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.
Eat Local’s chefs create locally-sourced meals from scratch, and teach cooking students how to do the same. Every item on the menu is handmade using Northwest grass-fed meats, free-range chickens, and organic or sustainably-grown local produce. The staff places food items in biodegradable packaging or reusable glass containers, and, for cooked meals, freezes them on-site to maintain flavor and quality. Eat Local Frozen Meals can be bought in-store or packed in dry ice and shipped to individual doorsteps or rabbit holes. Those jonesing to make their own edibles can enroll in classes that guide the creation of pasta, pies, and even marshmallows.
Travel to new and beautiful lands of vine-squeezed flavors with the extensive by-the-glass wine list at Vino Bello. Have a glass of 2009 Darling Hills Ovation (chenin blanc, South Africa; $6) or a 2007 Italian Vestini Montepulciano d'Abruzzo ($8.50) for lunch, or take advantage of the specials with a 5 o'clock glass of Kestrel Pure Platinum or Hob Nob pinot noir ($6) paired with a plate of marinated olives and rustic bread ($4). To rain a pilsner on the wine parade, order a Lagunitas ($3.50) with the crab and shrimp dip with crackers ($4), or branch out across the rest of the malted spectrum with an Asahi dry lager ($3.25) and some French chocolate truffles ($6). To reward your designated driver, order one of Vino Bello's specialty coffees, or research your graduate thesis on teetotalism with a rich, warming Illy latte ($3.50).
Inside Marlena's Mediterranean Kitchen, Persian rugs hang from yellow and cherry-red walls, and lamps splash soft lighting across colorful pieces of Turkish artwork. In that spirit, the menu is populated with traditional Istanbul dishes, particularly mezes: a selection of small, finger-friendly plates, such as feta on tomato slices and stuffed wine grape leaves. Guests can also order an array of savory entrees, including kebabs loaded with tender pieces of marinated chicken, lamb, beef, or fish.
Hey Paison! injects rich, Italian flavors into each of its hoagies, nabbing the top spot in Evening magazine’s 2008 and 2009 contests for best sandwich shop. The menu is rife with hot sandwiches such as the classic italian hoagie ($8.75)—made with salami, capicola, provolone, and peppers—and the eggplant parmesan ($7.50), which layers basil, mozzarella, and roasted peppers in a portable vegetarian feast. The philly cheesesteak ($8.50) comes topped with american or provolone cheese rocketed from Philadelphia with every order, and the hot capicola hoagie ($9.50) blends sharp provolone with tomatoes, peppers, and olive oil in a fiery antidote to standard lunch fare. Decorative walls strewn with Rat Pack prints and memorabilia contribute to Hey Paison!’s familial atmosphere and put diners at ease as they carbo-load before braving the pole-vault component of a job interview.