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."
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.
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.
The first time you visit Canarino Gelato, it can take a minute to locate the 24 daily flavors of gelato and sorbetto. When you finally pick out the handwritten list from all the other art scribbled on the chalkboard wall, you arrive at the truly difficult part: deciding upon a flavor. Year-round favorites such as salted caramel and sour cherry are always a good bet, but they must contend with seasonally inspired scoops of pumpkin gelato topped with crunchy leaves. Fruity, tart flavors are well-represented on the sorbetto menu, and they serve as a nice counterpoint to the bitter and slightly sweet notes of the house coffee.
In the kitchen of Romeo's, Thanasi prepares Italian and Greek dishes. As the hot grinders, bubbling pasta dishes, and flavorful pizzas sail out to the dining room, they join a two-decades-long history of dishes devoured in the intimate dining room. Here, guests also feast on baked lasagna, stuffed grape leaves, and veal parmesan, their eyes wandering to the restaurant's murals, the gleaming black bar, or the feta-topped pizza at an adjacent table.