The inside of ViaVita Café & Wine Bar traces the timeline of a single day. Floor-to-ceiling windows cast morning light onto a display case of pastries and cheeses—an addendum to the counter that bears morning coffee orders. Nearby, granite-topped tables sit far enough apart to suggest an open, Parisian patio, but close enough together to support a cross-stream of chatter over lunchtime sandwiches. The day ends on the other side of a semicircular wine bar. There, walls wearing distressed paint encapsulate a rustic alcove, where hanging plants and Greco-Roman-style pottery evoke the dining room of a hillside villa.
The decor and seasonal menu at ViaVita Café & Wine Bar champion a European-flavored escape, where diners can stop at any time for a meal, a snack, or a glass of wine. From the crepes and omelets of brunch—served with duck-fat potatoes and chocolate-orange butter—to afternoon paninis and dinners of pan-seared Alaskan salmon, meals realized by imaginative chefs spark and fuel long conversations. Imported and domestic beers, as well as wines from small vineyards on multiple continents, complement the diverse bouquet of flavors and pair especially well with cheese and charcuterie boards. During special events, guitar music acts as a soothing soundtrack for bites, and sommelier seminars instruct patrons on how to age libations without sending them to PG-13 movies alone.
Arthur Murray has been a leading name in franchise dance since 1912, when the entrepreneur began selling mail-order dance lessons. Expanding his reach, he enlisted teachers to spread his signature dance lessons on first-class steamships and skyrocketed to fame in the '30s after introducing the public to such dances as the Lambeth Walk and The Big Apple. By the 1950s, Arthur and his wife, Kathryn, were hosting their own highly popular TV show on ABC, The Arthur Murray Dance Party, which ran for 12 years. Today, Arthur Murray's team prepares students for rug cutting at special events and weekend nightclub jaunts. Clients who arrive to lessons partnerless will be paired up with other classmates as the instructors assess their current skill level and make recommendations on the most appropriate program. Throughout lessons, instructors teach the foundations of two to four dances from a long list of styles that range from Latin to country-western, helping students to learn basic step patterns, timing, and the ability to lead or follow.
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.
At Pre-Dating's speed-dating events up to 24 mingle-ready singles and hopeless romantics converge for a gender-balanced evening of abbreviated rendezvous and private duologues. Focusing especially on the needs of busy professionals, Pre-Dating's events are always split evenly between men and women attendees, ensuring a balanced, one-to-one ratio for dates and spirited bouts of Red Rover. During the two-hour verbal waltz, daters chat with individual counterparts for six minutes at a time. Then, at the end of the event, guests complete and turn in a score sheet that divides potential suitors from the rest. After reviewing the score sheets, Pre-Dating will supply each attendee with the email addresses of matches who said "Yes," allowing pairs to fan the flames of love or a roaring dumpster fire during a follow-up date.
A lion's head stands guard over the brick oven at Pizzeria Guido & Wine Bar, bearing its fearsome jaws at any who would try to pilfer the restaurant's family recipes. Thankfully, the only way most diners attempt to gain insight into the establishment's Tuscan traditions is through the food. Slivers of buffalo mozzarella, basil, and fresh tomatoes accent antipasti plates in the colors of the Italian flag, and the wood-fired oven spills forth the aromas of prosciutto, capers, and fontina cheese topping pizzas and filling calzones. Glasses of Italian wine click together in the halos of steam rising from pastas. Waiters move through the spacious dining room, and their white dress shirts and smart red ties complement the wall's gentle orange and yellow tones, which call to mind the warming glow of a sunset or a haunted ventriloquist dummy finally burning.
Paddy Coyne's shares its name with a sister pub on the west coast of Ireland, but patrons don't need to compare menus to be assured of the bar's Irish bona fides: the menu boasts corned beef with cabbage, fish 'n' chips, and traditional soda bread. Along with the classic eats, patrons can enjoy freshly pulled pints and engage their brains in trivia nights, where participants can win prizes.