Dianne’s Delights delivers what every event really needs—a dose of sweetness. The dessert-catering company bakes a kaleidoscope of frosting-laden treats, whether they’re traditional desserts such as cupcakes and seasonally decorated cookies, or more modern morsels such as cake pops and cake balls. They even take the guesswork out of wine-and-dessert pairings with wine-infused cake balls, which marry the flavors of wine with moist cake. These goodies come together in a variety of forms, including ornate gift boxes and themed dessert bars topped with colorful cake pops, miniature brownies, and tiny tarts. The staff arranges the treats on multi-tiered serving trays and wooden boxes that might top a shabby-chic vintage dresser or nestle next to candle-filled mason jars. Whatever the setup, the delicate pastries add much-needed decadence to corporate events, weddings, and dog retirement parties.
The Dianne behind dianne’s Delights has always loved people, but the first time she got to express her love of dessert was at an event with 3,000 people. She prepared the sweets in a flurry of activity and discovered a passion for sharing them with grateful customers. Within two months, she opened dianne’s Delights, her dessert-only catering company. Today, she shares this passion with everyday treat devotees in classes that teach the baking and decorating methods that brought her so much success.
Although Ayutthaya Thai Restaurant & Bar first opened its doors to Capitol Hill in 1985, its roots stretch back much further than that. The Zagat-rated eatery takes its name from the ancient capital of Thailand, and the menu finds similar inspiration in traditional Thai culture. The chefs rely on decades’ old recipes as they make five different kinds of curry in-house, and create dishes of pad thai wrapped in egg that embrace a culinary tradition that has become increasingly rare. To round out the menu, the chefs also wok-fry fragrant combinations of garlic, basil, lime leaves, ginger, and pineapple, forging entrees like the bathing rama, which the Seattle Times hailed as “a bit of peanut-sauce heaven.”
Hot-pink chairs, barstools, and booths cradle diners as they enjoy plates of Thai cuisine. The menu's fragrantly seasoned entrees borrow heavily from the recipes of Thailand, featuring various curries, fiery chili pastes, and housemade peanut sauce. Chinese staples include sweet-and-sour chicken, whose complementary flavors mirror the restaurant’s complex cocktails. Bartenders muddle jalapeños, infuse vodkas with blackberry and cantaloupe in-house, and periodically retreat to the back room to squeeze fresh milk from ripe coconuts.
As dinner parties cycle through, the modern setting begins to morph into a late-night lounge, which remains open until as late as 2 a.m. as DJs spin records and tap dance into the microphone.