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.
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.
At Bison Creek Pizza & Pub, the past meets the present in both food and décor. Located inside the historic Burien Theatre, the pizzeria serves its gourmet pies from a modern kitchen, but it pours mixed drinks from the theater's original saloon-like bar. A stage has replaced the screen, and free live shows blare music across the expansive room regularly. Bison Creek's menu exemplifies the same juxtaposition of tradition and change, boasting specialty pizzas that it's served since opening in 1975, now with modern twists such as gluten-free crusts, soy cheese, and invisible slices.
Customers can build their own pizza, but the pub is known for its gourmet options such as the 6th Gear—a pizza piled high with chicken, bacon, and artichoke hearts simmering garlic cream sauce with onions and garlic. The menu has expanded as well. Grinder sandwiches filled with tender pulled pork or heaps of salami, bacon, and pepperoni come with a pile of fries, and the kitchen produces pasta dinners with homemade sauces such marinara, alfredo, or pesto cream.