When Marianna Ristorante opened, the restaurant’s trademark was a dish perfect by the owner’s mom. The Renton Reporter wrote that the farfalle alle Marianna— bowtie pasta tossed with yellow peppers, prosciutto, and cream—came from co-owner Salvatore Lembo’s mother, for whom the restaurant is named. These days, Salvatore lets Executive Chef Jackson Cavanaugh put his own stamp on a seasonal selection of Northern Italian specialties. Those range from homemade gnocchi to fettuccini tossed with salmon and boneless chicken breast smothered in gorgonzola cream sauce. Dinner is served inside Marianna Ristorante’s candlelit dining room, which evokes the atmosphere of an Old World eatery with earthy tones .
The chefs at Thai Gold Triangle Restaurant reach for traditional ingredients such as coconut milk, lemon grass, chili, and curry as they cook up the authentic cuisine of Thailand. The menu at this family-run eatery starts with shareable appetizers such as fried or fresh spring rolls and garlicky chicken wings, then moves on to stir-fried noodle dishes, fried rice flecked with eggs and spices, and curries of the red, green, and panang varieties. The kitchen can substitute tofu or veggies to make any dish meatless.
Philly Fever Restaurant and Bar brings Philly's trademark cheesesteaks to the Seattle area. And then the chefs take it to the next level. Take the Seattle Seahawks sandwich, for example: grilled steak and onions saut?ed in spicy buffalo sauce. Diners can also dig into mushroom steak, pizza steak, pepper steak, veggie cheese sandwiches, and plenty of burgers and hoagies.
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.
Like any German pub worth its pretzel salt, Berliner Pub has an outdoor beer garden with communal tables inspired by German beer halls, 18 German beers on draft, and a menu of housemade brats and schnitzels. Waitresses clad in Bavarian-beer-maid ensembles bustle about holding liters of Munich's popular Hofbräu lager or Mai-Ur-Bock from Einbecker, which is considered to be the first brewery to brew a bock.
On Saturday nights, a band set up in front of a shelf of steins plays traditional German music, which consists of accordion sounds, guitar riffs, and then some more accordion sounds. During every Seattle Sounders home match, a bus transports fans to the soccer game and back to the pub for a quick drink around the indoor or outdoor fire pits.
At Casa Durango, chefs whip up a smorgasbord of Mexican eats, with a spread of tortas, tacos, salads, and burritos paired with frosty tropical cocktails and margaritas. Like a computer manual written by Stephen King, the menu is as lengthy as it is appetizing. It presents dozens of different steaks, enchiladas, seafood, and chicken dishes ladled with zesty sauces and complemented by sides of savory rice and beans. The dishes run the gamut from traditional, homey plates of marinated lamb shank and slow-simmered pork to group-pleasing dishes of nachos and taquitos. And when it comes to entertaining groups, the restaurant also hosts karaoke performances that lighten the mood on weekends.