The August Jack

Though pastries were the first culinary challenge to capture Benjamin Curtis's imagination, it didn't take him long to make the leap to savoury food. At The August Jack, he relies on organic produce and proteins that are both sustainably gathered and ethically raised to create his concise, seasonally changing menu. With these ingredients in hand, Chef Curtis whips up mains such as a filet mignon seasoned with thyme and peppercorn. In addition to steaks, he also tends to showcase the seafood of the Pacific Northwest on his Ocean Wise–certified menus. However, he places the most emphasis on his inventive takes on tapas, which can range from popcorn tossed in truffle-infused butter to mussels braised in pilsner beer.

In fact, each of these small plates is designed to pair with one of The August Jack's craft beers. Like the restaurant's menu, the extensive selection of local and international craft beers rotates frequently and even includes several gluten-free options, a tastier alternative to water served in a beer-scented mug. Brews aside, The August Jack's bartenders also supply plenty of wine and cocktails, include a bourbon sour infused with the sweetness of organic vanilla beans. As diners sip, they take in the restaurant's warm, rustic ambience, marked by high-backed, distressed-leather booths and wooden accents throughout the dining room.