Update:
Blazing Onion opened a day early on Sunday, according
to a Facebook post.
A Blazing Onion
burger grill and whiskey bar will become the first restaurant
to open in The Trails at Silverdale development next week.
Blazing Onion is set to open Monday near the Greaves Way
entrance.
Silverdale will be the
seventh location for the fast-casual chain, which
launched in Mill Creek in 2007 (the
Everett Herald has a nice company history here).
Some Kitsap diners may already be familiar with the
Blazing Onion in Gig Harbor.
Co-founder David Jones said Blazing Onion had been looking for a
Central Kitsap location and jumped on the chance to move
into The Trails.
“We’d been watching Silverdale for a
while,” he said.
Jones said the Silverdale restaurant stands out
from its predecessors in a couple of ways.
The Trails restaurant is the first franchised Blazing Onion
location — it’s owned by a small group of partners. Jones said the
company will probably franchise more stores if the model
proves successful in Silverdale.
The Trails Blazing Onion will also be the first to
incorporate a whiskey lounge. The bar touts more than 200
varieties of whiskey, bourbon and Scotch.
“I was trying to change things up a little bit,”
Jones said.
Blazing Onion emphasizes Northwest ingredients
and makes its food from scratch. Jones said the chain uses 100
percent natural ground chuck in its burgers. Salads,
soups and sandwiches round out the menu.
Technology has also become a hallmark for the chain.
Jones said Blazing Onion is currently testing an iPad ordering
system, which could be rolled out in Silverdale in early 2016.
Blazing Onion will be one of several restaurants
in The Trails development. So far a Chipotle, Corner Bakery Café and
MOD Pizza have been announced.
(See
the latest on Trails tenants here).
Check the Blazing Onion
Facebook page for updates on the Silverdale restaurant.
Courtesy images
Silverdale’s Genuine
Burgers was a bold culinary experiment.
The staff ground grass-fed
beef each morning for the fresh burger patties, which were cooked a
full 15 minutes on lower heat to avoid drying out the meat.
