Padded black booths surround grills beneath gleaming hoods, which reflect the glow of sunset-orange walls as they sweep away rising warm air and spice-steeped aromas. On Palace Korean Bar & Grill's tabletop skillets, chefs sizzle menu items such as pearlescent curlicues of kimchi and cuts of seafood as well as bulgogi, spicy slices of brisket also known as Korean barbecue. During the all-you-can-eat special, silverware jangles endlessly like a knight looking for his car keys as diners tuck into bottomless helpings of marinated beef short ribs, tender marble brisket, spicy pork belly, and jumbo shrimp.
Papa John's has been popping out perfectly personalized pies 'round the clock for more than 25 years—fleshing out its lineup of specialty pizzas with a munificent menu featuring an array of classic and complex versions. Traditionalists of Italian fare can indulge in the spicy italian with pepperoni, sausage, and invisible Da Vinci-shaped meat (a $16.99 value for a large), and more progressive pie enthusiasts may select the hawaiian barbecue-chicken pizza––a vacation-inducing amalgamation of grilled chicken, barbecue sauce, hickory-smoked bacon, onions, and pineapple (a $16.99 value). Choose to indulge a creative culinary streak by designing a large Create Your Own pizza, selecting up to five toppings from an arsenal of dough accessories, including ham, banana peppers, and artichoke hearts (up to a $20.94 value). Like a bangin’ club or especially bangin’ fireplace store, Papa John's stays open late, making it an opportune eatery for impromptu pajama jams and uncontrollable sleep-feasting.
Perry and Penny grew up together near Prosser, Washington in the 1970s, and were close friends throughout elementary school. More than 20 years later, the two rekindled their friendship but it wasn't all smooth sailing from the start. That year, Penny started making fortified blackberry wine, which Perry described as, "indescribably undrinkable." More than a little annoyed by this harsh judgment, Penny challenged Perry to do better. The result of this winemaking challenge was four cases of merlot that won a second-place ribbon among the amateur entrants at the Puyallup Fair. Stina's Cellars grew from this initial success, and over time production grew and grew, until finally the team was able to move into a small facility and officially open the winery for business in 2006.
At the winery, Perry and Penny—joined by helpful family and friends—make small batches of wine using grapes grown throughout eastern and western Washington. The type of wines they make changes frequently, but past bottles have included a dark and fruity syrah balanced by its bold tannic structure as well as an amber-hued roussane with hints of poached peaches and a pronounced nuttiness reminiscent of sherry. These wines appear on store shelves and restaurant menus throughout the region, but can also be sampled inside Stina's Cellars tasting room. Visitors are encouraged to stop in, try some samples, and attempt to guess which wine bottle contains a wish-granting genie.
Since coming under new ownership in early 2011, Vinum Coffee & Wine Lounge has injected its menu of sandwiches, burgers, and pub fare with shots sparkling wines, smooth espresso drinks, and craft beers. In the kitchen, chefs shuffle together hot and cold sandwiches, keeping things simple with french bread pizza or tomato and brie or recreating Old World flavors with the monte cristo or chicken carbonara from ingredients that include chicken, roasted tomatoes, and a plethora of cheeses. Burgers and hot dogs—having evolved from the same common ancestors as sandwiches—also populate the menu, arriving topped with chili, avocado, grilled mushrooms, and bacon.
To wash down bites, Vinum's bartenders pour craft brews that fall on all points of the taste spectrum, from the light wheat notes of the Haywire Hefeweizen to the moody malts of the Storm King stout. The full bar serves up a wide selection of liquors, a well as wines, such as Massimo Argentina malbec and Maryhill Washington riesling that tint balloon glasses with red and gold hues. Bubbly beverages include sparkling mimosas to soothe nerves after a long week of ogling car washes.
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.