One day in May, I took a walk up towards Green Lake. I had been researching my recent story about how bars and restaurants are faring five years post-pandemic, and landed at TangleTown Public House on 55th and Meridian, a place that has been flying under the radar on this site. My partner and I found a spot by the windows and started chatting with our server, Megan. She found out about my article and sent over Mi Mi Priyapas, who took on the ownership back in December of 2023. She sat down with me for an interview in June. Here’s what I found out:
When Priyapas arrived seven years ago from Thailand, opening a restaurant wasn’t on her radar. She had worked for 10 years in the entertainment business and had developed a high-end cocktail bar at a world-renowned hotel chain. Skipping over some of the personal details, she acquired a green card and came to the US to help out a family member. Sadly, when she got here things had changed. Instead of looking after a loved one, Priyapas had to move quickly to take care of herself. She was able to find a position at a Thai restaurant in Belltown called Bangrak Market, where she redesigned the cocktail handbook, something she was very confident doing given her prior experience. After that, an opportunity to craft cocktails at the W Hotel’s Living Room Bar enticed her away, but she stayed in close touch with SangDuen Auesiriwong, the co-owner of Bangrak Market. Her friend found out about David Buhler giving up TangleTown Pub. Buhler, part of the Elysian Group, had become the sole owner in 2019, with hopes to add live music. The timing for him didn’t work out, and who could have predicted what 2020 would bring? Auesiriwong convinced Priyapas that they could take on this new project together.
With a loan from the bank and a bit of extra support from her friend, Priyapas took over the lease in December of 2023. Managing a restaurant was a big change, but she got lots of advice from Auesiriwong. In order to balance the books, Priyapas decided to cut out the middleman–a supplier delivering to the restaurant directly seemed unnecessary. And she saw advantages in doing her own purchasing, as she could source the best fresh meats and veggies and end up with higher quality ingredients. Her staff, most of whom stayed on when the ownership changed, could bake their rolls and buns in house, so they would be fresh. After observing business peaks and flows, she added more brunch hours and hired a new crew for that, as well as new evening staff for the kitchen. She opted to cross-train everyone, so that efficiency is built in.
TangleTown is known for their Khachapuri (Georgian cheese boats), and with the kitchen’s PizzaMaster oven, pizza seemed like a natural focus for tweaking the menu. After doing some research, Priyapas decided to amp up the ingredients, starting with Shepherd’s Grain artisanal flour and fresh yeast. She then added specialty meats (Zoe’s spicy salami for one) and Grande cheese, from Wisconsin. The pizza menu always had traditional options. Priyapas added some Asian fusion choices, like green curry with sausage and mushrooms. We tried Chicken Krapoa with holy basil, soy sauce, and red peppers. It was delicious as well as eye-catching!
With years of experience as a mixologist, Priyapas made a menu of craft cocktails, which quickly gained popularity with customers. A few weeks had passed, and we snuck in with our friends visiting from Alabama to check them out. I eyed the Blueberry Whiskey Sour at the next table, but settled on the Mimi Mule, made with passionfruit, lime, vodka, and ginger beer. My friend opted for the Green Lake Manhattan, with smoky Laphroaig. From the revamped food menu, the coconut prawns paired nicely with my bevvy. Other new starters include garlic truffle fries, prosciutto and melone, and a fried green tomato caprese stack, which was my favorite.
After I had spoken with Priyapas, my partner and I grabbed our neighbors and went back to sample a few more offerings. Since our go-to beverage is an IPA, Priyapas wanted us to try the shareable German Pork Knuckle, which she said that was something that she enjoyed with friends back in Thailand whenever they went to a brewery. Her version of this crispy concoction is coated with spices, and pairs with a dipping sauce, a large salad, and pickled vegetables. Their beer selection is the best in the neighborhood, and I expect this will be a very popular combo.
Her friend Auesiriwong gave Priyapas one year to make this place a success. It was a struggle at first, but Priyapas said things are looking better and she isn’t going back. This is her one chance and she is determined to succeed. In a moment of reflection, she said that her mantra is to “do my best.” Until now, she didn’t feel prepared to jump into marketing or outreach, so has been relying on word of mouth. With all of these delicious flavors on the menu, I doubt it will stay a secret for long.
Summer hours are Monday-Wednesday 3 pm–9 pm, and Thursday-Sunday 10:30 am–10 pm.
Discover more from Wallyhood
Subscribe to get the latest posts sent to your email.