In March, Emily Everett pulled a switcheroo, shuttering her Mac! Mac & Cheesery while simultaneously announcing plans to open a more upscale restaurant, Quaintrelle, in the same spot. "The rent is just too high for fast-casual and my price point," Everett told Eater. Now Quaintrelle says it will open June 29, at 3936 N Mississippi Ave., with a seasonal menu by Bill Wallender, former Ava Gene's sous chef and Little Bird Bistro and clarklewis alum.
"The menu is ingredient-driven and inspired by the local farms we are working with, like Working Theory Farm and Black Sheep Farm," says Everett. This farm-y theme carries through to the decor: Photos of the local farms Quaintrelle works with will adorn the dining room. Everett says has entire restaurant space has undergone a significant revamp.
On the food front, Quaintrelle is keeping its cards close to its chest but has announced a few specifics: house-cured duck ham made from Magret duck breasts, a selection of vegetables and salad plates, and meat and fish dishes, from pork confit to halibut.
Camille Cavan will helm the bar, providing a cocktail list that will run the gamut from tiki-inspired cocktails to prohibition-era cocktails. James Rahn (The Heathman) and Matt Hensel (Jory, The Heathman, ThinkFoodGroup) built the wine list, focusing for the most part on food-friendly Northwest wines. Stay tuned here as more details develop.