Chef Eric Rivera, whose Addo projects are constantly churning out new pop-ups and limited-run multi-course dinners, has added a permanent home for his Puerto Rican food and other items developed at his Ballard restaurant/incubator Addo. Addo: 206 is now open inside Interbay’s Batch 206 Distillery with a limited menu. The business expects to roll out the full menu this Wednesday, June 5.
Addo: 206 (1417 Elliot Ave W) serves 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. There’s also an option for a mini-tasting menu for groups of four to six people, with pork, rice, beans, tostones, yucca, and flan. Rivera will also start lunch and delivery service for Addo: 206 by late June or early July.
Rivera — Eater Seattle’s 2018 Chef of the Year — takes over walk-up counter inside the distillery’s bar following the departure of Oaky’s Tex Mex. Before that, Windy City Pie sold its deep dish pizza out of the space.