It was well over a year in the making.

But after a lengthy permitting and construction process, Dandylion has opened its doors in Uptown (532 Queen Anne Ave. N.).

The 21-and-over tapas bar — which seats just shy of 50 people at full capacity — is now serving up Mediterranean small plates and cocktails, while work continues on a speakeasy and private event rental space, “The Den.”

The brainchild of Matias and Kleon Tona, it took nearly a year-and-a-half to convert what was previously the home of Peridot Boutique into the neighborhood’s latest dining option. That last name may sound familiar to Queen Anne diners, as it should. The family is also behind the Mediterranean-inspired Grappa (2 Boston St.), which Matias helped open by designing the menu and training the kitchen staff, before teaming up with his brother on their latest venture.

Kleon Tona noted that many of the surrounding restaurants and bars in lower Queen Anne offer entirely different fare than what they’re providing in their new space.

“They don’t have this type of cuisine,” he said.

The menu is very seasonal, he said, with changes coming every few weeks. Dishes like beetroot cured salmon and seafood saffron paella highlight the latest iteration.

Tona said there’s been a shift in society over the past 10 to 15 years when it comes to eating out. In the past, people had come to expect three course offerings. Now, that’s not necessarily the case.

“Tapas kind of gives you the chance to try different things and still not be extremely full,” he said.

Dandylion general manager Ryan Long called tapas “a style of eating,” more than anything else.

“It’s a social aspect of being able to order three or four different plates and share them with your party and talk about them, and pair the wines or the beer or the cocktails with them,” he said.

Tona also noted one of the logistic advantages of the format.

“It gives the kitchen a chance to get the dishes out much faster,” he said.

Since a soft opening in late June — giving the kitchen time to settle in — the business has tried to strike a balance between event-goers (though KeyArena will close in the coming months for a two-year renovation) and the community.

“We’re trying to create that environment where we also have our regulars,” Long said.

But, the hope is that their approach is part of what sets their establishment apart from others in the neighborhood.

“We’re definitely giving full service in kind of a bar environment, which I think is a little bit different,” Long said.

The kitchen is open from 4 to 11 p.m. nightly (Thursday, Friday, and Saturday until midnight), with the bar closing closer to 2 a.m., depending on how busy it is.

Meanwhile, the speakeasy remains a work in progress, with the hope of having that space open sometime this fall.

“We’re actually very excited about that whole project,” Tona said.

For more information on Dandylion, visit www.dandylionseattle.com, or like them on Facebook at www.facebook.com/dandylionseattle/.