Bill's Goes on Hiatus; Feast of Seven Fishes at A&O; Bauhaus's Baltic Room Pop-Up & More!

CAPITOL HILL— Bill's Off Broadway is taking a 20-month hiatus after tonight's Seahawks game. The block is going under construction and will ditch its rustic origins for a 200 apartment unit, with Bill's becoming part of the mixed-use building. The bar got a second location in Greenwood back in June, and will end its current 39-year long occupation after the Hawks crush the Saints. [CHS]

CAPITOL HILL— While Bill's gets ready to say goodbye for now, CHS reports another Capitol Hill staple, Bauhaus, has found a temporary home with a Bauhaus pop-up shop located inside of the Baltic Room, while its new digs are getting lacquered up. The shop offers coffee, pastries, and holiday gifts from 7 am to 2 pm Monday-Friday and 8 am to 3 pm on weekends. [CHS]

GREENWOOD— Naked City is hosting a family-friendly party on Thursday, December 5. Kids and adults can get a picture taken with Brew Santa, and perhaps ask that he grant wishes of hangover-free mornings for the year to come. The brewery is releasing their Bing Spiced Cherry Ale and will light a tree after dusk. [Phinneywood]. [EaterWire]

CAPITOL HILL— In case your family Christmas plans leave something to be desired, or if you're just looking to gorge on some amazing seafood, Anchovies & Olives Chef Zach Chambers has you covered. The knife-wielding fella has put together a three-course festa dei sette pesci, or The Feast of Seven Fishes, for December 23. The meal includes oysters, escolar crudo, warm octopus salad, bigoli, strozzapreti with cuttlefish, branzino, and dessert. Cost is $75/person with a $35 wine pairing option. Dinner will be served from 5 to 10 pm. To make a reservation, call (206) 838-8080 or go online. [EaterWire]

WOODINVILLE— Willows Lodge is offering a series of cooking classes, starting this Wednesday, December 4. The weekly classes are free, but get there early, as they certainly fill up. This week's class focuses on holiday party appetizers, with Barking Frog Chef Bobby Moore teaching attendees a little about lamb rillettes, Mirin gastrique, and fondue. The following week's class is on holiday desserts, with spiced hot chocolate and a little eggnog action. On December 18, the series wraps with holiday cocktails, taking those warm drinks a few tiptoes away from their wholesome past. Early arrival is strongly encouraged, as it's first-come, first-serve. [EaterWire]