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Capitol Hill food+drink | Bar Sue — ‘Capitol Hill’s Southern Bar’ — opening with ‘no frills and no fuss’

Was Lucky 8s... now, Bar Sue (Image: CHS)

Was Lucky 8s… now, Bar Sue (Image: CHS)

Screen Shot 2013-08-26 at 3.04.48 PMBracey Rogers is keeping things down-home simple for his next 14th Ave project.

The announcement for Sunday’s opening of Bar Sue sent to CHS weighed in at all of 89 words:

Down home southern Americana, Bar Sue, a bar with no frills and no fuss. Chris King, born and raised in South Carolina, and Bracey Rogers (Arkansas) both Old School La Spigans, and Skylar Keith of Brass Tacks (Georgetown) open a watering hole featuring sweet tea bourbon, Dixie beer, Carolina style BBQ and Louisiana style blackened catfish.

From way down south… in Georgetown. We like it!

CHS first reported in July about the new bar from Rogers and partners in the former home of his Lucky 8s China House project which shuttered this spring after just more than one year in business as part of the Oola Distillery complex at 14th Ave and Union.

(Image: Bar Sue)

(Image: Bar Sue)

The new project pairs Rogers with a new set of partners and a simpler mission than a food and drink venture that had to sell the idea of “authentic American Chinese” food.

So how about those other 22 words? “A little gritty, a lot rustic, Sue maintains the ol’ school charm of Capitol Hill, for those who love the neighborhood joint!”

The new sign, apparently, says it all.

Bar Sue opens Sunday, September 1st at 1407 14th Ave next to Zoe and Diesel (also the name of your second grader’s best friends!) and across the street from Skillet Diner. Hours? Check the Bar Sue Facebook page.

Capitol Hill food+drink notes

  • A Southern theme permeates one of the latest waves of food and drink trends on the Hill. CHS showed off the new Southern flavored cocktail bar Witness and its debut on *north* Broadway last week.
  • But maybe the Sue boys just meant Southern Capitol Hill.
  • Twins Tango and Rumba have a new executive chef in the kitchen as Kelvin Morales moves into the lead apron:

    Born in Nicaragua, Latin food has always been central to Kelvin’s experience. He grew up in Wisconsin and moved to California to pursue a career in Computer Science. While in school, he took a side job as a dishwasher at Disneyland. One day he was asked to help the sous chef make a special staff dinner. As they set upon the task of cooking a meal for the entire crew, something clicked in Kelvin. That bowl of potato leek soup changed his life: he moved to Los Angeles to become a chef. His natural talent led him to the Wilshire Restaurant in Santa Monica where he trained under chefs Andrew Kirschner and Nyesha Arrington. He honed his skill in modern and traditional Spanish cuisine in José Andrés’ kitchen at world-renowned Beverly Hills’ restaurant The Bazaar. Kelvin moved to Seattle in 2012 to be a part of the culinary renaissance of Seattle’s food scene as it grows and develops. He joined the Tango and Rumba team as sous chef in June of 2013 and has now taken over the house. We are thrilled to have him leading our team and are excited to see the fresh new dishes he creates!

    Morales takes over for Daniel Perez. His El Sabroso food truck venture continues to dish up “gourmet Latin street food.”

  • Canon now has a patio. That you probably can’t get a seat on…

  • CHS infomercial time: Capitol Hill food and drink concerns, you’re invited to put the free and much-loved CHS Calendar to work. Tell CHS readers about performances, special menu nights, etc.
  • Central Pizza opens at 29th and Jackson.
  • “I like working with women in the kitchen,” Nyffeler says. “My experience is that women offer help more. Women cook because they want to feed people and are not worried about showing off.”
  • You can lease the former King’s Teriyaki space — “$4450 / 1250ft²”: “This is an ideal spot for a restaurant that specializes in bubble tea, smoothies, or other desserts as these food services are lacking in the neighborhood. For a restaurant the seating capacity is approximately 34. “
  • OOPS! Le Pichet’s Jim Drohman on the Perfect Roast Chicken, Fake Frenchery, and His Next Big ProjectFIXED! Cafe Presse’s Jim Drohman on the Perfect Roast Chicken, Fake Frenchery, and His Next Big Project
  • The Cronut(™) comes to 12th Ave but Ba Bar has to call it a croughnut or get sued. How about Crownut? They also are adding “slushy cocktails” — “Jon Christiansen, bar manager at Ba Bar, is incredibly excited to break in the brand new slushy machine at the 12th Avenue restaurant. Starting Friday, August 30—just in time for Labor Day weekend—there will be two icy, slushy cocktails churning behind the bar!” But that’s not all. Ba Bar also has a crazy new paint job:

    (Image: CHS)

    (Image: CHS)

  • Olivar owner pleads not guilty to drunk driving charge.
  • The best injera in Seattle?
  • It’s “Asian Fusion Taco Week” at Barrio.
  • Kafe Berlin reminds: First Hill has a German beer option, too.
  • A Capitol Hill entry makes this Buzzfeed 12 meanest ways to tip listicle.
  • Capitol Hill Housing’s annual foodie fundraiser Omnivorous is slated for September 27th. Country Doctor’s Eat Out on Capitol Hill benefit is September 10th. You should make room for both.
  • Li’l Woody’s is doing free burgers to celebrate its 2nd birthday. Labor Day Monday — 2 to 5 PM.
  • The liquor license is in for 19th and Mercer’s Tallulah’s. The coming-soon Linda’s joint is slated to debut this fall.
  • ICYMI: After 12 years, Cafe Solstice returning to Broadway
  • Conan on Capitol Hill: “Want to meet the coolest waitress in the world? Her name is Serena and she’s at The Elysian Brewing Co on East Pike Street in Seattle.”

    "Conan and his son stopped into our Elysian Capitol Hill Brewpub for lunch today! Thanks for showing your support Conan. Cheers! — with David Buhler." (Elysian via Facebook)

    “Conan and his son stopped into our Elysian Capitol Hill Brewpub for lunch today! Thanks for showing your support Conan. Cheers! — with David Buhler.” (Elysian via Facebook)

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8 years ago

Gonna definitely check this place out, also does anyone know what happened to King’s Teriyaki? That was my go to place during the school year.