Chef Brendan McGill to Open Café Hitchcock Express

Restaurant openings



CONTACT: Kirsten Graham





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




Kirsten Graham