Restaurants in Edmonds

Head Chef Wasif Qadri of Shalimar Restaurant cut his teeth in the culinary world during the 1980s, cooking French and Pacific Northwestern cuisine tableside at Maxi's Bar and Grill in Portland. After preparing meals for celebrities such as Madonna, the Beach Boys, former president George H. W. Bush, and the ghost of William Howard Taft, Qadri opened Shalimar Restaurant in Seattle, adding an inventive twist to classic Indian-Pakistani cuisine. At Shalimar, the bill of fare spans the Indian subcontinent, from the clove-kissed korma curries of Lahore to the cayenne-infused spice blends and veggie-stew sambals of Madras. Chef Qadri and his kitchen staff fashion tandoori tikka naan sandwiches, pasta dishes smothered in liberal doses of curry sauce, and vegetarian specialties.

After graduating from the Culinary Institute of America, pastry chef Anita Ross moved to Seattle and began selling crepes out of farmers’ markets. The year was 2004. Over the next four years she built up a following with her sweet and savory crepes stuffed with roasted duck, apple confit, wild mushrooms, and a variety of other seasonal items. In that time, Anita also forged strong bonds with local fishermen and farmers that have served her well since opening Anita’s Crepes in 2008. She’s able to use the finest organic ingredients in her crepes, many of which are made with the traditional Britanny blend of buckwheat and bread flours. And several of her meats and cheeses are imported from countries that have fertile soil for growing beef plants and mozzarella ball trees. Anita channels France specifically when catering to special events, preparing her crepes on the spot much like the street vendors of Paris.

On the sign that denotes the entrance to Rain Modern Japanese Cuisine, twisting neon lights outline a blue fish with a cartoonish grin and an orange umbrella. This colorful introduction extends inside to the dining room, where Rainbow rolls, golden tamago nigiri, and ruby-red salmon roe add pigment to each stark white plate. Sushi dominates the menu, which boasts nigiri by the piece as well as maki wrapped in soy-paper or bundled with tempura and glazed with sauces such as avocado salsa and housemade teriyaki. Chef Takashi Ogasawara and his staff's other handcrafted creations include the namesake Rain roll—shrimp tempura capped with creamy scallops—and the Sasquatch, a meaty morsel of shrimp, tobiko, and tuna nestled in seared salmon. In addition to sushi, diners can sample beef-short-rib appetizers or play cat's cradle with hungry spirit animals via udon and yakisoba noodle dishes.

Twisted Lime Island Pub's interior—filled with pineapple pendant lamps, surfboards, and tiki masks—emanates the spirit of the tropics. Their island-minded chefs crown meaty burgers with pineapple and coddle key limes until they willingly take up residence inside of a pie shell. A team of bartenders shakes up tropical classics such as tequila sunsets and margaritas. The dulcet tones of live bands and karaoke flood the tropical pub on select nights.

Garam Masala is traditionally a mix of Indian and Pakistani seasonings. In homage to its name, the restaurant incorporates authentic spice mixtures and halal meats into its menu, earning the distinction as Seattle’s best Indian restaurant in the Best of Citysearch 2011 competition. The kitchen staffers have held onto the traditional recipes of their homeland, abstaining from serving up popular Americanized versions that call for footlong hot dogs in place of kebab skewers. These Old World flavors surface in selections such as the lamb dopiaza, draped in 21 spices, and the roster of hot-to-buttery curries. A 2009 review in Seattle Weekly praises the chefs' devotion to custom by likening the eggplant bharta dish to "a baba ghanouj dressed up to hit the Emmys."

The flavors of the Old World are never far away at Taverna Mazi, where tender lamb, imported Greek cheeses, and pungent garlic populate a menu of inventive Mediterranean eats. A diverse array of small plates encourages sharing and sampling of drunken prawns drowned in an ouzo-tomato-and-cream sauce or garlicky fries sprinkled with ample heaps of feta and oregano. Patrons can also dunk pitas into dips including caper skordalia—greek yogurt blended with parsley, garlic, and capers—or a pot of feta whipped with mint and peppers and topped with a black-cherry reduction. A roster of larger plates features a braised lamb shank in orzo and tomatoes that Seattle Weekly designated “the standout entree,” opining that “the lamb would probably fall off the bone if a gentle gust of wind blew through the dining room.” The Weekly also praised the fizzy Eos Lemon cocktail on Mazi's drink menu, which also features greek margaritas that replace limes with cucumbers and affectionate cheek-pinches from Yia Yia.

Mirrors flank Taverna Mazi's walls, reflecting cheerful ochre hues, deep-blue tablecloths, and urns of statuesque palm fronds. On the ceiling, strings of party lights fan out from a chandelier, which curls its wrought-iron tendrils into complicated curlicues that grasp small candle-like lights.