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One of the busiest chefs in Seattle has another cool project in the works. Eric Rivera — Eater Seattle’s 2018 Chef of the Year — is readying a new spot at Interbay distillery Batch 206 that will feature Puerto Rican food and other items developed at his Ballard restaurant/incubator Addo. Starting in June, Addo: 206 will launch with staples such as chicharrones with a trio of hot sauces, jibaritos (plantain sandwiches) and Addo’s popular Richard Burger (a spin on a Dick’s drive-in burger), with a menu that rotates seasonally. Rivera tells Eater there will also be an option for a mini-tasting menu for groups of 4-6, with pork, rice, beans, tostones, yucca, and flan. The hours will be 4pm-10pm Wednesday through Friday, and 10am-midnight on Saturday and Sunday.
Those familiar with Rivera know that he’s continually working on new popups, themed dinners, classes, and collaborations, in addition to running the popular Addo — so this distillery venture is certainly not out of character. In that regard, Rivera says he’s working closely with Batch 206 on building his spot out in stages, with happy hour menus and tasting room events planned soon, as well as private parties. By late June or early July, there will even be lunch and delivery service for Addo: 206.
As Rivera enters the Batch 206 fray, a popular Tex-Mex spot will depart. Oaky’s Tex Mex — which had replaced Windy City Pie in that space — will pack up its popular smoked brisket barbacao and queso dip on May 18, but there are plans for Oaky’s to open up a mobile version around the city soon.
