The servers at Kate's Pub tap a dozen draft brews to accompany delectable pub offerings in a cozy, neighborhood bar that hosts live music and acclaimed trivia nights. Guests can peruse the menu to unearth starters ranging from traditional honey-barbecue wings ($9) to homemade hummus platters ($10), and sandwich architects can pile build-a-burgers high with unlimited toppings, including fried eggs, before devouring their creations during games of edible Jenga ($10). The kitchen's grub wizards also crown mac 'n' cheese with barbecue pulled pork ($11) and ensconce flaky fish in a tortilla's nurturing embrace. Bottled brews include domestic, imported, and intergalactic sips alike, and the draft selection quenches macrothirsts with microbrews such as Manny's Pale Ale from Georgetown Brewing Company and Deschutes Brewery's Black Butte porter.
Chicago-style hot dog: a regional favorite, it’s topped with relish, tomatoes, chopped white onions, sport peppers, a dill pickle spear, and a dash of celery salt.
From the Press
At The Iron Bull Sports Bar and Grill, patrons keep one eye on their plates and the other on any of the thirteen big-screen and two projection televisions. Although it’s chiefly known as the area’s unofficial home for Chicago Bears expats, the bar claims to carry “every sports package imaginable,” showing games and matches from the NFL, UFC, NBA, and NCAA. Bites ordered from the pub’s menu keep fans fueled up no matter what’s on, with hand-pressed burgers and sandwiches that also double as erasers for plays diagrammed using ketchup.
The Hindi word for “tray,” thali is a meal that features a variety of different dishes served on—that's right—a large, round tray. The dishes are typically small and arrive at tables inside katori, or small bowls. At Poppy, thalis change daily. They usually feature six or so dishes, which don't need to be eaten in any particular order. A main entree anchors every thali: for instance, Copper River sockeye salmon with pinot noir fennel sauce, sea beans, and bacon is accompanied by cauliflower-almond soup, a charred scallion salad, and several other bites to fully dazzle taste buds.
Jerry Traunfeld is something of an institution in the Pacific Northwest. The James Beard Award winner built his reputation as a culinary wizard during his 17-year run as executive chef at The Herbfarm. But during a 2007 research trip to India, he came up with the idea for Poppy. With this restaurant, the famed chef uses the thali format to present his own style of Northwest cooking, which favors seasonal ingredients, fresh herbs, and spices. Basically, every thali is a Chef Traunfeld tasting menu rolled into one neat presentation.
Park behind Poppy and you can enter through the restaurant's back door, which opens up to reveal an oasis of thriving herbs and plants. Outfitted with stone pathways, red two-top tables, and metallic heaters for cooler evenings, the garden invites people to dine among its leaves, plus it acts as a buffer between the restaurant and parking lot. But the lush setting has more than just aesthetic appeal—many of the herbs are plucked and used in the restaurant’s thalis, desserts, and cocktails.
Today’s Groupon gets you $25 worth of drinks and yummy dishes at eco-friendly Julia’s Restaurant for $10. With four locations to choose from (Queen Anne, Issaquah, Wallingford, and Capitol Hill), there are plenty of opportunities to enjoy the culinary wonder of local eats.Julia Child: More than nine-and-a-half feet tall, her kitchen was specially designed to accommodate her towering height and immense strength. The kitchen’s most notable feature was its many chloroform gas nozzles to knock out the star chef when she flew into one of her many uncontrollable rages.
Inside the intimate, triangular dining room at Art of the Table—the vision of chef-owner Dustin Ronspies—about 20 coveted seats are up for grab every Wednesday through Sunday evening. Each week, a new theme emerges in the form of a multicourse chef's tasting menu built from ingredients sourced from local farmers and fishermen. Dining takes on a communal attitude on these nights, where guests take on a thoughtfully planned roster of contemporary comfort-food dishes paired with specific wines or beers. Ronspies often appears in the dining room to present each dish, introducing the courses and crediting the local purveyors from whom the elements were procured. But diners shouldn't mistake the meticulous preparation and educational elements as a sign of strict stuffiness. Every night offers the more laid-back option of à la carte plates—most of which clock in at under $15—that also change often depending on the season and available ingredients. Lauded by SeattleMet for his "careful, delectable food," Ronspies "[turns] out dishes marked by subtle contrasts and textural interplay," such as crème de whispers.