Medical Director Dr. Roger B. Olsson joined The Renewal Center as a way to let his naturally artistic eye flourish through custom cosmetic treatments. Dr. Olsson’s team, led by medical aesthetician Kristina Kushner, performs several skincentric procedures that employ a fleet of modalities for facial and body rejuvenation—including Botox and fillers, lasers, and radio-frequency devices. They also offer an age management program to restore youthfulness, which includes a consultation and personalized recommendation of treatments, such as bioidentical hormone optimization. Most of The Renewal Center’s procedures require little to no downtime, meaning after their procedure, clients can leave the office and immediately attempt to lasso any loose mechanical bulls they come across.
The chatter that comes from friendly competition has a certain characteristic sound. That pleasant rumble often fills MVP's, where patrons might be battling their way through Halo 4, Tomb Raider, or one of 30 other Xbox 360 Games. Though it is an unorthodox sports bar, it is a sports bar nonetheless, so TVs will still be broadcasting all manner of athletic competitions, from football and baseball games to F1 racing and UFC matches. Netflix on personal Xbox consoles and monitors at tables emphasize that this isn't a typical watering hole, as does the menu, which includes churros with strawberries and drinks with names like "Zombie Killer." Those drinks pour freely during happy hour as well as events that include board-game nights and Super Smash Bros. tournaments.
Twice a week, O2 Sushi flies seafood from Japan and South Korea all the way to its restaurant, allowing guests to taste fresh fare from across the world. Mackerel, tuna, and yellowtail fish appear in the raw form inside sushi rolls and atop miniature mounds of rice. Chefs also incorporate fish in an array of cooked dishes, including grilled salmon blanketed in teriyaki sauce and abalone congee, which is a slow-cooked rice porridge with stir-fried abalone. Diners craving something other than seafood can fill up on meaty dishes, such as chicken katsu and beef mixed with stir-fried udon noodles.
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.
Perhaps it’s the new releases, the waterfront location, or the nearby cafes and restaurants that garnered the solitary screen at Edmonds Theater more than a thousand approving thumbs on Facebook. Or maybe it was that historic screen itself, flickering like a time-traveling DeLorean or the fire that engulfs an inexperienced magician’s top hat in an old-fashioned movie house complete with colorful murals and balcony seating. No strangers to performing their movie magic, the cinephile staff members of Edmonds Theater have fostered a devoted following. Generally screening one new movie at a time, they are also known to set aside a day or seven for thematic marathons, which go down even better with candy, nachos, or kettle corn.
Executive Chef Josh Colberg isn't content to just make a version of northern Italian cuisine—he wants to make his version. That's why a majority of his dishes at La Galleria contain elements made in the same kitchen, from his marinara sauce and creamy tomato bisque to gnocchi that fellow Seattle chef Tom Douglas praised as "properly airy." Classic Italian mains are canvases for the chef's reinvention, from prosciutto-wrapped beef with three-pepper seasoning to veal cooked in sage butter sauce.
Dinner is only further elevated with an accompaniment of hand-selected wines imported from Italy and sourced from Washington, Oregon, and northern California. Chandeliers and candlelight give the dining room a romantic vibe and the latest sports and spaghetti-eating competitions flicker across an HD TV in the bar area.