When George Sharawy describes his plans for Kahlo’s Restaurant and Cantina, it’s impossible to resist his contagious enthusiasm.
“We’re going to bring a restaurant the caliber of Daniel’s Broiler to Edmonds,” said Sharawy.
General Manager Claudia Arechiga couldn’t help smiling as Sharawy painted a vivid picture of the planned high-end restaurant that will feature dazzling array of contemporary Mexican cuisine. “Kahlo’s will be a restaurant unlike anything currently in downtown Edmonds, Sharawy said.
Expect to see a major overhaul and upgrade to the former Copper Pot Indian restaurant space located at 102 Main St.
They intend to capitalize on the assets the property provides. Their geographic proximity to the water and westward view points will allow for some great sunsets. With that in mind, they’ve put a lot of thought into their spacious patio. In the fall and spring, infrared patio warmers will enable visitors to dine out. Dog lovers, cyclists and others will be able to relax and enjoy their meals most of the year outdoors.
There will be fire pits outdoors and fire tables inside. The 3,200- square-foot space will be completely altered inside and out, with all new fixtures and kitchen equipment. A fountain feature is also planned to grace the exterior.
“We’ve been working with the Everett architecture firm 2812,” Sharawy said. “Adam Clark and Jeff Savert have been amazing. I’ve worked with them on other restaurant ventures, they’re just great.”
Arechiga will take the G.M. spot with years of experience serving and/or managing fine dining establishments. She’s learned the ropes variously at places like John Howie Steak, Milagro, Kingsgate, and Agave Cantina.
“Claudia and I met a couple of years ago and began dreaming of a restaurant that will draw people from all over the region — a restaurant that will provide the highest level of quality and service,” Sharawy said.
Initially, their primary focus is to get Kahlo’s up and running here in Edmonds. Next, they plan to introduce catering. Finally if people respond as hoped, they’ll introduce other Kahlo’s regionally.
The name, as you might have guessed, is an homage to the legendary artist Frida Kahlo.
A major advantage will be the 21 dedicated parking spaces available to patrons. That’s right folks, parking right in front of the restaurant. There’s a lot to be said for the convenience of being able to pull right up to your destination and not have hunt down a space blocks away.
Arechiga provided me with a list of some of the planned menu items — they sound pretty intriguing.
They intend to offer only the finest cuts and varieties of meat and seafood, including waygu beef popularized in Japan.
In fact, the grill looks like it will be the busiest element in the restaurant.
Parrilladu Mixta, a mixed grill board looks very promising. Mango salmon, borcheta, churrasco and something they’re calling pescado serendeado rellenos will also be offered.
I’m hopeful that the permitting gods will be benevolent, and we may see this restaurant up and wowing us before the end of the year.
The furthest thing from a finicky eater, James Spangler insisted on trying everything on the table from the earliest age. At 13, he prepared Baked Alaska for an entire classroom and has had an insatiable appetite for good food ever since.