At Ship Canal Grill, chefs give a nod to local cuisine with a menu largely composed of seafood from the Pacific Northwest. Though plates such as the salmon pesto and honey-walnut prawns dominate a good chunk of the menu, according to Thrillist(http://gr.pn/MKhCeh), turf-based dishes such as the Overboard lamb sliders with caramelized onions and aioli “pack a punch." The eclectic fare also encompasses petite pizzettas and Mediterranean dishes, which pair neatly with the creative cocktails or wines from a huge drink menu. But the eatery's decor inspires just as much intrigue as the edibles.
Bare light bulbs and rotund pipes hang overhead in homage to an industrial design, complemented by 20th-century construction-era photos from the Museum of History and Industry. An open loft looks out over the main dining area, aglow with candlelight and ringed with tan and periwinkle. At the lower-level bar, a bridge of wrought iron holds miniature vehicles over a marble countertop as light seeps in from tall windows.
In the loft, flat-screen TVs and one large projection screen broadcast games, and the billiards room hosts good-natured competition, as patrons unwind over a game of pool, darts, or dodge-darts. A steady string of events keeps other customers entertained: trivia on Tuesday, standup comedy on Wednesday, and live bands on Friday.
The menu at Sebi’s Bistro reads like a map of Chef Kamila Kanczugowski’s culinary development. Polish dishes such as pierogi and cabbage rolls represent the country where she grew up and began her training, while pizzas, panini sandwiches, and calzones make use of the skills she learned while studying in Italy. Kanczugowski earned her proper culinary degree in Seattle, where she continues to cook up her European favorites using local, organic ingredients. She’s also integrated a fair share of American foods, such as tuna melts and turkey clubs; although even these common sandwiches can be amped up when paired with one of the bistro’s rare, imported Polish beers.
Green Eating While the kitchen strives to use local and organic products and compost all food waste, the staff’s eco-conscious efforts don’t stop there. The restaurant boasts LEED Platinum certification, in part due to the materials used to construct the space. The bar is made from rough, recycled wood and cinder blocks, light fixtures are upcycled gramophone horns, and one entire wall is constructed from 800 tequila bottles foraged from restaurant dumpsters.
Manchamanteles: Spanish for tablecloth stainer, this is made from a mix of chiles, veggies, and meats, and is considered a classic Oaxacan mole.
Achiote: Spanish for annatto, this is extracted from the seeds of a shrub by the same name. It’s used as a spice or for its rich reddish color.
While You’re in the Neighborhood
Before: Gaze into the eyes of the Fremont Troll, who lives beneath the Aurora Bridge (3600 Troll Avenue N).
After: Watch boats depart from the hand-launch area at Fairview Park (2900 Fairview Avenue E).
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