A barbecue place is only as successful as its saucy foodstuffs, and the hot and mild meats at Jones Original Barbeque have been winning affections for more than 20 years. The family business still makes full use of the original sauce recipe devised by the Jones family patriarch, William U. Jones, Sr., and refined by his son, William U. Jones Jr. . With signature ribs and smoked brisket featured on Food Network's BBQ with Bobby Flay, the eatery was voted Best BBQ for five years in row (2004–2008) by readers of Seattle Weekly. Beside bountiful rolls of paper towels, tables populate with chopped pork, brisket, and hot links in sandwiches and on platters with collard greens and mac 'n' cheese. After wrestling down sharable meat combination platters, patrons can snatch bottles of their signature barbecue sauce to slip into holiday stockings filled with coal and other grilling essentials.
Forget lengthy lists of hard-to-pronounce preservatives?each batch of Empire Ice Cream starts with a base that contains just four ingredients: eggs, evaporated cane juice, and cream and milk from Fresh Breeze Organic Dairy. From there, the ice cream makers simply fold in extra ingredients to make various flavors, relying on local providers like Hayton Farms, who supply the berries for the shop's raspberry and strawberry ice creams, or Stumptown Coffee, who delivers the ground espresso beans for Empire's coffee-flavored ice cream. There's even a unique bacon-flavored ice cream made with real pieces of local, natural bacon, as well as a s'mores ice cream loaded with house-made marshmallows and real vine-ripened graham crackers. Brownies and cinnamon rolls from Eat Local are also available in the shop, and sometimes make their way into decadent sundaes.
The chefs at BluWater Bistro elevate classic comfort food by working mainly with premium, largely local ingredients. Take, for instance, a BLT—reinterpreted with additions of Pacific Northwest king-salmon fillet and pesto mayo—or a burger ascending to gourmet status with layers of Tillamook cheddar spread over wagyu beef raised on pastures near the Snake River. BluWater Bistro's owners strive to match their chefs' quality and creativity by giving each waterfront location a refined yet cozy aesthetic, surrounding diners in large windows, fireplaces flanked by leather furniture, and flat-screen televisions that play more interesting shows when they sense lulls in conversation. The Green Lake establishment also extends to an outdoor patio. The kitchen staff continues sending out dishes from the full menu as late as 1 a.m. every night of the week and shows up early on the weekends to prepare brunch.
What began as a small counter selling sausages at Pike Place Market mushroomed into a meaty empire with Uli Lengenberg in the role of chief link master. The shop remains a popular spot in the Market, where diners looking for a little slice of Germany can order from the extensive lineup of brilliantly seasoned sausages. The varied selections cover a lot of territory, from Spanish chorizo, spicy Italian and German bratwurst to the exotic South African Boerewors, seasoned with generous amounts of coriander and red wine vinegar. The world tour continues with Louisiana hot links, English Bangers and Polish kielbasa, each available to take home and grill up yourself, or for on-the-spot snacking, topped with coarse grain mustard and curry ketchup. In this casual, snug space, the TV is often tuned to sports and it’s not unusual for new friendships to form over a perfect sausage and a beer.
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.
The Wedgwood location of QFC is smaller than some among this grocery chain’s portfolio, but with friendly staff and late hours it fulfills shoppers needs for organics, staples and healthy foods. Everything is in its place at this well-designed store, with long aisles that stock the basics, though a full-service bakery, deli with prepared meals, butcher department, coffee bar, and an extensive beer and wine department all hug the exterior walls, making for next-level shopping that supplies more than just the usual canned goods and prepackaged breads. A colorful floral department offers seasonal features like seeds and plants for the yard in summer and festive plants for the winter holidays. And if you’re picking up a bottle of wine and premade meal for dinner with a loved one, grab a DVD from the Redbox inside to complete the night.