Kai Market Now Open in South Lake Union

The long-awaited Uwuajimaya spin-off, Kai Market is now open (as of today, May 3rd) in South Lake Union! The market offers sashimi, a poke bar, and delicious grab-and-go meals for lunch and dinner with cold noodle packaged salads and bento boxes. Kai also has a live seafood tank with oysters and crabs, which will soon also feature lobsters. Fresh fish fillets are on ice for purchase as well.

“We’re hoping as the neighborhood grows, that people will eat a lot of seafood,” Warren Huch, store director told the Seattle Times.

To encourage this, Kai Market will host cooking classes and other workshop for hands-on interest in the seafood and Asian-inspired cuisine the market sells.

In addition to prepared meals and fresh seafood, Kai Market offers staple Asian packaged foods, condiments, snacks, and more. There’s a growler-fill bar with sakes, beers and a kombucha.

“Kai Market is about options. The lunch crowd can stop in for a hand-crafted bento box in the dining area, while the after-work crowd can take home fresh seafood and a carefully curated selection of quality Asian products for which Uwajimaya is known,” said Denise Moriguchi, President of Uwajimaya Inc., in a release. “We were excited to try something new and loved the idea of a store with a smaller, more intimate footprint in a growing, vibrant neighborhood like South Lake Union.”

The establishment is running a couple of specials over the next few days in celebration of the opening:

  • May 3rd: Free Kai Market snack bag with purchase (first 250 customers)
  • May 4th: Free 500mL Ito-En Oi Ocha Tea with purchase of any poke bowl
  • May 5th: Free Chocolate Pocky or Hi-Chew with purchase (first 250 customers)

Online ordering and catering options will be coming soon.

Daniel’s Broiler Not Leaving Lake Union, But Who Is Daniel Anyway?

Daniels Broiler, situated on the shores of Lake Union, has been a Seattle landmark of fine dining for what seems like forever. With its sweeping views of Lake Union, Queen Anne and Gasworks Park in addition to its incredible menu of USDA prime steaks and chops, all prepared impeccably, Daniel’s has always been the go-to venue for holiday and celebratory meals, fine craft cocktails and some of the best steaks you’ll ever enjoy.

Recently, people have been up in arms as rumors swirled regarding the possible closing of Daniel’s Lake Union location, due to Vulcan Real Estate’s plans to redevelop the pier on which it sits. Those fears were somewhat put to rest this week when the Seattle Times reported that Daniel’s on Lake Union will not close, but will merely move to a nearby location, still along the shores of South Lake Union. It seems fabulous steaks and sweeping Lake Union vistas will remain on Daniel’s menu for years to come, and we’ll drink to that!

Over the years, Daniel’s Broiler has become a local fine dining legend in the Seattle area, synonymous with delicious, high-end meals, superb craft cocktails, incredible views and live music, outstanding service and a seemingly never ending parade of Seattle’s most interesting and beautiful people to be found on any given night, enjoying a bite or a sip. However, many of us who have grown up in the Seattle area, (particularly those of us under a certain age) know very little of the famed steakhouse’s origins.

Daniel’s has been owned and operated by The Schwartz Brothers Restaurant group since 1981, and has changed very little since its beginnings at the Leschi Marina in 1980, but it’s true roots go much deeper than that. Daniel’s Broiler was started by a man named, well, Daniel, believe it or not. Daniel Jack Sandal, to be specific.

Daniel Sandal, a born and bred Seattleite, grew up in The Emerald City’s Wallingford neighborhood, graduated from the now closed Lincoln High School, and got his start in the food industry at the World-Famous Pike Place Market. Daniel’s Grandfather, Dan Zido, founded “Dan’s Better Meats” in Pike Place Market in 1910, and it was there, (in a space at the market that is now known as the home of Italian favorite, Il Bistro) that Daniel began his love affair with meat, as a third-generation butcher.

Eventually the butcher shop moved upstairs in the market, to where you will now find “Don and Joe’s Meats” (unsurprisingly, Don and Joe are related to Dan, and have kept the family tradition of quality cuts alive in Pike Place). Dan took over the family business when his father retired and decided to expand their wholesale business drastically, with their meats soon being featured at Seattle’s finest restaurant, including Canlis, The Fairmont Olympic Hotel, The Space Needle and plenty more. He also started a daily-delivered, fresh-ground meat patty service for local favorite burger joint, Dick’s Drive-In, helping to make those burgers we all know and love so darn scrumptious.

