More on the closure of 5 Corner Market & Kitchen

Last week we wrote that 5 Corner Market Bar & Kitchen had closed. This morning we received a note from the PR company that helped them launch.

A message from Steve Hayter, owner of 5 Corner Market Bar & Kitchen:

5 Corner Market Bar & Kitchen shuttered its doors on April 12. The gastropub, which opened on Dec. 10, 2010, featured hearty-but-refined dishes, a curated beer list, wines and hand-crafted cocktails. Owner Steve Hayter said that the concept received an enthusiastic reception in Ballard, but there ultimately wasn’t enough patronage to sustain the business.

“I wish the next tenant the best of luck,” Hayter said. “I would like to thank those who supported us along the way.”

There will be no further comment from Hayter at this time.

5 Corner Market & Kitchen replaced Lombardi’s in December at the corner of 22nd Ave NW and NW Market St.

Geeky Swedes

The founders of My Ballard

21 thoughts to “More on the closure of 5 Corner Market & Kitchen”

  1. I ate there twice, the first time was quite good and the second time was quite awful. Patronage depends on quality and consistency, of course.

  2. The food was good as well as average. It seemed more of a place for hipsters to see and be seen. This was a drinking establishment with food. Maybe more restaurant seating and less bar with a less pretentious menu could have helped.

  3. I only went their twice — sat at a table and sat at the bar. The bar was the nicer, more comfortable part of the restaurant, in my opinion. The dining area was rather plain (and therefore didn’t compensate for or complement the food).

  4. Wow, I’m surprised they closed. Ate there twice (seems to be the trend with other people who have commented). The food was decent, with some items being better than others. I’m really surprised about how short a time they spent there. It seems to be a trend in this neighborhood that some recently established business runs for a few months, then closes shop. I don’t get it. 5 Corners, the wine bar on 24th and 59th (I wouldn’t be surprised if some never knew about it), and the Best Seattle BBQ (they had weird hours to being with).

    Seems to me that some of these businesses are starting up with possibly the wrong expectations. 5 Corners must have blown through some money because they did buy out the location from the previous restaurant there.

  5. I wish I had a chance to try it. question: Is 4 months really enough time to give a restaurant a chance at success? I would think if you really want to make a go of it, you have to be at least committed for a year. ???? sheesh

  6. I ate there twice, too — thought it was pretty good. I still wonder if we’ve got the full story. They weren’t slammed with crowds all the time, but it seemed like they were getting good numbers of people, growing a following.. They can’t have been banking on business ramping up much faster than it did.

  7. That wine bar on 24th, Vintner’s Annex, already has a replacement. Lemondrop boutique.
    The odds are against that place. There are already about a dozen boutiques near the more popular historic Ballard Ave and I have to wonder how well they are doing during this recession.

  8. especially after the holidays. everything takes a dive until after tax day it seems. look at how the seattle restaurant week tries to get people in for business. just my thoughts. i have never been in the restaurant business but i would think one would try to eek out at least 6-9 months.

  9. Ate there once, thought the food was average and the eclectic menu was a bit too weird and overpriced to go there again. Service was good, but my take at that point was that they hadn’t found a niche’ that anyone cared about and would be out of business soon. I’m not surprised and hope the next establishment can get it right.

  10. Having never eaten at 5 corner market-I take my life in my hand by posting a comment on this topic-but here goes-When i heard the name-it did not speak to me regarding the type of food to expect. Very generic and therefore unlikely to draw anyone to it by virtue of the type of food they served. When I think of places i eat a lot-they have a specialty-sushi-mexican-burgers-pizza-vietnamese-italian-steaks-BBQ-The 5 corner menu did not lean towards any particular kind of food-it was just a place to get “food”. To succeed-one must rise above the millions of other places to eat within a 6 block radious of that intersection….and offer somethign unique-and they did not

  11. I agree regarding the definition of their menu. I wouldn’t have had a easy, one-word description, if I was going to refer a friend to the restaurant. I think it was supposed to be comfort-food, if I correctly recall the stories preceding the restaurant’s opening. Meat, potatoes, and beer is an okay formula, in my opinion. The problem is probably the competition for business. As you stated, the area is saturated with dining options.

  12. I agree with both of you. You need to spend some time at a location to know if it will work or not. Less than a year is not long enough. I would say you should try to stick it for at least 3 years. They did alot of investment there. I’m curious what went into the decision to close.

  13. A good friend opened a restaurant in Santa Rosa, CA about 10 years ago. She thought it will be a go in less than a year. Her banker told her the average was closer to 3 years of losing money before the turnaround to good profitability. The banker was right. He expected a new business entrepreneur would make a few mistakes. Expecting a profit in the first year with all the startup expenses is ludicrous. Not having a reserve cushion on hand is not wise.

  14. I never ate there, and I’m sorry. When I walked or drove by, all I could think of was how “chilly” and sterile it looked. Maybe it was because they were using cheap lightbulbs (cheap LOOKING, not costing) but I always thought I’d go in when our days were long, and I wouldn’t have to endure that crappy lighting.

  15. There has to be more to this story. To close in 4 months is unheard of because they likely signed a 5-10 year lease and should have at least 3-4 months of free rent. My assumption is they either over extended themselves on the buildout or there was some dissension within the ownership.

  16.  I ate there one time, and was so underwhelmed that I never went back.  I am sorry to say I am not at all surprised that they closed, given their unpleasant decor, unpleasant odor of charred meat, and the obvious disorganization of their kitchen.  I am really pleased that they are out of business quickly so that something better can get into that nice location.  

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