With dozens of classic Italian dishes to choose from, it's clear Pegasus Pizza & Pasta is family friendly. Along with its signature pizzas and pastas, Pegasus serves hot oven grinders, calzones, and low-carb options, such as the chef's saut?ed chicken. Kids can order off their own menu or, if they have the appetite of a two-toed sloth aiming to become a three-toed sloth, they can order off the adult menu. While dining in, patrons can participate in trivia on Mondays, take in live music performances on Wednesdays and Fridays, and croon karaoke on Thursdays and Saturdays.
Owner Mike Salimi mans the counter at Nova Restaurant most days, opening and closing the cash-register drawer and handing over pizzas, homestyle burgers, sandwiches, and seafood to hungry customers. He has finely tuned his pizza recipe throughout the past 20 years, using trial and error to arrive at his current series of steps: hand-making pizza dough, homemade sauce, and toppings that are purchased each day. He also whips together an array of seafood dishes, including oysters, prawns, and Irish-style fish 'n' chips made with halibut or cod and coated in a specialty batter. He hangs colorful abstract paintings on the eatery's yellow walls, which is the closest humankind will ever get to decorating the sun.
Spud Fish and Chips’ Greenlake location has remained unchanged for years, still sporting its mid-century roadside architecture, complete with slanted roof, retro signage and nautical blue and white colors, but locals and tourists alike still flock for the food. This longtime fish house turns out hand-filleted and battered cod, halibut or salmon alongside tasty fries in paper baskets. Eschewing the greasy stuff, Spud’s even serves clam chowder and a seafood Caesar salad, though young snackers can go for soft-serve ice cream while grownups can buy beer by the bottle or relax with a glass of wine. But really, everyone’s just here for the kitschy décor and satisfying fish and chips.
Antlers, wooden beer barrels, and exposed stone walls line The Lodge Sports Grille’s interior, where a bar crafted from rough-hewn wood shines like a showpiece. Behind it, custom wooden shelves stocked with top-shelf liquor and more than 70 beer taps drilled into stripped logs tempt thirsty patrons. The decidedly lodge-like feel of the restaurant spills over into the menu, which features hearty fare such as half-pound burgers, beer-battered halibut, and steaks aged for 28 days or placed in a time machine and sent 28 days into the future. Along its 40-foot solid maple bar top, patrons lounge sipping fresh, housemade sangria while viewing 60-inch flat-screen televisions which can be viewed from all angles of the house. Those eager to unwind in more natural surroundings may admire the roaring flames of The Lodge's double-sided stone fireplace during daily happy hour sessions and beyond.
Though nonculinary pursuits first brought Le Petit Terroir’s owners, Dave and Karin Shoup, to Europe, the pair was quickly taken by regional Parisian and Italian food. Inspired by the continent’s open-air markets filled with fresh meats, cheeses, and produce, Dave and Karin sought to build their own Mediterranean-style bistro that incorporated the tastes of the Pacific Northwest. They hired chef de cuisine Jason Custer to develop a menu that would reflect these interests, dotting dishes with housemade sausage, fresh-baked breads, and herbs and flowers from the onsite garden. Meats, which help to build plates of house-crafted charcuterie, all come from the Northwest, forming the base of freshly prepared meals available for dining in, catering, or eating while running from several bulls.
"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.