In one of the most anticipated restaurant openings of the spring, Kraken Congee will turn its two-year-old pop-up into a functioning brick and mortar Monday, April 20, in the former Little Uncle space. Co-owners Garrett Doherty and Shane Robinson are a few days from having the contractors out and completing their own set up in the Pioneer Square basement spot, which they report feels "less dungeony" all the time.
Along with the star congees from their pop-ups, the owners are ready to unveil several new dishes, many facilitated by the wok they inherited at Little Uncle. To begin, they will offer a junk boat, a seasonal seafood dish with mirin and dashi broth, Thai basil, lemongrass, clams, mussels, and baby octopus. Other menu additions include two types of steam buns—five-spice duck confit and pork belly adobo (along with the favorite congees they’re based on)—and a baby octopus and kimchi fried rice. Lastly, they will introduce the Filipino stew kare-kare—hand-shaved noodles with Wagyu beef, eggplant, and Chinese longbeans—and an Indian curry over white rice.
On the beverage side, they’re cooking up a Tokyo Fashioned, an old fashioned spin with Japanese whiskey and orange blossom bitters. Doors will open--to a line, no doubt--at 11 a.m. Monday, April 20.