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A former Canlis chef opens in the White Center, a popular Vietnamese restaurant is launching a purely vegan menu, and a popular bar is planning a tiki extravaganza. … With more than 70% of Seattle all poisoned (good for us!) And Washington restaurants due to reopen at full capacity by June 30th (yes!), Seattle Times restaurant critics Bethany Jean Clement and Tan Vinh, their brains from COVID-19 cobwebs and compiled this list of the most anticipated places. Some are coming soon; some have only just debuted; some have new chefs or a new location. Wherever you choose to go, enjoy it as much as you can (we’re so happy to go out into the world again!) And tip big (after what restaurants have been through, they deserve it more than ever!) .
Brady Williams’ upcoming restaurant
White center
The James Beard Award-winning former chef at famed upscale Canlis isn’t ready to give details about his new neighborhood, but we know the name: Tomo Restaurant (and address: 9811 16th Ave. SW.); and his partner: a William True).
Ba bar green
South Sea Union
The family behind Monsoon and Ba Bar will launch a vegan counter in their Ba Bar restaurant near the Amazon campus later this summer. Expect tofu banh mi, kimchi fried rice with plant-based sausage, and vegetarian dishes inspired by flavors from Southeast Asia.
Sun Hong’s Next Endeavor
Somewhere in Seattle
By Tae, the tiny sushi-and-more on Chophouse Row, was a big hit before it had to move out earlier this year, but Chef Sun says he’s coming back, be it with club sandwiches, spaghetti that one can just eat or something completely different. Tilt. Waiting.
Inner passage
Capitol
The tropical oasis of Rumba has teased cocktail freaks all spring with the promise of over-the-top flaming tiki drinks served in an underwater-themed cave in the main bar. This Tiki Nirvana opens on June 25th.
Light sleeper
Capitol
Chef Eli Dahlin, who brought Seattle the (ingenious) Caesar salad sandwich at Damn the Weather, is now co-owner of this natural wine bar, where the Ferdinand bar used to be, and prepares pizzas such as snail / ramp / tarragon / asiago and nettle / Taleggio / smoked to Lardo in the wood stove.
Canlis
Queen Anne
Brothers Brian and Mark Canlis still rave about the seven-course feast that their cook Aisha Ibrahim composed last winter during her week-long interview as head chef at Seattle’s most famous gourmet institution. The unveiling of Ibrahim’s menu will be on July 1, when Canlis reopens. It’s the hottest ticket in town.
Jackson’s Catfish Corner
Central district
Led by the grandson of the original owners, Terrell Jackson, this Seattle classic has toured a few locations (including a location in the Rainier Valley) – now Juneteenth is bringing a grand reopening in the Patricia K. building of the Community House with live music, special Guests and more.
Situ tacos
Bell City
Lupe Flores has been jumping around various breweries selling her Lebanese-Mexican fusion tacos during the pandemic. Their well-known deep-fried tacos now have a permanent address: every Thursday through Sunday in the artistic Jupiter Bar.
Taku
Capitol
It’s been a hell of a year for Chef Shota Nakajima, but he definitely landed on his feet, what with the opening of this place for the crispy-topped Japanese fried chicken called Karaage and looking like a strong contender for the title of “Top Chef” this one Season!
Rasai
Fremont
The tea leaves tell the hospitality industry that fast-casual and smash burgers are the way to go, but Chef Gaurav Raj is doubling down on fine dining. He serves New Delhi-inspired gastronomic, Instagram-friendly dishes.
Between two lions
Downtown
This pretty wine bar from the owners of the popular Diller Room promises a mini trip abroad with marble counters, gilded mirrors, cheese, cold meats and lots (and lots!) Of wine, all imported from Italy – and the original tile floors also come from the work of Italian artisans from 1890 to be.
That creole soul
Monks
You may have seen chef Hampton Isom’s food truck of the same name, emblazoned with his motto “Some of the best spoons are in the kitchen” – now the former professional basketball player and flight attendant for Alaska Airlines has a brick room for his Cajun kitchen, too with a full bar. Nickname: The Boss.
The place
Fremont
Chef Preeti Agarwal started pop-ups after taking over Fremont’s French restaurant, Pomerol – now she’s devoting all of the space, including the wood-burning stove, to her modern Indian cuisine.
The lounge at DeLille Cellars
Woodinville
On June 23, the winery opens a restaurant in the former Wheelhouse Bistro that focuses on the new American cuisine. Sure, every excuse to sip his superb Bordeaux blend, Chaleur Blanc.
Volunteer Park Café and Pantry
Capitol
Under new ownership, the former grocery store on the corner at 17th and Galer (then known as Groucho’s) is about to reopen, with two Canlis alums making breakfast, lunch, and pastries. Yay!
midnight
Georgetown
With Spinasse’s new chef Jason Stratton, this Italian place has serious pasta precedent – and there’s plenty of outdoor space for summer fun.
The gaucho
Near Pike Place Market
After nearly 20 years in Belltown – and more than three decades earlier in downtown – this world-class Seattle steakhouse is now on the edge of the Market, and we look forward to sitting at the bar for Manhattans and chic hamburgers.
The pink door
Pike Place Market
Open since 1981, Jackie Roberts’ hidden spot on the plains has always been a favorite for its lovely outdoor terrace – and now there’s promising long-time local chef Dylan Giordan (Serafina, Cicchetti, Piatti) in the kitchen.
Royal dumpling house
Coastline
From fried buns and pot stickers to boiled pork or seafood bites, this mall in a mall with an emphasis on Nordic Chinese cuisine is the latest in the dumpling madness.
Limeña
Columbia City
This Peruvian place of cook Tamara Murphy and partner Linda Di Lello Morton from the beloved Terra Plata has been a long time coming – hopefully people there will be drinking pisco there soon.
Silverlake ramen
Kirkland
This much hyped place outside of Los Angeles now has a branch in Totem Lake – with tons of ramen choices, how is it going to stack up?
Bethany Jean Clement is a food writer for the Seattle Times: bclement@seattletimes.com; facebook.com/bethany.jean.clement; on Instagram @bethanyjeanclement; on Twitter @BJeanClement.
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