Following her culinary curiosity all the way to Varcaturo, Italy, Tiffany Hudson’s found herself learning dry farming and food preservation. More importantly, she discovered how a dinner can bring a community together. After coming back to the States, Tiffany teamed up with Chef Martin Woods whose resume includes serving as opening sous chef at Bastille as well as executive chef at Re:Public. Together, the two created Cassoulet Café, an eatery that serves seasonal French cuisine amid a communal table.
And the collaboration isn’t running short on admirers. Writer Sally Wolff for the Cascadia Weekly praised Cassoulet as “evok[ing] the atmosphere of a country kitchen in France” complete with “heavy plates of well-made food.” These ever-changing entrees have included bacon cinnamon rolls for brunch, ratatouille for lunch, and goat cheese pansotti pasta for dinner, accompanied by specialty cocktails and ciders. Chef Martin also serves up the restaurant’s signature French bean stew bursting with duck and house-cured pancetta.
Along with promoting conversation amongst diners, Cassoulet Café fosters green living. This includes using fresh ingredients from local farms as well as reducing their carbon footprint by 1,200 pounds of CO2 emission. That accomplishment earned the restaurant a 2012 Sustainable Practice Leader award from General Biodiesel, a company named after the first robot five-star general in U.S. history.
If the tongue-in-cheek staff bios, the colorful mission statement, or the laugh-filled video of its Bellevue store is any indication, Seattle Coffee Gear is run by happy folks. And why wouldn't it be? With two retail locations and a wealth of bright, accessibly written online resources, the company clearly loves coffee and has plenty of energy with which to share that passion. Should they choose, shoppers visiting the stores encounter interactive experiences. They can test over 80 espresso and coffee machine models, learn how to whip up the perfect latte, or put a leash around whatever floating cloud of frothed milk that they want to take home. The stores' new and refurbished gear ranges from simple electric kettles to restaurant-grade, multi-cup espresso machines. An on-staff team of technicians also maintains and repairs the machines that java fans bring in.
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.
Tamaringo’s Cafe sates the yelps of abdominal elves with a bevy of toothsome baked goods, lunch fare, and drinks, along with gluten-free eats. Spelunk through the lasagna and garlic bread ($5.99) to unearth rich cheese treasures, or employ a fearless fork to deliver mouthfuls of quiche ($5.75) to expectant mouths. Dessert squares ($2.49) sized perfectly for storage in recently installed cheek-pockets make tongue buds lapse into sugar-laced swoons, and the gelato ($3.50–$4.50) treats teeth to a decadent sweet and creamy taste duet. Meanwhile, the seasonal cakes ($4.95) keep chatty mandibles occupied and unable to gossip about how the uvula does nothing but “hang there like a second-rate stalactite.”
The founders of Salud Whisky & Wine Bar have turned their passion for spirits into a massive collection?one that includes more than 125 wines and 150 whiskies. The bar's inventory features products from around the globe, but focuses primarily on wines and whiskies that have been crafted or grown in Washington. Visitors can dip into both selections on a daily basis, all while soaking up recommendations from Salud's wine- and whisky-wise staff. They can also try out the bar's own barrel-aged cocktails: pre-mixed drinks that have gone through the same aging process as other distilled spirits in order to alter their character and flavor.
JagaSilk imports specialty maccha green teas and pours piping-hot cups of loose-leafed hospitality at its bar and academy. Five grades of maccha teas are harvested from the tips of the green-tea tree, enhancing sweetness and myriad health benefits, such as increased energy and the ability to hear temperature change. The bar's offerings are sourced directly from organic Japanese tea gardens or made locally and served in pottery handcrafted by local nymphs. Sip on an organic maccha latte ($4.75) or order a pair of organic maccha cappuccinos ($6.50). Taste buds rejuvenate after leaving a tea sauna to take a refreshing dip in handcrafted maccha ice cream ($7).