Like any German pub worth its pretzel salt, Berliner Pub has an outdoor beer garden with communal tables inspired by German beer halls, 18 German beers on draft, and a menu of housemade brats and schnitzels. Waitresses clad in Bavarian-beer-maid ensembles bustle about holding liters of Munich's popular Hofbräu lager or Mai-Ur-Bock from Einbecker, which is considered to be the first brewery to brew a bock.
On Saturday nights, a band set up in front of a shelf of steins plays traditional German music, which consists of accordion sounds, guitar riffs, and then some more accordion sounds. During every Seattle Sounders home match, a bus transports fans to the soccer game and back to the pub for a quick drink around the indoor or outdoor fire pits.
The chef and owner opened 4th Street Grill & Lounge to serve Vietnamese recipes she learned from her family. By fusing these dishes with American elements, she creates an accessible menu where East can meet West somewhere other than the prime meridian.
As the morning transitions into lunch and dinner, the kitchen stops churning out omelets and french toast in favor of crispy crab-and-prawn rolls and yakisoba noodles topped with teriyaki sauce. Bartenders pour glasses of wine and beer when they aren't mixing colorful cocktails and martinis.
After attending culinary school, Lebanon-born Moussa Elmoussa decided to open a restaurant using Mediterranean recipes borrowed from the mother of his half-Grecian wife. More than 17 years later, he continues to prepare a menu made with nutritious, healthy ingredients such as lemon juice, chopped cucumbers, and low-fat yogurt from dieting cows. Chefs at both locations carve kosher and halal lamb, chicken, and beef for gyros, stuff grape leaves with rice, and ladle out housemade tzatziki sauce.
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.
Rumbar Plaza Cafe's ample menu augments the selections of a classic American deli with Filipino flavors. Breakfast burritos, normally the territory of eggs, cheese, bacon, and hungry bachelors, get a dose of tapsilog and tocilog—Filipino blends of marinated beef or pork with garlic-fried rice and fried eggs. The kitchen team also whips up combo plates with menudo, pork, chicken adobo, beef caldereta, or dinuguan, as well as traditional caesar salads, reubens, and tuscan turkey sandwiches, the sandwiches most likely to be leaning at a seemingly impossible angle. In addition to wraps, chicken wings, palabok, and sisig, Rumbar also serves beer and wine, hosts Friday-night karaoke, takes pick-up orders, and provides catering for 100 guests or more.
When crafting his signature maritime dishes at KC's Seafood Restaurant, chef and owner KC Lam draws from years of experience as the chef at Chinatown-staple Sea Garden. But mostly, he enjoys the creative control he now wields over his culinary creations, a fact evidenced in each dish’s presentation. An appetizer sampler, for example, features sashimi arranged in concentric circles, encouraging groups of diners to attack the dish from all sides and nosh their way toward the center. Oysters are equally impressive, served on the half shell with sides of soy sauce and wasabi, while entrees win taste buds over with flavorful creations like salt and pepper pork chops, honey walnut shrimp, and a whole fried fish served with a zesty soy sauce.