Pike/Pine classic sandwich joint the HoneyHole is expanding with a second, much larger location only a few miles from the original where the Central District meets the edges of 12th Ave and Seattle University.
The new owners of the classic sandwich joint are hoping to bring together a recipe inspired by the E Pike original to transform the new second location on E Jefferson, a restaurant space most recently home to Central Smoke before that venture shuttered pre-pandemic in early 2020.
“We’re super excited about the opportunities this larger location provides,” HoneyHole owner Kristin Rye said in the announcement of the expansion. “We can host parties, pop-ups, community events and even live music, which were all a bit of a challenge at our Cap Hill location.” Continue reading →
At Central Smoke, which debuted as Seven Beef from the Monsoon and Ba Bar family of restaurants in 2015, the mood was melancholy with a dash of hope.
“Our 7 Beef/Central Smoke space still has the same warm ambience it had the day we opened, a state-of-the-art kitchen, inviting bar and gracious patio, making it a very attractive venue for other enterprising restauranteurs. We are confident that our beloved space will not remain dark for long,” the ownership wrote in its goodbye message.
“Much thanks to our loyal guests and dedicated, professional staff for making this venture so very rewarding and memorable.” Continue reading →
Celebrate the 4th of July by drinking English ales
Capercaillie Pub will continue Machine House Brewery’s quest of serving English beer on E Jefferson. The new project is a result of a shift in ownership, and the pub will be taking over the brewery’s bar space, making a few smaller changes in addition to the name change and change in ownership.
“Our vision is the Capercaillie will be a neighborhood pub featuring cask ale, and a place where people can hang out and feel comfortable,” said Alex Brenner, the pub’s owner, “I really like the layout of the space, the staff are great with customers, and the beer we serve is spot on.” Continue reading →
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 →