Specializing in bombastic American fare, Chef Chris Nelson curates a menu of mouthwatering sandwiches, burgers, steaks, and salads. A bar remedies mouth droughts with a rotating selection of 12 draft beers, and big-screen televisions broadcast sports while the pool table extends hospitality to colorful balls.
While inanimate objects with the power of flight often terrify the muffin-eating masses, aerodynamic aprons are known for their compassionate cuddling and fantastical ribbon dancing. Flying Apron Bakery freshly prepares delicious edibles for the consumption and digestion of all. High-quality organic products, from whole-grain, wheatless flours to non-hydrogenated oils, are creatively employed to compose an overflowing menu of thoroughly vegan, gluten-free, and wheat-free goods. Sweetened fare includes carrot muffins sweetened with agave syrup ($3.25) and sticky pecan cinnamon rolls inspired by brown-rice flour and garbanzo-bean flour ($4.25), while cookie jars swell with Macaroons ($2.45) and chocolate chip cookies full of organic molasses, vanilla, and evaporated cane juice ($2.25).
Just as founders Timothy and Katherine Sharpe depended on a healthy diet when their family faced major health scares, Chef Hugo Tapia crafts each dish at Graces 5 around the health of his diners. noodles It starts with an allergen-free kitchen exempt of gluten, cow's milk, soy, and peanuts. From there, the chef uses sustainable and line-caught ingredients from local farms and suppliers whenever possible to craft seasonal items such as slow-cooked Australian lamb shank and zucchini. Guests can fill out a food allergy profile so servers can directly match their allergies with appropriate dishes and alterations; the staff also accommodates visitors' diets by suggesting safe dishes and substitutions.
To wash down Chef Hugo's healthful bites, diners can choose from a menu of gluten-free beers along with organic, biodynamic, and sustainable wines. There are also numerous signature juices made on-site at the organic juice bar.
Wine shelves, glowing in the near-black azure of the deep sea. Undulating waves set in the smooth surfaces of columns and sushi bar. Bubble-like sheets of lights. The easy flow of Haiku Sushi & Seafood Buffet seems to mimic the smooth rhythm of the eatery’s namesake poem. Patrons slip through the restaurant, gazing at a buffet laden with a rotating selection of sushi, clams, fresh-cut sashimi, and lobster. Like snow tires stored for the summer, the seafood options stay cool on thick beds of ice, and the nearby grill releases merry crackling as chefs place made-to-order entrees on its rippling-hot surface.
The perfumes of curry spices permeate the air at Tandoori Fire Bar & Grill along with the lilting sounds of Indian music. Chef Alex, who according to the staff was named 1 of Seattle’s top 10 chefs by Seattle Times food critics, earned his chops in Greece before sharpening his Indian-fare skills in California, where he opened the original location of Tandoori Fire Bar & Grill in 2004. His menu includes classic Indian dishes such as curried mussels, as well as fusion plates of murg-bahar-battered calamari and tandoori-chicken-alfredo pasta.
Pallino serves up a menu of fresh, made-to-order Italian specialties in a casual setting inspired by family gatherings and leisurely bocce games. Antipasti such as roasted garlic and cheese flatbread ($5.95) prep palates for main dishes and help patrons evade amorous vampire kisses. Featuring braised beef and pork with Chianti-spiked tomato sauce and a whisper of cream, mama's meat sauce with rigatoni ($8.95) banishes any doubt about how mama used to get her little noodles to sleep through the night. Pizzas round out the menu with combinations including prosciutto and roasted fig ($6.95/$12.49) and Italian sausage and mushroom ($6.95/$12.49), and paninis ($4.75 for a half; $6.95 for a whole) come with a choice of warm chips or carrot sticks, which are less warm, but make up for it with their svelte figures and pretty faces. Decadent gelato is maneuvered into an array of desserts—it's squeezed between two cookies in gelato sliders ($5.95), topped with espresso and whipped cream in an affogato ($3.50), and bobbing in a soda float, flavored with a choice of syrup ($4.95). Most importantly, the friendly staff and quick service will allow you to make the most of a hearty dinner enjoyed in the clean dining room or as a speedy carryout order.