Two new restaurants are coming to the heart of Greenwood

The imminent debut of Greenwood American Bistro, along with a US Bank branch moving across the street, means that by the end of this year, all four corners of the intersection in downtown Greenwood will be busy again. Early next year, the intersection will have another exciting tenant: a chocolate bar with live music.

For a stretch this summer, while Hummus Cafe closed for remodeling, just one of four marquee spaces at the corner of Greenwood Avenue North and North 85^th Street had an operating business (FlintCreek Cattle Co.). All four have not been occupied simultaneously since the Lodge Sports Grille closed in 2021. Each corner features an elegant building dating from the late 1920s; stunning spaces in a bustling neighborhood that has simply had a lot of bad luck that has prevented it from maintaining the kind of business it deserves.

Over the course of a few months in 2009, a series of arson fires in the neighborhood caused $3 million in damage and destroyed a number of businesses along Main Street. While some were rebuilt (Taproot Theater), others moved, focused elsewhere, or closed entirely (RIP, Szechuan Bistro). In 2016, an early-morning gas explosion crushed a trio of businesses there and damaged another 20. Again, some closed entirely (RIP, Neptune Coffee), while others moved away.

Greenwood has had it rough for the past 15 years, but the neighborhood’s downtown is finally getting the shine it deserves.

Greenwood American Bistro

Greenwood American Bistro will bring morning espressos, casual lunches and an oyster bar to the former home of the Lodge Sports Grille at the northwest corner of Greenwood and 85th. Chef Grant Rico, who most recently was the opening executive chef at Bainbridge Island’s Seabird, and prior to that chef de cuisine at the three-Michelin-starred SingleThread in California, teamed up with his former roommate at the culinary school and experienced executive of the restaurant group, Or’el Anbar to form the Model Restaurant Group. This is the first restaurant of the group.

The couple aims to serve the community throughout the day, with the 150-seat restaurant split into a few different parts to make it easier. A tiled front area with a wet bar, espresso machine and lounge furniture is designed for casual midday moments. A long bench and a series of small tables will be the center of the bistro service and will run parallel to the drinks section of the bar. The solid wood structure becomes a raw bar and chef’s counter, which includes a view directly into the kitchen, while the far end of the long room has VIP-style booths, larger tables for groups and a private dining area.

Rico and Anbar intend to keep the restaurant reasonable for casual dining, with $20 protein-packed salads and signature items like fish sandwiches. The core of the menu includes bistro favorites like roast chicken and steak, and an imported Italian pizza oven will turn out the signature sugar kelp pita, served with a carrot sauce. Other parts of the menu will bring Rico’s dining experience into play for splashier meals, such as roasted dungeness crab or braised lamb with garlic sauce.

Greenwood American Bistro hopes to open in early December, with a soft opening in November, but while Model Restaurant Group works on that, they’re already lining up a second location: Robin’s Restaurant and Market, which will take over the former Art of the Table. in Fremont.

Cocoa Legacy

Former Theo Chocolate manager and musician Aaron Lindstrom’s Cocoa Legato will join Hummus Cafe on the southeast corner, hopefully early next year. The bean-to-bar, small-batch chocolate manufacturing facility will produce chocolate with cacao from small farmers in Colombia and Peru in a portion of the space. On the other, there will be a cafe and a live music venue, which will sell the chocolate bars and also have a window to see the process of making them. “You can come and see an acoustic folk singer or a small jazz band while sipping a cup of coffee or hot cocoa,” explains Lindstrom. He plans to make a short menu, with chocolate-based dishes, both sweet and savory, and offer chocolate classes in the evening: tasting, pairing and preparation.