HG Bistro blends casual and upscale in its atmosphere as well as its food—in the kitchen, chefs use local ingredients to create a menu that draws from European and American influences. They grill 8-ounce sirloins, 10-ounce flat irons, and 16-ounce rib eyes, often serving them with toppings such as dungeness crab, brandy mushrooms, and tiny beef hats. They also infuse mac 'n' cheese with crab, pair ahi tuna with wasabi, and dress pasta with smoked-sage sauce or Sicilian-style meatballs. To help diners wash down their meals, servers mix cocktails and pour more than 80 international wines.
Set in Rosebud, a 19th-century mining town, Boom Town takes audiences 145 years back in time on a whimsical Old West adventure. World-class circus performers, including many drawn from the ranks of Cirque du Soleil, use mining equipment and other colorful props to execute a variety of stunts and maneuvers worthy of double, triple, and quadruple takes. The acrobatic action takes place within the fittingly historical walls of the venerable Pantages Theater, a former vaudeville venue and movie house. Before or after the show, head down the street to Pacific Grill, where chef/owner Gordon Naccarato oversees a menu rich in nautical delicacies such as weathervane scallops ($30) and turf-based tastes including grilled lamb T-bone chops ($32).
Like a shape-shifter with ADD, executive chef and Le Cordon Bleu Culinary Institute graduate Matt Colony's menu changes constantly, taking inspiration from legendary steakhouses while drawing from a rich array of local ingredients. Maxwell's most recent board of fare opened with delicacies such as smoked eggplant and white bean puree ($7), a selection of house-pickled vegetables ($5), and seared yellow fin ahi tuna ($14) with warm red-lentil puree. The curtain the raised on signature steaks of 16-ounce rib eye ($29), 7-ounce filet mignon ($30), and 10-ounce flat iron ($23)—all cooked to order and side-kicked with horseradish-infused whipped potatoes, sautéed vegetables, sherry mushroom sauce, and fried onion rings. If ordering the cider-brined pork chop ($19) has you worried that the pig's relatives will hunt you down and seek vengeance, Maxwell's features a slew of seafaring sea fare such as pan-seared weathervane scallops ($26), sautéed Alaskan halibut ($25), and Maxwell's chioppino ($25)—which hosts a pool party of steamed clams, mussels, shrimp, roasted sockeye salmon, and half grilled lobster tail in spicy fennel-tomato broth amid grilled sourdough bread. All dishes can find a leggy tango partner on Maxwell's wine list, but bring a back-up stomach for a decadent dessert of custard-soaked cinnamon-roll bread pudding ($7) or the crème brûlée of the day ($5).
Woody's owners Coy Wood and Thomas Johnson have partnered to bring new life to the Thea Foss Waterway, using much of the new life you'd find in the waterway itself. As such, they've created a sumptuous dinner menu with fresh seafood as its main attraction. Launch your stomach-yacht with some tipsy steamer clams in white wine and fresh herbs ($9) or a sampler platter of smoked salmon, crab cake, and coconut shrimp ($14) before sailing on to local favorites such as Provencal-crusted Alaskan halibut with a shiitake-mushroom cream reduction ($26) and fresh Canadian coho salmon char broiled with shallot garlic butter ($19). Landlubbers can keep it traditional with a Woody's 8-ounce top-sirloin steak in a brandy-mushroom-peppercorn demi-glace ($17) or light up their palate with cognac chicken supreme ($15). Bored diners, meanwhile, can build their own Alien face-hugger out of a steak and crab legs combination platter ($29). Woody's also offers a lighter but no less seaworthy lunch menu of salads, sandwiches, and pastas, plus a gluten-free menu that pairs well with a bottle of Bard's Tale gluten-free beer.
Piranha Joe's shelters hungry stomach-sailors in a relaxed atmosphere filled with the savory, salt-watered scents of grilled steaks and freshly-caught Northwestern seafood. Adventurous eaters can chart their course through the menu map starting with a plate of roasted alligator fritters ($8.95) or a crisp salad of mixed greens topped with savory blue cheese, sweet blueberries, and the clashing colors of house-smoked salmon ($12.95). With daily deliveries of fresh seafood via secret underground maglev train straight from Puget Sound, Piranha Joe's creates a culinary confluence of aqua and terra in entrees such as oven-baked or charbroiled local Coho salmon ($16.95) or stuffed prawns wrapped with bacon and swelling with sweet crabmeat and scallops ($16.95). Meat-minded diners will salivate at the thought of hearty cuts such as The Baseball eight-ounce top sirloin ($18.95). An amphibious pairing of six-ounce rancher steak with sautéed or tempura-style shrimp ($22.95) is as fun to eat as it is to assemble into a face-hugger, while the bar menu provides simpler options for exotic eats such as the alfredo gator or Louisiana gator pizzas ($9.95 each). Patrons also can refuel after daring mid-afternoon office escapes with lunch selections such as blackened fish tacos with balsamic tomato relish ($7.95). Otherwise, flex fingers in anticipation of the sundry sandwich and hamburger options, ranging from the Surfer Sam (turkey and ham dressed with avocado and jack cheese in the grainy embrace of grilled sourdough bread; $9.45) to the fiery Crock burger’s ground sirloin and Portuguese sausage served with red-pepper aioli on a crisp ciabatta bun ($11.95).
When crafting his signature maritime dishes at KC's Seafood Restaurant, chef and owner KC Lam draws from years of experience as the chef at Chinatown-staple Sea Garden. But mostly, he enjoys the creative control he now wields over his culinary creations, a fact evidenced in each dish’s presentation. An appetizer sampler, for example, features sashimi arranged in concentric circles, encouraging groups of diners to attack the dish from all sides and nosh their way toward the center. Oysters are equally impressive, served on the half shell with sides of soy sauce and wasabi, while entrees win taste buds over with flavorful creations like salt and pepper pork chops, honey walnut shrimp, and a whole fried fish served with a zesty soy sauce.