Restaurants in Woodinville

It's not every day that an aroma can pose a question. Upon stepping into Plaza Garcia Family Mexican Restaurant, the smell of baking tortillas instantly compels diners to ask themselves: do I want to fill those steamy flour blankets with char-grilled beef, marinated chicken, or lime-infused shrimp? Wood-carved booths and colorful murals of adobe villages create an ideal backdrop for mulling over this important decision as diners snack on homemade chips and chunky pico de gallo. Once their gaze tapers off the lively décor and settles onto the menu, an overwhelming choice of enchiladas, fajitas, and other traditional entrees springs forth to lend a choice of beef, chicken, or seafood centerpieces. Meanwhile, margaritas splashed with racy tequilas mingle with other libations to give customers the courage to croon tortilla-themed love ballads during karaoke, which occurs every Saturday night at the Woodinville location.

The perfumes of curry spices permeate the air at Tandoori Fire Bar & Grill along with the lilting sounds of Indian music. Chef Alex, who according to the staff was named 1 of Seattle’s top 10 chefs by Seattle Times food critics, earned his chops in Greece before sharpening his Indian-fare skills in California, where he opened the original location of Tandoori Fire Bar & Grill in 2004. His menu includes classic Indian dishes such as curried mussels, as well as fusion plates of murg-bahar-battered calamari and tandoori-chicken-alfredo pasta.

The recipes at Chilitos Mexican Restaurant chart a trail from Guadalajara, Mexico, to chef Carlos Padilla’s kitchen. Chef Padilla infuses these recipes with 25 years of culinary experience, stuffing Anaheim chili peppers with cheese and dipping them in egg batter before topping their crisp shells in homemade sauce. Over the grill, the chef and his team flame-broil steaks and pork loin topped with a green sauce of tomatillos, peppers, and onions, while mixologists pour classic Sauza margaritas as well as strawberry- and banana-flavored cocktails at the bar. Once a month, a band of mariachis perform, serenading couples with romantic ballads and practical tips for joint-filing tax returns.

In 1997, Chef Muhammad Uddin took over a failing Indian eatery with dreams of turning it into something more. After closing to remodel the dining room and overhaul the menu, he threw open the doors of the new restaurant, which he renamed Bengal Tiger Cuisine of India. By 2009, it had grown such a large following that Chef Uddin moved to a bigger location with ample seating, a full bar, and space for servers to practice their plate-spinning acts on breaks.

Though the warm-colored decor and friendly service are a draw, the real key to Bengal Tiger's appeal is the food. Chef Uddin and his team rely on fresh spices and lean-cut meats to flavor recipes from across India—from the madras curry inspired by the city of Chennai to the vindaloo dish that originated in Goa. Though Bengal Tiger's menu is à la carte, servers spread out a smorgasbord of entrees during the Chef’s Special dinner buffet, which, like games in the world's least active football league, occurs on the last Sunday of every month.

The cuisine of India varies greatly from region to region, yet the chefs at Jewel of India Restaurant are familiar with it all. They cull inspiration from every corner of the diverse nation, with the resulting menu including sundry vegetarian selections, chicken and lamb curries, tandoori fish, and baked-to-order naan, paratha, and roti breads. Diners may sample a whole swath of dishes by stopping by the lunch buffet, which is just as colorful—and even more thrilling to eat—as the framed Indian artwork lining the restaurant’s walls.