ONE OF SEATTLE’S MOST FAMOUS DISTILLERIES IS OPENING A DOWNTOWN COCKTAIL BAR

The storefronts on Post Alley next to Pike Place Market are about to be reshuffled. Copperworks Distilling just announced that it bought the 12,000-square-foot brewing facility there from Pike Brewing, where Copperworks co-founder Jason Parker used to be the brewer. The synergy here is pretty perfect: Pike moved its operations to SoDo last year, and Copperworks was looking for a brewhouse in order to increase its production; the first step in its spirit-making process is brewing a hop-free beer, which is then distilled at Copperworks’s distillery on the downtown waterfront.

Copperworks is also going to use the space to open a cocktail bar that will sit next to the historic — if that’s the word — Gum Wall and the Pike Pub. This is only a few blocks away from the distillery’s tasting room, but the plan is to cater to tourists and other visitors to the nearby Pike Place Market.

Finally, the distillery is opening a restaurant in its 5,000-square-foot space in Kenmore. Called De La Soil (ha!), this is a partnership between Copperworks and chefs Cody and Andrea Westerfield. Phew, that’s enough Copperworks stuff, onto the rest of the news of the week:

The Fremont Solstice Parade now offers NA drinks

The Fremont Solstice Parade — the best place to see furries, naked cyclists, and several varieties of pagans all at once — is for the first time hosting a Non-Alcoholic Cocktail Garden curated by local NA bottle shop Cheeky and Dry, a sign that Seattle is further embracing drinks that don’t make you drunk. “We are excited to bring a new dimension of refreshment to the Fremont Solstice Parade,” Cheeky co-owner Kirstin Vracko said in a statement. “Our goal is to provide a space where everyone can enjoy delicious, alcohol-free beverages while celebrating the vibrant energy of the parade.”

Toasted. may never open its bagel shop

Bagel newsletter It’s a Shanda (from Eater Seattle contributor Sean Keeley) took a deep dive this week into the tribulations of Toasted., a bagel shop in the University District from a couple of University of Washington grads that was supposed to open last summer. But thanks to costs incurred from an unclear King County permitting process, multiple break-ins, and the landlord allegedly not providing funds it was contractually required to, Toasted. may never open. The whole story is an illustration of how hard it can be to open a restaurant in Seattle.

Local olive oil cake company scores big award

Last month Kirkland’s Flour and Olive, won the Specialty Food Association’s sofi gold award in the Baking Mix category. “This is like winning the James Beard Foundation Awards in the specialty food industry,” Flour and Olive founder Estelle Sohne founder helpfully tells Eater Seattle. Flour and Olive makes four flavors of cake mix that can be used as the base of a staggering variety of cakes — Flour and Olive’s website has 70 different recipes on it. You can buy the mix at the Bellevue Square location of Oil & Vinegar or online.

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