At the edge of Alki Beach, Pegasus Pizza and Pasta sits surrounded by scores of volleyball players, bicyclists, and sand-castle architects. While taking in the bustling activity and the view of the Puget Sound, diners can enjoy specialties such as the signature Pegasus pizza, piled high with canadian bacon, pepperoni, mushrooms, olives, and green peppers. Pegasus’s chefs also toss fresh caesar salads and craft pasta dishes, such as the rosemary-chicken ravioli. For lunch, Pegasus offers toasted submarine sandwiches, ideal for munching on while trying to scope out a shark to fight.
The sounds of gently lapping waves and the fresh scents of sea breeze follow visitors as they head up the wooden steps that lead to Thailanding On Alki. Within the beachside restaurant, diners enjoy robustly flavored, yet balanced dishes, from garlicky Thai-style chicken wings served with sweet-and-sour sauce to sir-fried glass noodles tangled up with crisp veggies. Patrons may also snag seats on the balcony overlooking Alki beach, sipping from a Singha beer or a young coconut while watching seagulls practice their aerial tricks. Seafood dishes help diners to further appreciate the water’s depths, and a rainbow of curries enchants palates with accents of coconut milk, roasted duck, or pumpkin.
Though Pepperdock Restaurant’s storefront proudly advertises its broiled hamburgers, that's hardly the extent of their menu. The Pepperdock crew also serves up scallops, oysters, clams, and fish paired with crispy french fries. Hot dogs and steak sandwiches round out the eatery’s hot options, while ice cream blended into shakes or scooped into waffle cones can end meals on a sweet note.
Tucked in an old West Seattle neighborhood along the shores of Beach Drive, La Rustica unapologetically announces its romantic approach to food at the front door. Set in an old white corner house surrounded by flowers, vines and garden statuary, this Italian standby appeals to groups hoping to share heaping plates of pasta and duets dividing mix-and-match plates of antipasto, olive-oil cured salmon bruschetta and fresh salads. Hearty housemade entrées like gnocchi with roasted lamb make for a serious meal, while shareable vegetarian risottos and noodle dishes are perfect for a coursed-out dining experience. Enjoy the extensive wine list, back room bar or leafy patio with that special someone, while sharing cioppino seafood stew or braised wild boar in orange zest. Let the views of the nearby waterway make for the perfect dessert.
A BLT where the “B” stands for (pork) belly. A third-pound Painted Hills ground-beef burger on a brioche bun from Macrina Bakery. Carolina-style pulled pork. Pair any of these with the house Danger fries—tallow fries doused in bacon and cheese—and you’re eating in The Swinery’s courtyard, which feeds the masses during weekday lunch and weekend brunch. Here, the focus is on flavor, and the chefs maximize this by incorporating bacon and bacon fat in any number of ways. Their renowned bacon dog even attracted the carnivores of United States of Bacon.
Inside The Swinery proper, cases brim with the fruits of old-school butchery practices. Meats that have been properly aged, hung, and prepared jostle with housemade sausages and world-renowned cheeses. The result: smoked tasso ham alongside English bacon and loukanika sausages flanking barbecue brisket, all of which combine to solidify the shop’s title, “The Temple of Porcine Love.”
Apart from using old-school butchery practices and maximizing the use of bacon fat, The Swinery ensures top flavor by following sustainable practices. Butchers ship in whole animals from small farms within 300 miles of their shop and use every piece they can. And whenever possible, they select animals and products raised and made with organic practices.
This inconspicuous neighborhood bistro’s rotating list of delights is posted both on its blackboards and clipboard menus, but despite its low-key appearance, Blackboard Bistro features surprisingly-complex preparations of hearty European fare. Chef Jacob Wiegner’s overseas experience and background preparing Spanish-style cuisine results in an effortless-seeming and unexpected fusion of flavors and textures built from Northwest ingredients. On any given night, diners can sit at the bar counter or striped banquettes and tuck in to dishes ranging from house-made gnocchi or lamb sliders, to more complex fare involving foie gras, pork belly, Pacific seafood or wild game – all of it at pub prices. Wine, cocktails and spirits hew toward the regional, and Sunday brunch is a prix-fixe affair offering new twists on morning comfort food – breakfast pizza with anchovies, egg and arugula, or a house-made doughnut served with pork loin, gravy and poached egg – alongside classics.