In the Early 1970’s, Dan began his foray into the restaurant world as a restaurateur himself, co-founding Benjamin’s with partner Arnold Shain. The success of Benjamin’s fueled Dan and Arnold to continue on in the restaurant game, with the opening of The Gasworks Restaurant, but eventually, they parted ways as partners.

In 1980, at the ripe, young age of 40, Daniel decided it was time to start his own place, a place for steaks and chops so terrific, people would fall in love, and that they did. The vision for the original Daniels Broiler was to be Dan’s own take on the fine dining he had grown up with in Seattle, drawing heavy inspiration from places like Canlis, but staying true to the steakhouse theme with top quality steaks and chops consistently available and prepared perfectly.

Daniel’s was a sort of experiment for Dan, as he had only ever opened and operated restaurants with partners prior to Daniel’s Broiler. He was once quoted as saying “I wanted to see if I could do it, I did it on my own so I didn’t have to deal with other’s dreams and problems and wouldn’t be at anyone else’s mercy.” And do it, he did. Daniel’s Broiler became a success from the very beginning, in its original home, located on the glistening shores of Lake Washington in the Leschi Marina.  At the time, this was a convenient location for Mercer Island and Bellevue residents, until they closed the I-90 entrance and exit on the east side of the tunnels when the second bridge was built.  Today, the original Daniel’s location serves the Mount Baker, Leschi, Madrona, Washington Park, Madison Park and Denny Blaine neighborhoods and a slew of long-time customers. 

Since being purchased by the Schwartz Brothers in late 1981, they have made very few changes to Dan Sandal’s original concept for the restaurant. The Schwartz Brothers did expand the Daniel’s brand to include locations in Bellevue (opening in 1989) and the location we all know and love, on the shores of Lake Union (since 1999), where Dan and Arnold’s first venture, Benjamin’s, once lived.

Dan Sandal passed away in 2012, but left behind a much loved and delicious legacy in Daniel’s Broiler. While many people find success in the Seattle restaurant scene, few reach the iconic status of Daniel’s Broiler, nor do they stand the test of time, untarnished and as beloved as ever the way Daniel’s has.

Daniel’s Broiler has been a Seattle staple for over 35 years, in 3 different locations, and it doesn’t appear that that will be changing anytime soon. While the Lake Union location may be moved slightly to make way for the inevitable growth and changes of a bustling city, it’s good to know it won’t be going far.

Uwajimaya Brings Kai Market to South Lake Union

For nearly 90 years, Uwajimaya has been serving Seattle with quality grocery and goods. A couple of weeks ago, the longtime Asian market announced that they will be opening a specialty market concept, Kai Market by Uwajimaya, early next year in South Lake Union.

The market will take up about 5,500 square feet of space in the ground floor of the building at 400 Fairview Ave. There will be local and international products, ready-to-eat snacks and meals with fresh seafood, and more. Freshly made meal options will have an Asian influence, featuring bento boxes, sashimi, sushi, poke and noodle bowls. The store will also have a live tank for crab, lobster and oysters, with a master fishmonger on hand to help customers select their seafood.

“Kai Market is about options. The lunch crowd can stop in for a hand-crafted bento box in the dining area, while the after-work crowd can take home fresh seafood and a carefully curated selection of quality Asian products for which Uwajimaya is known,” said Denise Moriguchi, President of Uwajimaya Inc. “We were excited to try something new and loved the idea of a store with a smaller, more intimate footprint in a growing, vibrant neighborhood like South Lake Union.”

Kai Market by Uwajimaya is going to be built by Skanska USA Commercial Development, and construction is scheduled to begin this fall. The concept is for an open-air market and food hall, with a curated experience for customers that includes Caffe Ladro, Meat & Bread, Juicy Café, and Verde & Co.

Kai Market is expected to open in early 2017.

Date Night: Lake Union Restaurants Serving Valentine’s Day Dinner

Enjoy a delicious Valentine’s Day dinner at one of the following Lake Union restaurants for a special date night out!

Serious Pie: February 14
Serious Pie is offering its regular a la carte menu with the addition of special Valentine’s menu items: wood oven penn cove mussels, Alaskan scallop crudo, sunchoke soup, braised beef cheeks pizza and chocolate terrine.
Reservations: walk-ins only.

