Beneath the softly glowing paper lanterns above the sushi bar, chefs at Happy Teriyaki #4 are hand rolling maki destined for both individual plates and the all-you-can-eat sushi bar. But it's the signature sauce, fresh vegetables, and charcoal-broiled meats in their teriyaki dishes that are their claim to fame: the restaurant earned the title of Best Teriyaki in Evening Magazine and KING 5's Best of Western Washington awards in both 2011 and 2012.
The owners' pride in their work is not only evidenced by their artful and flavorful culinary creations but also by the restaurant's inviting ambiance. Colorful Japanese screens add a touch of authentic flair to the dining room, where high-backed, private booths prevent fellow guests from copying homework. Beyond praising the "fast, tasty and affordable" food, Jennifer Johnson of the Weekly Volcano commended the staff for "service [that] has not only been efficient and swift but pleasantly provided."
When even the most inexperienced chef visits Dinners Done Right's spacious kitchen, she can whip up 12 meals in two hours; gourmet ones—from apricot-glazed pork roast to chicken fajitas. It all sounds a bit unrealistic, until you consider the hefty head start visitors have on the typical from-scratch cook, who typically only has scratch. The building blocks for each of their meals await—freshly pre-cut and prepped—at stations throughout the company's kitchen. With the assistance of a hostess, easy-to-follow instructions, and all the necessary kitchen tools, visitors simply combine the ingredients into freezer-ready containers, first seasoning them to taste with a host of spices and herbs. When customers get home, they can freeze their handiwork for a future quick and easy meal or bake, grill, or slow-cook it to impress dinner guests on the spot.
Garlic Jim's menu was handcrafted with nothing more than a dream and an incredible reserve of pizza-making expertise. Open an order with some gourmet chicken wings, available in barbecue, garlic, and hot, before moving on to pizza territory. Put an end to eating Legos by piecing together a custom pie. Choose from the hand-thrown thick, garlic thin, or gluten-free crusts, slathered in one of seven sauces (from classic red to zesty chipotle pesto), and then slap on any of 15 standard and 11 gourmet toppings (14-inch large pizzas start at $11.99, extra-large $14.99; each additional topping for a large is $1.50). To achieve customization without the stress of having to choose, turn to one of the pre-determined specialties. Meat-maul hunger with the Hercules (salami, pepperoni, Canadian bacon, beef, spicy Italian sausage, and bacon; $18.99 for large, $21.99 for extra-large), or discover the secret of pizza-temperature fusion in your head with Jim's bacon-cheeseburger pizza (beef, bacon, red onions, tomatoes, mozzarella, and cheddar; $18.99 for large, $21.99 for extra-large).
New York cheesecake. German chocolate cake. White chocolate mousse. Typically, these desserts would be held liable for sabotaging someone's diet. But at LIMEberry, they're a sweet addition to a healthy diet. That's because they're frozen yogurt flavors that are chock full of live, active cultures, protein, calcium, and vitamin B12. Each day, 8 to 15 flavors are on tap, ready for customers to pour their choice of fro-yo into cups before dousing them in toppings such as granola, blueberries, gummy bears, and chocolate chips. Customers can get even healthier by savoring low-carb options, dairy-free sorbet, or the calorie-free pictures displayed on the dispensers.
At Puccinis Venetian Subs, chefs place grilled meat, cold cuts, fresh veggies, and melted cheese between toasty loaves of french bread. Flattop grills pepper ears with appetizing sizzles and sprinkle noses with savory notes of thinly sliced beef. Finished products pair nicely with piping-hot fries served plain or smothered in buffalo sauce.