Li’l Woody’s is passing out free burgers from 2–5 p.m. on Labor Day. Expect lines to form early at Li’l Woody’s Capitol Hill and Ballard locations.

Ba Bar installed its new slushy machine in the nick of time—the 12th Avenue Vietnamese restaurant and bar is pouring two new boozy, icy end-of-summer drinks starting Friday. Labor Day weekend’s featured frozen cocktails include Poivre Punch with prosecco and the Old Country with Amaro CioCiaro and blackberry liqueur. Remember to sip rather than gulp to avoid a tipsy brain freeze.

Josh Henderson’s waterfront restaurant, Westward, and neighboring oyster bar/market, Little Gull Grocery, open this Tuesday, Sept. 3, on North Lake Union. Come by foot, bike, car, or vessel: The aquatic-themed eateries include boat parking.

Since we all know a decent burger is impossible to find in the northwest part of the city, Five Guys Burgers is planning to open a second Seattle location in Ballard early next year. The national chain may be setting its sights on a storefront on the corner of 15th Avenue and Market Street.

After more than a decade, Cafe Solstice is coming back to Capitol Hill. The coffee shop’s forthcoming second location at 10th Avenue and Thomas Street will serve coffee from Lighthouse.

Percy’s and Co. opened last week at 5233 Ballard Ave. N.W. That’s the space that housed the Old Town Ale House for 17 years, but you wouldn’t know it from the totally redone interior. The “apothecary-style bar” is serving the likes of potted pork rillettes and salted cod fritters, with a drink list featuring house-infused liquor, including gimlets made with cilantro-steeped gin. To make matters better, you can add a tincture to your cocktail for free.

Kimchi fries, anyone? Kimchi House opens Wednesday on 24th Avenue Northwest in the former O’Shan Sushi space. Don’t forget to stop at the ATM along the way—the Korean deli will be cash only.

Go Trellis! Go cheese! The Kirkland-based restaurant nabbed second place in the “Monterey Jack With Flavor Added” category for its carrot-nasturtium reserve at the 2013 American Cheese Society’s Judging & Competition. The recipe was produced in collaboration with Blain Hages, master cheesemaker at Cherry Valley Dairy. E

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