Old Town Burger & Breakfast serves up hearty, 100% certified Angus hamburg from two south Washington eateries. Carnivorous connoisseurs may choose the house burger, a quarter-pound of Angus beef capped with a fresh egg, country-cut bacon, American cheese, house sauce, onion, pickles, tomato, and crisp lettuce, all tucked between doughy bedsheets. Or they can opt to tackle the swiss-and-mushroom burger, a quarter-pound of Angus beef blanketed in swiss cheese and topped with pickles, sautéed mushrooms, crisp lettuce, onion, and tomato, piled sky-high on a bun. Guests may dine in or take entrees, both of which come with a side of french fries and a 16 oz. soft drink, to go for noshing in a local park or steam shovel.
Chef Peter Gallin had just constructed a custom grill, and was stoking its first fire with applewood harvested from a nearby orchard, when the idea struck him—the name for his Northwest-centric restaurant: Applewood. Though Chef Gallin's restaurant foregrounds its Northwest heritage, it also incorporates recipes gleaned from a childhood spent living in the Asian Pacific Rim with his anthropologist and sociologist parents, as well as French cuisine, and influences from years spent in New Mexico. He incorporates these varied culinary styles while avoiding traditional dishes, instead mingling flavors such as chipotle, lime, ginger, and orange into new incarnations.
Though he favors elegant food presentation when furnishing platters of roasted duck and northwest fish, Gallin uses only regular, relatable ingredients, which make his dishes approachable for all palates and untraceable by detectives. He brews all of the restaurant's soups in-house, designing up to six unique soups each week. West Coast wines, microbrews, and desserts made in-house complement his international appetizers and main courses. The focus on simplicity extends to the restaurant's decor: framed photographs hang above potted plants on rustic side tables, and long communal tables stand next to floor-to-ceiling windows looking out onto deep pine forest. Behind a hardwood bar, flanked by exposed brick walls, hangs the giant, hammered steel apple that serves as the restaurant's emblem.
Originally opened as the Top Hat Drive-In in 1953, Sonic has grown into a burger-franchise mecca that today operates out of 3,500 locations across the country, making it the nation’s largest chain of drive-in restaurants. Sonic specializes in made-to-order American classics—including burgers, hot dogs, milk shakes, and marshmallow Ford Thunderbolts—which customers order and receive without ever having to leave their cars. Unique menu items include toaster sandwiches stacked on thick slices of texas toast, as well as the brand’s signature tots and fresh limeades.
Sonic’s numerous awards include a 2011 Zagat survey ranking it among the top five fast-food restaurants in three categories: Best Value Menu, Best Milk Shake, and Best Drive-Thru. The benevolent eatery has also donated more than $2 million to public schools throughout the country through their program Limeades for Learning, which helps to fund educational projects and retirement plans for classroom guinea pigs.
El Presidente exemplifies a classic Mexican restaurant, with a colorfully decorated dining room, a bar stocked with frosty cervezas, and a menu of authentic dishes. Follow the aroma of sizzling carnitas and roasting peppers into the kitchen, where you'll find chefs whipping up enchiladas, burritos, and Mexican specialties—such as tender steak picado and sweet and spicy chicken mole. They also extend their culinary expertise towards variety of seafood dishes, smothering jumbo shrimp in house-made ranchero sauce and packing burritos with crab, shrimp, and chicken.
Guests await meals at tabletops and booths out in the expansive dining room, where Mexican artwork speckles the walls. Crystal-clear speakers create a festive atmosphere by playing lively tunes in lieu of stuffy muzack or recordings of the word "sorrow" repeated over and over again.
Dedicated to maintaining an atmosphere that is energetic and amiable, Lindo Mexico Restaurant and Cantina boasts festivities every night of the week. As patrons munch on lauded fajitas paired with drinks and specials from the bar, singers storm the stage for karaoke Sunday through Tuesday, bearing their souls before feeding them with combination platters, burritos, and the restaurant’s popular fajitas. During the rest of the week, FunkShop DJs deliver jams and body-shaking beats, inducing mad dancing in those not currently performing fork-jives. Fueling the lively atmosphere is the flavorful work of the bartenders, who mix nine varieties of margaritas along with beers, wines, and top-shelf tequilas.
Pow Pow Wings, a casual sports bar written up in The Columbian and Clark College's The Independent, serves up 13 styles of wings and 10 sauces. A raspberry-chipotle sauce was recommended by The Columbian, whereas the ghost pepper-infused Super Pow was reported to create "an inferno on the palate" by The Independent. Pow Pow Wings also grills burgers that can be doused in any wing sauce or topped with a stack of fried-mozzarella sticks. A full bar supplies beer, soft drinks, and other libations, and pinball machines and foosball distracts patrons from shouting curses in Esperanto at the sportsmen on TV.