We fogged the glass of the shuttered Bella Cosa this evening long enough to wave over Alex and Jared, who pushed aside enough debris to allow us to get a stroller (and a curious stroller pusher) through the door.
The good news is that the remodel is fully underway. They’ve knocked down walls, torn out fixtures, exposed ceilings and wiring and are fully on their way to a fully featured restaurant. The floorplan calls for a kitchen open to the dining room, which will wrap around to the back, and a bar area up front. The deli cases up front are on their way out, although they do still plan to offer an expanded delicatessen-style offering.
On this point, Alex waxed poetic. They plan to carry an expanded line of locally produced cheeses, salamis, sausages and deli meats and the gleam in his eye and he ticked off what they hoped to offer made me hungry just listening. He allowed as they’d of course carry an Iberian Ham, an Italian sausage, but his enthusiasm was reserved for the Seattle and Washington-produced foods. Oh, sing to my locavore heart!
Out back, a new deck has already been built for al fresco dining, which left us hoping they’d get done in time to enjoy a last bit of the Seattle summer. The plan has them complete in 6 weeks or so, but they’re still waiting on some of the permitting and, of course, there’s many a slip twixt the cup and the lip.
They’ll be holding a rummage sale this Saturday, 8/15, to sell off some of the odds and ends they’re removing (shelving, plates, etc.) Good chance to get a good deal…and snoop in on their progress.