The Bonanza at 400 Fairview

The 400 Fairview building, in South Lake Union, already home to Meat and Bread, Juicy Cafe, and Standard Bakery, is home to two more places to get edible things, as of last week.

The first is Bar Harbor FinestKind Provisions, which opened last Tuesday to much fanfare. If you guessed that it’s a seafood joint, well, congratulations. But it ain’t your typical PNW seafood fare, exactly. It’s run by Ben Hodgetts, reports Seattle Met, the former wine director of Matt’s in the Market, and a Maine-loving Maine native.

Thus, there will be lobster rolls. And chowder. Three types of it in fact. This being Seattle, there will also be So. Much. Design. From the custom stainless steel growlers to the shingled/tiled beer cooler thing to the bare bulbs hanging from cute knotted ropes, you’re gonna be in for a visual feast, in addition to your pescatarian one.

Speaking of visual feasts, 400 Fairview’s other new spot is the well-appointed mBar, from the Mamnoon/Jason Stratton team, which boasts a killer view of the city. The Harouns, who own Mamnoon, are well-connected in Seattle’s art scene and, as Eater reports, diners can expect their eyeballs and posteriors to be blessed with with “several mixed media art pieces and furniture from local, regional, and Lebanese artists.”

The menu, Eater adds, will include “items like chilled mussels with grilled pineapple and anchovy; wild mushroom egg custard with dashi and Sichuan peppercorns; and roasted cauliflower hummus with tahini, rice beans, ghee, and allspice.” Sounds lucrative.

Seattle Fish Guys

The poke craze continues! Seattle Fish Guys, a snazzy new fish market/poke bowl spot, opened up the weekend before last in the CD, over on 23rd and Jackson. Run by the couple who used to own Pike Place Market’s City Fish, Sal Panelo and Desiree Chinn, it’ll offer a plethora of fresh seafood for take home, and a limited menu of poke, clam chowder, raw oysters, and seafood cocktails.

Is it good poke? Haven't been, but the Seattle Times' Bethany Jean Clement seemed to think so, writing that "the marvelous sashimi-grade Canadian Atlantic salmon version was plush with fat, rich with sesame oil and possessed a little heat."

Golden Beetle Goes Gastropub

Maria Hines recently announced the end of the line for Golden Beetle, calling it a “concept that did well for five years.” It will stay open until October 22 and then be reborn as the Young American Ale House on the 28th. Is that a nod to David Bowie? Sadly, the presser didn’t say. It did, however, say that the menu would include “an organic grass fed beef burger, smoked pork shoulder, crispy chicken wing confit, albacore tuna slider and Washington clam chowder,” which all sounds very comforting and tasty.

“I’m really looking forward to offering delicious American classics with a twist for the growing Ballard neighborhood and Seattle area,” said Hines. I think it’s also safe to say, given the promised presence of reclaimed wood and a kids area, she’s also really looking forward to enjoying some of the money that Ballard’s wealthy, young American family types are sure to shower upon her. I don’t know what this says about parenting, but it seems like any restaurant with decent atmosphere, a liquor license, and a play area cannot help but make a scandalous amount of money. If it happens to be run by Maria Hines and stocked with delicious organic foods, well, so much the better.

Slice Box Sodo

They’ve been open for about a month now, but given that it’s football season, they’re worth noting here. This pizza joint occupies the front half of Sodo Hydro, the hydroponic grow shop serving Seattle’s greenest district. Sodo Hydro is still open in the back, accessible via the alleyway, but owner Ryan Lengle, wisely getting out ahead of some changes to the state’s medical marijuana laws that were going to cut into his business, pivoted to pizza.

The slices are great for game day: thin, just greasy enough to soak up the beer, and topped with good quality stuffs. There is also an option called the “salad top” (not to be confused with Carrot Top, Lengle cautions), which is essentially a small arugula salad with Grana Padano on top of your pizza. I was a bit baffled by it at first, but after getting two slices, folding the salad betwixt them, and enjoying it on the go, I realized it is the most expedient and delicious way to do the classic pizza/salad combo.