Our Sponsors:

Read more »

Trending Stories

Our Members

Many thanks to Mark Ufkes and Kai Fujita some of our many supporters.


Most Commented


    The old Red Robin and the young millennials

    The original Red Robin will fly away, leaving memories for millennial generation members who grew up with the chain as an established part of life in and around Seattle.
    A lamp inside the Red Robin on the south end of the University Bridge. The restaurant, the first in what became a chain, is about to close.

    A lamp inside the Red Robin on the south end of the University Bridge. The restaurant, the first in what became a chain, is about to close. Jon Sayer/Crosscut

    The Red Robin sign at the original restaurant.

    The Red Robin sign at the original restaurant. Jon Sayer/Crosscut

    I love Red Robin. My family says I have been going there ever since I was a little kid. Towers of onion rings, more varieties of burgers than ever seemed possible, and "bottomless" fries were all a part of growing up in the Seattle area around the turn of the millennium, the memories dwarfed in terms of a "good time" only by Thunderbirds games and the occasional earthquake. You might say I'm a little nostalgic.

    So you can imagine how I felt when I learned that the original Red Robin on the corner of Eastlake Avenue and Fuhrman Avenue E. at the south end of the University Bridge would be shutting down permanently on March 21. The restaurant is a converted tavern, General Manager Jessi Klein said, and as such the layout isn't designed to handle the number of customers it receives. The kitchen is cramped, Klein said, and the walk-in freezer is in the basement instead of right next to the cooking line. Anyone who's ever parked in its ski slope of a parking lot has wished their car had support struts. The renovations necessary to improve the facility were prohibitively expensive, so Red Robin corporate decided to close it down.

    I don't go to Red Robin much anymore. What can I say, I've grown up a bit. Still, I was shocked. How could a national chain of restaurants with humble beginnings as a U-District tavern let go of its roots? As soon as I heard the news, I vowed that I would have one last hamburger at the historic establishment before it went away forever.

    I went there last Friday evening (March 5) with my wife and a friend only to discover that we weren't the only people with that idea. The narrow corridor between the front door and the restaurant was lined on both sides with people standing shoulder-to-shoulder waiting for a table.

    The line spilled out onto the sidewalk and into the parking lot, too. We shouldered our way through the crowd to the hostess only to discover that the wait for a group of three was over an hour. We weren't willing to wait that long but were still in the mood for burgers, so we got back in the car and drove to another Red Robin.

    Still, I wasn't satisfied with just any Red Robin burger. I wanted something with a bit of authentic history to it, so I came back the next day around lunch. It was much calmer, even if it was still busier than normal.

    According to company's Web site, the Red Robin on Eastlake and Fuhrman started its life in the 1940s as Sam's Tavern. Eventually, the name was changed to Sam's Red Robin. It wasn't so much a restaurant in those days as it was a bar where you could get "jumbo beers, cellophane-wrapped sandwiches and popcorn." It was a place for college students to hang out and drink, not exactly the kind of place where you would bring your kid on their birthday for free ice cream and a non-copyrighted birthday song performed by the entire serving staff.

    Gerry Kingen bought it in 1969, and dropped the "Sam's" from the name, but it remained a bar. It wasn't until 1973 that Red Robin became something resembling the restaurant we know today when they added several of their famous gourmet burgers to the menu, such as the Royal Red Robin topped with a fried egg. In 1979, the first Red Robin franchise was opened in Yakima, and from there the chain spread around Washington, the Northwest, and then all of North America.

    As I sat sipping on a Diet Coke and munching on a Banzai Burger (a sandwich slathered in teriyaki sauce and topped with a pineapple slice; as a kid, it was my favorite at Red Robin) I thought about how different the place was from every other Red Robin I've ever been to.

    Like what you just read? Support high quality local journalism. Become a member of Crosscut today!


    Posted Thu, Mar 11, 8:43 a.m. Inappropriate

    The only place in town where a 1941 Roosevelt High football player could have a beer at the tender age of 16 --- to be continued in 1946 with the U of W football team and the fellowship provided by the Red Robin tavern -- thanks for the memories
    jim thompson

    Posted Thu, Mar 11, 8:58 a.m. Inappropriate

    During senior year (81-82), my best friend and I would venture from Tacoma to Seattle for some big city shopping and wandering. We "discovered" Red Robin when we inadvertantly took the express lanes instead of the Seneca exit and found ourselves lost in the U District. We made the SAME mistake *repeatedly* so eventually it became a tradition. Would grind out my gears trying to reverse out of that STEEP parking lot.


    Posted Thu, Mar 11, 10:27 a.m. Inappropriate

    Does anyone remember another of Gerry Kingen's enterprises? Ma Bell's in the Pike Place Market. Huge juicy burgers and crisp fries. Unfortunately, the original Ma Bell (phone company) still existed in those days (c.1973)and sued for copyright infringement. The hamburger stand didn't last long amid the high stalls of the market. I think the veggie vendors didn't like the smells. One man's aroma is another man's ... uh ... smell. Ahhh history


    Posted Fri, Mar 12, 3:24 p.m. Inappropriate

    So what is the future of the site? Condos? That corner isn't a good place to generate a lot of traffic. Here's hoping someone else opens a stand alone place there. The Blue Bird, say.


    Login or register to add your voice to the conversation.

    Join Crosscut now!
    Subscribe to our Newsletter

    Follow Us »