New Mediterranean restaurant Grappa to open in old La Luna space
The corner restaurant space at the intersection of Boston St and Queen Anne Ave N has been vacant since La Luna abruptly closed and moved out at the end of August. There were signs of life in October, as the “for lease” sign came down and the windows were papered over.
Yesterday, those same windows had signs for Grappa, a new restaurant coming soon to 2 Boston St. I contacted the owners and they shared insights on what’s to come before the New Year ticks over on the calendar.
Both owners have 20+ years of combined experience in the restaurant business, and they’re applying their hands-on knowledge to Grappa, a Mediterranean restaurant with a focus on Italian and Greek cuisine. They were both born and raised in the Mediterranean region, and they hope to bring the concept of cuisine “developed around family” to Queen Anne – and that family-oriented concept is a big reason for selecting Queen Anne as the neighborhood home for Grappa.
They’ve already seen “huge support from the neighbors, which makes us even more excited about this project” – you may have noticed that the restaurant participated in Halloween trick-or-treating, and I’ve received a lot of reader emails asking what’s happening, and a slew of photos of the signs in the past 24 hours (thanks, readers!).
Grappa, as its name implies, will serve an extensive selection of grappa, as well as a wine list with both Mediterranean and local wine, and a full bar. It’s set to open around mid-December, and will be open every day for lunch, dinner, and happy hour. Stay tuned for a final opening date and be sure to stop by and welcome them to the neighborhood!
Bank of America is opening an Upper Queen Anne location
For the past month, we’ve had readers and business owners alike tip us that they heard rumors about the prime street-level corner spot at 1501 Queen Anne Ave N. They all said the same thing: it’s going to be a Bank of America.
Located directly across the street from Chase Bank, on the corner of Queen Anne Ave N and W Galer St, the storefront used to house a salon/spa. Per the City of Seattle permit records, the use has been changed to “commercial” for a “Bank of America Express Store” – a type of Bank of America launched in 2013, described as follows:
“Express banking centers offer a more flexible schedule than a full-service branch, while integrating more benefits of technology with onsite associates who can assist customers with their financial needs. Customers can use new, advanced technology to perform the most common transactions. Associates are also available to answer customers’ questions, open new accounts and guide them on convenient self-service banking options including Online Banking and Mobile Banking.”
The new Bank of America location will have plenty of company/competition, as it will join Chase, Wells Fargo, Umpqua, Homestreet, Union, Umpqua, and Key, all with locations on a less than half-a-mile stretch on Queen Anne Ave N.
The Other Coast Cafe is coming to 12 Mercer this fall
The spot at 12 Mercer St that used to house Krua Thai will soon be a new location for The Other Coast Cafe. The local sandwich shop already has locations in Ballard and on Capitol Hill, and Lower Queen Anne/Uptown is up next. (thanks to Sean for the tip!)
According to Emily at The Other Coast Cafe: “We’re very happy to be moving into the neighborhood and particularly the Krua Thai spot. We love the old building and its history.”
The Other Coast Cafe plans to start serving sandwiches at 12 Mercer St in late October/early November. In addition to the menu items you can see online, the shop plans to add a few new items to the menu for the Queen Anne location. Plus, delivery and catering for all your event needs.
Get ready to welcome them to the neighborhood this fall!
Get ready to welcome Chef Maximillian Petty’s Eden Hill to Queen Anne
The space formerly occupied by Entre Amis is not going to be vacant for long, as Chef Maximillian Petty is getting ready to launch Eden Hill. Eater Seattle first broke the story late last week when a liquor license was posted at the former French bistro. (thanks to readers who also sent us liquor license photos – we’ve been busy doing our research)
Petty is not new to the restaurant world or press – Zagat named him one of Austin’s top chefs in 2014 with their 30 Under 30 feature, Austin Man Magazine named him the Culinary Arts and Hospitality winner for 40 under 40, PRIME Living profiled him, and CultureTime featured an interview with him the same year. Things are moving very quickly – soon, we’ll have a new restaurant in the space at 2209 Queen Anne Ave N as he plans to open Eden Hill by the end of this month, or at the latest, September.
We got in touch with owner and chef Maximillian to find out more about the small plate menu he has in the works, what brings him to Queen Anne, and more on how Eden Hill fits into our neighborhood. He’s been busy moving cross-country to return to Seattle, but was kind enough to take a break and answer some questions.
All photos below are from his Instagram account, to visually whet your appetite as you learn more about our newest restaurateur:
How would you describe the concept of Eden Hill? Is there any specific inspiration for the flavors?
We are presenting Queen Anne with an avant garde small/share plates menu of about 13 items. Mostly new American cuisine but also branching out to what inspires me and my staff. Where I’ve lived, what I’ve eaten, the produce around me in the Pacific Northwest. Moving away from labeling such food as “foreign”, “domestic” or “regional” and transforming the experience to everyone involved to be about who we are “staff”. More personal and emotional.
We will be opening the doors each day like it was our backyard and everyone in Queen Anne were our neighbors, because they are, and inviting them over to eat, drink, share, and enjoy. Share plates focusing on the bounty around us, the art that inspires us and the science that intrigues us.
Will the menu rotate, and if so, how frequently?
