A new restaurant is about to open on the Midway.
It will be the Grand Coulee Grill, identified by the new rock work on the face of the building, and a trio that has had experience in resort eateries.
Heading the group is Paul Kelley, with Annie Ives as an operating partner and general manager, and chef Chris Sebastian, who comes from a resort near Yellowstone Park.
Kelley says he has operated restaurants and bars in both the Seattle area and in California.
He said the menu will feature items from the $7 to $25 range.
The Grand Coulee Grill will have what the trio calls a “soft” opening in mid-June.
The rock, a shale-like material, comes from Plains, Mont., with David Schwartz doing the rock work.
“We have been getting a lot of interest from people who are fascinated by what we are doing,” Sebastian said.
The restaurant has opened a window facing the sidewalk for walk-up service where people can take delivery of food right from the sidewalk. That’s just temporary as considerable work is being done to the interior of the building. Kelley said the restaurant is considering delivery.
Sebastian said that they plan to build a wall separating the lounge from the restaurant with an entranceway at the back.
A large space on the south side of the building will be developed later in a way that compliments the restaurant, Sebastian said.
While the new grill plans a soft opening in June, the main dining room is scheduled for a July 1, opening date.
Sebastian said the restaurant will have a medium-price menu with unfrozen meats and fresh organic vegetables.
“We like clean and quality,” Sebastian stated.
Right now Schwartz is finishing up the rock work. Schwartz comes from Montana and is here to do the rock work on the building. He works for a company owned by Kelley.
Tuesday, Kelley was putting in a new wooden floor.
He said the building was purchased a year ago, and work has been done on the four apartments on the second floor.
Sebastian, Kelley said, has established himself as a chef. And Ives comes from Birmingham, Ala., where she and her husband had started a business.
The building was purchased from Dennis Thomas, whose father long operated the Sage Inn restaurant there.