(Photo courtesy Sharon Bang)
Almost four months after announcing new plans for the former Beachside Café/ex-Alki Bakery at 61st/Alki, its owners say they’re hoping to open next week – Wednesday, March 20th. They’ve changed the new name a bit; now it’s Bada Bistro. “We will open for dinner the first week, add happy hour the following week, lunch will follow, and brunch to be added for weekends in April,” co-owner Sharon Bang tells WSB. Dinner will start at 5 pm; happy hour at 3 pm. She adds, “I realize that many were wondering what is going on in the space with no updated news for a long period of time. We really wanted to bring something special to the location, and it took more time getting things ready.” Here’s a notice Sharon says they’ve posted on the door, announcing their chef, and more about their menu and beverage plans:
John and Sharon Bang, local family restaurateurs, knew they wanted to open a Pacific Rim inspired American bistro with Chef John David Crow in mind. John David, a graduate of the California Culinary Academy, is a native Seattleite with an impressive and eclectic background. He spent years as the Executive Chef of the Space Needle as well as the Executive Chef of the Union Square Grill. He also opened The Brooklyn with Alvin Binuya, chef and partner of Ponti Seafood Grill, a mentor from whom Chef John gained much of his early knowledge of Pacific- Asian cuisine.
Most recently, John has served as Corporate Executive Chef at The Moorings Resort in the Florida Keys in addition to opening a popular Nashville restaurant, 360 Bistro, before returning to Seattle to start Bada Bistro here on Alki Beach. We describe our food as a beachside bistro, Seattle in flavor, with a definite Pacific Rim influence.
Bada is also a craft bar; we are the only scratch bar on Alki. We infuse our own spirits, use only fresh juices, and make our own syrups and bitters. Our wine list is well balanced and eclectic. We don’t chase labels, and we don’t serve merlot. We support our local brewers, while promoting global peace with a diverse line-up of tap handles.
At our Bistro we want to provide you with the opportunity to try new things, travel outside your comfort zone and enjoy a new seasoning, hop or grape. We want to make varietals the spice of life; we want to mix and match ingredients that have crossed all seven seas as well as those born and raised right here in the Northwest. The world is our oyster, and we have the best oysters on the beach.
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