With several openings around the neighborhood taking on Asian flavors this year, here is the latest new example on Capitol Hill.
Junkichi debuted last month on Broadway but CHS wasn’t able to attend the grand opening so here’s a look inside.
With a menu also featuring Japanese Izakaya like sukiyaki and seared tuna, the centerpiece of Junkichi are the skewers — if its a fine meat, fresh fish, or seasonal vegetable, Junkich will stick it on the skewer and cook it for you over binchotan charcoal and hardwood on the robata grill at the middle of the action.
“What sets us apart is that we keep things very pure and simple,” Edward Wintermyer of Junkichi tells us.
I-Miun Liu is the perfect creator for this moment in Capitol Hill food+drink history when new opportunities are rare and permitting, construction, and design moves at an even more glacial pace.
“It’s mainly that we’re busy,” Liu tells CHS of the long, deliberate process he seems to undertake when opening new spaces on Capitol Hill. The early plans for East Trading Co., Liu’s Chinese and Korean street food bar set to transform the former E Pike Sun Liquor lounge, have been in the works since last summer. Continue reading
With warmer days, those neighborhood blossoms will soon be neighborhood plums. But City Fruit, the urban fruit gleaning community dedicated to putting the bounty of Seattle’s edible forests to good use, is coming to the area later this month to harvest something else.
City Fruit reps are coming to a May 29th meeting at the Central District’s Douglass-Truth Library meeting space to and learn more how to get the word out about their programs, neighborhood trees ripe for the picking, and ideas on where its bounties could be best put to use in the area.
City Fruit: Harvest Advisory Forum – Central District and Capitol Hill
“Do you know of some public trees in the neighborhood that never are harvested? Want to be involved with a Harvest Hub? Let us know,” organizers write.
CHS wrote here about the many flowering trees found around Capitol Hill — many of them bearers of fruit. Happy harvesting.
(Image: Molly Moon’s)
Between today’s golden age of frozen treats and the end of the 31 flavors era, there were dark days on Capitol Hill. Then Molly Moon’s opened on E Pine across from Cal Anderson. And there was ice cream.
Thursday, the Seattle chain of scoop shops celebrates its birth 10 years ago in Wallingford:
Hooray! We’re turning 10 this Thursday, May 10, and to celebrate our birthday, we’re giving free scoops to the first 100 customers at each of our shops, which are located in Wallingford, Capitol Hill, Madrona, Queen Anne, University Village, Redmond and Columbia City!
Molly Moon Neitzel opened her Capitol Hill shop a year later in 2009. “Molly Moon’s Homemade Ice Cream is a great local hang-out where families, kids, hipsters, and ice cream addicts alike, can congregate and celebrate their favorite dessert,” the marketing text read. Continue reading
(Image: Rain Shadow Meats)
Capitol Hill’s neighborhood butcher is now even more focused on its Melrose Market shop. Rain Shadow Meats announced that a big jump in its Pioneer Square rent and sagging business due to construction in that neighborhood has forced the company to pare back:
After five years of operation, Rain Shadow Meats Squared is closing its popular restaurant location in Pioneer Square. The closure is due in part to a significant rent increase, coupled with a recent drop in sales as a result of debilitating construction surrounding the immediate area. Business owner Russell Flint has decided to get back to his original mission statement by focusing solely on his Melrose Market butchery program, while expanding his newly launched Home Delivery Service. The Capitol Hill full- service butcher shop will continue to remain open with regular business hours 10am-7pm every day.
Mr. Saigon, geared toward providing Capitol Hill with convenient, quality, and affordable Vietnamese cuisine, is slated to replace a longtime quick mart on 12th Ave.
The restaurant, the Mr. Saigon group’s first venture, is planned to debut May 14th in the former home of University Market. Mr. Saigon is a creation of Huy Tat the owner behind Jackson’s scratch banh mi provider Lan Hue. Continue reading
(Image: Zeeks Pizza)
19th Ave E continues to be a busy spot in Capitol Hill food and drink as another slice is falling into place along the redevelopment-reinvigorated artery connecting several area schools and some of the neighborhood’s wealthiest, leafiest streets.
Zeeks Pizza Capitol Hill is lined up to anchor the street level retail space at The Shea, a 33-unit mixed-use development planned to complete construction this summer. It will be the Puget Sound-area pizza chain’s 14th location. The restaurant space will stretch from E Mercer along 19th Ave E and will neighbor street longtimer Monsoon. Continue reading
As work continues on the new north Broadway home for the Seattle Consulate of Mexico, an excellent place for the coming diplomats to have lunch and entertain dignitaries is now open just down the street.
Añejo Restaurant and Tequila Bar opened Monday at 11 AM sharp on Broadway in the large space formerly home to Dilettante. Owner Edgar Pelayo says he hopes his customers taste the effort behind Añejo.
“We don’t like to throw some fancy ingredients on top of a tortilla and call it a day,” the veteran restaurateur said. “It may look good, but in our opinion it’s not worthy.” Continue reading
Fogon has been a big giver over the years and again is handing over 50% of proceeds to Lifelong this Thursday (Image: Lifelong)
Thursday brings the 25th year of the annual day of gustatory goodwill now known as Dining Out for Life. A roster of the 32 restaurants and cafes participating across Capitol Hill and the Central District to raise funds for Capitol Hill-headquartered Lifelong is below. Continue reading
No, Quentin Ertel is not an evil taco genius.
“As much as I’d like to say this was all part of a grand plan it really came down to two things,” Ertel tells CHS about the happy restoration of taco service at his E Olive Way establishment, The Saint. “The first is that I missed the tacos something fierce. And the second is that our regulars really missed our kitchen. Once we found the right chef it was an easy decision — we decided to give the people what they want!” Continue reading