After 22 years serving some of Capitol Hill’s most coveted sandwiches, HoneyHole is undergoing some significant changes. Founding brothers Sean and Devon London and co-owner Hannah Roberts have sold the place to new owners Kristin and Patrick Rye, and there are now expansion plans in the works.
The Ryes relocated from San Diego to Seattle, and fell in love with HoneyHole upon a visit in early 2020. Despite the continuing challenges during the pandemic (HoneyHole was closed for months before reopening in August), they are hopeful to ramp up takeout offerings and eventually find ways to branch out.
Kristin tells Eater Seattle the search for another location will encompass a wide range of neighborhoods, from Burien to Ballard. “We are looking for a larger space so we can accommodate both take out and dine in when life gets back to normal,” she says.
For now, the couple is focused on the Capitol Hill outpost. Even though the restaurant will remain takeout-driven during the pandemic, Kristin and Patrick say they will try to maintain the restaurant’s quirky atmosphere — which includes a floating shark and hang-gliding lizard — and continue HoneyHole’s commitment to local sourcing and sustainable ingredients (Kristin has previously operated a heritage breed chicken farm).
It also seems the Ryes have no intention to revamp the menu right now. For years, fans have flocked to the place for a selection of classic hot and cold sandwiches with playful names, such as the Dude (with marinated flank steak) and the Emilio Pestevez (smoked tomato field roast, pesto, and goat cheese). Those will remain, and the Ryes will bring back chili and the Corleone, a pastrami sandwich which has been absent since last March due to the time-consuming process required to make it (the meat is cured onsite). Preorders on that item will launch Friday, January 27. Booze will be returning for takeout soon, too.
As for the second location, that will take some time. “We regularly receive delivery orders from all around the greater Seattle area so we know the demand is there, but expanding is something we’re building up to,” says Kristin. “We’re not in a rush — it’s all about finding the right fit.”
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