Seattle News: New Culinary Four-Plex; New Business Model for Canlis

CAPITOL HILL- "There are tons of hardworking cooks and chefs out there, and we cannot believe we are where we are." Eater National checks in with Seattle-based chef Rachel Yang (Revel and Joule) about her new culinary fourplex Trove and how she balances three restaurants which parenting two young sons. The 4,000-square-foot noodle counter/bar/parfait window/Korean barbecue launched earlier this month. Check out Eater Seattle's photos of the gorgeous new space. [ESEA]

CENTRAL DISTRICT- Earlier today, news broke about Bannister, a new wine and oyster bar from the owner of multi-roaster cafe Tougo in the Central District. When the space opens next month it will fill an oyster and charcuterie void in the area. Eater checked in with owner Brian Wells about the project.[ESEA]

VIDEO INTERLUDE- In a lecture filmed at the Roots of American Food Conference in Chicago earlier this month, Mark Canlis talks about what's broken in the restaurant industry and introduces a countercultural new business model that he and his brother Brian have put in place at Canlis that prioritizes staff before the bottom line. It's well worth the 45 minutes. [ESEA]