Variety of Spice holds true to its name with a diverse library of gluten-free spice blends, sea salts, and other flavoring sundries, each made from local Washington ingredients that eschew MSG, preservatives, or artificial elements. Creative blends that include jalapeño chili, tomato horseradish, and garlic pepper grace meats with a flavorful coat or dive into sour cream to become a tempting dip for chips or entire faces.
Not much has changed since Lovie Yancey opened the first Fatburger in 1952. Since then, the chain has expanded, but the food has stayed the same: 100% USDA lean beef burgers grilled to order and hand-scooped ice-cream shakes. Each restaurant stays true to Yancey's vision, even down to retro-influenced digs with jukeboxes blasting old school favorites designed to make listeners flash enthusiastic thumbs-up signs. Inside the kitchen, cooks stack burgers from 2.5-ounce burgers to 24-ounce triple burgers on toasted regular or gluten-free buns as fresh onions crisp inside fryers filled with cholesterol-free oil. Diners can also enjoy Fatburger’s signature chili made with a secret blend of herbs and spices or milkshakes topped with dollops of whipped cream that resemble fluffy, white clouds shaped like marshmallows.
When choosing the daily cupcake flavors at Confetti Cupcakes, the shop's bakers ask themselves one very important question: what sounds yummy? Depending on the day, they might whip up decadent chocolate mint cupcakes, light and refreshing lemon cupcakes, or rich red velvet cupcakes. Of course, if you happen to drop in on a national holiday, you might be in for a special treat. Confetti Cupcakes has been known to whip up specialty themed treats for holidays big and small; baking up pralines and cream cupcakes for Fat Tuesday, peanut butter and chocolate cupcakes for National Peanut Butter Lovers Day, and tuxedo cupcakes for National Dress Your Dessert in Formalwear Day.
Fischer Meats has been selecting, stocking, smoking, and slicing fresh meats for more than 100 years. Since 1910, the shop's staff has aided customers in filling their freezers, tables, and underground bunkers with quality beef and poultry paired with marinades, rubs, and recipes. The shop makes preparing meaty meals easy by putting together meat packages as well as curing and smoking cuts. Handmade jerky comes in both spicy and sweet varieties.
The doors aren’t even open when the crowds start to gather for happy hour at Jak’s Grill. The West Seattle location only has 20 seats, and come 4:30 p.m., the scramble can resemble a game of musical chairs. If you’re lucky enough to nab a seat, you’ll be treated to a full hour of food and drink specials. The Jak’s burger is the top-ranking item on this truncated menu, described by the Seattle Times as “the kind of burger your neighbor grills on the Weber during the July Fourth weekend.” The smokey half-pound patty is topped with the basics: tomato, lettuce, and onions, with cheese available for an extra dollar.
Burgers aren’t the only well-grilled treat on Jak’s menu. You’ll also find prime top sirloin, new york strips, and even filet mignon—all aged a minimum of 28 days and cooked simply without pretension. And while you won’t get an elaborate plating or fancy garnish, you will get a bearnaise or demi-glace, a large cut of steak, and hearty portions of salad, veggies, potatoes, and fresh bread to round out your meal.
Weekend brunches also bring long lines to Jak’s reservation-free dining rooms. During this time, you can nab a burger, a steak sandwich, or a jazzed up breakfast benedict served atop Jak’s famous potato pancakes. As if that weren’t enticement enough, a brunch happy hour rewards early birds with discount mimosas and breakfast basics.
While undergoing spa training in Taiwan, Spa Chi’s owner Catherine Lee was inspired by ancient Chinese principles. It motivated her to create a special place where the entire family could relax and rejuvenate. That’s why Spa Chi combines its spa with a café, art store, and garden all in one location—while one person is enjoying a pampering massage, facial, or paraffin dip, the rest of the family or group can eat Taiwanese-style dishes at the café, take a paper-clay class, or simply enjoy the outdoor asian garden. In keeping with her goals to provide each client with beauty regimens designed for individual healing, relief, and beauty, Catherine frequently journeys to Taiwan for continued spa training. She's even approaching 30 years of experience, the equivalent of 7.5 bachelors' degrees or one PhD in quantum mechanics.