Henri schock seattle

West, to where it was in early January and February were record months for Mr. West, which comes to life in the morning serving full breakfasts and winds down after happy hour, with lunch in between. Hotels emptied out and conventions that had brought thousands of people downtown were canceled.

The number of hotel room nights booked related to conventions fell from over , in to just under 82, last year. The couple own and operate a second Mr.

West at University Village, which opened in , and the year-old Madrona neighborhood Bottlehouse wine bar. They had a son, Everest, six months into the pandemic and kept the downtown location open — despite it operating in the red — out of a sense of duty to their community and employees. There were some layoffs.

West got a Paycheck Protection Program loan and the owners negotiated temporary rent terms with their landlord. He starts trends instead of just following trends , and that's just kind of a fun place to be. People see it, recognize it, and jump on board. Below, Schock talks wine trends, the success of Bottlehouse, and his plans for changing the Seattle wine scene.

On Seattle: "I think we're probably a little bit behind the cusp. Cookie banner We use cookies and other tracking technologies to improve your browsing experience on our site, show personalized content and targeted ads, analyze site traffic, and understand where our audiences come from. By choosing I Accept , you consent to our use of cookies and other tracking technologies. Filed under:. Pocket Flipboard Email. Garland ] Grid View. Inslee's phased recovery plan allows. Renee Erickson's Bateau assembles the components for its famed burger, along with careful prep instructions that lay bare just how much butter goes into making something so delicious.

Thanks to that burger, says Max Petty, he was able to bring back any staff who wanted to work at Eden Hill Provisions, and kept on hiring. Now his kitchen sells more food than it did during its days as a proper restaurant, though he's still figuring out the workable economics of this new landscape less income from drink sales, an additional layer of packaging costs.

Though I had called to talk about burgers, our conversation veered off into existential territory. There were moments—dark moments—he admits, where he questioned whether he wanted to keep doing this, if a financial crash or pandemic is going to come along every decade or so to upend everything and force him into survival mode.

Which is why he continues tweaking his burger recipe, and thinking up delivery methods that don't involve third-party apps. He recently bought an old Jeep, gave it a sharp new pink and black paint job, and installed milk shake machines in the back.