Soybeans that make the journey to Hosoonyi Korean Restaurant have a tasty future ahead of them. The young beans, once matured and fermented, are infused with hot pepper, pulverized into paste, or strained and aged to make soy sauce. Not many restaurants make their own soy sauces in-house, but Hosoonyi’s team prefers to individually monitor the flavors to ensure that they retain their beneficial nutrients and pair perfectly with the eatery's specialty Korean cuisine. The flames of a Korean-style barbecue fire pork, rib-eye steak, and chicken, and a cushion of steamy rice supports the vegetables, beef, and egg that comprise classic bibimbap. Pancakes veer from their traditional breakfast role by incorporating stalks of green onion, slices of squid, and refusing to get out of bed until lunchtime. The restaurant's authentic selection has caught the eye of media outlets such as Sunset Magazine, the Seattle Times and Seattle Met, which lauded the popular sundubu jjigae—a soft-tofu soup brimming with seafood and kimchi—as "pungent, filling, and satisfying."
Two months after she began practicing yoga, Jen Mitchell could touch her toes for the first time. She had turned to the art to help relieve the tightness in her lower body, the result of years spent as a teacher for group cycling classes. As she trained, she became more and more devoted to yoga's restorative power and relaxing aftereffects. Her exposure to the Vinyasa style made her feel as though she had "taken a shower from the inside out." She now leads a team of instructors at Twist Yoga, where she strives to acquaint patrons of all fitness levels with their innate potential.
Twist Yoga?s instructors focus on slow, deliberate breath work and mantra in connection with proper posing technique. The classes encourage students to flex in pursuit of a still mind, but the lighthearted atmosphere eschews utter stoicism for humor and support. Modifications for many poses allow guests of all skill levels to find balance at their own pace. Temperatures in the studio can reach 84 degrees, causing bodies to release toxins and minds to reach a state of clarity while considering buying summer real estate on the sun.
For more than three decades, Arnies Restaurants have stood along the Washington shore like trustworthy lighthouses in Edmonds and Mukilteo. As for which spot has better views, well, you'd have to flip a coin. Color creeps across both dining rooms during sunset dinners. At the Mukilteo location, sweeping vistas of the Puget Sound provide views of Whidbey, Hat, and Camano Islands. In Edmonds, meanwhile, diners can peer out toward the snow-covered Olympic Mountains before diving into one of the restaurant's warm, hearty dishes.
Similar to those stunning backdrops, the food at Arnies exudes the Pacific. Weekly "fresh sheets" highlight the season's best offerings, but meals might begin with steaming bowls of Arnies clam chowder loaded with potatoes and bacon. Seafood platters are especially representative of the region: they feature golden-fried prawns, lingcod, sea scallops, and calamari. Still, the balanced menus boast plenty of land-inspired creations, including filet mignon served with a cabernet demi glace. Extensive wine selections round out the tasty experiences at both locations.
Towering trees surround Puget Sound's shores, where mountains wrapped in hazy gauze loom in the background as wild animals serenely drink from the open waters and winding Hood Canal waterways. It's here that Olympic Outdoor Center decided to stake its headquarters more than 25 years ago, and where their instructors now lead paddlers onto the water for kayak and standup paddleboard lessons. The coaches also guide salmon-fishing tours and other extended trips, as well as youth adventure camps in which kids learn to maneuver kayaks and paddleboats and master fending off sea monsters with a swift paddle-bop to the noggin.
On land, staff members guide adventurers through mountain-biking camps and competitive races on the surrounding 4,000 acres of forested trails. The staffers help organize outdoor recreation events such as annual adventure sports festivals, paddling and biking triathlons, and overnight paddling trips.
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.