![]() To figure it out, he stepped into the Chavez kitchen and ran it for a month to get to know the neighborhood, the regulars and the staff he cooked, he cleaned, he bused tables, he mixed cocktails. “And I thought, ‘Huh…what would my thing be?’” “He asked if I could start right away, doing my thing,” Belickis says. But rather than the standard closing and reopening, Moller asked Belickis to take over immediately. The space-50 seats, a micro kitchen and cozy bar-suits the chef. The two came to an agreement and shook hands. Moller wanted out of the business, and Belickis was ready to get back in. Violet is the result of a fortuitous coffee date that occurred late last year between Belickis and Wade Moller, an old friend and co-owner of Chavez. And while there’s no sign of Mistral in this new place, the concept-exceptionally seasonal American cuisine with international influences, best enjoyed by ordering the tasting menu-is nothing new to Belickis’ fans.Ĭhef William Belickis stands in the small kitchen of his Capitol Hill restaurant 206.695.2588) in the Capitol Hill space that briefly housed Mexican restaurant, Chavez. This pause in his cooking career fortified him for the adventure to come: In January, he opened Violet ( 1734 12th Ave. He explored a business that he knew little about and took the time needed, he says, to wipe his mind clean. ![]() ![]() His epic 5,000-square-foot South Lake Union restaurant had been open for almost nine years his previous restaurant, the much smaller Belltown spot known simply as Mistral, had also had a run of nearly nine years.įor the 10 months or so that followed, Belickis ran a local wine and food import business with a friend. When chef William Belickis closed Mistral Kitchen last year, it was the end of an era. This article appears in print in the July 2019 issue. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |