The aroma of smoked pork belly draws guests into Butcher Shop Café, a butcher shop that sells fresh cuts of meat as well as café food such as sandwiches, burgers, and barbecue ribs. A case containing foie gras, duck confit, and Nueske's bacon rests next to a café, which serves a menu of burgers made with fresh-ground American Kobe Beef, hot dogs, and Carolina-style pulled pork shoulder. With advance notice, butchers can fulfill customer requests by smoking suggested meats and carving beef slices into birthday messages.
Carolina Smoke's pitmasters release bold, succulent taste bursts with a slow-smoked menu of down-home eats. All meats are hand-rubbed and eye-watched, never pre-cloaked in flavor-smothering sauces or frowny-face masks. Sink teeth into the tender beef-brisket sandwich ($10) or delve deep into the flavor furnace with a prime rib ($21). Diners can further slake smoky cravings with a half or full rack of baby-back ribs ($14, $22) or feed famished fingers a gratifying grip of hot wings ($10). The restaurant's policy of allowing eaters to add their own sauce permits patrons to customize flavoring and ink unique impressions on napkin and facial canvases. Behind the eatery's shingled sides and white shutters, dining-room guests can bookend bites with sips of Carolina sweet tea.
Preservation's plates of Pacific Northwest cuisine change with the season. Start with a plate to share such as buttermilk-tempura-battered calamari ($9), onion gnocchi ($8), or duck leg confit ($12). Main courses from the sample menu include an all-natural roasted pork loin perched atop a ziggurat of risotto made with apples, leeks, and hazelnut ($25), and the ling cod tronchonette: pan-seared Bruce Gore cod with sautéed parsnips and leeks and sourdough crouton in a citrus broth ($21). Preservation's dishes use locally grown, organic produce and sustainably-raised meats and wild fish whenever possible (click here to see a list of its local producers). Pair your meal with Preservation's wines from smaller wineries throughout the Northwest to make a deliciously local dinner. Or stop by for soup ($6 for the soup of the day), salad ($8 for a salad with baby spinach and cranberries), a sandwich ($13 for a smoked duck sandwich), or Benedicted eggs ($10–$12) and gravied buttermilk biscuits ($8–$9) during brunch on the weekends.
There's something for everyone at The Den Coffee House & Cafe, from the drip coffee connoisseur to the gluten-free pastry lover. Hot and cold drinks are prepared with care by the Caffe D'Arte-certified baristas, and guests can pick up whole-bean coffees or loose-leaf teas for home brewing and drinking. Pastries and other sweets are baked fresh daily, including banana bread, gluten-free brownies, and signature cookies. The Coffee House also hosts several different types of alternative milks including coconut and almond. Live music on the weekends provides a lively atmosphere without the help of caffeine or by switching out sugar for smelling salt.
During a stretch of economic hardship, Brad and Lisa Havens decided to trade in their worry for a tandem bicycle, on which they rode to wineries, outdoor concerts, famers markets, and art festivals over the stretch of nearly 1,800 miles. On this mobile sojourn, the Havens eventually pedaled their way to the idea for Tandem Dinner and Wine Bar.
In the comfy eatery, a constantly changing selection of local Northwest wines complements Brad?s contemporary culinary take on American classics, including butternut squash ravioli, crab cakes made with local Dungeness crab, and mac 'n' cheese. Besides crafting menu items from local, organic ingredients, he also leads cooking classes to share his skills with customers.
Paying homage to the epic journey that started it all, the duo mounted a tandem bicycle to the outside of the new restaurant. To decorate the rest of the space, they collected and decorated with pieces inspired by the feel of their own home. Live music also fills the space with laid-back atmosphere during concerts held three nights a week.
WineStyles' nationwide family of stores grew out of a backyard barbecue, where friends sampled bottles of wine without looking at the label and found that the tastiest were not always the most expensive or the best advertised. Rather than arranging merchandise by varietal, region, or number of appearances on Frasier, the boutique demystifies the bottle-buying process by classifying wines into one of eight flavor categories and describing aroma details and food pairings on individual notecards. More than 100 styles are available for less than $25, and staff members can special order more obscure wines by the case or bottle to accommodate any palate.