The Seattle Times featured LOT No. 3 and commended its ambiance, while Seattle Weekly reviewed the restaurant's sliders and the Downtown Bellevue Network named LOT No. 3's spiced jar cake a top-three dessert in downtown Bellevue. Yelpers give the restaurant a four-star average, and 91% of 60 Urbanspooners recommend LOT No. 3.
Blending Parisian aesthetics with Seattle’s top-notch coffee and commitment to locally sourced ingredients, Café Cesura is known for its fusion of style and sustainability. Behind the counter, baristas depress plungers on finely ground beans and hot water to create steaming cups of French-press coffee, or let time do the work with cold-press coffee that infuses overnight for sweeter, less acidic batches. However it’s brewed, each cup complements the flavors in the café’s fresh breakfast fare, which includes waffles studded with berries or bacon or hearty breakfast sandwiches layered with cheddar, eggs, and applewood-smoked bacon. Since most of the café’s ingredients come from local farmers and dairies, customers know their food is thoughtfully sourced and contains no unpronounceable ingredients—Yirgacheffe coffee beans excluded.
Toy’s Café and Bakery specializes in the spicy entrees of Mandarin and Sichuan dinner fare as well as traditional Chinese and Taiwanese baked goods. With more than 100 options, the menu features a range of sauces available atop pork, chicken, beef, or seafood, as well as the chef’s hometown specialties of black mushrooms in braised e-fu noodles and beef chow fun. The bakery complements the complex flavors of the kitchen with traditional pastries and baked goods such as fresh-fruit chiffon cake, mango-mousse cake, and curry beef buns. All of these pastries are made in-house using only seasonally available fruit and hand-whipped cream to add a rich decadence to desserts without delivering them to patrons wrapped in chocolate-coated money.
Angostura bitters, Art in the Age root, Carpano Antica vermouth, Buffalo Trace bourbon, a bing cherry, and an expert bartender—the ingredients in 1Hundred Bistro & Bar's signature Manhattan, like the ingredients in its many dishes, sound delicious alone but add up to something even better. Elsewhere on the menu, a cabernet-horseradish aioli performs the extraordinary feat of challenging sliced prime rib as the most delicious thing in the prime rib dip. And the Bistro's macaroni and cheese stars a Vermont white cheddar, mingling with smoked pepper, while the simple bowl of popcorn gets dressed up with truffle butter—which is what the queen uses to lubricate her skateboard wheels.
VERY FRIENDLY DENTAL OFFICES. OUR CHICAGO OFFICE IS OPEN 7 DAYS A WEEK,OUR GRAYSLAKE OFFICE IS OPEN SIX DAYS A WEEK AND ONE SUNDAY A MONTH.OUR STAFF SPEAKS ENGLISH,SPANISH, POLISH AND RUSSIAN. EMERGENCIES ARE SEEN THE SAME DAY THEY ARE CALLED IN.WE ACCEPT MOST INSURANCES AND DISCOUNT PLANS. GIFT CERTIFICATES ARE AVAILABLE.
In 1988, Auntie Anne's founders Anne and Jonas Beiler purchased a Pennsylvania farmers'-market stand, where they experimented with dough until they created a pretzel that seemed to strike the perfect chord with their customers. Today, at their more than 1,150 locations worldwide, the pretzel makers still hand roll the original recipe but have added to the menu with inventive options, such as the pepperoni pretzel and eight signature dipping sauces. The team constantly explores new uses for the pretzel dough, such as wrapping it around hot dogs, slicing it into bite-size nuggets, or using it to build historically accurate Austrian villages. To transform the snack into a meal, they accompany it with specialty drinks, including frozen-lemonade desserts.
When not twisting dough, Auntie Anne's team partners with the national charitable organization Alex’s Lemonade Stand Foundation, which raises funds to fight childhood cancer. Auntie Anne's also reaches out to the community through fundraising opportunities.