A rush of red meat in the Seattle restaurant scene has settled out with a transformation of E Jefferson steakhouse Seven Beef into a new concept centered on more accessible but still meaty offerings — Central Smoke.
With fried rice and pickled cucumber on the menu alongside ribs and brisket, Central Smoke now brings Texas-style smoked meats and a unique combination of Taiwanese, Japanese and Chinese flavors to E Jefferson. Headed by owner Eric Banh and chef Mike Whisenhunt, who together carry more than 40 years of experience in the kitchen, the new bar and smokery replaced Seven Beef on the corner of E Jefferson and 13th Ave last month.
“What we do is multicultural. I would call it very eclectic,” Banh said. “I want to do something that is very soulful and really feed our creativity and passion.”
Just as the World Cup gets really serious, Machine Houseis ready to debut its new Central District pub:
🚨MHB Central District is opening this weekend at 1315 E. Jefferson St.🚨 Doors open 7am this Friday 7/6 for the start of the World Cup Soccer Quarter Finals! Enjoy $4 imperial pints of the Cambridge Bitter during matches on Friday and Saturday as a part of the celebration!
You might expect a bit of a crowd at the new venue from the Georgetown-born brewer of English-style cask ales Saturday morning as England takes on Sweden.
CHS first reported on the E Jefferson tap room project in January as Machine House co-founder Bill Arnott told us a big part of the drive behind creating the pub was making sure the brewery’s prized creations are receiving the pours they deserve. “Very few pubs can serve it properly,” Arnott told CHS earlier this year. “We’ve found we need to control the experience. We need bartenders who can explain and present it.”
Arnott and co-founder Alex Brenner’s new venture is tiny compared to the massive and spartan factory setting of the Machine House brewery in Georgetown — just 1,000 square feet — so expect close quarters with some good new friends down the rail and plenty of good beer.
If you want to do it right — create your own cask ales, “served through beer engines and at cellar temperature” — you’re going to have to do it yourself. Georgetown-born Machine House Brewery is building a cozy tap room and soccer pub to showcase its English-style beers amid the growing food and drink scene along E Jefferson because it’s a bloody shame to waste great beer.
“Very few pubs can serve it properly,” Machine House co-founder Bill Arnott tells CHS. “We’ve found we need to control the experience. We need bartenders who can explain and present it.”
“It’s this kind of thing that doesn’t have the best reputation if you get it wrong. When it’s done right it’s completely exceptional.” Continue reading →
We are going to have to come up with a nickname for the food+drink neighborhood growing up around 12th and Jefferson. Or not. But there’s definitely something going on in the neighborhood.
“We were looking everywhere,” chef JJ Proville said of the search for a home for L’Oursin that brought the chef to E Jefferson. “It’s right in the spot where all those neighborhoods meet. Some people say it’s First Hill. Some say Central District.” Continue reading →