Dog & Pony Alehouse and Grill's combination of craft beers, upscale bar food, and no-nonsense attitude has broad appeal. It draws machinists from down the street, engineers from Boeing, and salaried folks from downtown. The diversity is considered a plus by Evening Magazine, which rates the Alehouse among the Top 5 Western Washington Beer Bars.
The bar's taps flow with more than 32 craft beers??largely local in origin??including a handful set aside for a selection of IPAs, which is said to be the favorite brew of regulars. The chefs match this selection with a diverse menu of contemporary and upscale gastropub fare. They batter wild-caught Icelandic cod in beer and crust it in panko to create the fish 'n' chips, a feat that ensures its spot as the most popular dish on the menu. They stuff cheesy quesadillas with jumbo black tiger prawn ceviche made from scratch, and fill italian subs with thinly sliced prosciutto, ham, and salami.
At Shuga Jazz Bistro, chefs whip up Southern, Cajun, and international comfort foods sourced from local ingredients, all while jazz musicians serenade the crowd. This eclectic menu comes from the mind of Chef Wayne Johnson, a Kentucky native who developed a taste for international flavors while traveling the world as an Army brat. Today he uses his refined palate and more than three decades in the restaurant industry—including an appearance on Iron Chef —to perfect dishes such as cajun chicken linguine, filet mignon with a blue cheese demi-glace, and fried chicken. Diners pair these plates with expertly mixed cocktails, each garnished with a dash of smoothness. On top of that, live jazz is available on select nights; click here for information about performances.
With more than 845 locations, Jamba Juice proves to the masses that nutrition can be speedy and delicious. Since the beginning, the company?s product philosophy has revolved around choosing whole fruits and other natural ingredients over artificial flavorings, sweeteners, and preservatives. The menu is completely free of high-fructose corn syrup and trans fats, and it offers additional accommodations for vegan and gluten-free diets.
This naturalistic approach is fully realized in Jamba Juice's selection of smoothies. Made with 100% fruit juice, sherbet, and frozen yogurt, the frosty delights range from all-fruit smoothies such as Peach Perfection and Strawberry Whirl to more indulgent creamy treats, including Peanut Butter Moo'd, an enticing blend of peanut butter, bananas, nonfat vanilla frozen yogurt, and milk chocolate. The lunch hour presents toasted bistro sandwiches and California Flatbreads that pack only about 320?420 calories each.
In addition to providing healthy eats to customers, Jamba Juice sponsors Team Up for a Healthy America. The initiative fights childhood obesity while encouraging fans to join the Team Up community of celebrities, athletes and other leaders committed to getting kids active?which they can do by visiting the main Jamba Juice website.
At Bison Creek Pizza & Pub, the past meets the present in both food and d?cor. Located inside the historic Burien Theatre, the pizzeria serves its gourmet pies from a modern kitchen, but it pours mixed drinks from the theater's original saloon-like bar. A stage has replaced the screen, and free live shows blare music across the expansive room regularly. Bison Creek's menu exemplifies the same juxtaposition of tradition and change, boasting specialty pizzas that it's served since opening in 1975, now with modern twists such as gluten-free crusts, soy cheese, and invisible slices.
Customers can build their own pizza, but the pub is known for its gourmet options such as the 6th Gear?a pizza piled high with chicken, bacon, and artichoke hearts simmering garlic cream sauce with onions and garlic. The menu has expanded as well. Grinder sandwiches filled with tender pulled pork or heaps of salami, bacon, and pepperoni come with a pile of fries, and the kitchen produces pasta dinners with homemade sauces such marinara, alfredo, or pesto cream.
Mick Kelly’s Irish Pub boasts a full menu of eclectic pub fare for lunch and dinner daily. Appetizers range from the elegance of steamed local clams ($8.99 for a half pound, $14.99 for a pound) in a white-wine, garlic, and butter sauce to the potato decadence of seasoned fries ($4.99) baked under a blanket of cheddar cheese and topped with sour cream and green onions. Empty-handed post-auction attendees can make a taste-bud bid on the hearty selection of handheld sandwiches, such as the french dip with a rosemary-shallot au jus ($9.99), whereas the eatery’s Irish specialties promise to make eyes, noses, and mouths smile. Summon a serving of the corned beef and cabbage ($9.99–$11.99) or the slow-cooked Guinness beef stew ($8.99–$10.99) to satisfy a Leopold Bloom–esque appetite, or indulge in the apple-brandy pork chops ($15.99) or spicy prawn penne ($14.99). For guests allergic to the moon, Mick Kelly’s Irish Pub serves up a bounty of brunch bites on Saturday and Sunday mornings from 8 a.m. to noon.