The city of Seattle is speckled by pho joints, each one serving its own rendition of the beloved belly-warming noodle soup. However, Le's Phở Tái remains a cut above the competition with its commitment to using locally grown ingredients and creating flavorful broth. Chefs begin the process of preparing the beef stock more than 20 hours before the soup hits the table, setting beef bones and spices to boil in order to procure what reporters from Journal Magazine praised as "exceptional flavor". Once the broth is ready, the chefs add thin vermicelli noodles along with cuts of tender beef, fresh seafood, and crisp veggies. They serve the soup in massive bowls alongside plates of bean sprouts and jalapeno slices.
When chefs aren't cooking pho, their attention is absorbed in the preparation of other Vietnamese specialties—chewy spring rolls, tangy teriyaki dishes, and bahn mi sandwiches with barbecue meats and french bread. Servers carry these dishes out into the warm, casual dining room, along with glasses of sweet iced-milk coffee and refreshing coconut juice. The accommodating staffers encourage guests to call ahead to place food orders for faster service, particularly if they have to speed back home to make sure their cats don't start scratching the Bruce Willis statue they’ve been sculpting out of peanut butter.
Broiler Bay is a self-proclaimed mom 'n' pop burger shop serving up juicy charbroiled patties that Seattle Magazine considers to be among the Best 5 Burgers Under $5. Unlike many other burger joints that dress up their meat with unusual accouterments and bright red lipstick, this eatery outfits its burgers with simple, distinctly American garnishes, such as chili, bacon, and swiss cheese. For a complete meal, add a shake or malt blended with hard ice cream, and a side order such as the hand-made onion rings, called "tender, flavor-packed bangles" by a writer for Seattle Weekly.
Featured in Seattle magazine and The Seattle Times, Kaya Korean Barbecue prides itself on its attentive service, posh presentation, massive portions, and a second-story location safe from dinner-interrupting tiger stampedes. Platoons of food soldiers can arm themselves with massive appetizers such as the marinated raw beef ($15.99) before focusing their attention on the feast as it arrives in steaming hot rock bowls. Choose from a variety of dishes ranging from the Angus marinated short ribs ($27.99) to soft tofu soup ($10.99), or go for an authentic barbecue experience by searing enormous platters of sizzling meats on the minigrill located in the center of your table, with selections such as the Kaya combo for four (Angus rib eye, marinated short ribs, marinated sirloin, beef brisket, beef tongue, bean paste stew, and your choice of beverages) ($96.99). Overhanging vents inhale the mouthwatering barbecue odors that would otherwise cling to clothes for days, ensuring that diners are not tempted to try out new recipes at home such as blouse jerky and deep-fried pants. In addition to grilluminating guests, Kaya pours copious cupfuls of Korean rice wine and beer.
Java Jane's plethora of gourmet beverages runs the drinkable gamut, from icy smoothies to steaming signature mochas. Begin a caffeinated patriot's ride down the gullet with a Roosevelt cheesecake mocha, with white chocolate and cheesecake and raspberry syrup constituting a unified liquid dessert ($2.80–$4.05), or celebrate simplicity with a Victorious vanilla latte ($2.80–$3.30). A Cuppa Joe ($1.50–$2) can get early-morning synapses to play nice, and one of four fruit smoothies ($3.65–$6.25), such as the strawberry banana yogurt or mango, keeps summer suns from overheating the head. Italian sodas ($1.55–$3.10) and iced Americanos ($1.55–$2.05) round out the on-ice lineup.