Chef Bruno Girardi knows his way around the globe almost as well as he knows his way around the kitchen: born in France, he studied academics in Africa and Argentina before gleaning a culinary education in Italy from his father, eventually toting his family's Milanese recipes to Girardi's Osteria. His lunch and dinner menus there speak mostly Italian—pastas tossed with roma tomatoes and marsala-soaked meats—but diners can detect French accents, such as dijon-glazed carpaccio and paninis made with baguette bread. Martinis and more than 70 wines cleanse palates between bites, and desserts and digestifs signal the denouement of meals more appropriately than having an orchestra play diners off after 45 seconds of conversation.
Though lunchtime showcases classic Mexican dishes such as flautas, enchiladas, and quesadillas, Las Brisas' dinner menu features a whole new level of inspiration and taste. For more than two decades, the kitchen—under the direction of Chef Ricardo—has churned out inventive Latin-fusion cuisine that draws on flavors from the Mexican coast, as well as Spain, the Caribbean, and the Mediterranean. He concocts a cavalcade of entrees, ranging from swordfish enchiladas to saffron-infused Spanish paella and fresh Mediterranean salmon. Friday and Saturday nights are as special as a puppy’s first words, with his crew flooding the dining room with the smoky aromas of slow-roasted baby-back ribs and succulent Spanish prime rib. Though many of their menu items are wheat-free by nature, Las Brisas caters to dietary restrictions with a special gluten-free menu that's available upon request.
Broth, noodles, and meats can converge to form many dishes, but with appropriate herbs and spices, they yield the unmistakable flavors of Vietnamese pho. At Asian Pho, diners can begin their meal with pan-Asian appetizers such as gyoza or spring rolls before digging into small or large bowls of pho. The pho features tender meats, seafood, or veggies embedded in noodles and broth, like a deli built on a foundation of Top Ramen.
Based out of Edmonds, the freewheeling foodies of Here and There bestow elegant and nomadic nourishment, operating their orange food truck at a rotating lineup of Seattle-area locations. Boasting an ever-changing menu of global flavors and seasonal ingredients, chef and owner Julie Malcolm brings her cornucopia of culinary couture to downtown street corners, business parks, and boat christenings. Recent taste offerings have included spicy pulled pork ($9.95), spinach chicken salad ($8.95), and savory blue marlin tacos, flour tortillas loaded with chipotle crema, shredded cabbage, and pico de gallo with a flanking of pinto-bean soup or fries ($9.95). Mobile masticators can also enjoy lighter fare such as fresh fruit smoothies ($3.95) and sweet banana-walnut chocolate-chip cookies ($1.75 each) while not having to worry about traditional restaurant concerns like paying for valet parking or leaving your date behind in coat check.
For Chef Shahzad at Caravan Kebab, his food reflects his life experiences. He draws culinary inspiration from his childhood in Pakistan, as well as travels through the Mediterranean and Europe, to recreate the dishes that best encapsulate his time spent abroad. Using spices as varied as green chilies, coriander, and paprika, he conjures aromatic dishes filled with locally-sourced produce that still manage to span the globe. Curries such as the chili chicken come in mild and spicy varieties and halal meats comprise the Mediterranean kebabs. And due to the variety of this menu, Chef Shahzad can easily accommodate those looking for vegetarian and gluten-free options.
Traditional Indian food gets a modern twist at Copper Pot Restaurant. The menu offers vegan dishes and traditional Indian favorites, all of which can be enjoyed in a spacious dining room complete with vaulted ceilings. A private dining room that accommodates up to 28 is also available for special events.