HG Bistro blends casual and upscale in its atmosphere as well as its food—in the kitchen, chefs use local ingredients to create a menu that draws from European and American influences. They grill 8-ounce sirloins, 10-ounce flat irons, and 16-ounce rib eyes, often serving them with toppings such as dungeness crab, brandy mushrooms, and tiny beef hats. They also infuse mac 'n' cheese with crab, pair ahi tuna with wasabi, and dress pasta with smoked-sage sauce or Sicilian-style meatballs. To help diners wash down their meals, servers mix cocktails and pour more than 80 international wines.
At Flat Iron Grill, executive chef Jeff Olsen puts an international twist on traditional steak-house staples made with locally sourced organic ingredients. Small doses of chorizo, chimichurri, or chili-spiked truffle sauce lend distinctive Latin and South American flavors to the menu?s grilled steaks, black cod, and clam pappardelle. To accompany the rustically roasted entrees, the bartenders pour tipples from their selection of more than 180 whiskeys, which include rich bourbons, smoky scotches, and locally distilled creations.
Echoing the menu?s rustic elegance, the Western-themed dining room surrounds guests in warm-colored walls and metal work from Gagnon Welding. A spotlighted longhorn skull hangs on a terra-cotta red wall alongside local artists' black-and-white photographs of Washington landscapes. Patrons can also dine on an outdoor patio shaded by light-tan umbrellas and clouds lassoed into place by helpful cowboys.
One wouldn’t normally think of fish as having cheeks, but at Fins Bistro, they’re on the menu. The mildly sweet halibut medallions are indicative of the restaurant’s offerings: though mostly seafood, it’s a diverse balance of local and exotic flavors. The Northwest Trio touts the aforementioned cheeks with crab cakes and wild salmon, whereas sashimi-grade ahi tuna is seared and complemented by sautéed spinach. Beyond seafood, the staff cooks meaty entrees such as lamb shank braised in chianti, hinting at Fins' extensive wine list. The selection presents more than 100 varietals culled from near and far locales such as Washington, New Zealand, and Chile. Fins Bistro welcomes guests to sup in the yellow-hued dining room adorned with blue curtains or outside on the patio with large-enough table umbrellas to be used as tarps for baseball fields.
Nestled between an idyllic garden and the scenic Columbia River, The Windseeker's rustic interior provides visitors with a gorgeous panoramic view. Around a faux fireplace filled with twinkling candles, a cluster of leather chairs serve as a prime relaxation spot, while the outdoor patio offers unobstructed views of the water during warmer months. The chef's kitchen prepares dishes from a menu filled with new and classic American fare, along with various seafood options. Popular items on the menu include fried Dungeness crab cakes and the restaurant's famous seafood fettucine, as well as grilled steaks with loaded baked potatoes. Meals can be accentuated by pastas, breads, and delectable desserts prepared by a pastry chef.
The team behind Gino's Bistro keeps stomachs and hearts full at two locations. Whether visiting in Federal Way or Maple Valley, visitors who enter the restaurant find a romantic atmosphere, a list of painstakingly crafted cocktails, and a menu of upscale Italian cuisine. Besides gourmet pizzas and pastas, Gino's menu features steak and seafood dishes such as paella or scampi fresco, and even the appetizer menu offers a few deviations from tradition, including a popular drunken goat cheese starter. Every other Wednesday, live performers fill Gino's dining rooms with music, their melodies weaving between servers carrying bianco pizza pies and plates of pear ravioli. Meanwhile, in the lounge, couples and groups of friends exchange laughter as they share small plates and sip some of Gino's signature cocktails, which inject a little style into even everyday hangouts or low-key marriage proposals.
Near the tracks of Auburn's train terminal, The Station Bistro feeds the soul and appetite with hearty, homey meals that capture the brawny spirit of bygone conductors and brakemen. Four-egg omelets, piled-high burgers, lemon-kissed Alaskan cod, and juicy steaks alongside scoops of garlic mashed potatoes stand ready to sate hunger no matter the time of day. Leafy palms and potted trees shade diners at red-clad tables, and a mural depicting an 18th-century locomotive harks back to a time when engineers kept trains humming by feeding engines shovelfuls of Reubens.