Calle Tacos & Tequila's menu describes itself as casually evolved Mexican food. The eatery's cooks don't try to reinvent the wheel, but rather add tasty twists to popular dishes. They spice up ceviche with mango, onion, cucumber, and serrano peppers, whose intense flavors surround Atlantic cod. They revolutionize familiar burritos simply by serving them wet, topping them with a layer of red-pepper sauce and sending them to tables by pushing them down a slip 'n' slide. The same philosophy behind the food extends to the drinks. For example, the signature Callerita combines pure agave tequila with agave nectar and lime juice for a simple, three-ingredient interpretation of the classic drink.
Stretching across Skagit Valley since 1875, Lenning Farms has seen countless oats, grains, vegetables, and fruit grown and harvested on its land throughout five generations of hard work. The farm’s current operators, Todd and Bev Lenning, erected The Berry Barn more than 10 years ago to house their berry-related goods, then a new endeavor for the farm. The pair stocks the big red barn with dozens of varieties of fresh-picked berries—from strawberries to gooseberries to blueberries—14 types of fresh-baked pies, hand-dipped ice cream, and handmade gifts. To challenge and entertain their visitors, Todd and Bev constructed their mind-exercising hedge maze, which has grown to be one of the largest in North America, where customers search for different stations featuring facts about berries and Lenning Farms. Lenning Farms also has a rope maze available for younger guests.
Since 2006, Mt. Baker Candy Co.'s chocolatiers have used a secret 50-year-old recipe as the blueprint for more than 40 flavors of fudge, all handmade in small batches. Now, through SendFudge.com, their gourmet confections can reach chocolate lovers in 48 states, including the ones where chocolate is illegal. Made with milk and soy, the rich, gluten-free fudges range from classics such as butter pecan and rocky road to lemon-meringue cheesecake fudge and caramel-infused fudge topped with sea salt. The dessert wizards also whip up 12 diabetic-friendly flavors of sucrose-free fudge, including mint-chocolate swirl and peanut butter.
NYP Restaurant & Bar's culinary masterminds concoct cuisine ranging from hand-tossed pizzas slathered with homemade sauce to gourmet Angus burgers grilled to customer specifications. Working in tandem with bartenders, the chefs complement each tomato-topped pie or pasta dish with craft cocktails and 20 different signature martinis such as the Tsunami––a surge of coconut rum, vodka, peach schnapps, blue curacao, pineapple juice, and mist. They also serve local craft beers. For some mealtime entertainment, TVs located in the bar and in the restaurant show local sports teams such as the Seahawks and Sounders.
At Lunchbox Laboratory - Gig Harbor, diners can sip a Tang-infused cocktail from a glowing beaker and tuck into the signature Dork burger?a thick patty of ground duck and pork that comes sandwiched between an organic kaiser bun. The inventive burger joint?which is decked out with retro tin lunch boxes?has grabbed the attention of the Food Network and Epicurious, and topped several best-of lists with its juicy burgers.
Chefs can top the super beef patties with any of the restaurant's dozens of toppings, which include brown sugar marsala onions, house-made barbecue sauce, and fried egg. If beef isn't your thing, vegetarian black bean burger, and lamb or churken (chicken and turkey) patties can do the job. There's nothing ordinary about the appetizers either, with options such as deep-fried pork rinds and egg rolls stuffed with buffalo chicken. And for dessert, cool off with a hand-dipped Nutella, banana creme pie milkshake, or the Cinnamon Toast Crunk shake livened up by a test tube of cinnamon whiskey.