Not much has changed since Lovie Yancey opened the first Fatburger in 1952. Since then, the chain has expanded, but the food has stayed the same: 100% USDA lean beef burgers grilled to order and hand-scooped ice-cream shakes. Each restaurant stays true to Yancey's vision, even down to retro-influenced digs with jukeboxes blasting old school favorites designed to make listeners flash enthusiastic thumbs-up signs. Inside the kitchen, cooks stack burgers from 2.5-ounce burgers to 24-ounce triple burgers on toasted regular or gluten-free buns as fresh onions crisp inside fryers filled with cholesterol-free oil. Diners can also enjoy Fatburger’s signature chili made with a secret blend of herbs and spices or milkshakes topped with dollops of whipped cream that resemble fluffy, white clouds shaped like marshmallows.
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.
Rust-red tiles lead the way into Nirvana Indian Cuisine's elongated dining room, which swirls with the zesty fragrances of authentic Indian fare. The friendly waitstaff carries hefty portions of tandoori meats, curries, and samosas to resting spots on black-clothed tables flanked by red chairs. Glasses of sweet or salty lassi add dimension to each table's spread of savory meals, most of which can be transformed into vegan entrees, and appetizers and bread keep stomachs from wailing the same annoying yet catchy pop melody.
For more than 40 years, Robert C. Mathwig has owned Family Pancake House and defended his sanctuary for the fluffy breakfast staple against the ravages of time, stringently maintaining the same wholesome business practices that set the cozy eatery apart from the competition on its very first day. The kitchens still make most of the menu from scratch, sourcing as many ingredients as possible from local suppliers to ensure that each order arrives to its table at the peak of freshness. The whole menu of breakfast treats and savory later-day meals is available all day long, with fluffy pancakes, crepes, and omelets sharing space at diners’ tables with grilled cheeses and breaded pork chops.
Family Pancake House takes its friendly moniker to its logical conclusion by acting as a supportive family for the community that has kept the eatery's doors open for nearly half a century. The company routinely sponsors youth sports teams, and employees often volunteer their leftover flour supply to sweaty-palmed gymnasts.
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 in Seattle, where seasonal, organic, unique, local ingredients (endearingly referred to as "S.O.U.L.") top carefully crafted bake-at-home pies. Diners can watch over the counter as pizza artistes decorate traditional 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 the 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.