Openings: New on the Scene – July 14, 2010
LOT No. 3, located in Bellevue Towers in Bellevue, Wash., is a casual eatery and bar from the Heavy Restaurant Group. Executive Chef Mike Davis created a seasonal menu of gastro fare including duck confit and seafood gumbo. LOT No. 3’s beverage menu focuses on beer and brown liquor, highlighting the Manhattan, which features a choice of six whiskies, four types of bitters and three different sweet vermouths. The beer menu includes six rotating beers on draft and 50-plus bottle varieties. There are also a dozen specialty cocktails and a wine by-the-glass list selected by wine director Dawn Smith. The restaurant’s exposed brick walls and metal accents give the space a masculine aesthetic with a second floor that looks out over the whole space. The patio is set to open later this summer.
Also in Washington, MistralKitchen opened in downtown Seattle. The modern restaurant is built around four kitchens — traditional, rustic, technical and pastry, with the space divided into two separate rooms. The cocktail list, created by bar manager Andrew Bohrer, includes the Naughty Sundress (Hayman’s Old Tom Gin, St. George de Agua Perfecta Basil Eau de Vie, St-Germain Elderflower Liqueur and Prosecco) and the Dragonfly Julep (Tanqueray, Domaine de Canton, sage, fresh squeezed lime juice, orange juice and Angostura bitters). Bohrer’s cocktail list also includes smoke-infused cocktails served over ice.
Heaven Hill Distilleries is partnering with Louisville Arena Sports and Entertainment Properties to sponsor two new clubs at the state-of-the-art KFC Yum! Center in Louisville, Ky. The Evan Williams Bourbon Bar will feature Evan Williams Bourbon, Elijah Craig, Old Fitzgerald and Bernheim Wheat Whiskey. Burnett’s V Lounge will use a clean, crisp silver and white palette with a design replicating the ultra-lounges in Las Vegas. Cocktails will feature Burnett’s Vodka and Gin, PAMA Pomegranate Liqueur, Lunazul Tequila and more.
Petit Robert Central in Boston’s Downtown Crossing is set to open in August. The restaurant seats 255 and features a wrap-around bar and lounge area. The bar and lounge area accommodates bar dining, seats 70 and has large high-def TVs on display. The bar also offers a full cocktail list along with a large local and artisanal beer selection. A 50-seat café offering made-to-order items for breakfast and lunch is set to open fall 2010. Chef Jacky Robert and Executive Chef Eric Bogardus’ menu showcases classic French cuisine with dinner entrees under $20.
Apothecary, a modern cocktail parlor that showcases the bartender’s skills, will open in Lakewood, Ohio, at the beginning of August. The Apothecary bartenders and mixologists, including Joseph DeLuca, will make handcrafted artisan cocktails using the fresh fruit, nectars, house-made infusions and elixirs as well as utilizing classic techniques. The cocktail menu includes wines, tinctures, infusions, craft beers, philters, restorative tonics and elixirs.