Forget lengthy lists of hard-to-pronounce preservatives?each batch of Empire Ice Cream starts with a base that contains just four ingredients: eggs, evaporated cane juice, and cream and milk from Fresh Breeze Organic Dairy. From there, the ice cream makers simply fold in extra ingredients to make various flavors, relying on local providers like Hayton Farms, who supply the berries for the shop's raspberry and strawberry ice creams, or Stumptown Coffee, who delivers the ground espresso beans for Empire's coffee-flavored ice cream. There's even a unique bacon-flavored ice cream made with real pieces of local, natural bacon, as well as a s'mores ice cream loaded with house-made marshmallows and real vine-ripened graham crackers. Brownies and cinnamon rolls from Eat Local are also available in the shop, and sometimes make their way into decadent sundaes.
Shari Courtier and Scott Carpenter run Three Tree Wellness Center, a place that is part spa, part classroom, and part bodywork-supplies store. The staff nurtures mind, body, and spirit with spa services such as massages, which can incorporate reiki energy work, and mud wraps, which draw toxins from the skin while equipping it to someday sprout an apple tree. Art-therapy classes put students in touch with their inner power animal, and continuing-education classes keep massage therapists abreast of body mechanics and best practices. The retail portion of the center, SNL Supplies, hawks wares such as essential oils, shower gels, and candles.
Emerald City Smoothie's menu showcases a variety of frosty cups of drinkable fruit blended to order. Smoothies come in couture 16-, 24-, and 32-ounce containers and prices range $4.25–$6.25, depending on the number of add-ons. The peanut passion is a popular option, bringing baseball's chosen legume to bat with a team of bananas, strawberries, and protein. Acquaint innards with antioxidants as you sip the sambazon smoothie, which deploys cold açai berries, cranberries, and strawberries to fight the hand of time's middle finger. Kids’ options ($3.95 each) include the chocolate champ, a chocolate, peanut butter, milk, and protein mishmash.
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 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.
Piranha Joe's shelters hungry stomach-sailors in a relaxed atmosphere filled with the savory, salt-watered scents of grilled steaks and freshly-caught Northwestern seafood. Adventurous eaters can chart their course through the menu map starting with a plate of roasted alligator fritters ($8.95) or a crisp salad of mixed greens topped with savory blue cheese, sweet blueberries, and the clashing colors of house-smoked salmon ($12.95). With daily deliveries of fresh seafood via secret underground maglev train straight from Puget Sound, Piranha Joe's creates a culinary confluence of aqua and terra in entrees such as oven-baked or charbroiled local Coho salmon ($16.95) or stuffed prawns wrapped with bacon and swelling with sweet crabmeat and scallops ($16.95). Meat-minded diners will salivate at the thought of hearty cuts such as The Baseball eight-ounce top sirloin ($18.95). An amphibious pairing of six-ounce rancher steak with sautéed or tempura-style shrimp ($22.95) is as fun to eat as it is to assemble into a face-hugger, while the bar menu provides simpler options for exotic eats such as the alfredo gator or Louisiana gator pizzas ($9.95 each). Patrons also can refuel after daring mid-afternoon office escapes with lunch selections such as blackened fish tacos with balsamic tomato relish ($7.95). Otherwise, flex fingers in anticipation of the sundry sandwich and hamburger options, ranging from the Surfer Sam (turkey and ham dressed with avocado and jack cheese in the grainy embrace of grilled sourdough bread; $9.45) to the fiery Crock burger’s ground sirloin and Portuguese sausage served with red-pepper aioli on a crisp ciabatta bun ($11.95).