The new HoneyHole is open (Image: HoneyHole)
If you’re already feeling a little weird and out of place as Seattle reopens from months of COVID-19 restrictions, be careful visiting HoneyHole’s new Central District location.
For one, E Pike’s tiny dive of big sandwich love got its shit together enough to expand? Whoa! For two, the new joint is so enormous that you’ll probably never have to stand in line and they might never run out of house pastrami. And three, a HoneyHole patio?
But all of this bizarro world HoneyHole exists now on E Jefferson where the Pike/Pine born sandwich bar has opened in a gigantic new space and gnawed out a new home in a bunker-like former modern steakhouse. Continue reading
Kristin and Patrick Rye (Image: HoneyHole)
One of Capitol Hill’s most-loved provider of relatively affordable neighborhood chow and stiff drinks has new owners with plans for spreading the HoneyHole love beyond E Pike:
HoneyHole Sandwiches, home of the “Best Sandwich in Seattle,” has sold after nearly 22 delicious years on Capitol Hill. The new owners, Kristin and Patrick Rye (no relation to the bread), fell in love with HoneyHole upon a visit to Seattle in 2020. The Ryes are committed to maintaining the restaurant’s uniquely funky atmosphere, including the floating shark and hang-gliding lizard, and the core values of providing fresh, locally sourced, sustainable food options.
Founded by brothers Sean and Devon London in 1999, HoneyHole is being lined up an expansion that could add new locations around Seattle. Continue reading
As a global brand stumbles with as much focus on fashion as cycling, Capitol Hill’s Metier is setting its own pace with a new partner on E Union.
Metier’s Todd Herriott tells CHS the decision to link up with Seattle “sustainable” sandwich shop concern Homegrown was a natural combination and will help keep the food and drink in Metier’s “Coffee and Racing” concept.
“We learned a lot,” Herriott said of Metier’s three years in the food and drink business after it opened its new headquarters combining a cafe, bike gym, and training center on E Union in late 2015. One of the lessons, Herriott said, was to find a partner to put Metier’s space more fully to use with good food connected to the space’s cycling culture. Continue reading
M&B’s Gastown location (Image: Meat & Bread)
The tennants of what will likely be the center of a southern expansion and leap across Union for the Pike/Pine food and drink scene have rounded into shape with the addition of a neighbor from the north.
Vancouver’s Meat & Bread is slated to join the Central Agency building “to hold down the opposite end of the building from Lark,” we’re told.
“M&B is in the Gas Light district, are very passionate about food and are a great compliment to Lark and the neighborhood in many ways including the fact that they are a daytime business,” a rep for the Central Agency project tells us.
Describing itself as “a man made sandwich shop,” Meat & Bread founders Cord Jarvie and Frankie Harrington created a working recipe that keeps things simple with a menu pared down to four daily offerings. Bon Appetit, doing the BC tourist thing, called the offerings “lavish.” Today’s offerings are porchetta with “salsa verde,” a “Middle Eastern Spiced Lamb, Caper Tomato Sauce, Roasted Garlic Aioli, Romaine” special, a “Grana Padano, Sambal, Gremolata” meatball variant, and the grilled cheese is “Aged White Cheddar & Shaved Onion.” They’ll run you between $7 and $9… Canadian. Continue reading