Mutual Detail has spruced up Seattle rides since 1998. An array of interior and exterior wash and detail packages treat cars to hand washes, chamois drying, vacuums, and luxe add-ons such as waxes, tire dressing, and polish, which, depending on cars’ paint color, is applied by hand, machine, or telekinesis. In addition to its detailing packages, Mutual Detail also offers a la carte services such as wheel polishing, engine steam cleaning, and leather conditioning. They also use Optima Steam Clean Technology: an eco-friendly system that eschews chemicals and only needs 1.5–2.5 gallons of water to clean, sanitize, and deodorize cars.
In 1992, restaurant owner Carlos Kainz and chef Julie Guerrero first joined forces to open a tiny West Seattle bakery and café, a spot that quickly gained traction and outgrow its modest trappings. The duo packed up the winning operation and moved on to a larger space and a larger vision, renaming their venture Dulces Bistro & Wine and crafting an ambitious menu focusing entirely on Latin-fusion cuisine for dinner. Although Guerrero traces her family heritage back to Mexico, many of her dishes, including paella valenciana and boeuf bourguignon, show strong European influences. Unadulterated Latin staples pepper the menu, such as the green chicken enchiladas that serve as a staple in Mexico City and at Sam I Am’s Cinco de Mayo parties.
Valet Detail's staff of professional cleaners cajoles dirt from the exteriors and interiors of autos, motorcycles, aircraft, and marine vessels. Dust-busting techs scour vehicles with environmentally friendly products onsite and even offer on-location mobile services. When they aren't polishing sedans, techs lather up fleets of semi trucks, company SUVs, and horse-drawn shopping carts.