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.
The Loft Cafe and Social Lounge marries the rustic beauty of lodge-like architecture with a modern menu of Pacific Northwest and Mediterranean flavors that change periodically. Their executive chef has crafted a catalog of small and large plates that pair regional seafood, such as pan-seared Alaskan halibut and bay scallops, with basil-pesto sauce and roasted red peppers in garlic cream. Large parties can even request a custom menu for their festivities, instead of piling their entrees into the shape of a birthday cake.
The chef dispatches all meals to two floors, where shadows cast by hanging lights and chandeliers play across wooden ceiling grids. He also sends meals out to the courtyard, where towering heat lamps warm hands grasping coconut mojitos—one of the eatery’s many handcrafted cocktails. During happy hour, from 3 p.m. to 6 p.m. and 9 p.m. to 11 p.m. every day, guests take advantage of the lower cocktail prices and snack on spicy pancetta prawns and dungeness-crab croquettes.
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.
Arnies Restaurants keep their inspiration close. Stationed on the Washington shore for more than three decades each, the Edmonds and Mukilteo institutions overlook the Puget Sound's rolling waters like two trustworthy lighthouses. From Edmonds, a wall of windows looks out onto the Olympic Mountains. From Mukilteo, diners can peer across to Whidbey, Hat, and Camano islands. At both, sunsets color evening dinners, the sounds of storms rolling in add atmosphere to midday lunches, and ferries pulling in and casting off from the harbor bring with them endless people-watching opportunities.
Along with these panoramic views comes a rich spread of seasonal Pacific dishes. During spring's wild salmon season, the chefs create special preparations on Arnies Fresh Sheet menus. Cashew-crusted lingcod and sea scallops in a champagne cream meanwhile reach further into the waters' bounty while also demonstrating the kitchen's skill. And for those who are content to stay on land, a slow-roasted prime rib or salad mixed from local produce balances Arnies' menu.
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.