Oly Burger's grill gurus unite Angus beef and bun to create a menu of traditional and specialty sandwiches. Starting with a chopped-steak patty, the Oly Deluxe bacon cheeseburger comes piled with peppered bacon, choice of cheese, and Oly sauce ($5.49), and the Oly Heads to the Ranch burger lassoes a fried egg and rounds up American cheese, all while wearing a bacon bolo tie ($5.99). White-meat co-stars include the Oly Gets Peppered grilled-chicken sandwich ($5.99) or a trio of Alaskan Amber–cod morsels accompanied by Francophone fries ($7.99). Sides such as onion straws ($2.49+), sweet-potato waffle fries ($2.49+), and tater toddlers ($1.49+) complement Oly's roster of hand-held eats, and more than 10 flavors of ice cream shakes tremble in excitement at the prospect of meeting an A-list celebrity straw ($3.99).
When discussing his innovative Mexican dishes with a reporter from Northwest Military, Chef Michael Beierle explained, "I want to open people's eyes to what food can be." Seeking to shatter perceptions of Mexican cuisine as lackluster combinations of rice and beans or Chinese takeout furtively stuffed into a tortilla, the skilled chef folds fresh ingredients into a variety of authentic tacos, enchiladas, and tortas. He douses overstuffed burritos in zesty red and chili colorado sauces before sprinkling on fresh cheese and pico de gallo. To craft his specialty camarones al mojo de ajo, he sautés plump gulf prawns with mushrooms, garlic, and white wine. For dessert, Michael drizzles creamy avocado cheesecake in strawberry-tequila sauce with a hint of roasted jalapeño.
Diners can enjoy their meals at high-top tables in the elegant dining room, their faces illuminated by the flicker of candles. Others can choose to curl up in cushy booths beneath the hushed glow of overhanging lights and fireflies working double shifts. Behind the handsome wood bar, bartenders fold top-shelf liquors into a variety of imaginative cocktails, including a margarita with real jalapeño and sangria with fresh fruit.
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.
The glowing red sign that adorns the entrance to Fire Creek Grill and Ale House, which depicts the pub's name surrounded by a raging fire, hints at the warmth inside. The sounds of clinking glasses and shuffling plates echo throughout the welcoming space, where touches such as rough stone walls lend the bar and grill traces of a rustic campground vibe. Outside, patrons can sit on a new patio complete with a gas fire pit for comfortable, cool-day lounging. The food, however, is anything but campground fare—cooks prepare a wide range of grill fare, including sizzling tacos and dungeness crab. Fire Creek offers more than just food and drink to entertain its customers, though: special events, such as Saturday-night karaoke andWednesday-night Texas Hold Em keep fun levels high throughout the week. Fire Creek Grill and Ale House also serves a weekend breakfast menu.