Most people like to have a say in what they’re eating—hence the popularity of buffets, build-your-own-burger joints, and smashed-open gumball machines. Fueled by an understanding of this fact, the Chilly Wave Yogurt staff rotate 15 flavors of self-serve soft-serves, including root-beer float, snickerdoodle cookie dough, and a tart peach mango. Guests can swirl their creations into cups and pile on more than 40 toppings, from Andes mints and marshmallow cream to mandarin oranges and trail mix.
The nonfat and low-fat yogurts are rich in calcium and loaded with probiotics to support healthy digestion, among other nutritional benefits. They contain between 100 million and 400 million live and active yogurt cultures per gram—and the National Yogurt Association only requires 10 million cultures per gram to earn its seal of approval. Except for a single flavor, the kosher-certified yogurts forgo high-fructose corn syrup, and many varieties are gluten-free.
A luxurious interior welcomes men to Weldon Barber, which blends a warm, modern aesthetic with rustic accents, such as a fireplace tucked into a stone wall. While waiting for a cut or shave, guests sink into plush leather chairs and sip complimentary coffee, cola, or bottled water while feasting eyes on a flat-screen TV or a selection of men's magazines.
During signature haircuts—the shop’s bread and butter—stylists commence to pamper with a shampoo and a scalp massage before snipping away extraneous strands to craft a custom haircut inspired by a favorite celebrity or janitorial mop. A delicate detailing of brows, ears, and the nose eliminates rogue facial hairs, and a hot face towel and neck shave leave visages smooth. Clients can pair cuts with a timesaver or a signature shave to quickly and comprehensively free jawlines of five o’clock shadows. Throughout the entire andro-aesthetic adventure, stylists lavish clients with Aveda, Jack Black, and American Crew products.
Gertrude Popp founded Poppinjay's Cafe more than 20 years ago, eventually recruiting her son and daughter to help oversee the expanding enterprise. Today, chefs at six locations across Bellevue and Kirkland craft creative breakfast and lunch items, mixing pastries from scratch and toasting fresh sandwiches piled with deli meats alongside ample vegetarian fare and healthy smoothies. They also load catering trays with enough snacks, full meals, and desserts to quell the hunger of dozens of revelers or one visiting mastodon.
Poppinjay's Cafe regularly supports its local community by making frequent donations to charities and organizations and hosting monthly meetings for All Women Empowered, an association dedicated to bettering the lives of women and children across the globe.
The [Seattle Post-Intelligencer] and [Seattle Times] featured Olive You for its fresh deli selection. Seattle Weekly featured owner Timur Leno for his dedication to improving the neighborhood through Olive You. Yelpers give the restaurant a savory rating of 3.5 stars:
Charlie’s Flame Broiled Burgers evokes stomach growls with juicy and fresh third-pound, 100% ground chuck burgers, Charlie’s secret sauce, and crispy steak fries. Sharpen canines on a variety of menu options, beginning with appetizers such as fried mushrooms ($5.99) or cheese-oozing mozzarella sticks ($6.99). Diners can tango with the signature Charlie burger ($10.99), smothered in Charlie sauce and topped with hot pastrami, or saddle their faces up to the Western bacon cheeseburger ($10.99). Manly burgers ($12.99) showcase 2.5 pounds of beef and spend their spare time tinkering with power tools in a shed, while the grilled chicken burger ($9.99), the salmon burger ($11.99), and turkey burger ($10.99) satisfy cravings for beef-free fare and can be paired with a selection off the beer and wine menu. Freshly sliced lettuce, tomato, and onions escort sandwiches to the table, along with a side of steak fries, which can be substituted with onion rings, fried mushrooms, or teacher’s assistants.
"Eating is the best way to connect with people," says bin on the lake's Chef de Cuisine Dylan Giordan. "My favorite part about this profession is being able to create a community and camaraderie through thoughtfully prepared food."
"Thoughtful" is perhaps the most appropriate adjective to assign to Giordan's cuisine. The chef, who adheres to a cooking style described as "Northwest with a Mediterranean influence" practices what he has dubbed the "A Study Of..." program. This approach allows him to highlight a particular ingredient on the menu, such as pork, cheese, or lamb, and then whip up items that firmly affix that item, with all of its diverse flavors and uses, as the star of the dish. The focus could also turn to a particular style of cooking. For example, a recent menu included a section dedicated to the study of braising, yielding up hearty, warm, and comforting plates such as braised lacinato kale with garlic and chili, and tomato braised beef brisket with Greek creamed spinach.
To round out his cooking resume, Chef Giordan delights taste buds with contemporary offerings including white-truffle parmesan popcorn, rabbit meatballs, and Idaho trout. Of course, with such attention lavished upon the cuisine, the restaurant boasts an equally-thoughful wine list, with varietals available in 3- or 6 oz. pours, by the bottle, or, in rare cases, by the grape.