As a dependable source for door-delivered gourmet organic fare, Delicious Planet is an ideal choice for busy individuals who still want to eat organically and nutritiously. All deliverable entrees are packaged securely and environmentally soundly and are ready for freezing, heating, or storing forever in preparation for John Cusack–foretold apocalypses. Breakfast items such as the coconut brown-rice porridge ($3.99) steal morning meals back from psychedelic cereal spokesmen, and the vegan, gluten-free mondo chipotle black-bean burger ($10.95) entree delivers burger bliss without firing up the grill. With a host of sandwiches and wraps and plenty of cooked frozen fare, Delicious Planet brings professional meals with vital, flavorful, and healthy variety, while also providing a viable alternative to rowdy, raucous farmers' markets and their notoriously foulmouthed veggie vendors.
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.
Le Fournil’s owner, Nicolas Paré, didn’t want to create another stuffy French restaurant. Instead, he had dreams of opening the kind of casual bakery you might find on any Parisian street corner. He did just that, and now his customers stop in daily to grab anything from a cup of coffee to a freshly baked baguette.
On the elbow tip of Eastlake Avenue and Fuhrman Avenue, Borsalino's Pizza and Pasta sits like a sleeping giant against the rushing waters of Portage Bay. The large, European-style cottage lures passersby with a whimsical turret and charming clay shingles and attracts mountain climbers with several long gabled roofs.
Upon entry, guests are greeted with the sensuous aromas of stuffed calzones, hot submarine sandwiches, slices of spiced gyro, and feta-laced pizzas stretched up to 18 inches. The chefs whip up whole-wheat and gluten-free options to accommodate dietary restrictions, and bartenders fill glasses with 10 draft beers and dozens of wines to help patrons water any plant seeds they accidentally swallowed.
The Japanese have plenty of words for different styles of dining, from omakase (chef’s selection) to izakaya (a Japanese pub with great food). But kappo might not be on the tip of many tongues. Legendarily rooted in Osaka starting in the 19th century, kappo dining puts the chef on display in the dining room, where diners can watch their meals form before their very eyes. Even better, there are no imaginary lines here between cook and customer: the other distinctive part of kappo are the many close interactions between the diners and chef, making it a learning experience for both parties.
You could say it’s the Japanese way, but here, more than anything it’s the Tamura way: creating a menu based on whatever fresh, local food chefs can obtain that day. With produce plucked from the rooftop garden or shrimp caught in Skagit Bay, chefs create a brand-spankin’-new menu every day. That means you may not have much control over what’s offered, but with the chefs’ degree of skill in the kitchen, that essentially doesn’t matter.
When Seattle Magazine named Sushi Kappo Tamura the Best New Restaurant in 2011, it lauded it’s sushi as the best in Seattle. That might seem like a big enough accomplishment in itself, but it’s not the only trophy in this restaurant’s case. Seattle Magazine readers’ choice voters agreed with the critics, deeming it Best Sushi in 2014. Travel + Leisure called it one of the Best Sushi Restaurants in the States. Maybe it’s the freshness of every ingredient or Kyoto-born chef Taichi Kitamura’s constant strive for perfection, but Sushi Kappo Tamura keeps racking up accolades that leave the rest of the pack lagging behind.