Tropical décor transports patrons to a warmer climate as proprietor Patrick's menu of internationally influenced authentic Hawaiian dishes floods diners' belly-oceans. Send taste buds on a trans-Pacific flight with a pupu of Maui Wowie onion rings ($6.99) before diving finger- or fork-first into tasty entrees. Those preferring handheld fare can sink teeth into a Kalua pork sandwich ($9.29) or relish the mouthwatering layers of the Loco Loco Moco, a homemade burger topped with grilled onions, two sunny-side-up eggs, and rich brown gravy ($9.99).
The Grant House serves up simple yet sophisticated fare in a beautiful, historic setting. Drop in for dinner, with the Northwest seafood cakes ($9), pan-fried and served with roasted red pepper aioli, serving as a lavishing leadoff hitter for your roster of edibles. Entrees include grilled wild Northwest salmon ($21), a four-cheese ravioli ($17), and beer-battered halibut and chips ($14)—each adequately equipped to help your shy and socially reserved stomach make some new, albeit temporary, friends. For nocturnes attempting to break free of their lifestyle habits, The Grant House also offers up a lunch menu. The peach salad ($7 half-size, $10 full-size) coyly cloaks seasonal greens and goat cheese in a saucy sherry vinaigrette, while a barbecue pork sandwich ($8) boldly flaunts a snazzy get-up of provolone and Walla Walla sweet onions in a house-made sauce.
Cuisine Type: Upscale northwest comfort food
Most popular offering: Pork loin, polenta, bacon and cherry sauce
Alcohol: Beer and wine only
Number of Tables: 11–25
Outdoor Seating: Yes
Parking: Metered street parking
Handicap Accessible: Yes
Pro Tip: Make a reservation. Metered street parking till 6 p.m. costs 60 cents an hour.
In your own words, how would you describe your menu?
Upscale Northwest comfort food, built from scratch with ingredients from local producers where possible.Dishes with few but well sourced ingredients, served with local wines, beers and ciders.
What made you want to work with food? When did you first develop that passion?
I want to teach people that there's so much more to food then just comfort and/or nutrition. Well prepared food will make your day, mediocre food stuffs your tummy and makes you feel guilty. I went to college and started to really like to create different dishes, classic and modern. Why not build a career out of something I love to do?
Are there any dishes on the menu you consider to be a hidden gem—not necessarily the most popular, but surprisingly delicious?
Speatzle. It is actually very popular, but a lot of people don't know the dish. [It] originally comes from countries that have the German language and border the Alps mountain range. It's a dish made with flour, eggs, and milk and [it] tastes great with any protein, vegetable, or simply bacon and cheese.
Is there anything else you want to add that we didn't cover?
Willem's interior is simple but well thought of, like the food that gets served in the restaurant. It has a semi private mezzanine that seats 16 people comfortably, great for business meetings [and] private lunches, brunches or dinners.
Old Town Burger & Breakfast serves up hearty, 100% certified Angus hamburg from two south Washington eateries. Carnivorous connoisseurs may choose the house burger, a quarter-pound of Angus beef capped with a fresh egg, country-cut bacon, American cheese, house sauce, onion, pickles, tomato, and crisp lettuce, all tucked between doughy bedsheets. Or they can opt to tackle the swiss-and-mushroom burger, a quarter-pound of Angus beef blanketed in swiss cheese and topped with pickles, sautéed mushrooms, crisp lettuce, onion, and tomato, piled sky-high on a bun. Guests may dine in or take entrees, both of which come with a side of french fries and a 16 oz. soft drink, to go for noshing in a local park or steam shovel.
After relocating from Hawaii's Oahu island to the Pacific Northwest, the Carpio family opened Da ~ Kine's Cafe to help reconcile their cravings for homeland Hawaiian fare with their newly acquired taste for traditional American eats. The tropical restaurant menu features island cuisine such as Kalua pig, Katsu chicken, and banana pancakes next to more classic stateside fare such as salads, sandwiches, burgers, and deep-fried baseball. The paninis menu offers the Malibu, a turkey and cranberry sauce option, as well as the Makaha topped with Black Forest ham and Oregon's tillamook cheddar. Like all the best sacrifices to Pele, dinners include Kalbi ribs and coconut shrimp and come served with a Hawaiian roll, coconut butter, salad, rice, and a traditional coconut-milk-based Hawaiian dessert called Haupia.