The much-talked-about Mean Sandwich in Ballard opened Wednesday, and a few hours later, what do you know, it sold out.

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Mean Sandwich in Ballard: The food sold out by dinnertime when it opened Wednesday. This much-talked-about joint is run by Kevin Pemoulie, the former chef de cuisine at David Chang’s famed Momofuku Noodle Bar in New York City and his wife Alex.  The couple also opened Thirty Acres restaurant in Jersey City, N.J., which received a favorable two-star review from The New York Times. But Kevin said they got tired of the rat race, and he and his wife moved to Seattle, her hometown, after their baby was born. It’s a short menu: six sandwiches, a riff on fries (chunks of potato dunked in the fryer) and a dessert (pudding made from leftover Macrina bread). The namesake sandwich features a thick slab of corned beef with pickled red cabbage, mint, yellow mustard and maple syrup. It’s an homage to the popular plate of corned beef his Jersey City restaurant featured at brunch. “We always said this would make a mean sandwich.”

Ba Bar in South Lake Union: Eric Banh takes over the former space of Shanik with plans to open more Ba Bar outposts across the city in the coming years. Pho, spring rolls and all of Ba Bar’s signature Vietnamese street food is here, but expect this menu to be slightly different.  Banh mi sandwiches and an $18 three-course dinner will be offered soon. But for now, Banh said the South Lake Union branch has been so slammed with the Amazon-lunch rush from 11 a.m. to 1:15 p.m. that he won’t expand the menu until the lunch staff has a chance to catch its breath.

Copal in Pioneer Square: So Matt Dillon’s last restaurant in this space, Bar Sajor, didn’t last, but his follow-up will have tacos and happy hour  (translation: cheaper food). It feels more in tune with Pioneer Square’s vibe. The couple Emma Schwartzman and Chris Rice, Ethan Stowell alums, are the majority owners. Schwartzman also worked in the kitchen at Dillon’s Corson Building in Georgetown. Their chef: Taber Turpin of the late but great Taco Gringos on Olive Way, which had a cult following from the late-night drunk crowd on Capitol Hill. The bar food (much of it less than $10) is inspired by Mexico, Central and South America.

GoPoke in Chinatown-International District: Poke is all the rage now, as Bethany Jean Clement reported. At this new spot, three brothers from Hawaii offer the usual but added one twist: a poke burrito or “Pokerrito.” “Imagine a big sushi roll that you can eat in the palm of your hand,” said Bayley Le, one of three owners. “It’s everything in the poke bowl only in a roll.”

Windy City Pie in Interbay: This carry-out joint, which Seattle Times readers pick for best pizza in Seattle, now has a sit-down home. The Chicago-style pizza is served at The Batch Bar, the new drinking den from Batch 206 Distillery. Check out the food menu here.

Sugar Hill on Capitol Hill: The new bar restaurant serves Thai chicken and rice dishes for lunch and dinner. Menu ($5-$10) looks pretty cheap.

Circadia in downtown Seattle: The posh restaurant is headed in the kitchen by former Mamnoon chef, Garrett Melkonian, a James Beard Award semifinalist in the Northwest.

China Pie in Fremont: The same chef behind Pomerol next door came up with this quirky concept: wood-fired pizzas and dumplings. Think chicken pho soup dumplings.

Pressed Juicery in downtown: The Los Angeles-based cold-pressed juice shop opens at Westlake Center, with plans for three more branches in Western Washington, including one in Bellevue in 2017.

ALSO OPEN: Li’l Woody’s, Evergreens and Jujubeet in an Amazon complex in South Lake Union; Frankie & Jo’s vegan ice cream on Capitol Hill; Manu’s Tacos in Pioneer Square; Tacos Chukis in South Lake Union.

 

NOW CLOSED:

The Shanty Cafe shut its door after 102-years on Queen Anne. Gnocchi Bar on Capitol Hill is gone but its owner Lisa Nakamura landed a great gig with Project Feast. And the excellent sandwich shop Martino’s Smoked Meats & Eatery announced on its webpage it’s done in its Phinney Ridge location but added it’s expanding its “catering business” and “looking for a larger location to continue providing quality Santa Maria sandwiches while adding more of a restaurant feel.”