BLACK PEARL ASIAN FUSION Vietnamese 1317 W. Bakerview Rd. 360.746.2030 blackpearlbellingham.com
Temple Bar The Day After INGREDIENTS: Evan Williams Bourbon, fresh grapefruit juice, St. Germaine, Mezcal, candied grapefruit wedge, $9
Bellingham has an abundance of Vietnamese restaurants; the trick is to find one that stands out — like the Black Pearl. With all the available extras, it is almost impossible to get the same flavor twice. The pho is clean and refreshing with a variety of sauces to add as extra seasoning. It comes with a variety of types of meat, including round-eye, brisket and chicken, but vegetarians don’t despair, there’s an option for you, too. One nice feature of the Black Pearl’s menu is that it doesn’t only serve pho. Try the chicken or beef teriyaki, or a noodle bowl. The Black Pearl’s selection of crepes is second to none — everything from classic butter and cinnamon to New York style cheesecake with strawberry or raspberry jam. BLUE FIN SUSHI Japanese 102 S. Samish Way, Bellingham 360.752.2583, bluefinbellingham.com At Blue Fin Sushi, fresh sushi is used to create a variety of tasty options like the Tekka roll, which is seaweed, rice, and tuna. The waitstaff is friendly and it’s always entertaining to watch the chefs at work. Blue Fin also offers a full menu of non-sushi food items. Its version of fish and chips, for example, is a must-try: tempura fried salmon pieces served with sweet potato fries with a creamy wasabi sauce for dipping. Blue Fin Sushi also serves a variety of teriyaki, orange chicken, and bento boxes. BRANDYWINE KITCHEN Regional NW 1317 Commercial St., Bellingham 360.734.1071, brandywinekitchen.com
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s winter slowly transitions to spring, a cocktail reminiscent of warmer days is in order. Liliana Franz, the bartender who concocted this cocktail, described it as a “twist on a Brown Derby” by using bourbon and fresh squeezed grapefruit juice. The first sip is filled with bourbon’s soothing warmth that then fades into sweeter notes of elderflower and grapefruit. Franz decided on St. Germaine because its floral sweetness balances and smooths the citrus. A spritz of Mezcal on the glass
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provides a smoky finish, complementing the grapefruit’s tang. A candied grapefruit wedge, resting on top for the last bite, leaves a sweet promise for pleasant and spring-like days. “The Day After” isn’t on the regular menu but offered as a special-ofthe-day, but no worries. Chances are good it’ll reappear as the seasonal menu changes. But if you can’t wait, just ask for it. Temple Bar 306 W Champion St., Bellingham 360.676.8660 | templebarbellingham.com
Named for the decadent heirloom tomatoes grown on their farm, the owners source much of their ingredients locally and hold the “from seed to plate” philosophy. The menu offers vegetarian and gluten-free options (like ricePanko Fish and Chips), and includes beer from both Boundary Bay and Chuckanut breweries. Try the Quinoa-Salmon Cakes with red pepper aioli or a BLT with Hempler’s bacon and maple-tomato relish. Don’t miss the Hibiscus Iced Tea for a refreshing sip or treat yourself to a Raspberry Champagne Cocktail. CIAO THYME ON THE SIDE CAFE Lunch 207 Unity St., Bellingham 360.733.1267, ciaothyme.com For those who have experienced Ciao Thyme’s gourmet dinners and cooking classes, the new Ciao Thyme on the Side Café is a welcome addition to the delicious work of Jessica and Mataio Gillis, owners of Ciao Thyme catering. As with everything Ciao Thyme does, ingredients are fresh, local, and in season. Choose soups, salads, and sandwiches a la