Mollusk Bringing a Trio of Curries and Squid Ink Pilsner to SLU

A curry-centric concept from Travis Kukull will debut in South Lake Union this summer. The Gastropod chef/Epic Ales co-owner has been working on Mollusk for more than six months and is ready to reveal details about the restaurant and seven-barrel brewhouse.

The 4,900-square-foot project will be located in the True North building at Dexter and Aloha and fit 100, plus patio seating. He's raising funding for the project via a Community Sourced Capital campaign.

Mollusk's menu centers around a trio of rotating Southeast Asian curries. The remainder of the food list will change often, with "influences from all over the world," Kukull tells Eater.

The curry concept was hatched after a week-long series of well-received dinners to honor a chef who passed away and worked with Kukull at the now-closed Wallingford restaurant Mandalay."People loved it," Kukull says. "The variety of stuff you can do with a curry is limitless." He's hoping the concept will fit well in the neighborhood, noting that it's close to the Gates Foundation and Amazon, with "people from all over the world working there."

Weekend brunch is also planned and may feature wort nori bagels boiled in unfermented beer, topped with salmon poche and mint cream cheese. For the drink list, Epic's brewers are playing around with brewing bagel beer and experimenting with a squid ink pilsner brewed with seaweed.

Mollusk will be open from 11 a.m. to 11 p.m., with longer summer hours planned; it will open as early as mid-June.