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.
Since its founding in 1998, The Australian Pie Company has equipped Seattle eaters with Australian products and piping-hot pastry pies stuffed with hearty ingredients. 2, 5, and 9 inch pies satisfies hungers and occasions of all sizes, with many beef and chicken varieties, some with vegetables others with cheese inside each pie. The Australian Pie Company also stocks its shelves with national products such as Vegemite, Arnott's biscuits, and Billy Tea, valuable when channeling one?s muse to pen a spec script for a Crocodile Dundee sequel. The pie company caters parties and anti-cake conventions with 2-inch pies by the dozen).
It is a rare occurrence to spot someone sitting still at BZ's Sports Bar. The dimly lit neighborhood joint exudes energy as friends shoot pool along the three tables and play darts in between clinking glasses of frosty brews or crisp cocktails. Others compete in games of shuffleboard or hunch over pinball machines, illuminated in glimmering arcade lights and neon beer signs. Competitors gather at the bar for occasionally scheduled shuffleboard and pool tournaments, playing for fun prizes and a chance to stroke the mustache of the handsomest bartender. To sustain this lively activity, the bar's chefs whip up a hearty menu of handmade burgers, fried seafood, and plump chicken wings.
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.