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.
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.
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
Though founded by a seasoned international climber, Mountain Madness is dedicated to getting amateurs out on the peaks. A squad of guides, adept at both climbing and teaching, lead excursions that include climbs and wilderness treks, all while imparting practical mountaineering skills. This holds true on their specialty North American alpine summit climbs that accommodate the varying paces of beginner and more experienced climbers. At areas such as Mount Baker and Mount Shuksan, groups navigate forests, active glaciers, rugged rock formations, and intersections with broken traffic lights as they advance to the top—either in one day or over a longer camping trip.
Adventure also permeates the rock-climbing courses, and an array of lead-rope-climbing excursions. Both set out to conquer single- and multi-pitch climbs over granite and other rock on routes in Washington Pass, Leavenworth, and beyond. Though the aforementioned trips are available year-round, avalanche-preparedness training and backcountry skiing excursions present different ways to delve into the winter wilderness.
Although there are no online previews or user reviews for A Tuna Christmas, ArtsWest's previous productions have been reviewed and featured in numerous Seattle publications including Seattle Weekly, the Seattle Times, and AOL's City Best Seattle. Eight Yelpers give ArtsWest an average of 4.5 stars.
In 2009, Mashiko Japanese Restaurant & Sushi Bar chef Hajime Sato, made a responsible but risky decision: go fully sustainable. This move meant eliminating some of the more popular sushi dishes, such as eel and shrimp, because of their endangered status. "You have to explain to people," he says in a video introduction to the restaurant. "People aren't going to eat whale because the media talks about it. But nobody talks about eel." Today, Sato and his staff pride themselves on running one of the few truly sustainable sushi restaurants in Seattle—or anywhere. He can trace each of his menu items back to its source and identify how it was caught. Seafood such as salmon and tuna are raised in farms that are free of antibiotics and designed not to disturb surrounding ocean life or dolphins trying to nap. The fishermen Sato works with pay equal respect to adjacent species by keeping bycatch—fish caught accidently—to a minimum. The policies and the resulting flavors alike have won praise from outlets such as Eater Seattle, which named Mashiko one of its 38 Essential Seattle Restaurants in 2012.