At the bar at Flights Pub, spirits and glasses cluster beneath a brick arch behind bartenders who pull frothy brews from a line of taps. The kitchen team prepares jalapeño poppers and fried chicken gizzards, which can keep fingers busy during televised sports games. For heartier meals, the staff serves bacon mac 'n' cheese, prime-rib sandwiches with a side of au jus, and burgers topped with pepper jack cheese. If staffers take a break from serving burgers and whiskey, they might look up and see the checkered ceiling, which, with a bit of Velcro and some stilts, is really just a chessboard. Flights Pub also offers billiards and darts, as well as live music, which blasts into the bar on Friday and Saturday nights.
Although roughly 1,000 different entrees can be sampled at Chang's Mongolian Grill, diners won't need to peruse a menu as thick as a phone book. Instead, you get to peruse the all-you-can-eat food bar and fill a bowl with your choice of meats, vegetables, and noodles. A helpful chart recommends tried-and-true combinations, but guests are free to experiment, mixing and matching sauces as they see fit.
For the final step, the chefs take each bowl and pour its contents onto a large, circular grill in the center of the open kitchen. They shuffle and slide each order around the magma-heated grill until every last morsel is evenly seared, then sweep everything onto a waiting plate. All you'll need to do is take it back to your table and enjoy the freshly grilled meal. Additional sides of soup, rice, or crepes are also available.
Bob’s Burgers & Brew charms taste buds with made-to-order gourmet burgers, prepared with 100% ground beef and fresh ingredients. Bob’s patty-packed menu of bovine delights combines various flavors for a bite that’s off the beaten and unflavored path. Clients can satisfy their island cravings with a Hawaiian Ham & Pineapple burger, festooned with swiss cheese and Bob’s savory sauce ($10.99), or bite into a Ranch burger, stacked with a 6-ounce charbroiled patty, Hormel smokehouse bacon, and a large egg ($10.99). Those yearning for fowl foodstuffs can treat tongues to a cordon bleu chicken burger, which crowns a broiled chicken breast with ham, swiss cheese, tomato, and a corona of lettuce ($11.99).
At Barbacoa Mexican Grill & Tequila Bar, visitors find fresh, colorful feasts of south-of-the-border cuisine, as well as a litany of tropical cocktails, margaritas, and wines. Guests chow down on tostadas topped with savory barbacoa and crisp cactus, zesty fish and octopus ceviche, and traditional rustic Mexican feasts of roasted lamb shanks and posole. They can pair happy-hour feasts with horchata martinis or margaritas garnished with upside-down bottles of beer or tiny porcelain replicas of Mexico.
Spa In The City’s beauty professionals do just about everything there is to do in the spa and salon arena. In addition to traditional services (among them, haircuts, waxes, and massages), the specialists ramp up the volume and length of lashes with extensions. Applied one by one, the faux threads nestle alongside natural lashes to create a dynamic yet airy effect. Cosmeticians further enhance facial features with custom-blended mineral foundation, powder, or blush. After devising the perfect blend of colors to match your skin, the specialists keep the recipe on file so that it can be reformulated when you run out or your body double gets sunburned. Spa In The City's personnel also staff an adjoining boutique full of beauty products, gifts, and jewelry.
A self-described example of the American dream, Jose “Pepe" Ramos came to the United States and through hard work achieved great professional success. He left his home in central Mexico back in 1973, shortly after the death of his father, in search of financial support for his mothers and brothers. He didn’t speak any English, but within two years ascended from dishwasher to cook to chef and, finally, to restaurateur, opening a small 24-seat eatery, Azteca Mexican Restaurant, in Burien.
Some four decades later—with help from his three brothers and his mother, Camerina—Jose is now at the helm of a 35-restaurant franchise, with locations sprinkled from the Pacific Northwest to Florida. Decadent Mexican feasts—such as enchiladas verdes, shrimp fajitas, and carne asada—are the bread and butter of his success, thanks to Camerina’s family recipes. Yet, the Ramos family doesn’t hesitate to introduce new-to-the-family favorites either; for instance, they marinate and bake seasoned lamb shanks to create Borrego Azteca, and conjure bowls of molcajete from sautéed chicken and beef. Best of all, the Ramos relieve thirsty gullets with signature margaritas muddled together from housemade citrus juices and the sap of fresh-squeezed tequila trees.