With only a month left in the spring season, nearly all of the establishments from Eater’s guide to anticipated spring restaurant openings have launched — from Din Tai Fung’s latest push for worldwide dumpling domination to Edouardo Jordan’s eagerly awaited and highly personal sophomore effort — but how about an update on a few who have pushed back their projected start dates?
Opus Co., former Trove chef de cuisine Mark Schroder’s small, seasonal, wood-fired dinner restaurant replacing Martino’s Smoked Meats in Phinney Ridge, announced on Facebook that construction delays had caused a potential April opening to slip to mid-summer. On the plus side, Schroder said he’s hoping to run another pop-up or two before then.
Hi Friends! We have a few updates for you all: 1. Construction has finally started in the restaurant (yay)! Our extra...Posted by Opus Co. Restaurant on Monday, May 1, 2017
On the international-chain side of things, Washington’s first outpost of NYC-based sensation The Halal Guys has been bumped back to a mid-July opening, with a spokesperson citing city permitting and contractors for the delay. The company, bringing its famous fare like gyros and hummus to Pioneer Square, expects to provide more details within the next couple of weeks.
And in an early-May update to its Gofundme campaign, which has raised $20,610 of a $30,000 goal over the past few months, Hillman City’s Black and Tan Hall said co-owner and chef Tarik Abdullah’s food menu is finalized and everything else is coming together for a June opening. Given the scope of the undertaking and the many moving parts — this is a cooperative-style business model providing a combination of elements like music venue, workshop space, and restaurant, after all — it’s little surprise Black and Tan Hall is taking some time to unfold.