Chef Brendan McGill to Open Café Hitchcock Express
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Restaurant openings
FOR IMMEDIATE RELEASE
CONTACT: Kirsten Graham
KGPR
206.890.3435
Chef Brendan McGill to Open Café Hitchcock Express
CHE = Coffee, Wellness Lattes, Cold-Pressed Juice, + Grab and Go
SEATTLE, April 5, 2018 — Chef Brendan McGill is excited to announce his newest endeavor, Café Hitchcock Express. Shooting for a late April opening, CHE will provide the downtown crowd with a stellar selection of coffee, wellness lattes, and cold-pressed juice, plus the fabulous food that sibling Café Hitchcock is known for—all packaged and ready to grab and go.
CHE will be located in the Exchange Building, the same art deco building that is home to Café Hitchcock. CHE is currently slated as a pop-up through the end of summer, but is hoping to make the former Tully’s location on the southwest corner of Second Avenue and Marion Street a permanent home.
McGill is creating a clean and simple space with white walls, furniture custom built from reclaimed wood, mid-century chairs, a stunning Kees van der Westen espresso machine, and original artwork by Aleks Dmitrijevic. The café boasts large windows and a roll up door opens to the lobby of the building giving the space a fresh airy feeling. CHE will be open Monday though Friday from 7am to 3pm.
“The Exchange Building is gorgeous and has so much history,” says McGill. “I totally appreciate the thoughtfulness the owners are putting into the upgrading of the building and jumped at the chance to take over the Second Avenue space. I mean seriously, people need their coffee!”
Guests can look forward to a menu that offers organic Caffe Vita coffee and espresso, house-made syrups, organic milk and nut milk alternatives, a selection of Health Lattes—yes, including the one with CBD oil that’s created all the buzz at Café Hitchcock—cold-pressed juices, house-made sodas, and a rotating selection of Iggy’s Honeybrew Kombucha.
Grab and go options will include a selection of sandwiches, gluten-free wraps, breakfast items, vegetables, salads, and bowls.
A sample menu is as follows:
Sandwiches (served on Sea Wolf Bakery demi-baguette)
Beef & Blue: roast beef, blue cheese, aioli, romaine
Jambon Brie: smoked ham, brie, arugula
Bacon PB&J: crispy bacon, CB’s peanut butter, fruit preserves
Nicoise: preserved tuna, boiled egg, capers, pickled haricot vert, olives, onions
Wraps (served with organic, gluten-free wrap)
Green Thumb: herbed cashew “cream cheese,” cucumber, parsley & dill
Hot Pot: miso spread, kimchi, seasoned tofu, savoy cabbage, radish sprouts, sesame vinaigrette
Eggs & Bravas: boiled egg, roast potatoes, pimenton aioli
Grab and Go
Yogurt & Granola Parfait: house-cultured yogurt, granola, rhubarb
Raw Oatmeal: overnight oats, cacao nibs, banana, walnuts, maple syrup
Coconut-Chia Parfait: coconut milk, chia, raw honey, bee pollen, hazelnut
Beets: whipped yogurt, pistachio
Delicata Squash: wild mushrooms, fregola sarda pasta
Marinated Cucumber: organic tofu, kimchi, sesame seeds
Lentils and Dandelion Greens: sherry vinaigrette, diced mirepoix
Grab and Go Salads and Bowls
Rice Bowl: jasmine rice, herb pesto, kale, feta, avocado, pickled onions, fermented hot sauce
Buddha Bowl: jasmine rice, shoyu-koji dressing, sushi pickles, kimchi, heirloom radishes, sprouts
Hitchcobb: organic baby greens, crispy bacon, boiled egg, blue cheese, roast chicken, vinaigrette
Vegan Caesar: organic kale and romaine, vegan caesar dressing, burnt almonds, cashew & nutritional yeast “parm”
Grain Bowl: quinoa, lentils, wheat berries, young greens, yogurt, shichimi spice
CHE is located at 821 2nd Avenue in Seattle, Washington.
About Brendan McGill
Opened in 2010, Hitchcock is chef Brendan McGill’s highly acclaimed flagship restaurant located on picturesque Bainbridge Island, a quick 30-minute ferry ride from Seattle. McGill offers a menu of inventive and vibrant Northwest dishes inspired by the season, as well as a chef’s tasting menu. Much of the product is sourced from McGill’s Shady Acres, a working farm where he also raises heritage pigs.
McGill was voted the “People’s Best New Chef” by Food & Wine in 2013, and in 2014 was honored with a James Beard Foundation semifinalist nod for Best Chef Northwest and named “Chef of the Year” by Eater Seattle. In 2015, StarChefs presented McGill with a Rising Star Chef Award and Rising Star Artisan Award for his charcuterie program.
McGill’s restaurants include Hitchcock, Hitchcock Deli, and Bruciato on Bainbridge Island, as well as Hitchcock Deli and Café Hitchcock in Seattle.
When not in the kitchen or out on the farm, McGill can be found exploring the world with his wife Heidi and their two young sons.
To learn more, visit https://www.
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