With three Seattle locations under their waders, the folks at Taylor Shellfish have docked their latest rig in Bellevue. Apparently, when our collective Eastside voices are loud enough, Seattle purveyors of deliciousness pay attention. Marketing manager Marcelle Gonzalez said, “Ever since we expanded from our initial location, people were like, ‘Bring it to the Eastside!’ Really, it was at the request of the people on social media.” And the Lincoln Square expansion project fit the bill perfectly for this tide-to-table favorite. Although each location has a slightly different menu depending on the specific kitchen, according to Gonzales, “The core of our restaurants is serving our shellfish how we think it should be served.” The Bellevue restaurant contains a deep fryer, meaning dishes like oyster po’ boys are fair game. With seating for 125 guests, plus an upstairs mezzanine available for private parties and events, Taylor Shellfish can haul in quite a catch of locals. Expect the restaurant to stay open late and serve a full bar of local beers, “oyster” wines, and craft cocktails.
Central Bar + Restaurant
Brought to you by the folks from 520 Bar & Grill, Central promises old-world charm with modern urban touches. Dark steel, leather, and glass provide the backdrop for a lively atmosphere while guests sip cocktails and nosh on small plates of Northwest-inspired fare.
This popular sushi-with-a-twist restaurant has a reputation for its generous happy hour in downtown Seattle. “Japonessa has been wanting to expand to the Eastside for quite a while,” said the company’s general manager, Christina Olson. She cites an abundance of regular guests from the Eastside who will make the expansion a perfect fit. The Bellevue happy hour menu will feature even more options, including tapas-style items, and happy hour is an all-day affair in the bar. Chef Masa Nakashima plans to offer a custom dining experience to guests reserving seats at the exclusively omakase section of the sushi bar. Japonessa’s grand opening is scheduled for the first week of June.
Fogo de Chão
Fogo de Chão brings 37 years of southern Brazilian churrasco cooking to Bellevue, a technique that centers on fire-roasting different cuts of meat. “The Lincoln Square expansion presented us with a perfect opportunity to bring our trademark Southern Brazilian hospitality and churrasco-style dining experience to the development’s new residents, tenants, and hotel visitors,” said CEO Lawrence Johnson. The “Gaucho Lunch” menu was developed to accommodate the busy schedules of weekday diners and business professionals, starting at $15. In addition to the fire-roasted meats, the dinner menu offers guests a gourmet “Market Table and Feijoada Bar,” which includes seasonal salads, soup, fresh vegetables, and feijoada — traditional black bean stew with rice, fresh orange, and yuca flour. House-made side dishes include pão de queijo (warm cheese bread), crispy hot polenta, and caramelized bananas served family-style.
Duke’s Chowder House
Consistently at the forefront of sustainable seafood, Duke Moscrip is thrilled to open a Bellevue outpost of his local chowder house empire. He thinks it is smart that the Lincoln Square expansion has wooed local brands like his own, saying Puget Sound residents are way too sophisticated to simply fall for a famous name. Moscrip bases his success on his relationships with fisherman, which go back decades, ensuring the highest-quality seafood at his restaurants. But, not even decades-old relationships were good enough for Moscrip — he had to see for himself and set sail with a fishing crew in Alaska to view the process from beginning to end. The 6,520-square-foot Bellevue restaurant maintains a similar menu to the other Duke’s Chowder House properties — wild-caught Alaskan salmon, meaty crab “Un”Cakes, “Oh My Cod!” fish and chips, Rockin’ Fish Tacos, and several renditions of seafood chowders.