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Puerto Rican Food Debuts at Interbay Distillery

Chef Eric Rivera opened Addo: 206 at Interbay distillery Batch 206

A closeup of a jibarito, filled with shredded pork and lettuce, served with fried plantains
The menu at chef Eric Rivera’s Addo: 206 in Interbay will feature jibaritos, pictured here.
Eric Rivera

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.

Batch 206 Distillery

1417 Elliott Avenue West, , WA 98119 (206) 216-2803 Visit Website


6420 24th Ave NW, Seattle, WA 98107 Visit Website