Chef John Howie will unveil a specialty cocktail at each of his

Chef John Howie will unveil a specialty cocktail at each of his restaurants to benefit the nonprofit buildOn. Howie will donate $1 for each cocktail purchased in August, and the money raised will go towards a buildOn trip to Nepal in March 2015 and towards construction materials for the school-building project.

Capitol Hill’s Mezcaleria Oaxaca has extended its hours and is now open seven days a week starting at 5 p.m. The restaurant is also doing away with its Sunday brunch and will now be open from 5 to 10 p.m. on Sundays. Popular brunch items like tortas and tacos carne asada have been moved to a special Sunday menu.

Skillet Diner Ballard is preparing to host a four-course meal featuring “massive Mesquite-grilled Tomahawk Ribs with Memphis-style BBQ sauce” on Sunday, August 24. Each course of the meal (which also includes a grilled prosciutto salad and house-made pretzel sticks) is paired with a beer from North Coast Brewery. For reservations, call 206-512-2000.

The tiny Japanese bakery Umai Do, at 18th and Jackson, is closing its doors at the end of August. Owner Art Oki says he plans to move his shop to Beacon Hill to “co-locate with Hiroshi’s Japanese take out” on 15th Avenue South beginning at the end of October or beginning of November. Ultimately, Oki hopes to open his own shop again. E

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