Cuisine Type: Espresso drinks
Most popular offering: Blended drinks, Red Bull, Italian sodas
Reservations: Not offered
Delivery / Take-out Available: Takeout only
Outdoor Seating: Yes
Parking: Parking lot
Handicap Accessible: Yes
Pro Tip: Instead of ordering off the menu, come up with your own creation. We love making new drinks.
In your own words, how would you describe your menu?
Our menu has a large variety of food and drink items, but is not overwhelming.
What made you want to work with food? When did you first develop that passion?
We started our business to give our neighbors a better option for their morning coffee. Previously, the only options available were coffee from global corporations or from small sheds without plumbing that somehow pass health codes. We pride our self on having one of the cleanest, best equipped espresso businesses around.
With a mission to promote the safety and well-being of neglected, abused, and abandoned horses, Hope for Horses fosters and cares for horses as well as provides specialized training for law-enforcement and animal-control officers. As one of the oldest equine-welfare organizations in the state, Hope for Horses recognized the need for better resources for officers and developed the state’s first equine-cruelty-investigations-training course. Volunteers feed, groom, and care for the horses as they await foster care or adoption.
Baseball players can't skimp on their hitting, pitching, and catching skills if they want to dominate the game—a fact that the instructors at Northshore Sports Complex know well. In 1982, Cody Webster earned the title of MVP while playing for the Kirkland Nationals All-Star Team—the first US team to win the Little League World Series. He continued to play throughout high school and college, and went on to coach for Pepsi Baseball. His cohort, Craig Bishop draws on 20 years of coaching experience at high schools and colleges. Together, the duo shares the task of teaching students the fundamentals of the game inside batting and pitching cages.
Surrounded by a chain-link fence and divided by safety nets, their astro-turfed cages shelter machines that launch baseballs and softballs straight down the plate. These projectiles can reach speeds up to 85mph, which would be really scary if the baseballs weren't tranquilized beforehand. Sans the machines, pairs can take to the cages to hone their pitching and catching abilities.
Personalized Health and Fitness isn't a typical big-box gym. At its core, it is a group of dedicated personal trainers whose mission is to help their clients achieve their ideal physique. Drawn from multidisciplinary backgrounds, each staff member brings a unique perspective to his or her work, whether it’s experience in adrenaline sports such as rock climbing or biking or higher-education degrees in fitness and physiology. From calisthenics and free weights to intense classes, they use any means necessary to rebuild each body in a more fit image. Trainers also host group classes ranging from cardio kickboxing to strength training, and supplement all of their personal and group workouts with extensive nutrition advice and counseling to maintain healthy weight loss. In addition to personal attention from their experienced staff, the gym also encourages solo workouts, with weight rooms and fitness facilities that stay open 24 hours a day to accommodate even the most hectic schedules.
The bracing Italian-style brandy known as grappa flows from a vintage hammered-copper still and into oak barrels for aging at Soft Tail Spirits, a craft distillery that gathers its grape pressings from local Washington wineries. An Old-World still's 58,000-BTU burners boil up fresh batches of grappa, with characters of pear and apple-tinged Giallo and the pleasingly grainy sangiovese. Meanwhile, a multistep distillation process whips up batches of Soft Tail Spirits' sipping vodka, the slightly rebellious offspring of Washington State apples that took home the bronze at the 2010 World Spirits Competition in San Francisco. Lead distiller Matthew welcomes visitors to the distillery for tours in which he shows off the facility, including the hammered-copper alembic he affectionately calls “Maggie,” before doling out samples and bestowing grappa converts with souvenir glassware for future bacchanalian feasts or Flat Earth Society meetings.