(Image: Guillotine)
By Domenic Strazzabosco
In the summer of 2024, Capitol Hill welcomed several new bars and restaurants CHS checked in with owners to see how the first year of business has been and what residents can expect to see and experience in the upcoming year. In Part 1, CHS talked to Koko’s Restaurant and Tequila Bar on 10th and Broadway’s Chandelier Lounge. In Part 2, we visited with 14th Ave’s Ramie. This time, we head back to Broadway for a check-in with one of of our favorite types of new food and drink projects: veteran bartenders collaborating as first-time owners and an executive chef eager to show off their chops.
Guillotine’s co-owner Andrew Larson and chef Joey Walter have spent their first year on Broadway balancing their aims for creativity and sustainability, while figuring out what the neighborhood wants and needs.
Walter in the kitchen and Larson, who handles the bar and front of house, are the only two who run the establishment, despite initially hiring a full wait staff. They realized the demands of the space were different from what they anticipated when opening, and have scaled back to just the two of them.
CHS reported on Guillotine’s 2024 opening here as Colin Smith and Larson teamed up to fill the former Witness space with their new venture, a high powered effort backed by an investment group with aspirations to grow the lounge into a major player in what they hoped would be a growing Broadway scene. Executive chef Walter is formerly of Bar Solea.
Originally intended to be on the more casual side of a fine-dining establishment, they have refined Guillotine to introduce more affordable cocktails, and from the kitchen, more snack bowls and shareable plates.
Despite tinkering with their business approach throughout the year, their affinity for craft has remained steady. The two continue to place a heavy emphasis on creativity and how that comes with sourcing locally and seasonally. Walter noted that many times, you might see elements that cross over from the kitchen into the bar.
“We try to use literally every piece of every ingredient to its full potential and utilize it in whatever way we can,” said Walter.
Walter and Larson also operate Guillotine with a focus on sustainability and creating the least amount of waste possible. That involves everything from using peels from the kitchen as a drink garnish or dehydrating and preserving something not needed for the dish currently being made.
“Sustainability is the only way looking forward. That’s what we have to do,” emphasized Larson. “It’s something everyone should start thinking more deeply about.”
Looking forward, they share a vision of bringing more atmosphere to their stretch of Broadway. On Fridays and Saturdays, they’re hoping to cultivate a space that can rival the notably busier Pike/Pine corridor. Their first late night DJ set this summer came with the drop of a new food, cocktail and happy hour menu.
Guillotine is located at 410 Broadway E. Learn more at guillotine.restaurant.
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