The city of Seattle is speckled by pho joints, each one serving its own rendition of the beloved belly-warming noodle soup. However, Le's Phở Tái remains a cut above the competition with its commitment to using locally grown ingredients and creating flavorful broth. Chefs begin the process of preparing the beef stock more than 20 hours before the soup hits the table, setting beef bones and spices to boil in order to procure what reporters from Journal Magazine praised as "exceptional flavor". Once the broth is ready, the chefs add thin vermicelli noodles along with cuts of tender beef, fresh seafood, and crisp veggies. They serve the soup in massive bowls alongside plates of bean sprouts and jalapeno slices.
When chefs aren't cooking pho, their attention is absorbed in the preparation of other Vietnamese specialties—chewy spring rolls, tangy teriyaki dishes, and bahn mi sandwiches with barbecue meats and french bread. Servers carry these dishes out into the warm, casual dining room, along with glasses of sweet iced-milk coffee and refreshing coconut juice. The accommodating staffers encourage guests to call ahead to place food orders for faster service, particularly if they have to speed back home to make sure their cats don't start scratching the Bruce Willis statue they’ve been sculpting out of peanut butter.
From its humble origins as a small, old-fashioned ice-cream parlor operating out of a renovated gas station in Burlington, Vermont, Ben and Jerry's now delights taste buds in locations across the U.S. and 25 countries. Their brand easily attracted customers??homemade ice cream churned from wholesome, high quality ingredients and blended into creative flavors. Some of their popular scoops include Cherry Garcia, Chunky Monkey, and Chocolate Fudge Brownie.
Long waits and harsh lighting are just two inconveniences that can plague a standard trip to the post office. The process leaves little room for relaxation, let alone time to kick back and enjoy a freshly made latte. That's what Sip and Ship hopes to remedy. The family-owned business combines two different worlds—the post office and a coffee shop—into an operation that runs as smoothly as its coffee goes down.
The process is both friendly and simple: customers bring in items they need to send far away, such a piece of art, an old-fashioned letter, or a cursed monkey's paw. The Sip and Ship team wraps, packs, and ships it—all while customers wind down with organic, locally roasted drinks and homemade cookies and scones. In between all the sipping and shipping, customers can squeeze in some shopping, too; the store stocks its shelves with bottled wine, bath products, and even children's toys.
Kalia Indian Cuisine seamlessly blends delicious taste with healthy eating, preparing curries, tandoori meats, dahls, and housemade paneer with vegetable oils and without MSG. For those uninitiated with the Southeast Asian offerings, friendly servers can help diners navigate the extensive bill of fare or suggest Indian beers and wine pairings to match with vegetable biryanis and shrimp curries. Fluffy naan, which can be stuffed with chicken, onions, potatoes, and herbs, helps diners scoop up tender morsels of tandoor-cooked turkey, lamb, and chicken. Once per month, belly dancers visit both the Greenwood and Lynnwood locations, whirling and swirling as diners finish off meals with sweet gulab juman dumplings or mango lassi smoothies.
Man v. Food host Adam Richman has conquered his fair share of eating challenges. But when it came time to face the famous 12-egg omelet at Beth's Cafe, the show’s host discovered too late that he had bitten off more than he could chew. Stopping mere bites from the finish line, Richman had to admit defeat. If he ever gets his appetite back, he might fare better with one of Beth's regular omelets, made with a relatively modest six eggs. Beth's Cafe is used to hosting guests who like to press their luck. Back in 1954, the business opened as a gambling parlor, but owners Beth and Harold Eisenstadt hit their first jackpot when they ditched the betting machines and began serving breakfast 24 hours a day. Since then, Beth's Cafe has enjoyed a slow and steady rise to fame. Breakfast is still served all day, but there are now chili-topped burgers and slices of Beth's epic chocolate cake to further complicate your decision. As far as decorations go, Beth's most famous designers are the people who eat there. Guests are provided with paper and crayons while they wait for their food, and the resulting doodles are gathered and hung on the walls until New Year’s Day, when the staff votes on the top 10. The winners remain in the dining room permanently, but the runners-up aren't hastily discarded; instead, the staff stores them in a "super secret vault" dusted with pancake batter to give away the fingerprints of would-be thieves.
You could call brothers George and Marcos Trejo artists. They make their small-batch, handcrafted chocolate bars and truffles right in their Green Lake storefront and transform their tasty treats into edible works of the imagination. What makes their chocolates unique is partly the high quality of the cocoa they use and partly the creative flavor combinations they come up with. On any given day, they might be infusing heavy dark chocolate blends with the citrusy tang of orange oil or mixing their truffles with the flavor of bourbon pecan or Mexican mango. In their store, they complement their cocoa-rich wares with other artful treats, such as small-batch ice cream—coincidentally, da Vinci’s first medium for the Mona Lisa.