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Miller's Guild Expands Offerings, Cicchetti's Mediterranean Holidays, Marination's New Executive Chef

DOWNTOWN— Beginning Tuesday, Feb. 18, Miller's Guild will be offering weekday breakfast and lunch (9 a.m. to 2 p.m.), Grab-and-Go options (starting at 7 a.m.) and happy hour (Mon-Fri, 2 p.m. to 5 p.m.). Take a gander at the menus. [EaterWire]

EASTLAKECicchetti will be adding brunch to its menu during a few select holidays this year, starting with Presidents' Day on Monday, Feb. 17 (followed by Easter, Memorial Day, Labor Day, etc.). In addition to brunch, there will be a Mediterranean spin on mid-morning libations, such as Harissa-spiced gin Blood Marys, Mediterranean-spiced coffee with house-made brown sugar syrup and dark chocolate and qalaat dukkah. Brunch is served 11 a.m. – 3 p.m. [EaterWire]

SEATTLEAngie Roberts, who most recently signed on as executive chef of Hollywood Tavern, has taken a job to lead the culinary team at Marination. "Angie is the ideal addition to the Marination team," says Marination co-founder Kamala Saxton via press release. "We love that she has such deep roots in Seattle, that she's filled with positive energy and enthusiasm for good food, and that she's all about the ALOHA! We're excited about where she will take Marination in 2014 and beyond." Before her Woodinville tavern gig, Roberts worked at Flying Fish, Earth & Ocean, and BOKA. [EaterWire]

Miller's Guild [Photo: S. Pratt]

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