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Redhook's Winterhook Ale Celebrates 30 Years; Blu Sardinia Opening in Redmond

Today's dose of vital food news.

Nico Borzee
Nico Borzee

WOODINVILLE -- Redhook is celebrating the 30th year and 30th recipe for its Winterhook beer. This year's beer is described as "dark and rich in color. Pale and Munich malts combine with dark chocolate malt to create bold flavor. The spicy aroma, subtle sweetness, and strong caramel flavor are courtesy of Cascade, Centennial, and Nugget hops while flaked rye concentrates the spice further still. The winter ale finishes warm and full. ABV: 6%, IBU: 45." [EaterWire]

REDMOND -- Blu Sardinia plans to open next month in Redmond's Bella Bottega Shopping Center. The restaurant will "offer modern takes on traditional Sardinian cuisine, paired with familiar Italian favorites." The restaurant from Sardinian native Fabrizio Loi will also feature a wood-fired oven, housemade Italian breads, and daily-crafted gelato. [EaterWire]

QUEEN ANNE -- Hommage and French-born Chef Nico Borzee are hosting a tribute to Beaujolais Nouveau with a menu of French "dim sum" on November 10. Borzee will be wheeling around a cart with classics like pork and lamb cassoulet and diners can check off items from a menu "score sheet." Tickets are available online and in person at the restaurant. [EaterWire]

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