Nia is a body-mind fitness program blending movements from dance, martial arts, and yoga to the sounds of beautiful music from all around the world. For all ages and fitness levels. Nia classes at DanceWorks are available Tues/Thurs/Fri/Sat from 9:30 - 10:30am.
Chef John Howie has always had the Bellevue dining culture in his blood. According to Seattle magazine, he started bussing tables at a local restaurant at age 15 and hasn't looked back since, building up a culinary empire with four venerated Washington restaurants bearing his creations.
At John Howie Steak, Chef Howie works with executive chef Mark Hipkiss, grilling USDA Prime steaks aged up to 42 days, American Wagyu steaks from Snake River Farms in Boise, Idaho, Pure Blood Wagyu beef from Victoria, Australia, and Japanese A5 Wagyu beef from the Kagoshima and Miyazaki Perfectures. The meats sizzle over an open-flame mesquite, charcoal grill, holding onto a mineral-smoke flavor far superior to other restaurants' Twinkie-smoke-flavored steaks. The imported cuts mingle with local organic produce and dairy as well as wild mushrooms and truffles culled from throughout the Pacific Northwest. John Howie Steak's robust wine menu complements the meaty textures and full, smoky flavors with more than 600 selections from California and Washington, as well as far off lands such as Spain, France, and New Zealand.
Eastside Stomp is the name for a collective of swing dance teachers and enthusiasts based on the Eastside of the Greater Seattle area. We are dedicated to teaching, performing, preserving, evolving and promoting the many vintage-based forms of swing dance, as well as the music and style of the Swing Era.
Since this is everyone's first Groupon, we'll briefly explain how it works. Each day, we offer an unbeatable deal on the best of New York: restaurants, spas, theater, events, and more. By promising businesses a minimum number of customers, we get discounts you won't find anywhere else. We call it "collective buying power!"
Andrew Friedman has memorized and invented a library's worth of libations. As the president and cofounder of the Washington State Bartender's Guild, he knows his way around the counter—enough to experiment with barrel-aging his own cocktails and lighting his citrus twists on fire. The shelves behind him at Liberty Bar stretch four bottles deep, according to Eater, and those bottles’ spirits span continents and centuries. Andrew creates fresh "scratch" cocktails, so named because of their ingredients: hand-squeezed juice, homemade bitters, and syrups concocted in-house. Combined, they form imaginatively named blends such as the Preamble—gin, blackberry jam, and lemon juice—and the tequila-based Ultimas Palabras, which is Spanish for "last words."
Though the bar has earned a reputation as a gallery for sophisticated mixtures, Andrew maintains that it preserves a communal, down-home vibe. The servers happily suggest selections from the hundreds of whiskies, bourbons, mezcals, and locally distilled liquors, introducing patrons to new tastes instead of just sticking their favorite burger in a glass with ice. The menu also features beer, wine, and sushi rolls. From 7 a.m. to 4 p.m., however, the space functions as a coffee shop for Stumptown brews and savory pastries.