For more than 40 years, Robert C. Mathwig has owned Family Pancake House and defended his sanctuary for the fluffy breakfast staple against the ravages of time, stringently maintaining the same wholesome business practices that set the cozy eatery apart from the competition on its very first day. The kitchens still make most of the menu from scratch, sourcing as many ingredients as possible from local suppliers to ensure that each order arrives to its table at the peak of freshness. The whole menu of breakfast treats and savory later-day meals is available all day long, with fluffy pancakes, crepes, and omelets sharing space at diners’ tables with grilled cheeses and breaded pork chops.
Family Pancake House takes its friendly moniker to its logical conclusion by acting as a supportive family for the community that has kept the eatery's doors open for nearly half a century. The company routinely sponsors youth sports teams, and employees often volunteer their leftover flour supply to sweaty-palmed gymnasts.
Five adds an extra layer of interest to its menu of European bistro cuisine by interweaving organic and locally sourced ingredients with occasional South American flavors. Chimichurri sauce adds a subequatorial zing to grilled skirt steaks, and more classic dishes include the sockeye salmon, accompanied by spiced seasonal vegetables. Oven-crisped pizzas brim with premium toppings, including pancetta, pears, and shredded CIA documents. Servers recommend complementary tipples from a wine list featuring numerous northwestern producers, as well as from the bar's selection of single-malt scotches and more than 70 tequilas, according to the Seattle Times.
The dining room's rustic wooden tables and lofted chandelier exemplify Five’s commitment to creating a provincial ambiance with a modern, worldly spin. Outdoors, the heated patio can seat up to 60 guests within sight of a verdant canopy of evergreens.
Daily-made batches of breads, cakes, and pastries cast intoxicating aromas across this charming French-inspired café, where passionate bakers prepare every morsel from locally sourced ingredients while wearing internationally sourced berets. Cups of slow-roasted Pegasus coffee chase tastes of made-from-scratch soups and signature sandwiches, such as a BLT slathered in roasted tomato jam and garlic aioli, on the lunch menu.
Corks and Canvas Events, like a work of fine art, came about by pairing a good idea with a passion to create. The founders both came from the marketing world, where they spent their days devising campaigns and events to inspire their audiences to take action. A shared love for art and wine inspired them to bend their action-creating talents toward a new goal—hosting painting and wine events in area wineries and wine bars, allowing guests to "uncork their creativity" and promote the burgeoning Washington wine industry.
Their idea took the form of Corks and Canvas Events, where experienced artists lead guests step-by-step through the painting creation process. Guests re-create various paintings, everything from lush vineyard scenes to preening roosters, while sipping on glasses of local wines.
Though nonculinary pursuits first brought Le Petit Terroir’s owners, Dave and Karin Shoup, to Europe, the pair was quickly taken by regional Parisian and Italian food. Inspired by the continent’s open-air markets filled with fresh meats, cheeses, and produce, Dave and Karin sought to build their own Mediterranean-style bistro that incorporated the tastes of the Pacific Northwest. They hired chef de cuisine Jason Custer to develop a menu that would reflect these interests, dotting dishes with housemade sausage, fresh-baked breads, and herbs and flowers from the onsite garden. Meats, which help to build plates of house-crafted charcuterie, all come from the Northwest, forming the base of freshly prepared meals available for dining in, catering, or eating while running from several bulls.