After successfully overseeing popular restaurants in the DC area, Jacques Nawar moved west, settling down in Seattle to open up a pizza shop––but not just any pizza shop. Everything at Pizzeria Credo bursts at the seams with a rustic Italian sensibilities. Warm, brassy light cascades upon diners as they bite into crisp, bubbly slices of pizza fresh from the Stefano Ferrar. This Neapolitan-made, wood-fired oven is outfitted with a plate of authenticity and protected by magic words known only to professional pizzaioli. The pizza menu is composed of colorful combinations of toppings, such as the tricolor margherita with creamy mozzarella and San Marzano tomatoes or the zesty puttanesca with anchovy, capers, and hot pepper. But there is more to the restaurant's modus operandi than just pies. Guests break toasted bread over bowls of white-wine-steamed mussels and clams, or whet their appetites with salads made from local organic greens and roasted beets.
Cover your stomach with a warm, electric blanket of food. Today's Groupon gets you $40 worth of comfort food at Shadowland, a low-lit, intimate setting for a relaxing, nourishing, and potentially low-lit, intimate evening. The Restaurant: Helpful waitstaff The Land of Shadows: Usurper king Zand the Pestilent wields Trandmor’s Staff to plunge once peaceful kingdom into darkness
From the vantage point of Sugar Rush Baking Company's lengthy dessert and coffee bar, visitors can catch a glimpse of the busy kitchen staff as they craft cakes, cookies, scones, and brownies throughout the day. This bakery team works with a dedication to homestyle techniques, decorating custom-layered cakes by hand and accentuating them with frosting flowers plucked fresh from the candy garden. The shop specializes in miniature cupcakes, and with more than two dozen signature flavors including chocolate cake with mint-buttercream frosting, the team has been forced to create an entire separate menu for the tiny candle cushions.
Gone are the protestations that a slice of cake is too big "or too wedgey." Instead of making a different cake to suit everyone's tastes, get a dozen different flavors for fickle friends. Voted Seattle's best cupcake by Seattle Magazine and Seattle Weekly, and featured in The Seattle Times, Cupcake Royale bakes each flavor daily from natural and local ingredients, including hormone-free dairy products and locally raised fruit. Finish off a long lunch break with a Royale with cheese, a pillow of dark chocolate cake topped with cream-cheese buttercream and chocolate shavings, or chomp a vanilla coconut bunny, adorably fluffy with hand-frosted buttercream. Experts in things that taste good recommend chocolate peppermint party, while fans of sea spray reach no farther than the salted caramel with fleur de sel.
It didn't seem like a momentous occasion when chef Mark Fuller and his wife, Marjorie, began serving fried chicken on Monday nights at their bistro, Spring Hill. But as Seattle Magazine recounts, the move turned out to be more than just a way to fill tables on a slow night. Soon enough, crowds were vying for one of the 20 birds the bistro allotted for each evening. The chicken’s unexpected popularity compelled the Fullers to sit down and rethink their whole concept. They closed down Spring Hill and reopened it a short time later as Ma'ono, a restaurant that supplements the Fullers’ celebrated fried chicken with a number of complementary Hawaiian dishes. The chicken can still be hard to come by at times, and reserving it in advance is recommended. But even if you can't get your hands on one of the humanely raised Mt. Vernon birds, there's still plenty to admire on the menu. Take, for example, the wood-grilled kalbi beef short rib or a rainbow trout cooked with lemon, cilantro, and Hanapepe sea salt. There are also 40 or so whiskeys that hail from places such as Woodford Reserve in Kentucky and local distiller Woodinville Whiskey. The restaurant also produces a seasonally appropriate cocktail list, which in the summer might include a Napoleon's Kick (bourbon with lemon, sugar, and falernum) or just some ice water served in a baseball mitt.
Great Harvest specializes in baking tasty delicacies and healthy, homemade breads ($4.50–$8.50 per loaf) that are high in fiber, free of preservatives, and crafted with freshly milled flour every day. The bread selection changes each day of the week according to a monthly schedule; previous offerings include golden honey wheat and Dakota bread. Gluten-free and high-protein breads are available in a variety of flavors, including gluten-free cinnamon-chip bread. For carb connoisseurs that prefer breaded delights that are easily juggled, Great Harvest bakes scones, muffins, cookies, cinnamon rolls, and bars.