The clink of whiskey glasses, the upbeat strains of fiddles, and the mouthwatering aroma of braised lamb shank: these are the sights, sounds, and smells that envelop the senses at Claddagh Irish Pub. The lively eatery sates stomachs with a menu of traditional dishes, such as shepherd’s pie, and those with modern twists, such as the fish accompanied by fresh mango salsa or cilantro-lime rice. The chefs try to use seasonal ingredients and keep tongues from getting bored by changing their offerings twice a year and hiding firecrackers in the desserts.
Diners swig a variety of Irish beer and whiskeys and sip more than a dozen wines surrounded by dark-wood accents and stone walls that evoke the Emerald Isle. A slew of events entertain ears, including team trivia nights and live sessions of traditional Irish music.
Corks and Canvas Events, like a work of fine art, came about by pairing a good idea with a passion to create. The founders both came from the marketing world, where they spent their days devising campaigns and events to inspire their audiences to take action. A shared love for art and wine inspired them to bend their action-creating talents toward a new goal—hosting painting and wine events in area wineries and wine bars, allowing guests to "uncork their creativity" and promote the burgeoning Washington wine industry.
Their idea took the form of Corks and Canvas Events, where experienced artists lead guests step-by-step through the painting creation process. Guests re-create various paintings, everything from lush vineyard scenes to preening roosters, while sipping on glasses of local wines.
The Seattle Times featured LOT No. 3 and commended its ambiance, while Seattle Weekly reviewed the restaurant's sliders and the Downtown Bellevue Network named LOT No. 3's spiced jar cake a top-three dessert in downtown Bellevue. Yelpers give the restaurant a four-star average, and 91% of 60 Urbanspooners recommend LOT No. 3.
A lion's head stands guard over the brick oven at Pizzeria Guido & Wine Bar, bearing its fearsome jaws at any who would try to pilfer the restaurant's family recipes. Thankfully, the only way most diners attempt to gain insight into the establishment's Tuscan traditions is through the food. Slivers of buffalo mozzarella, basil, and fresh tomatoes accent antipasti plates in the colors of the Italian flag, and the wood-fired oven spills forth the aromas of prosciutto, capers, and fontina cheese topping pizzas and filling calzones. Glasses of Italian wine click together in the halos of steam rising from pastas. Waiters move through the spacious dining room, and their white dress shirts and smart red ties complement the wall's gentle orange and yellow tones, which call to mind the warming glow of a sunset or a haunted ventriloquist dummy finally burning.