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Totem Lake’s Anticipated Restaurant Silverlake Ramen to Open April 23
The Eastside’s about to get a solid new noodle destination. On April 23, the anticipated Silverlake Ramen — a popular California-based franchise — will open at Kirkland’s shopping center, the Village at Totem Lake. Silverlake regularly drew long lines for its noodle soups when it opened in Los Angeles several years ago, serving a selection of tonkotsu, shoyu, and garlic truffle-flavored bowls, with items such as ghost pepper kimchi as add-ons. It eventually expanded to seven locations in Southern California and one in North Carolina. Now the restaurant joins a growing selection of dining options at Totem Lake, including Salt & Straw. On the way soon are fried chicken purveyor Bok a Bok, gastropub Stack 571 Burger & Whiskey Bar, and an upscale Korean barbecue place called ShabuGen.
HoneyHole Announces Second Location in the Central District
Capitol Hill’s sandwich sensation HoneyHole is expanding for the first time in its 22 year history. The restaurant — which recently underwent an ownership change — will open a second location at 1305 E. Jefferson Street in the Central District on May 31, taking over the space once occupied by Central Smoke. HoneyHole’s new outpost will be larger than the original (nearly three times the size), but plans to feature much of the same food menu. Some of the differences include a large outdoor patio and room for private dining, as well as a kitchen that can handle catering orders. San Diego transplants Kristin and Patrick Rye had already announced expansion plans when they took over HoneyHole in early 2021, and this is their opportunity to branch out. “We can host parties, pop-ups, community events and even live music, which were all a bit of a challenge at our Cap Hill location,” said co-owner Kristin Rye in a statement.
Locust Cider Plans New Taproom and Production Facility in Gig Harbor
Washington-based Locust Cider and Brewing Company has some major moves on the horizon. The ever-growing business is planning to open a new production facility and taproom in Gig Harbor, Washington, which will house all its canning and kegging operations. With 15 locations across three states and a robust retail operation, this will allow Locust to increase its cider-making capacity. The space will also have a taproom with a year-round heated and covered outdoor seating area and food menu, and by 2022, Locust expects to add an experimental orchard and mint farm to grow and test ingredients. Meanwhile, the company’s main production site up to this point in Woodinville will get a remodeled look, becoming more of a small-batch facility.