The product of the popular, two-year-old pop-up series by chefs Garrett Doherty and Shane Robinson, the new eatery will sell all the star congees (rice porridges) it's built a name on, including duck confit and pork belly adobo. Moreover, largely thanks to the wok Doherty and Robinson inherited in the building, they will introduce a range of new dishes, too: Steam buns, a seasonal seafood junk boat, the Filipino stew kare-kare, katsu chicken liver, and more.
Along with beer and a wide selection of Washington wines, they are also developing a thoughtful cocktail program: Expect a Tokyo Fashioned — an Old Fashioned spin with Japanese whiskey and orange blossom bitters — among other highlights.
Their basement space has had a facelift since Little Uncle left, now distinguished by fir wood and dark charred wood with the exposed brick walls. The red chairs and artwork pop and add light. Assisting with the restaurant's design and overall polish, Texas-based celebrity chef Tim Love became a partner and investor in Kraken Congee after discovering Doherty and Robinson when they competed on a CNBC show called Restaurant Startup last year, Seattle Met reports.
Kraken Congee is open Sunday and Monday from 11 a.m. to 3 p.m., Tuesday through Thursday from 11 a.m. to 9 p.m., and Friday and Saturday from 11 a.m. to 10 p.m.