Rivera opened Addo earlier this year after hosting several pop-up events around the city. Once he moved into his current location at 6420 24th Ave NW, his concept took off. The restaurant is all about creativity, serving as an incubator for up-and-coming chefs. Every night is different, from the regular offering of Puerto Rican fare “Lechoncito: For The People“, to his weekly “addo:incubator:counter with Chef Eric on Friday’s“, and even the occasional 80s dance party.
Rivera hosts cooking classes as well, with offerings such as knife skills, fermentation 101, and Puerto Rican cooking basics.
“Does this man sleep? Judging by the prolific nature of Addo, which encompasses both a Ballard incubator restaurant and off-site experiences, it seems Eric Rivera is constantly awake, cooking or cooking up new ideas for pop-ups,” Eater writes. “His enthusiasm and creativity are boundless and infectious, and his food is similarly, endlessly inventive.”
Photo from Addo’s Facebook page