The menu will be based around the produce available to me as fresh and local as possible. i.e the Queen Anne farmers market. (A favorite of mine). I will do a large overhaul of the menu every season to really represent what it’s providing. Weekly chalk board specials will be showcased for those that frequent and want more.
What brings you back to Seattle? Any particular reason you chose Queen Anne for your new restaurant? Thoughts on the neighborhood?
So I decided to return to Seattle because of family. I’ve been talking about moving back since I was 18 and I was recently at a place in my life where I could return. My family is spread out all over the Pacific Northwest.
Every time I have dreamed and looked at where I might want to reside some day, Queen Anne was consistently at the top of the list. The beauty, the people and the culture. So while deciding to move there, at the same time I realized that that exact list of attributes is what I am looking for when I open a restaurant some day. It was too perfect when I discovered the Eden Hill space. I had looked at that corner of Boston and Queen Anne a year ago and many times since then because I daily dream of a restaurant there.
Nothing ever came to fruition until this last June. I was walking around that exact neighborhood during a family visit, when I stumbled into the space. Drawn in by its beauty and location I went in to ask some questions (mostly about another space near by) when Benjamin [owner of Entre Amis] informed me that he was contemplating selling and after that it took a few months of planning and today I stand keys in hand. Still in disbelief. The space has been opened and closed by a large handful of owners and that was a big red flag to me. I hope to break that pattern and create a delectable institution for Queen Anne to be proud of.
Any specifics on when you expect to open? End of August is soon, did it help that Entre Amis had been there previously – meaning it was “move-in ready” – and are you making any changes?
We will be doing minor decor changes, but no major construction. Benjamin did such a beautiful job updating the space so it was very helpful. So now we are just waiting on a few inspections. End of August is aggressive and there is a good chance the opening will spill over into the first couple weeks in September.
With so many vacant storefronts on Queen Anne, it’s great to have a new restaurant opening so quickly in the old Portage spot. Entre Amis was here all too briefly, but it sounds like Eden Hill and Maximillian Petty are here to stay. Be sure to stop by and welcome Chef Maximillian to Queen Anne!
Queen Anne Beerhall to open its doors in mid-August
The old Cotton Caboodle building at 203 W Thomas St has been transformed into an enormous 6,700 square foot European-style beer hall. All that space houses custom 10-14 foot wooden tables that’ll seat up to 300 guests, a stage for live music, and a 45-foot long bar – plus, an “Austro-Hungarian cuisine with a Northwest twist” and, of course, beer. The latter will range from imported European beers to local crafts beers.
The Queen Anne Beerhall borrows its design from two similar East coast ventures by co-founders Andrej Ivanov and Ladislav Sebestyan – Asbury Festhalle & Biergarten and Pilsener Haus & Biergarten, both in New Jersey. Along with local owner Lubomir Katrusin, they’re bringing in some Northwest expertise from Seattle-area chef Robert Mullins, who’ll head up the menu.
If all goes as planned, this time next month the Queen Anne Beerhall will be open for business, seven days a week from 4pm to 2am.
B&E Meats to open in A&J Building this summer
As we hinted at when we posted about Wild Salmon moving out of the A&J Building, there’s going to be a new butcher on Queen Anne. B&E Meats is planning to open this summer in the building at the corner of McGraw and Queen Anne Ave N.
This morning, a B&E sign was hung in the window, officially heralding the impending arrival of a new family-owned butcher. A&J owner Rick was on hand, helping get the sign up in the building’s window. Instead of selling the A&J Building, Rick has instead found a new butcher to fill in the big gap left by his retirement.
I spoke with B&E owner Jeff Green a few weeks ago. Things were still being finalized with the space and contracts, so we held off on an official post – but now, we can give the heads up about our newest locally-owned business.
Back when we first announced that A&J was closing, we had a lot of comments from readers suggesting potential new butchers for the space. B&E was mentioned a lot – and, some readers even contacted them to let them know about the space, sending our post to B&E. So, if you were one of those readers, you had a hand in getting them to open a Queen Anne location!
B&E has been family-owned since Bob and Earl Green first opened the original Burien location in 1958. In 1978, they opened a second location in Des Moines. After 40+ years in business, they retired in 1999 – and now Bob’s son, Jeff, and his wife, Trisha, run the family business. They opened a Federal Way location in 2010, and, lucky for us, Queen Anne is next.
With the new Queen Anne location comes another generation to keep B&E running at full steam. Jeff’s daughter will pick up as the 3rd generation of the family to be hands-on at B&E. According to Jeff:
“We’re excited to be on Queen Anne, we’re a family owned business – I’m second generation and my daughter, who’ll be involved with the Queen Anne location, is third generation.”
B&E Meats specializes in high-quality meats, seafood, and specialty items like smoked bacon, pepperoni, sausages, Kalbi beef ribs, smoked candy salmon (which I’ve been told is the best you’ll ever have!), and more. You can check out their offerings and get your shopping list ready here.
We’ll have more official news around B&E’s grand opening as it gets closer. B&E will be doing some light remodeling – you can checkou the interior of their Burien store here – and getting the space ready over the next month or so. But, until then, you can be assured that the A&J Building will remain standing and house a family-owned butcher for all of your meats and seafood needs.