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.
One ancient Siamese tradition that isn't carried on at Buddha Ruska is the floor cushions on which its populations would dine. Although the guests at this eatery gather around modern tables, they maintain tradition as they dig into the classic Thai plates that are Buddha Ruska's specialty. Chefs top coconut milk-cooked curry with bamboo shoots and prawns, drizzle flank steak with chili-lime sauce, and stir-fry baby bok choy in aromatic garlic. To their traditional menu—and simple Zen decor—they've added a cocktail lounge where guests can pore over the lengthy wine list or use it to study for an upcoming trivia party at Dionysus's house.
The sounds of gently lapping waves and the fresh scents of sea breeze follow visitors as they head up the wooden steps that lead to Thailanding On Alki. Within the beachside restaurant, diners enjoy robustly flavored, yet balanced dishes, from garlicky Thai-style chicken wings served with sweet-and-sour sauce to sir-fried glass noodles tangled up with crisp veggies. Patrons may also snag seats on the balcony overlooking Alki beach, sipping from a Singha beer or a young coconut while watching seagulls practice their aerial tricks. Seafood dishes help diners to further appreciate the water’s depths, and a rainbow of curries enchants palates with accents of coconut milk, roasted duck, or pumpkin.
Dianne?s Delights delivers what every event really needs?a dose of sweetness. The dessert-catering company bakes a kaleidoscope of frosting-laden treats, whether they?re traditional desserts such as cupcakes and seasonally decorated cookies, or more modern morsels such as cake pops and cake balls. They even take the guesswork out of wine-and-dessert pairings with wine-infused cake balls, which marry the flavors of wine with moist cake. These goodies come together in a variety of forms, including ornate gift boxes and themed dessert bars topped with colorful cake pops, miniature brownies, and tiny tarts. The staff arranges the treats on multi-tiered serving trays and wooden boxes that might top a shabby-chic vintage dresser or nestle next to candle-filled mason jars. Whatever the setup, the delicate pastries add much-needed decadence to corporate events, weddings, and dog retirement parties.
“You’ll be a born-again Thai food fan after tasting the bright, fire-cracker version [of pad thai]” said Seattle Magazine about the dish created by husband and wife team Poncharee and Wiley Frank. But the magazine–-which named Little Uncle the Best New Restaurant of 2012––didn't stop there. "The food dances on the palate, shot through with lime, zinging with vinegar, with the heat of chiles tamped down by coconut milk or soft, steamed jasmine rice." That Little Uncle should win such venerable praise from Seattle's foodie community is even more awe-inspiring considering the restaurant's long and winding road to the top of the food chain. A trip to Thailand first inspired the Frank’s endeavor into authentic Thai cooking, and they spent the next two years perfecting their street-style food with a series of pop-up restaurants and a farmers market stall, before permanently setting up shop at a take-out joint in Capitol Hill. Aside from that signature pad thai, they're also serving up dishes like braised beef cheeks, which are served stuffed into a steamed bun to make them 'walker friendly" and keep grandmas from pinching them.
Hot-pink chairs, barstools, and booths cradle diners as they enjoy plates of Thai cuisine. The menu's fragrantly seasoned entrees borrow heavily from the recipes of Thailand, featuring various curries, fiery chili pastes, and housemade peanut sauce. Chinese staples include sweet-and-sour chicken, whose complementary flavors mirror the restaurant’s complex cocktails. Bartenders muddle jalapeños, infuse vodkas with blackberry and cantaloupe in-house, and periodically retreat to the back room to squeeze fresh milk from ripe coconuts.
As dinner parties cycle through, the modern setting begins to morph into a late-night lounge, which remains open until as late as 2 a.m. as DJs spin records and tap dance into the microphone.