Seafood chain Water Grill to open at Bellevue's Lincoln Square

Jul 16, 2023

Welcome to The Digest, the Business Journal's weekly roundup of restaurant news. On Fridays, I chronicle openings, closings and other happenings in the culinary and beverage scenes across the Puget Sound region. I also check in on where the top chefs are expanding, where to grab a business lunch and what's new in the restaurant scene. And yes, I work for tips — contact me at [email protected] or 206-876-5440.

The Water Grill, a Costa Mesa, California-based fine dining seafood chain, is coming to Bellevue.

The restaurant is filling nearly 8,000 square feet at 700 Bellevue Way NE in Lincoln Square, in the former McCormick & Schmick's space. The restaurant, owned and operated by King's Seafood Co., is set to open Dec. 7.

The menu includes California spiny lobster, Dungeness crab, hardshell lobster, Peruvian bay scallops, spot prawns, New England lobster rolls, wild Spanish octopus, Chilean sea bass, and an extensive raw bar with oysters from Taylor Shellfish and Hama Hama, among others.

"We’re dedicated to responsible and sustainable aquaculture, and we’re looking forward to bringing that experience to Bellevue," Sam King, co-founder and CEO of King's Seafood Co., said in a news release.

The restaurant space includes a 225-seat dining room, a copper bar top, and a private dining room that seats up to 24.

The Water Grill has six other locations, in California, Nevada and Colorado.

Online eats at Sea-Tac Airport

Seattle chef Kathy Casey is bringing another food concept to Seattle-Tacoma International Airport.

Casey owns the airport's Dish D'Lish, Rel'Lish Burger Lounge and Lucky Louie Fish Shack. Earlier this month, she opened Chicky, a virtual fried chicken restaurant. Customers order via a QR code or through the restaurant's website, then go to a pickup window at Lucky Louie Fish Shack in the central terminal.

The menu features buttermilk-soaked chicken tenders, house-made dipping sauces, chicken sandwiches, salads, a sticky bowl, chicken and waffles, and crispy cheese curds.

"We wanted to create menu items that are familiar and craveable," Casey said in a news release. "Ghost kitchen and virtual restaurant concepts are something I have spoken about at a lot of food and beverage conferences, and how they can optimize kitchen back-of-the-house operations while adding more options for the guest and in a very fun way."

A Pike Place classic returns

The Paramount Hotel in downtown Seattle has a new restaurant from a familiar name.

Chan Seattle, the former Korean gastropub at Pike Place Market from chef Heong Soon Park, opened Wednesday in the former Dragonfish Cafe space, at 724 Pine St.

The Korean eatery closed in the early days of the pandemic, but is back with a new menu including steak tartare, roasted cauliflower, wagyu coulotte and somen noodles, in addition to old favorites such as Korean fried chicken and bulgogi sliders.

The restaurant space was redesigned to blend Asian and Pacific Northwest elements, with a private dining room for 20.

The bar program is run by Shane Sahr, who previously worked at Seattle's Tini Biggs, Lloyd Martin and Radiator Whiskey. It will feature cocktails using Asian spirits, and a wine list with mostly Northwest bottles.

"Every well-thought-out detail inside our hotel is important to the experience our guests have come to depend on. Chan is no exception," hotel general manager Ian Adams said in a news release. "Chef Park and his team have considered the nuances that make a dining experience memorable, not to mention the creative and delicious food they cook."

Chan Seattle is open Wednesday through Sunday from 4 to 10 p.m. Happy hour will run from 4 to 6 p.m. on Wednesday, Thursday and Sunday.

In this series, the Puget Sound Business Journal will bring together exceptional women leaders in a variety of industries.

Nominate a business leader under the age of 40 who is making an impact in business, philanthropy, and in their communities. Shine the light on rising business leaders today. Nominee must be 39 years of age or younger through April 30, 2023