West Seattle restaurants: Ex-Bohemian = West City Sardine Kitchen

Aside from “when will the West Seattle Trader Joe’s open?” a top question landing in the WSB inbox at least once a week has been: “What’s the old Bohemian turning into?” Thirteen months after it closed, and 4 1/2 months after it was sold, we’ve continued trying to find out. Our reporter on the case has left messages, business cards, etc. No reply. We’ve received recent reports that work crews have been sighted at the 3405 California SW storefront, but there are no permits on the DPD log – might just mean they’re not doing enough work to need them. However, intrepid reader Jodee has discovered a name for the enterprise: West City Sardine Kitchen, according to state records (there’s a city business license in that name too). The names include the same person whose name eventually turned up on the deed, the owner of Bick’s Broadview Grill in the north end. Could just be a working title. But for the tidbit-hungry, that’s the latest, for now.

THURSDAY UPDATE: Just made the daily check of liquor-license applications – and even as we were publishing this story yesterday, the owners were applying for a liquor license as West City Sardine Kitchen, it turns out.

Lorelee January 11, 2012 (5:48 pm)

Thank you!!!!

mightymo January 11, 2012 (5:49 pm)

I walked by the other day and the door was open. I didn’t see much but I did see booths all along the south wall.

Aramis January 11, 2012 (6:04 pm)

Nice. Bick’s is one of my favorite places. Can’t wait to see what they do in WS.

miws January 11, 2012 (7:22 pm)

Bet their gonna be packed their first day of business! ;-)

Mike

bridge to somewhere January 11, 2012 (9:01 pm)

What Aramis said!

coffee January 11, 2012 (9:14 pm)

My 2 cents….hello new owners the blog is your best ever advertising return their calls and let them do a story about you!

Dan January 11, 2012 (9:20 pm)

Bicks is fantastic!…. Hope we get one here!

rw January 12, 2012 (7:08 am)

Would it be too much to ask to hope for at least one good entree using fresh sardines? Otherwise the name is a cruel tease.

Meghan January 12, 2012 (7:13 am)

My Two Cents: That name is a total turn-off. Most people have a really bad association with sardines (like liver). I hope they reconsider.

2 Much Whine January 12, 2012 (7:30 am)

I’m with RW. I never was much of a little fish fan until I discovered “alici marinata” (marinated sardines/anchovies) while living in Italy. They are SOOOOO good and very hard to find here. I also have to echo coffee’s sentiments. Anyone that wouldn’t use the WSB as a powerful tool for building local support and a steadfast following is missing the boat.

WSB January 12, 2012 (8:23 am)

The restaurant in the north end doesn’t have a website that I have found. That sort of gave me a hint. – TR

Michelle January 12, 2012 (9:33 am)

Open, Open, Open!

WS commuter January 12, 2012 (10:25 am)

to WSB – not to change the subject, but this piece made me curious – do you folks have any word on the empty/new space down on Alki (next to S’bux) that was plainly built out for a restaurant? I have been mystified that no one has jumped on what would seem to be an excellent location for another restaurant.

WSB January 12, 2012 (12:39 pm)

WSC, no, I just keep watching the “for lease” sign, which was still up last time I checked. Back when it was built, after the old Pegasus space was demolished, we talked to the owner, I seem to recall, and it was kind of a case of, better to just build something rather than try to maintain much less lease out the old space (remember the floor problems, etc.) – At one time, during the building boom, it was proposed for living units upstairs and restaurant downstairs, but that became not economically feasible, apparently. We’re watching as many of the vacant spaces around here as we can, rest assured, both in person and online … gotta go, working on a story about another new business that’s coming to a newly space someplace else :) – TR

Kim January 12, 2012 (1:58 pm)

I’ve been to Bick’s a few times, the food & atmosphere were really good and they’ve been in business for ages and ages. So this would seem to be very good news for the neighborhood!

William January 12, 2012 (2:23 pm)

I just hope it’s casual decent prices and of course lot o beer on tap!!

JW January 12, 2012 (10:19 pm)

I wish this new business the best! I will say, before the sign goes up, that “Sardine Kitchen” is…very, very…specific. I thought the same of the old Ama Ama Oyster place, and I always wondered if that played a role in their demise. At the risk of causing an outpouring of defensive commentary, I’ll ask: Why name your restaurant after a seafood item that could not ever be called a “crowd pleaser?”

Sonoma January 12, 2012 (10:56 pm)

I agree about the questionable name. But at least it’s better than, say, Luscious Liver Living Room.

robin January 13, 2012 (7:48 pm)

I love sardines and if you want to live a longer, healthier life, people, start eating ’em!

WSB January 13, 2012 (7:59 pm)

Robin, you have a point. A million years ago in my grade-school days, for some reason, I tended to bring a tin of Tiny Tots sardines for lunch. Nobody wanted to sit with me. But my mom told me they were brain food, so I ignored the scorn. My mind has subsequently weathered fairly well – TR

tracy January 14, 2012 (10:53 am)

West City Sardine Kitchen? What a mouthful…!!!! And a very bad choice for a name I think…ICK!!!
(Even though Sardines are very tasty,in olive oil especially….but you have to know which brand to buy) :)

NamingWhat January 21, 2012 (12:52 am)

What about a terrible beauty and coffee to a tea with sugar? Both names are hard to fathom much less remember but so far successes in west Seattle.

Welcome Sardine Kichen to the neighborhood! It’s nice to see new cuisine in west Seattle. Always up for great fun places!

Now can someone please do something fun and exciting with the old Charleston location? Would be a great family fun venue for all ages with great food and plenty of parking. Bring back senior portions for lighter eaters.

Success to all in such a tough business. Lots of hungry folks. Gotta come up with some more winners.

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