Interbay’s Batch 206 Distillery Now Serves Latin-Inspired Food Like Street Tacos

Interbay’s excellent Batch 206 Distillery has opened a new spot called Batch Bar Cantina, which serves food inspired by the cuisines of Mexico and Central and South America. It replaces chef Eric Rivera’s Addo 206, which peddled Puerto Rican food from a walk-up counter inside the distillery’s Batch Bar. Rivera shut down his enterprise earlier this month.

Batch 206 Distillery’s founder, Jeff Steichen, owned a restaurant in Belltown from 1988 to 1995 called Casa-U-Betcha, overseen by chef Lisa Esposito. She’s at the helm at Batch Bar Cantina, which is reviving much of Casa-U-Betcha’s menu. There’s Sonora-style sticky wings, patatas bravas, a smash burger with queso, and an array of street tacos with toppings like roasted butternut squash, cumin-lime chicken, and carnitas.

The walk-up food counter at Batch Bar has hosted a rotating cast of food purveyors over the past few years, including Windy City Pie and Oaky’s Tex Mex, which were followed by Addo 206. Diners had the option of ordering food to go, or eating inside Batch Bar. For its part, the bar serves cocktails made with the distillery’s creations, which include whiskey, vodka, rum, and gin.

• West Seattle’s 13-Year Wait for a Whole Foods Is Finally Over [ESEA]
• Batch 206 Distillery [Official]
• All Coverage of Batch Bar Cantina [ESEA]