Destination restaurant Hitchcock has spawned a "little sister" next door, Hitchcock Deli & Charcuterie, which will open to the public November 18. Chef/Owner Brendan McGill tells us Hitchcock Deli started as a "butcher shop and charcuterie lab (great smoker, huge butcher block, nice pastry table, and a dedicated meat curing cave)." It's evolved (think a hyperlocal, micro-Eataly):
The project quickly turned into an emporium of our locally-sourced foods. I got some sweet vintage deli cases and worked them over, now one will be dedicated to the butcher cuts, deli meats & charcuterie, the other will house wild Neah Bay-direct fish and all of our producer-direct shellfish (mussels, clams, oysters). We will also keep foraged items on hand, mainly mushrooms, but our pickers around here show up with all sorts of great edibles.
McGill has made a significant investment in the coffee program by buying a brand new Bosco espresso machine. Seattle Met's Allecia Vermillion reports that McGill has retained Tamas Ronyai to serve up macarons, madeleines, and Austrian-style coffee cake.
Initially, deli hours will be 10 am to 7 pm to start. Shortly, McGill plans to begin opening at 7 am to showcase the coffee.
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