Ethan and Angela Stowell’s Red Cow officially opened its doors in Madrona in the space most recently occupied by Restaurant Bea. The 1,800-square-foot room seats 35 in the dining area and 20 at the zinc-topped bar. In addition to frites and six cuts of beef, Red Cow serves lighter fare, including butter lettuce with haricots verts and champagne dressing and salt cod on toast with watercress salad. Dinner hours are 5–10 p.m. Sun.–Thurs., 5–11 p.m. Fri.–Sat.

Josh Henderson will launch sports bar/eatery Quality Athletics in the Stadium Place building in Pioneer Square. He wants the new space to appeal to sports nuts as well as to the rest of us. Look for the 3,500-square-foot space to open as early as August.

GROG, the permanent pop-up bar connected to Ballard Annex Oyster House, just refreshed its menu. After offering eats from the tropical South, GROG turns its focus to Asia, featuring bibimbap sandwiches, General Tso’s chip butty, and hamachi deviled eggs. Hours are 5 p.m–close Thurs.–Sun.

Chef Angie Roberts is now heading up the culinary crew at Marination. A Pacific Northwest native, she cut her teeth at various Seattle eateries including Flying Fish and BOKA, working most recently with Josh Henderson’s Huxley Wallace Collective. As executive chef, she’ll oversee the kitchens of Marination Ma Kai, Marination Station, and Marination Mobile, and diversify the catering menu.

Eastlake’s Cicchetti is launching a holiday brunch series. The Mediterranean spot behind Serafina will serve special menus from 11 a.m.–3 p.m. on holidays including President’s Day, Easter, Mother’s Day, and Memorial Day. Visit Cicchetti’s website or call 323-0807 for more info and reservations. E

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