Nearly two months back, Eater reported that Queen Anne Hall, a massive European-style beer hall in Lower Queen Anne, was in the works. The last time we spoke, the Hall was on the hunt for a new chef, and now comes word that it's found one in David Nichols, and Queen Anne Hall will debut at 203 W. Thomas St this weekend.
Nichols hails from Washington State but found his fortune in the kitchens of the Big Apple. After graduating from the International Culinary Academy in Manhattan he worked his way up the ladder at Marc Murphy's Benchmarc chain, then moved to Gerber Hospitality Group as executive chef.
When he heard that a 400-seat, 7,000-square-foot beer hall in Seattle needed someone with fine-dining experience, pronto, he didn't hesitate; he was already an admirer of Hoboken's Pilsener Haus and Brooklyn's Radegast Hall, whose owners are also backing the venture in Queen Anne. They've also got local help: Lubo Katrusin and his wife, Jana, along with Capitol Hill developer Scott Shapiro.
And now, barely a week after touching down at the foot of the Space Needle, Nichols is ready to do his Wurst. (Groan.) Along the south wall of the vast Hall next to the banks of taps is the grill, which will serve a variety of sausages (Bratwurst, Weisswurst, Kielbasa, Frankfurters). Then there's a full kitchen in the corner where Nichols and his crew of 10 will turn out entrees like seared venison, braised lamb shank, and Wiener Schnitzel. This being Seattle, there's also a full line of seafood (oysters, mussels, clams, pickled herring, steelhead, monkfish).
Drink-wise, two dozen taps will feature beer from Germany, Austria, Slovakia and the Czech Republic. Wine, cider, and a full line of spirits will also be available. Long tables crafted by owner Lubo Katrusin himself (a carpenter by trade) will lend to a convivial atmosphere.
There will be a soft opening for invited guests on Thursday and Friday, with a formal start at noon on Sunday. At present, the Queen Anne Hall plans to open at 4 p.m. on weekdays and at noon both weekend days for brunch, but is still nailing down firm hours. Check the restaurant's Facebook page for the latest; the owners also plan to add weekday lunch eventually.