The broad, straightforward name of Lee's Asian Restaurant heralds a menu that visits just about every corner of its namesake continent. Prawns are cooked in an Indonesian-style marinade, eggrolls and sea scallops get Vietnamese treatment, udon noodles hail from Japan, and other meat and veggie entrees are dosed with the fire of classic Thai or Szechuan cuisine. The wide reach seems to be astoundingly successful. Among other satiated reviewers, the Seattle Times praised the "sophisticated and worldly" menu, whose text can be unscrambled into a helpful travel guide; they just about promise that Lee's will leave guests "smiling and munching all the way to the bottom of the enormous platters." Beyond the unassuming awning, red paper lanterns and teacup lights cast a honeyed glow on a large wood bar backed by wine racks. Warm sake offers an appropriately Asian alternative.
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.
By day, staffers decant 70 premium teas at La Romanza Bistro Italiano's afternoon tea service, which pairs pours with venetian finger sandwiches and in-house baked goods topped with flourishes such as edible glitter. Lunches and weekend brunches last until nightfall, at which point the bistro transforms into an intimate eatery for cocktails and cuisine inspired by rustic Tuscany flavors. Chefs whip up abundant appetizers and salads, handmade pastas, and entrees accompanied by house-baked bread. Gluten-free options accompany each course.
To complement each bite, the staff pours house-crafted cocktails infused with specialty tea as well as wines by the glass, imported from Italy—a country that knows as much about wine as Einstein knew about having eccentric hair. To celebrate the weekend's arrival, local jazz pianist Loren Temkin and bassist Dune Buter entertain diners every Friday and Saturday night with their interpretations of classic compositions.
The muscle tutors at Fitness Together work with clients to determine exercise goals for shedding pounds, running a marathon, or being strong enough to rip apart spandex. A customized workout plan is developed and catered to help exercisers reach superfit. Fitness instructors supervise squats and offer nutritional advice and encouragement to make sure you see and feel results. Individualized attention means it’s all about you—the trainer can point out when you’re doing a stretch incorrectly, help you tone trouble zones, and motivate you to keep going when you’d otherwise quit or become distracted by the fragile beauty of a passing hummingbird.
Beer Junction is a hybrid pub and beer retailer that boasts more than 35 refrigerators full of brews, as well as hard ciders by the bottle or six-pack, growlers to go, beer steins and various other accessories. Beer geeks who find a favorite bottle in the fridges can drink it onsite for a small corkage fee, and a rotating events calendar features guest brewers or themed tastings representing multiple different breweries. Beyond the bottles, Beer Junction sports several taps of locally made craft beer, as well as a few wines by the glass. If you’re hungry, Beer Junction sells munchies like nuts and popcorn, but focuses its expertise on beverages rather than food. Patrons with bigger appetites are encouraged to order in from the handful of local sandwich and pizza joints that deliver or offer nearby pickup, or bring in their own food.
The philosophy at Pecado Bueno is simple: if you’re going to sin—specifically, if you’re going to be gluttonous—why not do so with a bacon-wrapped chimichanga hotdog and an ice-cold margarita? Pecado Bueno translates roughly to “sin well,” and with its hefty burritos, three-cheese quesadillas, and egg- and cheese-filled weekend breakfasts, that’s exactly what the restaurant helps its visitors do.
Believe it or not, though, Pecado Bueno wasn’t built solely on sinister intentions. For beneath all the layers of cheese and meat hides the second part to the restaurant’s philosophy—the part that focuses on making everything from scratch, and using organic ingredients whenever possible. In fact, Pecado Bueno doesn’t select its ingredients based on if they can be preserved until there are cyborg farmers. Rather, it takes into consideration three key factors: their taste, their effect on the environment, and the quality of life for the animals that had a hand in their production.