DOWNTOWN—Noi Thai Cuisine opened its doors February 5 at 1303 1st Ave, marking the restaurant's third location after Bend, Ore. and Honolulu, Hawaii. It's named for co-owner Noi Lapangkura, who, according to Pacific Business News, inherited the Bai Tong Thai restaurants from her mother, Chanpen; the group also owns Isarn Thai Soul Kitchen in Kirkland.
Online, check out the full menu that chef Jutamas Kanjanamai and sous chef Jamrus Singduang are offering, including a dedicated vegetarian section; Where to Eat Guide - Seattle proclaimed on Facebook that "the food tastes even better than it looks!" Open daily 10:30 a.m. to 11 p.m. [Tipline]
CAPITOL HILL—As hoped, retail shop and bar Revolution Wine (518 E Pike St) opened in late January with a focus on bottles priced around $20 to $30. Capitol Hill Seattle reports that husband and wife owners Marc and Carmen Brown ultimately ditched the "artificial governor" of a planned price cap.
Stop in for tastings Thursdays and Saturdays, order wine by the glass, or pay a $20 corkage fee to open any available bottle in the lounge, where you can enjoy it alongside platters of cheese (including Washington producers like Vashon Creamery), charcuterie, and seafood. Open Tuesday to Friday 3 to 10 p.m., Saturday 1 to 10 p.m., and Sunday 1 to 6 p.m. [EaterWire]
PHINNEY RIDGE—With the tagline "slow food...fast" and a mission to "serve affordable food that folks and families will want to return to week after week," Stock Farm to Table Cafe launched breakfast, lunch, brunch, and Friday happy hour services at the end of January; expect dinner service down the line.
A full menu is available online, including plenty of stews, curries, phos, salads, and sandwiches, and the restaurant declared on Facebook that the Vietnamese duck sandwich was the most popular item on day one. Chef/owner Chris Blanco was formerly in the kitchen at Belltown software company TUNE. Open Wednesday to Thursday 8 a.m. to 3 p.m., Friday 8 a.m. to 7 p.m., and Saturday to Sunday 8 a.m. to 4 p.m. [Tipline]