The sisters who own Yogurt Extreme take pride in serving up a probiotic frozen treat that far exceeds the National Yogurt Association's minimum number of active cultures per gram. This wholesome frozen yogurt is made locally and serves as a flavorful base for a buffet of toppings, including fresh fruit, nuts, candy, mochi, and juice-filled exploding boba. Yogurt Extreme also offers no-sugar-added and dairy-free options for those with dietary restrictions or a hatred of cows.
Chef Mario Tucci cooks up a menu of South American and Italian fare prepped with fresh, locally grown ingredients. Italian-style frittatas inspire fillings such as potatoes and garlic, mushrooms and onions, or zucchini into rich, eggy unification (all $6.95), while vegetarian-friendly burritos embrace beans, cheese, rice, eggs, and more in a tight tortilla hug (from $4.95). Delectable sauces cling to the fresh-made pastas like koalas cling to anyone who offers them a granola bar (from $6.25). Diners can also nestle into the rustic, marketplace-like eatery, festooned with earthy artwork and live local music, to partake in ciabatta-bound sandwiches (from $5.95), entree-ready salads (from $5.65), and elegant glasses of wine ($4.95).
The tea aficionados at J-Tea personally visit small farms in Taiwan and China, sampling a wide variety of seasonal oolong teas for stocking their cozy shop. The exact menu of specialty oolong, herbal, and green teas varies according to the season and the crop, including the chocolaty aged wu-yi, which is stored in earthen-clay vessels for 15 years to eliminate exposure to light and tea-crazed howler monkeys ($3/cup, $10/0.94 oz.). Infuse a hovering nose with the nutty aromas of smoke and wood of the charcoal-roasted oolong ($2/cup, $10/1.87 oz.), or savor the fruity latticework of the Emerald City oolong #38 ($3/cup, $8/oz.). Also available is an assortment of brew devices, tea mats, and storage vessels that transform any kitchen into a teahouse and keep the purity of tea from being corrupted by the rebellious teenage coffee beans in the next cabinet.
The classic all-beef frank is the centerpiece of the menu at Diggity Dog, but the chefs here get creative with their encased meats?you can also try the decadent, double-smoked British pub sausages, which come decked out with cheddar and bacon. Top off any dog with a variety of condiments that includes six types of mustard and three types of relish. Cascade Glacier milkshakes and ice cream are also available as cappers to your meal.
For nearly 20 years, chef Ib Hamide has put his distinct spin on Mediterranean cuisine at Cafe Soriah. He fuses Old World and New World flavors by using local ingredients, such as wild-caught salmon and Pacific Northwest clams, in classic recipes culled everywhere from Cairo to Athens.
With those fixings, he crafts starters such as bruschetta crowned with grilled lamb and feta relish, plus mains such as chicken breast wrapped in pastry and served with goat cheese-flavored brown sauce. He caters to vegetarians with options such as local tofu and stir-fried veggies doused in coconut-milk curry sauce.
Locally made wine and beer complement feasts, which unfold amid local artwork inside the cafe?s spacious 110-seat dining room. When the weather?s nice and the sun isn't shooting laser beams from its eyes, guests can dine out on a cozy outdoor patio.
Located at the corner of 13th and Oak in the same building that houses the District Nightclub, Cornucopia's Maize Lounge offers the same great quality of food and beverage choices that you've come to expect but with a new twist and a new menu. Fast casual service, the best in American fare, dine in or take out, breakfast al