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.
Treat yourself to good food and drink at Toscanos in Puyallup.
Pair your entree with a glass of wine or draft beer — this restaurant has a fully-stocked bar to complement your meal.
Youngsters don't need to sit out a trip to this restaurant — it's super family-friendly and perfect for little diners and their folks.
Toscanos provides a fun vibe with a great happy hour atmosphere.
Toscanos is a prime location to dine with a group.
Dine under the sun (or stars) at Toscanos with their charming outdoor seating.
Get online for free courtesy of Toscanos' wifi.
Give the restaurant a call to reserve your table if you're headed over on a weeknight — it can get quite busy with the after-work crowds.
If you're in a hurry, place an order for pickup instead.
A catering menu is also available if you're looking to dazzle the patrons at your next shindig.
For drivers, a nearby lot is available for use.
Meals at Toscanos usually set you back about $30 per diner.
Grab a bite at Vino Volo in Sea Tac.
Take your vehicle to dinner
nearby parking is plentiful and will not pose a problem for drivers looking to dine.
Vino Volo's moderately-priced platters and top-notch taste bring foodies back to Vino Volo time and time again.
Perry and Penny grew up together near Prosser, Washington in the 1970s, and were close friends throughout elementary school. More than 20 years later, the two rekindled their friendship but it wasn't all smooth sailing from the start. That year, Penny started making fortified blackberry wine, which Perry described as, "indescribably undrinkable." More than a little annoyed by this harsh judgment, Penny challenged Perry to do better. The result of this winemaking challenge was four cases of merlot that won a second-place ribbon among the amateur entrants at the Puyallup Fair. Stina's Cellars grew from this initial success, and over time production grew and grew, until finally the team was able to move into a small facility and officially open the winery for business in 2006.
At the winery, Perry and Penny—joined by helpful family and friends—make small batches of wine using grapes grown throughout eastern and western Washington. The type of wines they make changes frequently, but past bottles have included a dark and fruity syrah balanced by its bold tannic structure as well as an amber-hued roussane with hints of poached peaches and a pronounced nuttiness reminiscent of sherry. These wines appear on store shelves and restaurant menus throughout the region, but can also be sampled inside Stina's Cellars tasting room. Visitors are encouraged to stop in, try some samples, and attempt to guess which wine bottle contains a wish-granting genie.
Every time he begins a new handcrafted batch, winemaker Philip Coates strives to bring out the elemental flavors of his Washington-grown grapes. A limited production schedule lets Philip and his team spend more time on each varietal, de-stemming grapes by hand before fermenting batches with native yeasts and aging them. Next, they fill, cork, and wax each bottle by hand before applying labels designed by local artists.
Though his repertoire has grown since 21 Cellars’ inception in 2003, Philip’s specialty remains bordeaux varietals, including a 2009 malbec and the 2006 Pont 21 cabernet sauvignon, which _Seattle _ magazine deemed Washington’s top new wine of 2011. Alongside wine by the bottle, staffers pour samples of current wines at weekly tastings at 21 Cellars’ own tasting room.
Beneath the exposed beams of a vaulted ceiling, rows of dark tables serve as a platform for Cork! A Wine Bar’s spectrum of reds and whites. Sourced primarily from the Northwest, these vinous sips pair with a menu of warm flatbreads, rich cheeses, and pots of fondue that melt and bubble like a herd of Peeps lost in the desert. Patrons can sidle up to the bar for a pour of shiraz or a sudsy beer before kicking back in one of Cork's two lounge areas where espresso-hued leather chairs huddle together around low-lit lamps and small tables.