Bainbridge Island restaurant Hitchcock is opening a small deli and charcuterie production facility in the space next door to the restaurant. Chef/owner Brendan McGill signed the lease last week, and says he's planning to go wholesale with his cured meats, so fans can eventually find his salami, chorizo or bacon on the shelves at their local market. While McGill and his team take on the the USDA inspection process, smoked and cured items will be available only through the front of the shop. Other offerings will include shellfish and finfish, all "producer-direct," local eggs, wild mushrooms and specialty poultry.
The space will also be under the Hitchcock name, offering coffee, sandwiches and other takeaway fare up front. McGill says construction begins Wednesday and the space will be ready "in a couple months," though the buildout pace will be different now that he's busy running Hitchock as well. "I'm not able to build all day long like I did here," he says. “I’ll have to be a little more organized about it.”
As for the restaurant, which opened in May 2010, Hitchcock recently debuted lunch service on Saturdays and Sundays. McGill said he’ll likely add more lunch service when the massive construction project on Winslow Way is complete.