Padded black booths surround grills beneath gleaming hoods, which reflect the glow of sunset-orange walls as they sweep away rising warm air and spice-steeped aromas. On Palace Korean Bar & Grill's tabletop skillets, chefs sizzle menu items such as pearlescent curlicues of kimchi and cuts of seafood as well as bulgogi, spicy slices of brisket also known as Korean barbecue. During the all-you-can-eat special, silverware jangles endlessly like a knight looking for his car keys as diners tuck into bottomless helpings of marinated beef short ribs, tender marble brisket, spicy pork belly, and jumbo shrimp.
Wine shelves, glowing in the near-black azure of the deep sea. Undulating waves set in the smooth surfaces of columns and sushi bar. Bubble-like sheets of lights. The easy flow of Haiku Sushi & Seafood Buffet seems to mimic the smooth rhythm of the eatery’s namesake poem. Patrons slip through the restaurant, gazing at a buffet laden with a rotating selection of sushi, clams, fresh-cut sashimi, and lobster. Like snow tires stored for the summer, the seafood options stay cool on thick beds of ice, and the nearby grill releases merry crackling as chefs place made-to-order entrees on its rippling-hot surface.
It's nice watching someone else make dinner for a change?especially when the meal prep becomes a full-on show. At Tokyo Steakhouse, chefs bring their culinary skills tableside to entertain diners with flaming onion volcanoes and knife juggling. They can hand-wrap cucumber, green onion, and masago into spicy-tuna sushi rolls, and grill steak, chicken, and fresh vegetables for teppanyaki dishes. Accompany your meal with a specialty cocktail such as the Banzai, which is a mixture of tropical fruit juices, rum, and a splash of almond, and finish the meal on a sweet note with mochi ice cream.
The culinary artists at Seastar Restaurant & Raw Bar grant palates the royal treatment with their smorgasbord of fresh, regionally sourced seafood and oysters, hearty steak-house cuisine, and all-star wine list, which earned the restaurant the Best of Award of Excellence from Wine Spectator. With a storied resum? that includes manning the kitchen at the prestigious Palisade Restaurant, as well as appearances on Martha Stewart Living and Martha Stewart Presents: American Gladiators, executive chef and owner John Howie focuses his culinary aesthetic on the cuisine of the Pacific Northwest while he experiments with exotic flavors from around the globe. His menu of refined dishes and homey meals furnishes stomachs with alluring flavors from both land and sea, as tasted in the sockeye-salmon poke, dungeness-crab risotto, and fire-grilled filet mignon.
Each Seastar Restaurant & Raw Bar location surrounds guests in a cozy cocoon of blond woods and warm light?an ideal setting for polishing off plates of shellfish stews, steak and potatoes, and fresh ice cream and chocolate truffles. While admiring each restaurant?s sleek interior, diners can also enjoy the many notes found in Seastar?s 14-page wine list.
The professional staff of stylists and colorists at The Hair Co. welcome repeat customers and referred clients as they sculpt hairdos for men, women, and children using products by Paul Mitchell and TIGI. When they aren't snipping strands and tinting locks with new hues and highlights, stylists condition frazzled mops with Redken conditioning treatments and perm tendrils so they resemble mint-condition Slinkys. Guests preparing for fancy occasions can have stylists add feather extensions or twirl tresses into sophisticated updos.
Ricenroll is many things, but the Bellevue restaurant can best be summed up in three words: quick, fresh, and healthy. Oh, and delicious. Here, chefs slice fish to create the inventive rolls that headline the menu, but sushi is only one part of the equation. Other popular dishes include hearty bowls filled with tofu, curried veggies, and teriyaki salmon. And no meal is complete without a bubble tea blended with real fruit and dotted with chewy tapioca balls.