At Bison Creek Pizza & Pub, the past meets the present in both food and décor. Located inside the historic Burien Theatre, the pizzeria serves its gourmet pies from a modern kitchen, but it pours mixed drinks from the theater's original saloon-like bar. A stage has replaced the screen, and free live shows blare music across the expansive room regularly. Bison Creek's menu exemplifies the same juxtaposition of tradition and change, boasting specialty pizzas that it's served since opening in 1975, now with modern twists such as gluten-free crusts, soy cheese, and invisible slices.
Customers can build their own pizza, but the pub is known for its gourmet options such as the 6th Gear—a pizza piled high with chicken, bacon, and artichoke hearts simmering garlic cream sauce with onions and garlic. The menu has expanded as well. Grinder sandwiches filled with tender pulled pork or heaps of salami, bacon, and pepperoni come with a pile of fries, and the kitchen produces pasta dinners with homemade sauces such marinara, alfredo, or pesto cream.
Mick Kelly’s Irish Pub boasts a full menu of eclectic pub fare for lunch and dinner daily. Appetizers range from the elegance of steamed local clams ($8.99 for a half pound, $14.99 for a pound) in a white-wine, garlic, and butter sauce to the potato decadence of seasoned fries ($4.99) baked under a blanket of cheddar cheese and topped with sour cream and green onions. Empty-handed post-auction attendees can make a taste-bud bid on the hearty selection of handheld sandwiches, such as the french dip with a rosemary-shallot au jus ($9.99), whereas the eatery’s Irish specialties promise to make eyes, noses, and mouths smile. Summon a serving of the corned beef and cabbage ($9.99–$11.99) or the slow-cooked Guinness beef stew ($8.99–$10.99) to satisfy a Leopold Bloom–esque appetite, or indulge in the apple-brandy pork chops ($15.99) or spicy prawn penne ($14.99). For guests allergic to the moon, Mick Kelly’s Irish Pub serves up a bounty of brunch bites on Saturday and Sunday mornings from 8 a.m. to noon.
Travel to new and beautiful lands of vine-squeezed flavors with the extensive by-the-glass wine list at Vino Bello. Have a glass of 2009 Darling Hills Ovation (chenin blanc, South Africa; $6) or a 2007 Italian Vestini Montepulciano d'Abruzzo ($8.50) for lunch, or take advantage of the specials with a 5 o'clock glass of Kestrel Pure Platinum or Hob Nob pinot noir ($6) paired with a plate of marinated olives and rustic bread ($4). To rain a pilsner on the wine parade, order a Lagunitas ($3.50) with the crab and shrimp dip with crackers ($4), or branch out across the rest of the malted spectrum with an Asahi dry lager ($3.25) and some French chocolate truffles ($6). To reward your designated driver, order one of Vino Bello's specialty coffees, or research your graduate thesis on teetotalism with a rich, warming Illy latte ($3.50).
At The Scotch and Vine, owners David and Jill Pritchard blend upscale, artisan American cuisine, fine wines and scotches, and local, seasonal cuisine. The staff pours libations from more than 210 single malts, blends, bourbons, and ryes, as well as from a wine list that earned an Award of Excellence from Wine Spectator. With that deep selection to work from, friendly, knowledgeable tenders help diners pair their dinners with the ideal wine, craft beer, or whiskey. In the kitchen, meanwhile, expert chefs sizzle hearty elk burgers, juicy sirloin steaks, tender seared chicken, and roasted beet salads. This cuisine helped Scotch and Vine earn a spot on King5 Best of Western Washington's 2013 list of the area's five Best New American restaurants.
The strains of Spanish guitar and live blues bands form a classy soundtrack to wine tastings or seminars on Scotch-crafting, while plates of fine cheese from regional farms complement the flavors of smoky spirits, frosty brews, and rich red wine. The bistro's cushy leather booths, accents, and soft lighting evoke the image of a grandfather's cozy study or a precocious 6-year old’s tree fort.
With more than 845 locations, Jamba Juice proves to the masses that nutrition can be speedy and delicious. Since the beginning, the company’s product philosophy has revolved around choosing whole fruits and other natural ingredients over artificial flavorings, sweeteners, and preservatives. The menu is completely free of high-fructose corn syrup and trans fats, and it offers additional accommodations for vegan and gluten-free diets.
This naturalistic approach is fully realized in Jamba Juice's selection of smoothies. Made with 100% fruit juice, sherbet, and frozen yogurt, the frosty delights range from all-fruit smoothies such as Peach Perfection and Strawberry Whirl to more indulgent creamy treats, including Peanut Butter Moo'd, an enticing blend of peanut butter, bananas, nonfat vanilla frozen yogurt, and milk chocolate. The lunch hour presents toasted bistro sandwiches and California Flatbreads that pack only about 320–420 calories each.
In addition to providing healthy eats to customers, Jamba Juice sponsors Team Up for a Healthy America. The initiative fights childhood obesity while encouraging fans to join the Team Up community of celebrities, athletes and other leaders committed to getting kids active—which they can do by visiting the main Jamba Juice website.
The weather in the Pacific Northwest isn’t always ideal for spending time outside, which is why Java Billiards keeps daytime as well as nighttime hours. More than just a shelter from the elements, though, the all-ages pool hall stands as an emphatic answer to boredom. It invites families to sink shots on five different pool tables and rack up wins during games of checkers and foosball. Making good on the “java” part of its name, the facility’s full espresso counter brews fresh lattes and mochas and serves up smoothies and italian sodas. Perhaps most importantly, Java Billiards maintains a safe environment for all ages by not serving alcohol or advertising itself as a hangout for vampires.