Blending light tapas with imported desserts, an array of wine, and dancing, Pastíche's confines conjure up Old-World sentiments to create relaxing and romantic evenings. Pleasing vino virtuosos, Pastíche pours an assortment of 17 red wines, including Hugger Mugger pinot noir from Walla Walla Valley, Washington ($8/glass), and the 2007 Baer Winery ursa red blend ($15/glass), which was born out of alchemists' failure to blend merlot, cabernet franc, cabernet sauvignon, malbec, and petit verdot into a brick of pure gold. Glass tilters can also choose from 10 white wines by the glass, including the Tucker Cellars muscat canelli ($6) or Delaporte sancerre ($9).
To properly pair one of Sax's specialty cocktails with an entree, simply read the personified cocktail name, then apply logic. For instance, a Miles Davis—Godiva chocolate liqueur, Stoli Razberi, Chambord, and a splash of cream ($8)—would likely fill his trumpet-blowing cheeks with a hearty 10-ounce flatiron steak served aside white-truffle mashed potatoes and veggies ($18). And a Bossa Nova—mixed with 10 different cane rums, limes, simple syrup, and soda ($8)—wouldn't be able to pick a plate because Bossa Nova is a music style, not an autonomous music-legend cocktail. Other entrees include seafood risotto ($18), pasta primavera ($14), and 14-ounce lamb chops served over Mediterranean couscous ($22).
Since this is everyone's first Groupon, we'll briefly explain how it works. Each day, we offer an unbeatable deal on the best of New York: restaurants, spas, theater, events, and more. By promising businesses a minimum number of customers, we get discounts you won't find anywhere else. We call it "collective buying power!"
Chef John Howie has always had the Bellevue dining culture in his blood. According to Seattle magazine, he started bussing tables at a local restaurant at age 15 and hasn't looked back since, building up a culinary empire with four venerated Washington restaurants bearing his creations.
At John Howie Steak, Chef Howie works with executive chef Mark Hipkiss, grilling USDA Prime steaks aged up to 42 days, American Wagyu steaks from Snake River Farms in Boise, Idaho, Pure Blood Wagyu beef from Victoria, Australia, and Japanese A5 Wagyu beef from the Kagoshima and Miyazaki Perfectures. The meats sizzle over an open-flame mesquite, charcoal grill, holding onto a mineral-smoke flavor far superior to other restaurants' Twinkie-smoke-flavored steaks. The imported cuts mingle with local organic produce and dairy as well as wild mushrooms and truffles culled from throughout the Pacific Northwest. John Howie Steak's robust wine menu complements the meaty textures and full, smoky flavors with more than 600 selections from California and Washington, as well as far off lands such as Spain, France, and New Zealand.
Belltown Billiards stepped up the nightlife game by blending a pool hall with a sleek, modern lounge. Stripes and solids roll atop eight custom-designed Brunswick pool tables, above which curved, industrial-style awnings arc like wings. Nearby, black leather couches in the lounge give onlookers a comfortable spot to watch games or the cue-twirling victory dances that follow them. Bartenders also pour out a selection of beers, cocktails, and wines from a neon-lit bar.
The onsite kitchen, helmed by a professional chef, makes Mediterranean-inspired entrees with fresh, local ingredients from nearby Pike Place Market. Small groups can order apps such as bruschetta or pork sliders from the à la carte regular menu. Thin-crust pizzas and buffet-style meals from the large-party menu cater to crews of up to 400. Belltown Billiards also hosts regular public events, and DJs spin dance beats every night.