Cicchetti: February 14 | $85/person
This four-course Mediterranean meal begins with your choice of baby fennel or Dungeness crab salad, followed by spiced root vegetables or lamb carpaccio. Next is a pearl barley risotto with beets or prawns, then the main course of oven-roasted King oyster mushroom or duck breast. Finish off with a saffron panna cotta, citrus sponge cake for two or artisanal cheese.
Reservations: (206) 859-4155 or online.

McCormick & Schmicks: February 14
Enjoy a romantic, waterside Valentine’s Day dinner at McCormick & Schmicks. The regular menu will be served with a famous chocolate bag to take home at the end of your meal.
Reservations: (206) 270-9052 or online.

Mollusk: February 13-14 | $80/person
This four-course meal includes beer pairings and the option of wine pairings for $10 more. Start with baked Cherrystone clams or wild mushroom and paneer strudel, followed by pineapple jerky or Dungeness crab curry stuffed artichokes. For the main course, choose between braised lamb neck or blackmouth salmon. Top it off with your choice of red velvet fondant cake, coriander-chocolate panna cotta, or chocolate mochi ice cream.
Reservations: (206) 403-1228 or online.

Osteria Rigoletto: February 14 | $45/person
Osteria Rigoletto will be serving a three-course Valentine’s menu full of Northern Italian flavor.
Reservations: (206) 494-9225 or online.

Pasta Freska: February 14 |  $69/person
Climb aboard for a Valentine’s cruise! Pasta Freska is hosting a seven-course dinner cruise starting at noon from the restaurant, then around Lake Union. Enjoy this unique date for a Valentine’s Day to remember.
Reservations: (206) 283-1515 or online.

Sushi Kappo Tamura: February 14 | $100/person
Sushi Kappo Tamura is serving a six-course omakase meal in lieu of their regular menu for a fun date night out with your sweetie!
Reservations: (206) 547-0937 or online.

Serafina: February 14 | $95/person
Serafina’s five-course Valentine’s dinner begins with your choice of Shugoku oysters, beef carpaccio or a bruschetta trio. Next, choose between a porcini-chestnut soup, bibb lettuce salad or sweetbreads, followed by white asparagus risotto, wild boar ragu or lobster paccheri. Main course options include Double R Ranch ribeye steak for two, yellowfin tuna, or Bluebird Farms farro. Finish up with a hazelnut cake for two, chocolate tart, or artisanal cheese.
Reservations: (206) 323-0807 or online.

Featured photo via pexels.com

More Deliciousness Headed to SLU

Photo courtesy mamnoonrestaurant.com

Photo courtesy mamnoonrestaurant.com

By now you’ve probably heard that beloved and acclaimed Middle Eastern eatery Mamnoon will be opening a new venture called ‘mBar’ in SLU, but it seems as though that’s not enough to keep Mamnoon’s owners busy this year.

In addition to the Mediterranean inspired rooftop spot (sure to be glorious with it’s 100-seat, glass railed patio, so as to protect and enhance your mealtime view), and the recently announced ‘Mamnoon Street’, it looks like the Mamnoon team will be opening yet another spot next door at Amazon’s new 6th Ave Doppler campus.

The newest addition to the Mamnoon line up will be called ‘Anar’ meaning pomegranate in Farsi, and will focus mainly on the “ancient traditions of juice and vegetarian dishes.”

From the proprietors:

    Anar will  be an ideal destination to get energized for the day, starting with a breakfast yogurt blend, Persian mint tea, or a specially blended kombucha.  Juices will range from sweet to savory to hearty, and will include such ingredients as orange blossom, rose water and pomegranate with available additions like yogurt, cashews and chickpeas.  Food options include small plates; a mezze dish with dolma, pickled and raw vegetables, arugula and gluten free crackers with a choice of Carrot bi tahini, muhammara, or ‘Persian’ green hummus, and big plates; Fatteh with cauliflower, garbanzo, gluten-free crackers and mint cucumber salad.  For a late afternoon pick-me-up, Anar will feature desserts, snacks and ‘mocktails’, such as muddled cucumber, cilantro, mint and soda. Items from Anar will be available for take-away or to enjoy in its warm, open, colorful space.  With seating for 18, Anar will be ideal for an intimate meeting or to settle into a cozy space to work with a delicious beverage and great music.

Anar will be opening later this month at 2040 6th Avenue with business hours of Monday through Saturday from 11 a.m. to 9 p.m.