Declaring itself "Real East Coast on the West Coast," Roxy's dishes out some of Seattle's only New York–Jewish-style diner fare, loading its menu with hot, juicy pastrami sandwiches, dense bagels, and velvety cheesecake. With appropriate Big Apple–bravado, Roxy's dubs its E.O.B. (egg on bagel) the best breakfast sandwich in Seattle and stacks it high with egg, cheese, and your choice of turkey, bacon, ham, sausage, pastrami, corned beef, or salami (starting at $2.75). Lunchtime mountaineers, meanwhile, can scale a deli sandwich's heap of salted cured meats, including pastrami, brisket, chicken liver, and corned beef. Each sandwich comes flanked by a pickle and a choice of soup, fries, tater tots, potato salad, or cole slaw ($9.25–$15.95). For an extra $1.50, sink your teeth into fluffy matzo dumplings in matzo-ball soup. Breakfast specialties, burgers, soups, and salads round out the Eastern seaboard of fare. Wash down the wreckage with something from the respectable list of wine and beer—or savor a sweet finish with a chocolate, vanilla, or strawberry egg-cream ($1.95).
A review in the Stranger called The 5 Point Café “inarguably one of Seattle’s—indeed, the world’s—best dive bars.” The Seattle Times aptly described the eatery as “a rare blend of homespun and depraved,” a reputation it's honed since 1929. Founder C. Preston Smith cashed in at the end of Prohibition, but it was his son Dick who cemented 5 Point’s notoriety with various stunts. He installed a periscope in the men’s room that still stands today, looking out at the Space Needle, and he had bikini-clad waitresses on roller skates plug expired meters around the neighborhood, leaving friendly notes behind.
The 24-hour eatery serves breakfast all day and night to pair with stiff drinks and frothy beers poured along the bar. Hearty plates arrive loaded with eggs benedict, huevos rancheros, and housemade spicy black beans or 1/3-pound burgers made from natural Oregon ground beef. Deep-fried mac 'n' cheese wedges lead off meals of open-faced turkey sandwiches or tofu scrambles that feature housemade curry and an ability to get out of the pocket borrowed from Steve Young.
On the quiet, Monday-night streets of Puyallup, no one inside Ricky J’s Restaurant and Lounge seems to care that it’s a school night. The lights in the warm pub burn brightly, as local musicians jaunt onto the stage to enthusiastic applause. Servers raise their voices to be heard over the twang of guitar and the terrified screams of the drums, taking orders for pizzas and pitchers of beer. Between decimating plates of nachos or cheering at the end of the band’s set, guests engage in a little friendly competition at the pool tables. This is the scene of the pub’s open mic night—the first of many weekly events on a schedule flush with karaoke, bingo, and trivia.
As guests squabble over trivia answers or dance to DJ-spun tunes in the dining room, chefs are bustling through the kitchen. They top freshly made burgers with grill-blacked bacon and juicy pineapple slices, and dress pizzas with homemade sauce and creative toppings such as barbeque pulled pork and tortilla strips. The chefs are creative even with their side dishes, frying onion rings in homemade beer batter and painting portraits of tater tots dressed as Napoleon. In the mornings, the chefs turn their attention to breakfast items, including cheesy omelets, overstuffed burritos, and pancakes with banana, strawberry, and whipped cream.