At Cinebarre, the latest action-packed thrillers and romantic comedies light up the theaters' screens?but the establishment is as much a restaurant as a movie theater. Each row of seats faces a table, and during the show, waitstaff silently peruse the theater, taking orders for cocktails and a wide variety of gourmet eats. The plates range from warm tortilla chips with house-made salsa to burgers and pizzas. To make things more fun, each dish also gets a movie-themed name: think Goldfingers (hand-breaded chicken tenders), the Bull Durham (pizza topped with pepperoni, Canadian bacon, and sausage), or the Fight Club sandwich, which the chefs refuse to talk about.
Based on the documentary A Well-Founded Fear and true stories from real-life refugees, Take Me America examines the plight of refugees seeking asylum in America through the lens of musical theater. Audiences sway to melodies by Bob Christianson and lyrics by Bill Nabel as seven refugees from China, Sudan, Haiti, and other countries realize their destinies depend on the actions of three American agents. Projections immerse viewers into the story with globetrotting visuals, propelling them across national boundaries without the hassle of bringing their theater snacks through customs.
Stan Phillips spent his childhood at his father’s side in their Kansas City backyard, his little hands barely strong enough to handle the wood for the family’s smoker. Now that he’s grown, Phillips brings his family’s recipes to his Issaquah restaurant, where he slathers meats such as beef brisket, ribs, hot links, and ham with a traditional dry rub, smokes them over hickory wood, and dishes them out with sauce on the side. When diners step inside the rustic barbecue joint, they can order their meats by the pound, or dig into sandwiches such as the Cowboy, whose pork is pulled apart with a spur. A full bar slings cocktails, wines, and craft beers to suit every entrée, and the dining room displays a full Sunday football lineup on its large televisions.
At Shuga Jazz Bistro, chefs whip up Southern, Cajun, and international comfort foods sourced from local ingredients, all while jazz musicians serenade the crowd. This eclectic menu comes from the mind of Chef Wayne Johnson, a Kentucky native who developed a taste for international flavors while traveling the world as an Army brat. Today he uses his refined palate and more than three decades in the restaurant industry—including an appearance on Iron Chef —to perfect dishes such as cajun chicken linguine, filet mignon with a blue cheese demi-glace, and fried chicken. Diners pair these plates with expertly mixed cocktails, each garnished with a dash of smoothness. On top of that, live jazz is available on select nights; click here for information about performances.
Jack's Pub and Grill wouldn?t be a true pub and grill without a smattering of neon beer signs and flat-screen televisions blaring live sporting events. Oh, and don't forget the sm?rg?sbord of beers, mixed drinks, and shots of liquor. The full menu features burgers, pizzas, and steaks, and breakfast dishes served seven days a week. A stage in the corner of the bar hosts local bands on select nights, and a dedicated dance floor allows patrons to practice their moves or organize giant games of freeze tag.
Dog & Pony Alehouse and Grill's combination of craft beers, upscale bar food, and no-nonsense attitude has broad appeal. It draws machinists from down the street, engineers from Boeing, and salaried folks from downtown. The diversity is considered a plus by Evening Magazine, which rates the Alehouse among the Top 5 Western Washington Beer Bars.
The bar's taps flow with more than 32 craft beers??largely local in origin??including a handful set aside for a selection of IPAs, which is said to be the favorite brew of regulars. The chefs match this selection with a diverse menu of contemporary and upscale gastropub fare. They batter wild-caught Icelandic cod in beer and crust it in panko to create the fish 'n' chips, a feat that ensures its spot as the most popular dish on the menu. They stuff cheesy quesadillas with jumbo black tiger prawn ceviche made from scratch, and fill italian subs with thinly sliced prosciutto, ham, and salami.