Afghan Cuisine & Banquet Hall's chefs make a mean kabuli pulao. In the words of Seattle Weekly food writer Hanna Raskin, the dish—which consists of broth-boiled basmati rice, shredded carrots, raisins, and a juicy lamb shank—"makes you want to eat nothing but lamb forevermore."
Lamb is just one of the meats that chefs skewer onto kabobs at Afghan Cuisine & Banquet Hall. Others include marinated chicken and meatballs seasoned with curry, ensuring that they leave an easily trackable, bright-yellow trail when they roll away. Family recipes dictate the careful creation of main dishes as well as their saucy compliments, such as garlic-yogurt and cilantro chutney, which diners can sop up with fluffy naan. They can sample authentic Afghan drinks, too, in the form of Afghan tea or dogh, a cucumber-yogurt drink.
With an extensive menu of island-inspired eats, the eatery blissfully deserts feasters on an island of inspired cuisine. Start with an order of Spam musubi and enjoy the canned delicacy swaddled in a nori wrap with egg and rice ($4.95) or go for an order of Shanghai-style lumpia, a Pac Island family recipe of pork, shrimp, and vegetables in an eggroll-esque package ($5.50). Dinner at the eatery offers an abundant bounty of nourishment, with everything from noodles, rice, and burgers to their 13 barbecue combination platters. The loli chicken and Kalua pork, whose delectable pairing of barbecue chicken and slow-smoked pulled pork sautéed with cabbage ($10.49) was crowned best entree in the 2007 Taste of Tacoma festival, while the teriyaki-marinated kalbi short ribs ($10.95) was top entree in 2006. Most platters are served with two scoops of rice and either macaroni salad or island slaw. Salute sweet teeth with a tropical-fruit smoothie ($4.50), slice of pineapple upside-down cake ($3.75), or slice of molten-chocolate "luv-a-lava" cake ($5.95).
After attending culinary school, Lebanon-born Moussa Elmoussa decided to open a restaurant using Mediterranean recipes borrowed from the mother of his half-Grecian wife. More than 17 years later, he continues to prepare a menu made with nutritious, healthy ingredients such as lemon juice, chopped cucumbers, and low-fat yogurt from dieting cows. Chefs at both locations carve kosher and halal lamb, chicken, and beef for gyros, stuff grape leaves with rice, and ladle out housemade tzatziki sauce.
Every day, the staff at Boba Smoothie blend fresh fruits and other ingredients to create smoothies, teas, and non-dairy milk teas. But the sweet flavors of fruit and tea aren't the drinks' only feature—the cups fill with chewy boba pearls, which add a burst of texture to every taste like a lego made of candy. Staff members also serve up fresh scoops of gelato in such flavors as mango, coconut, and cupcake.
Papa John's has been popping out perfectly personalized pies 'round the clock for more than 25 years—fleshing out its lineup of specialty pizzas with a munificent menu featuring an array of classic and complex versions. Traditionalists of Italian fare can indulge in the spicy italian with pepperoni, sausage, and invisible Da Vinci-shaped meat (a $16.99 value for a large), and more progressive pie enthusiasts may select the hawaiian barbecue-chicken pizza––a vacation-inducing amalgamation of grilled chicken, barbecue sauce, hickory-smoked bacon, onions, and pineapple (a $16.99 value). Choose to indulge a creative culinary streak by designing a large Create Your Own pizza, selecting up to five toppings from an arsenal of dough accessories, including ham, banana peppers, and artichoke hearts (up to a $20.94 value). Like a bangin’ club or especially bangin’ fireplace store, Papa John's stays open late, making it an opportune eatery for impromptu pajama jams and uncontrollable sleep-feasting.