An Andrew Larson creation (Image: @simplystirred)

The veteran mixologists behind coming soon Broadway restaurant Guillotine have released details and an opening date for the project.

CHS reported here last month on the food and drink venture from bartenders Colin Smith and Andrew Larson taking over the space formerly home to the Southern-style cocktail joint Witness on Broadway.

Now we know more details of the upcoming opening planned for early May. Smith tells CHS Guillotine will be all about the execution from pulling a pint to offering up vintage champagne with caviar if the customer demands.

“We will have the tools to do very elevated things,” Smith said. “But want everyone to feel comfortable.”

Keep that blade sharp.

The business partners are promising an “avant-garde” experience at Guillotine with respect drawn from Smith and Larson’s years behind the bar that they say will close the divides typically found in food and drink.

“Drawing inspiration from their collective years behind the bar, Larson and Smith have meticulously crafted Guillotine to be a haven where culinary artistry and mixology prowess converge,” the Guillotine announcement reads. “Fueled by a disdain for the traditional division between front of house and back of house operations, Guillotine embodies a unified approach to hospitality, where every aspect of the dining experience is meticulously curated to delight and surprise guests.”

Smith said that working philosophy, he hopes, will bash down any gatekeeping and allow the team and Guillotine to grow with knowledge and roles they can play a larger part in shaping.

“People want to learn more about what they do,” the veteran barman said.

While it is being conceived and carried forward by two bartenders and will have a cocktail and drinks-forward approach, Guillotine’s investment group is setting out to create a restaurant with a menu that also warrants attention. Executive chef Joey Walter formerly of Bar Solea will lead the kitchen turning out “inventive small plates designed for sharing to decadent mains that push the boundaries of traditional fare.” The sample menu includes charcuterie and seafood-focused “seacuterie,” oysters on the half shell, and beef tartare, up to fried chicken, half duck, pork chops, or a mushroom filet served with “farro-rice porridge, peas, nettle puree, pea broth, pickled cherry.”

The arrival on Broadway was the culmination of about 18 months of making plays for available spaces around the city from Pioneer Square to Lower Queen Anne, Smith said. His investors prefered Belltown and Capitol Hill. The team including two first time restaurateurs was delighted to win the Witness space. “There is quite a bit of competition,” Smith said. “We were first to table.”

Broadway will have its challenges but the Guillotine team is hopeful the residents of the area’s densely populated blocks will add the new restaurant and bar to their habits and become regulars. Guillotine will also add new happy hour and brunch options to Broadway.

With an overhaul of the joint wrapping up, the plan is to debut Guillotine for a Tuesday, May 7th grand opening.

Guillotine will open soon at 410 Broadway E. Keep track of updates at guillotine.restaurant.

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