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All You Can Eat

Trend-setting restaurants, Northwest cookbooks, local food news and the people who make them happen.

November 6, 2008 at 2:46 PM

Another one bites the dust

Just this week, while chatting with Stein on “Food for Thought,” I talked about how restaurants are faring in the current economy. The forecast: gloomy, indeed. In particular for those in the high-end. I expect that many more restaurants — especially those that haven’t been around long enough to get a steady footing — will bite the dust in the coming months. Even during boom times, I’ve watched as the year’s end brings a surprising number of closures, thanks to a business whose profit-margin is notoriously slim. So, in keeping with the latest stock-market plunge — to say nothing of this depressing weather — here’s today’s dose of bad news: Brandon Gillespie, owner of Beato in West Seattle — a restaurant that knocked my socks off when it opened shy of two years ago — has announced the impending closure of his elegant wine bar. Here’s the story via Beato’s e-mail newsletter:

“Due to the current economic conditions, I unfortunately have no choice but to close the doors of Beato Food & Wine. I cannot express how saddened I am to have to do so, and how much I have appreciated your business and support over the last two years. I want to thank the entire staff for all of their hard work. And more importantly, I want to thank all of our wonderful customers who supported us throughout. The final day of operation for Beato will be Friday, November 14th.

In an attempt to celebrate the last week and a half of the restaurant, we have changed the menu as well as designed a four-course tasting menu with wine pairings, available Tuesday through Thursday, for a great price. In addition, from now until our closing, we will be offering a 30% discount on all bottles of wine. Once again, I want to thank everyone who supported Beato over the last two years, and invite you to join us one last time to taste an exceptional wine flight as well as what I believe is our strongest menu to date.”

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