12th Ave near Jefferson, the Banhs have also apparently learned a few things about succeeding on the southern frontier of Capitol Hill-style food and drink ventures into the Central District, First Hill and the ID. The press release touts available off-street parking for customers — and electric car charging facilities.
With the new venture, the Banhs join the wave of Seattle’s biggest food and drink investors who continue to find ways to expand their territories and diversify their offerings. The beef-y foray also mirrors another of these expansive moves — Ethan Stowell added Madrona’s Red Cow to his Seattle chain of upper-scale restaurants earlier this year. Meanwhile, investment in Capitol Hill and Central Seattle food and drink continues mostly unabated. We’ll have news about a couple recent closures soon — you’ll find empty restaurant spaces (except a select few) won’t stay empty long around here… right now.
The project is aiming for a “fall” opening. The full announcement on 7 Beef is below:
Announcing 7 Beef
A New Steakhouse from Sophie and Eric Banh
SEATTLE, August 18, 2014 – Sibling chefs Sophie and Eric Banh, of Monsoon and Ba Bar fame, are excited to announce their new project, 7 Beef. Located just around the corner from Ba Bar at 1305 East Jefferson Street, the restaurant will be a steakhouse serving classic cuts of beef as well as their take on the traditional celebratory Vietnamese seven-course beef dinner. 7 Beef is slated to open in late fall.
The 4,000 square-foot space, previously an architect’s office, is being converted into a dramatic but warm space with exposed metal beams, dark wood, copper, and abundant windows, as well as an in-house butchery room. The kitchen will be equipped with a 48-inch wood fired grill that will also serve as a hearth, broiler, and smoker.
7 Beef will receive whole cows from local purveyors and break them down into primal cuts and ground beef. The menu will be supplemented with additional cuts from other local farms—it’ll always be grass-fed and will often include some unexpected cuts like oyster and coulotte steaks. Alongside the beef there will be French inspired sides, some with subtle Vietnamese twists.
The restaurant’s namesake draws from the traditional Vietnamese seven-course beef dinner called Bò 7 Món, where diners sample a variety of small beef dishes. The Banhs will update this offering with new flavors and enhance each dish with the premium, grass-fed beef butchered right in the restaurant.
The dinner-only 90-seat restaurant will include a chef’s counter to catch all the kitchen action and large family table, plus an inviting bar area. Jon Christiansen, company bar director, will create the cocktail program and Eric Banh has plans for an approachable wine list with a focus on French and Northwest wines. Ba Bar’s pastry chef Roger Martinho will be baking bread and desserts for 7 Beef.
Scott Emerick will be leading the kitchen. His experience with French cuisine—he was trained in Paris and was the chef/owner of Cremant, an adored French restaurant in Seattle—will inform the style of the menu. Emerick was most recently at Nora, a certified organic restaurant in Washington DC, and brings a knowledge of organic produce and farming to 7 Beef.
“Scott and I have been friends for a long time,” says Eric Banh. “We’ve always talked about collaborating, and the timing of him joining the team on the 7 Beef project has been perfect. He brings a vast knowledge of French cooking, which is a great complement to our vision for the restaurant.”
There are plans for valet parking and electric car charging stations, as well as a small lot dedicated for guests on the west side of the building. The remodel was designed by The Architecture Department, and is being constructed by Dolan Built.