Milk Bar’s Hyped Desserts Are Coming to Canlis

Welcome back to Eater News, a semi-regular round-up of mini news bites. Have info to share? Email intel to seattle@eater.com.

• Some changes are afoot at Beacon Hill’s Wine Station: As of May, the small wine bar has shifted to nighttime-only operations; by day, Estelita’s Library, a “justice focused community bookstore and library,” occupies the space.
• Canlis continues hosting big-name visiting chefs August 12 when Christina Tosi and her growing New York dessert chain, Milk Bar. From 12 to 4 p.m. at Canlis, Tosi serves her sought-after cereal milk soft serve, compost cookies, and crack pie; Canlis chef Brady Williams contributes fair food like turkey legs, corn on the cob, and corn dogs; and Tosi’s husband, Will Guidara of Eleven Madison Park fame, may even run a popcorn stand. Last month’s wildly popular Shake Shack appearance drew hours-long lines; this one is sure to do the same. Could it foreshadow a Seattle Milk Bar expansion?

• A bunch of people are getting sick from eating raw oysters at restaurants all over Seattle this summer, pointing to an unusual uptick in the Vibrio bacteria, which usually isn’t an issue in this area’s cold water. Scientists are unsure exactly what’s causing the bacteria growth, which is influenced by water temperature, salinity, and post-harvest handling.
• Elemental Pizza in Tacoma is closing to make way for a new location of the Seattle-based Zeeks Pizza chain. The transition will take place this month, and Zeeks says it will retain all Elemental employees who want to stay on.