Gluten-Free Brewery Rolls Out Full Kitchen | Top Restauranteur Opening Walla Walla Restaurant

WALLA WALLA—Next month should mark the opening of a much-anticipated Walla Walla project called Passatempo. Last year, Eater announced the forthcoming collaboration between pasta expert Mike Easton, chef and owner of Il Corvo, and Jim German, whose beloved Jimgermanbar in Waitsburg closed last year. Now comes word that the team is targeting a mid- to late-August opening for the project that includes Passatempo Taverna and a tasting room for The Walls Vineyards. It's located at 215 W Main Street in downtown Walla Walla, replacing the historic Pastime Cafe.

SODO—Ghostfish Brewing is rolling out a full kitchen this week. Ghostfish, Seattle's only dedicated gluten-free brewery, opened in February 2015 and has planned since the beginning to cook food on-site. At its launch, though, running a brewery and a kitchen simultaneously proved too daunting, so the owners instead sold gluten-free pizza from two local restaurants. To lead the project, the brewery has brought on chefs Michael Bockelmann and Lisa Wildrick, who have crafted a menu of street tacos, pork sliders, ceviche, fresh oysters, paninis, and "Ghostfish & chips," plus a few weekly specials. Everything on the menu will be gluten-free, and a few recipes will incorporate Ghostfish beer.

PIKE PLACE MARKET—It's the moment fans of shuttered Dot's Charcuterie and Bistrot have been waiting for: The new version of the restaurant, Dot's Butcher and Deli, has announced an opening day of July 14. The deli counter from Miles James will open inside Pike Place Market in the Corner Market. James, who has been cooking at nearby Radiator Whiskey, says that any establishment he opened would be named Dot's, after his grandmother. Of this new venture, expect an "old school butcher shop concept" with an array of charcuterie and cured meats, terrines, pâtés, fresh sausage, bacon, and various cuts of beef, chicken, and pork. Game meats will be available on special order, and James will source primarily from a few select Northwest producers. James will also roll out sandwiches like porchetta, meatball, cheesesteak, and corned beef, available daily, plus a few rotating specials. Expect sides, too, like a salad with pasta from beloved Il Corvo.