Tag Archives: burgers

8 Oz. closure ends 12 years of burger bar dreams on Capitol Hill — UPDATE

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You may be witnessing the end of the burger bar era (Image: 8 Oz. Burger)

After a dozen years on Capitol Hill, 8 Oz. Burger has shut down at Broadway and Union in a change that just might mark the end of an era in Seattle’s burger culture.

In a message to customers, 8 Oz. ownership said they planned to stay in business in Seattle with a commercial kitchen to continue offering their menu for delivery and takeout orders. They also continue to operate a Ballard 8 Oz. location — for now.

“This decision, though difficult, is driven by the realities we face: rising rental rates, increasing labor and food costs, especially as we commit to sustainable, local, and organic products and our concerns for the safety and well-being of our staff and customers in the current environment,” the message to customers reads.

CHS reached out to partners Kevin Chung, Kevin Lee, and Sujin Pang to ask more about the closure and, especially, the “safety and well-being” issues but the owners have not responded to our inquiries. Continue reading →

Katsu Burger Capitol Hill coming to 12th Ave

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There is a burger. And then there is a Katsu Burger. The deep fried Japanese burger master is bringing its creations to Capitol Hill with plans to stuff your jolly Santa belly with an opening of the new restaurant (hopefully) before Christmas.

“By demand and popularity we thought Capitol Hill would be a perfect place to open,” Stephanie Kang tells CHS. After nearly two years of searching for the right kind of space, Katsu Burger will finally arrive.

Kang, who purchased the business from the old school Katsu Burger creator sushi chef Hajime Sato, will take over the space left empty by the financial implosion at The Old Sage. That upscale concept closed its doors in June as owner Brian McCracken struggled through a $2.4 million bankruptcy. McCracken’s Tavern Law still neighbors the coming soon Katsu Burger Capitol Hill home — it has been taken over by new ownership. Continue reading →

Capitol Hill food+drink | Li’l Woody’s says happy Seattle Burger Month

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The Golden Beetle Burger -- "harissa aioli, lettuce, pickled serranos & onion, gruyere swiss, baharat seasoned 1/3 pound northwest grass fed beef, and mayonnaise with Sumac dusted fries"

The Golden Beetle Burger — “harissa aioli, lettuce, pickled serranos & onion, gruyere swiss, baharat seasoned 1/3 pound northwest grass fed beef, and mayonnaise with Sumac dusted fries”

Li’l Woody’s owner Marcus Lalario is a connected man. A Pike/Pine entrepreneur who has survived the neighborhood’s transition to the the entertainment district big time and investor in food, drink, and retail ventures on the Hill and beyond, Lalario’s Pine burger shop is making some fun connections of its own this month with a one-of-a-kind promotion featuring special creations from some great Seattle chefs:

Throughout March 2015, Li’l Woody’s will be featuring a new burger each week. From fried chicken skin to pickled serranos, these one-of-a-kind concoctions are not to be missed. For those who try each burger, they will receive an exclusive “I Survived Burger Month” t-shirt!

A few of the participants like Sitka and Spruce’s Matt Dillon have deep Capitol Hill roots. Others like Renee Erickson are just getting started. Here’s a look at the star chefs — and their creations:

  • Maria Hines is the head chef / owner of The Golden Beetle in Ballard. The winner of numerous awards, including the 2009 James Beard Award for Best Chef in the Northwest, Hines has been making noise in the chef game since 2003, even emerging victorious in Iron Chef America’s “Battle of Pacific Cod”. Hines now owns 3 restaurants (including Tilth and Agrodolce) with the highly esteemed organic certification from Oregon Tilth. Her Golden Beetle Burger includes harissa aioli, lettuce, pickled serranos & onion, gruyere swiss, baharat seasoned 1/3 pound northwest grass fed beef, and mayonnaise with Sumac dusted fries.
  • Matt Dillon is the owner and chef at Sitka & Spruce, Bar Sajor and more. A proponent of local and seasonal cooking, Dillon was the winner of the 2012 James Beard Award for Best Chef in the Northwest as well as the 2007 Food & Wine Best New Chef award. Dillon is also the culinary mastermind behind The Corson Buildingand London Plane. His Kluck Burger boasts maple syrup, grilled raddichio, fried chicken skin, Beecher’s flagship cheese, 1/3 pound northwest grass fed beef and mayonnaise, on a bun grilled with brown butter. Continue reading →