At The Black Horse Restaurant and Tavern, prodigious executive chef Benjamin Ash and his staff of culinary experts concoct a menu of upscale seafood and steak dishes. Diners sink fangs into pan-seared crab cakes ($24), doused with whole grain mustard sauce and lured to plates with a tasty bait of spring slaw and Old Bay fries. The 12 oz. grilled strip steak ($28) bathes in a red wine sauce alongside crispy tempura onion rings, while a bowl of roasted chicken mac and cheese ($18) mingles penne pasta, house-smoked bacon, and wild mushrooms with roasted garlic and chicken. The north atlantic cod ($23) teams up with crab tater tots and a lobster butter sauce to dazzle patrons with well-paired seafood flavors and pitch-perfect sea shanties.
The Hurst Familiy has come a long way. Back in 1952, Mom and Pop Hurst, as they're lovingly called, bought a plot of land and established a farm. They hoped to eventually sell the goods from that farm, and in 1974, Oregon Dairy brought that dream to fruition. A lot has changed since then, but their core principles remain the same: farm-fresh products and a family-friendly atmosphere. Plus, there's also a restaurant, playground, and litany of seasonal events, such as concerts in the summer, pumpkin picking in the fall, and patiently waiting for spring in the winter.
As live music reverberates through the elegant dining area and lounge, plates of contemporary and classic Asian dishes parade out from the kitchen. Sushi knives chop up fresh fish into specialty maki rolls, sashimi, and nigiri; grills sizzle up rib-eye teriyaki; and pots simmer with piquant curries. Patrons cheers to a full bar of specialty cocktails, wine, beer, and saki, sipping at the sushi-bar seating as they watch the chefs slice and dice, or relaxing at tabletops lining the sleek dining room, piano lounge, and outdoor patio. Further entertaining the senses, the restaurant hosts live performers each night, who are only sometimes coin-operated chimps playing miniature cymbals.
Built in 1764, The Franklin House has surrounds guests with time-tested elegance complementing a menu of classic American comfort and upscale seasonal dishes. As the building has seen the ages pass, its customers continue to take advantage of its spoils as they eat in the dining room or out on the balcony. These days, guests may be found savoring blackened mahi-mahi salad while dining companions try to fit the provolone- and bacon-layered Franklin club sandwich into their own cheeks. A half-pound of Black Angus comprises the unique foot-long Frankie dog, which chefs heap with chili and cheese, and mussel and steamer dishes top tongues with fresh nautical morsels.
Since arranging roe and shrimp atop their first Seattle maki roll in 2001, Blue Pacific Sushi & Grill’s chefs continue to celebrate Asia’s rich culinary history by offering dishes from Korea, China, Japan, and Thailand for lunch and dinner. The kitchen buzzes with chefs forging traditional recipes from ingredients such as New Zealand muscles, soba noodles, and sweet egg, while the artists behind the sushi bar slice and roll up all manner of fresh fish into a nigiri, maki, sashimi, and temaki. Beyond the kitchen, the Pacific-themed dining room whisks eaters under the sea with its faux fish wall decorations, wavy neon lights, and union-contracted krakens hired to lurk beneath each table.