We've been talking about this for months now, the coming of the big new beer hall to Lower Queen Anne.
Well, they're almost ready to go. Last time we talked, the chef had just quit. Meantime, the backers have found someone to step in.
David Nichols hails from Washington State but found his fortune in the kitchens of the Big Apple. After graduating from the International Culinary Academy in Manhattan he worked his way up the ladder at Marc Murphy's Benchmarc chain, then moved to Gerber Hospitality Group as exec chef.
When he heard that a 400-seat beer hall in Seattle needed someone with fine-dining experience, pronto, he didn't hesitate; he was already an admirer of Hoboken's Pilsener Haus and Brooklyn's Radegast Hall, whose owners are also backing the venture on Lower Queen Anne. They've got local help: Lubo Katrusin and his wife, Jana, along with Capitol Hill developer Scott Shapiro.
And now, barely a week after touching down at the foot of the Space Needle, Nichols is ready to do his Wurst. (Groan.)
Next to the banks of taps along the south wall of the vast Hall is the grill, which will serve a variety of sausages (Bratwurst, Weisswurst, Kielbasa, Frankfurters). Then there's a full kitchen in the corner where Nichols and his crew of 10 will turn out entrees like seared venison, braised lamb shank, and Wiener Schnitzel. This being Seattle, there's also a full line of seafood (oysters, mussels, clams, pickled herring, steelhead, monkfish).
Two dozen taps will feature beer from Germany, Austria, Belgium, Slovakia, and the Czech Republic.
Soft opening for invited guests on Thursday and Friday, with a formal start at noon on Sunday.
Queen Anne Beer Hall, 203 W. Thomas St., Seattle 206-659-4043
Leave a comment