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More Seattle Nightlife and Music Venues Announce Vaccine Requirements
This Thursday, August 12, the venues under the Seattle Theater Group (STG) purview — the Paramount, Moore, and Neptune — will start requiring proof of vaccination for entry to all performances. Attendees unable to be fully vaccinated, including children under 12, can provide verification of a negative COVID test taken within 72 hours as an alternative, but patrons and employees must also wear masks inside, except while actively eating or drinking, regardless of vaccination status. STG’s announcement becomes just the latest among the nightlife venues to institute such restrictions, joining the likes of Neumos, Kremwerk, Tractor Tavern, and the more than 130 restaurant and bars that are taking extra precautions as the highly contagious delta variant of COVID continues to spread.
Popular Smoked Meat Purveyor Jack’s BBQ Eyes Expansion to Bellingham
Jack’s BBQ is spreading its wings farther north. The smoked meat purveyor with three restaurants in Seattle and one in Algona is planning a new location in Bellingham for December 2021. The new spot will be at 1327 N State Street in downtown Bellingham, and will feature two 18 foot-long three chamber offset smokers and an outdoor patio. As is the case for the other outposts, there will be brisket, pulled pork, and spare ribs available by the pound, along with sides such as ranch beans and cream corn, as well as a full bar with beer, wine, and cocktails. With the new announcement, it seems like it will be a busy fall and winter for the Jack’s family in general, as a Tex-Mex-focused sibling restaurant called Jackalope aims to open on Rainier Avenue South in the space formerly occupied by El Sombrero sometime in September.
Pop-up Previews for Anticipated Filipino Fried Chicken Restaurant Begin
Though Phinney Ridge’s acclaimed Opus Co. will soon be closing for good, one of its chefs is planning an exciting new restaurant in the same space, with some pop-up previews. This past weekend, Paolo Campbell officially launched his Filipino fried chicken project the Chicken Supply with culinary school friend Donnie Adams. The first pop-up took place on August 8 at Opus Co. and preorders sold out within just a few hours. Those who missed out can keep an eye on Instagram for when orders go live for the next pop-up on August 22. The full menu for the restaurant itself is still in development, but the duo plan to sell wings, thighs, drumsticks, and fried chicken breast pieces served on a stick as a nod to the street food of the Philippines, as well as some sides. Campbell tells Eater Seattle this is his “dream restaurant.”