Welcome back to Eater News, a semi-regular round-up of mini news bites. Have info to share? Email intel to firstname.lastname@example.org.
Stowell Cooking Up More Wolf
One star Seattle chef is about to complete a trilogy. According to Seattle Met, restaurateur Ethan Stowell will open another outpost of his celebrated Mediterranean-leaning spot How to Cook a Wolf in Madison Park sometime next year at 4200 East Madison Street. This comes on the heels of an East Coast offshoot, Wolf, which recently opened in Nordstrom’s New York City flagship store. Though details on the new restaurant are still in its early stages, diners familiar with the How to Cook a Wolf original should expect seasonal seafood dishes, pasta, and plenty of Pacific Northwest ingredients. Rising chef Nicole Matson will oversee both Seattle locations.
New Capitol Hill Bakery Promises Playful Treats
Artisanal oreos, anyone? Per Capitol Hill Seattle, there’s a new small batch bakery on the way called, appropriately enough, Batch Baking Company, specializing in twists on childhood favorites like Nutter Butters, Pop Tarts, and the aforementioned massively popular cookie. The new shop will take over the space recently vacated by gluten-free sweets specialist Niche. The co-owners hope to open the place sometime in December.
One of Seattle’s Best Breweries Finally Has a Functional Taproom
It’s about time. After more than 16 years making some of Seattle’s most popular beers (including the ubiquitous Manny’s and Bodhizafa IPA), Georgetown Brewing Company has expanded its main facility on Denver Ave S to a full-fledged taproom. Before the renovation, this was mainly a production-only spot, but now there’s a spacious bar with seating and a robust menu of pints to try, separating into hoppy, malty, and sour sections. The hours are limited and there’s no food on the premises yet, though.