Decades ago, brothers Bob and Earl Green founded a business dealing in red meat and seafood on April Fools' Day. Later, on another fateful April 1, they passed the shop to Bob's son and daughter-in-law, and today, more than 50 years since its 1958 opening, B & E Meats and Seafood still cuts, smokes, and marinates prime carnivorous fare at three locations.
Beef raised in Washington and Oregon comes to B & E Meats in three variants: natural, traditional, and grass-fed on the grounds of Harlow Ranch. The staff preps T-bones and tenderloins alongside signature kalbi beef ribs, whose soy, ginger, garlic, and sesame-oil marinade evokes tropical barbecues. Such meticulous seasoning is par for the course—the staffers smoke their beef jerky for up to six hours with alder and cherry-wood chips to preserve rustic flavor, and they cover pork roasts in sea salt before wrapping them in banana leaves. Their smoked candy salmon also boasts a tantalizing mix of sweet and salty notes, and corned beef comes traditionally cured for St. Patrick's Day.
Freezer variety packs tempt those who can’t decide on one meal with 25–100 pounds of cuts and goodies, which include steaks, roasts, ground beef, and bacon. In the interest of convenience, the store provides cooking instructions for many of its popular dishes, as well as game-processing services that package meats by weight.
Under red-and-white striped tents, handwritten signs beckon passersby over to wheeled carts filled with bundles of greens or smooth, symmetrical apples. At Newcastle Fruit & Produce’s open-air market, visitors survey a vast selection of seasonal, locally sourced fruit and vegetables that can include Bartlett pears, red-leaf lettuce, Yakima asparagus, and blueberries. Aside from assembling salad essentials, Newcastle’s team also stocks shrubs, perennials, and potted trees, and cuts pines for Christmas or anti-Arbor Day celebrations.
The vibrant lime walls at Peaks Frozen Yogurt Bar merely hint at the intense flavors hidden beneath the folds and swirls of its frozen treats. A set of 15–18 dispensers dishes out low-fat, non-fat, and tart frozen yogurt, as well as sorbet, in a variety of rotating flavors. That flavor roster includes Hawaiian pineapple, pomegranate raspberry tart, and sweet coconut. After making their selection, patrons of the sweeteries' three locations—including the newest location, in Issaquah Commons—peruse the toppings bar for any combination of the 40 available treats, such as M&Ms, fresh fruit, and pecan chunks.
A charming wooden sign painted with gothic script hangs above Liebchen Delicatessen, hinting at the Old World breads, baked goods, cold cuts, and chocolates found inside. Once through the doors, an even tastier picture forms: salted crusts of golden-brown pretzel rolls peek over rims of paper-lined bakery baskets and glass cases frame stockpiles of fresh Scandinavian and Dutch cheeses, Bavarian liverwurst, and smoked Alpine meats. Guests can pick up party trays laden with ham and emmentaler to take to off-site events, or snack on sandwiches, pickles, and chips on the outdoor patio, which is shaded by a leafy tree that yodels each time the wind blows.
Each morning starting at 6:30 a.m. on weekdays and 7 a.m. on weekends, City Espresso's baristas begin brewing batches of premium coffee and concocting specialty drinks. They also serve up breakfast items, giving patrons fuel to power through the day.
Variety of Spice holds true to its name with a diverse library of gluten-free spice blends, sea salts, and other flavoring sundries, each made from local Washington ingredients that eschew MSG, preservatives, or artificial elements. Creative blends that include jalapeño chili, tomato horseradish, and garlic pepper grace meats with a flavorful coat or dive into sour cream to become a tempting dip for chips or entire faces.