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After 34 years, one of Seattle’s oldest vegetarian restaurants closes permanently

By Christina Ausley, SeattlePI

|Updated
The masala dosa is a crispy, flat crepe, made from rie and lentil flour and filled with potatoes, onions and coriander. Silence-Heart-Nest Restaurant in the University District
The masala dosa is a crispy, flat crepe, made from rie and lentil flour and filled with potatoes, onions and coriander. Silence-Heart-Nest Restaurant in the University DistrictRICK GIASE/seattlepi.com file photo

Serving Seattle since 1986, all manner of Fremont’s beloved veggie goods like that of the vegan thai peanut stir fry and vegan BBQ beyond burger are coming to a wistful goodbye as Silence Heart Nest announced its permanent closure last week.

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One of Seattle’s oldest vegetarian restaurants, Silence Heart Nest has doled out 34 years of veggie goods to the Emerald City. Now, the former restaurant space is up for sale, though no reason was directly given for the closure.

While Silence Heart Nest originally settled in the University District circa 1986, it later moved to Fremont’s neck of the woods in 2005.

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Part of a global chain owned by Sri Chinmoy students, the restaurant was beloved by many for its veggie-based breakfast, brunch, lunch and dinner goods.

“However, even before the pandemic, this past year proved to be a challenge,” Eater Seattle reported. “Last August, the restaurant bid goodbye to its customers, announcing it would be closing for good. Then, after a public outpouring of support, the owner’s son took over and reopened the restaurant at the end of September. Even when restaurants had closed for dine-in services earlier this spring, it continued to stay open with a limited selection of menu items for takeout and delivery.”

Eater suggested potential survival for the longtime vegetarian restaurant, seeing as Capitol Hill’s beloved Americana announced closure this summer, only to open weeks later under a new owner.

Nonetheless, Seattle restaurants continue to battle restrictions in the midst of the novel coronavirus, especially given wildfires have choked up a majority of outdoor dining. Going into the rainy seasons, Seattle restaurants could use every day of business they can get these days.

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Christina is an editorial assistant focusing on food, travel and lifestyle writing for the SeattlePI. She's originally from the bluegrass of Louisville, Kentucky, and earned degrees in journalism and psychology from the University of Alabama, alongside a full-stack web development certification from the University of Washington. By her previous experience writing for food and travel publications in London, England, Christina is extremely passionate about food, culture, and travel. If she's not on the phone with a local chef, she's likely learning how to fly airplanes, training for a marathon, backpacking the Pacific Crest Trail or singing along at a nearby concert.