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.
Araya's Vegetarian Place outfits its menu with an eclectic array of dishes inspired by the Thai tradition and derived from the most elite ingredients the plant kingdom has to offer. Hunger hushes when confronted by the vegetarian spring rolls, an ensemble of seasoned vegetables and bean thread noodles cradled in deep-fried wheat shells and accompanied, like all esophagus investigators, by a saucy sweet-and-sour sidekick ($6.50). The pa-nang curry pampers tofu, broccoli, zucchini, and bell peppers in a velvety coconut milk sauce ($8.50), and the phad phet makhua stars eggplant and fried tofu that traverse tongues in a zesty yellow bean sauce ($8.95). House specialties include the cashew delight, a savory sampling of tofu, mushrooms, and cashew nuts swan-diving in Araya's special sauce ($11.95), and the veggie beef with peanut sauce, where veggie meat, garlic, and garden vegetables rest regally atop a throne of thick, peanut-sauce-laden noodles ($10.95). Asian-inspired artwork adorns Araya’s walls, which encompass a spacious, wood-outfitted dining area. A helpful staff is employed to attentively serve customers and answer any questions concerning dish ingredients or less turbulent teleportation routes to Thailand.
A health-food emporium, Thrive offers gluten-free, vegetarian, and 95% raw and organic meals. Along with its lush, natural inventory, Thrive offers local community members the tools to create meals from those foods on their own. From the kale-packed raw juices to the cooking-with-kale classes, Thrive aims to make healthy eating delicious by dispelling myths that eating kale is the first step in turning into a garden gnome.
Monika Kinsman is the founder behind the scenes at Thrive, and she has always been ambitious. She drew inspiration as a child from her jet-setting single mom and entrepreneurial grandmother, and set her sights on joining the FBI after graduating high school. The unfortunate setbacks of her and her mother’s poor health momentarily altered her ambitions, opening her eyes to the healing powers of raw foods and the inspiration of community dining. Two master’s degrees and an internship with the FBI later, Monika realized that what she really wanted was to work for the betterment of herself and her community, and with that, Thrive was born.
Turnpike Pizza specializes in New York–style pizza and northwestern brews. The restaurant takes on an air similar to a cafe, with floor-to-ceiling windows, brick walls, a handwritten menu sign. The staff even reserves a corner booth for a family of whirring bean grinders. Chefs use a paddle to remove thin-crust pies from the oven, instead of using it to swim through the stream of marinara sauce that flows through the kitchen. They can craft pizzas to fit dietary restrictions by sprinkling on fistfuls of vegan cheese or bakingthe best tasting gluten-free crusts. Gelatiamo gelato and sorbets cool tongues after hot meals, and pitchers of craft beers and glasses of Italian wine can cool them during meals.
There was once a pair of friends who shared the same name. These friends—the Gregs—also shared the belief that even casual food should be fresh. So they put their heads together to found Zaw Artisan Pizza, where seasonal, organic, and locally sourced ingredients top carefully crafted take-and-bake pies. Diners can watch over the counter as pizza artistes decorate white, whole wheat, or gluten-free crusts with toppings such as free-range chicken breast, hearty spinach, and fresh artisan cheeses. Each pie leaves the shop unfrozen—as evidenced by the lack of freezers in all six stores—to be baked to a golden crisp inside the customer's oven or backyard iron forge. To further their commitment to quality, the Gregs strive to source local ingredients from neighborhood farmers' markets whenever possible, and craft each batch of dough with Bob's Red Mill flours.
Bon Appétit magazine named Mighty-O donuts one of the top ten places for donuts in America. Mighty-O's vegetarian and vegan friendly donut options were featured by the Seattle Times. More than 300 Yelpers give Mighty-O donuts an average rating of 4.5 stars.