Jazzercise is 60 minutes of cardio, strength training, and stretching that incorporates moves from hip-hop, yoga, Pilates, jazz dance, kickboxing, and resistance training with handheld weights. Dancing With the Stars multiple-champion Cheryl Burke is a big fan of Jazzercise's improvisational workouts, though luckily you won't need her dance moves to get the most out of your class. If you're prone to first-class jitters, though, you can review the basic moves online before you go. Expect to burn off up to 500 calories with each go-round.
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).
Chiming xylophones echo across Six Olive Lounge’s breezy, retro-style interior, where toe-tapping diners peruse a menu rife with upscale fusion fare and specialty cocktails. Tabletop candles illuminate a selection of 10 small plates, including slices of bread slathered in spicy butter and parmesan ($6.95) or six different hand-stuffed olives jabbed on a spear ($2.75). Hunks of rustic bread drift like toasted remnants of Pangaea across the roasted-red-pepper-and-tomato soup ($9.95), warming spoons and souls alongside the sweet-hot-chili fried shrimp ($11.95). Mixologists blend premium liquors to prepare an epic selection of fruity cocktails, martinis, and mojitos, such as the 15-Minute Vacation, a handmade piña colada laced with Gosling’s Black Seal rum ($15.95), and an olive-studded signature martini anchored by premium Fris vodka or New Amsterdam gin ($10.95). Seasoned fries ($5.95) plunge into a dozen diverse dipping sauces, including wasabi aioli and Cajun blue, on the late-night menu, which prevents diners from howling at the full moon by padding their maws with super-size clam strips ($9.95) and spicy chicken wings ($8.95). Six Olives Lounge is closed Sundays and Mondays.
Inviting the town porter to your house every other Tuesday evening for drinks makes your home neither a porterhouse nor even a porter abode. Today’s Groupon will spare you any further awkward conversations about "what's the craziest thing you ever ported." For $15, you get $30 worth of hearty meals and West Coast ales at Porterhouse in West Seattle.
A glowing, crimson wall accentuates the industrial-chic interior of the Vessel, casting a rosy sheen across the abundant chrome finishes. The bar is rather simple in design—long, wooden, and abutted by plain black stools—yet the mixing that goes on behind it is as elaborate as a teenager’s explanation for missing curfew. A rotating staff of 25 bartenders, in addition to frequent guest mixologists, carefully shake and stir their inspired cocktails, dreaming up a new menu each night. Starting at lunch and continuing until as late as 11 p.m., culinary artists are also at work in the kitchen, churning out elevated bar fare such as foie gras–buttered popcorn and their Old Fashioned sundaes, made with Angostura ice cream, candied orange, and whiskey caramel.
Composing a week's worth of haikus out of brothy alphabet soup will leave anyone wanting a stiff drink. Today's Groupon puts libations and sea fare in the same place with $25 worth of food and drink at STIR Martini and Raw Bar for $10. The precise engineering of your meal will fill your gullet and further inspire your economic use of 17 poetic syllables.
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.