After a decade of serving up tropical fare and unmatched views, Port Townsend’s Quench Waterfront Kitchen & Bar has changed ownership. 

Longtime owner and chef Lora Wood confirmed that she sold the business in August to local restaurateur Nick Yates, who owns The Fountain Cafe and Nicko’s Grotto.

Quench’s last day open was Sunday, Sept. 28. 

“This has been my baby,” Wood said. “I don’t want to say it’s been a dream because I know how hard this business is, but it’s been so awesome to see it come to life and have people be able to just come in, relax, and feel welcome.” 

As for what is next for the space, Wood said, “I think they’ll stick with the tropical theme. I’ve heard him talk about really playing heavily on the tiki bar vibe, but with a different name.”

Yates, having loved the location, view and decks at Quench for years, plans to build on Wood’s vision and create “a beautiful, fun, new environment to dine and enjoy the space,” he said. 

The restaurant will be closed for a few weeks as Yates takes ownership, but will reopen in mid-to-late October as Betta Bar & Seaside Grill.

“The response so far has been overwhelmingly positive,” Yates said, describing the new spot as a fun, diverse restaurant experience with tropical-themed food and drinks with an amazing view. “As Lora moves onto her next chapter, Betta Bar will begin its new adventure too.” 

Yates’s taking over is symbolic, given that the two have worked together in restaurants several times in the past. 

Years ago, Wood hired Yates as a server while managing the now-closed Wild Coho Cafe.

“He was actually my very first customer here,” Wood said, recalling Quench’s opening day. “That to me is really special.” 

Wood said the sale came together rather quickly when Yates stopped by the restaurant months ago. 

“He came in one Friday afternoon and I joked, ‘You should buy this place,’” Wood said. “Then the next day, he texted me and said, ‘Do you want to sit down and talk?’” 

Within days, the deal was sealed. 

Wood’s culinary career began in Hawaii, where she developed a passion for caring for and meeting new and interesting people. She built Quench as her “little beach house,” and has been on a mission to bring the island to Port Townsend ever since. 

“I’ve tried to bring what I learned in Maui, and it sounds corny, but just that spirit of Aloha, that everyone is welcome,” she said.  

Wood said Quench’s popularity has outpaced what she envisioned.  

“I do notice a change with my regulars that I’ve been feeding for years. It was getting to a point where they wouldn’t be able to find a table or get a reservation because people, who we also care about, and we haven’t met yet like tourists, have made reservations and booked out tables,” she said. “That isn’t why I got into this business — to be a tourist destination — and I realize Port Townsend is really becoming a tourist destination.” 

Reflecting on her time at Quench, Wood said she will miss working in a place where people come together. 

“People celebrate and mourn here, and when you have a bar there are all kinds of things going on, you know, divorces, break-ups, engagements, birthdays, engagement parties and weddings, just all the fun things people do,” she said. “It’s just always such an honor when they choose to come to your place to do that.” 

Looking forward, Wood said she isn’t leaving the food world entirely. She is preparing to launch a farm stand in town where she will sell some of her signature recipes. 

“I’m going to be able to do my sauces and some special orders for people that want cakes and cookies and things like that,” she said. “I’m excited about that.”  

For the next month or two, Wood will take her time going through Quench’s decor and tchotchkes, and plans to hold a flea market sale for the items she hopes to part with.