MENU Seattle Spring|Summer 2018

MENU SEATTLE | BELLEVUE | SURROUNDING AREAS

SAMPLE MENUS MEET THE CHEF UP AND COMING HAPPY HOUR HOT SPOTS

KUMALIQUEUR.COM | DRINK RESPONSIBLY

Classic. Modern.

Inspirational.

Capturing the moment for every day or special events.

10500 NE 8th St.,Bellevue, WA 98004 425.454.0882 | 888.513.3043

CityFlowers.com

MENU SEATTLE | BELLEVUE | SURROUNDING AREAS

PRESIDENT | PUBLISHER Lisa Karlberg

EDITOR IN CHIEF Meri-Jo Borzilleri

ART DIRECTOR Dean Davidson

SALES | ACCOUNT EXECUTIVES Kelly Travers | Kristy Gessner | Kim Rush

GRAPHIC DESIGNER Mariah Currey

WRITERS Dakota Mackey | Dan Radil | Frances Badgett

EDITORIAL ASSISTANTS Melissa McCarthy | Kirstyn Nyswonger | Jade Thurston

OFFICE MANAGEMENT Jenn Bachtel

CORPORATE OFFICE K & L Media, Inc. 432 W. Bakerview Rd., Ste. 101 Bellingham, WA 98226 klmediacorp.com

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4 MenuSeattle.com

Even Dorothy just wanted to find her way home.

If only she’d had a really great real estate agent.

Perhaps all the adventure of the munchkins and the yellow brick road, flying monkeys who were really scary when you think about it and the wicked witch of the west could have been avoided.

Don’t we all have a little bit of Dorothy in us?

Running away from one thing hoping to find something better.

Welcome home to Whatcom County–

you start looking for a home and you end up with something much greater. From Mt. Baker to the Semiahmoo sandspit, you clearly know... you’re not in Kansas anymore.

I’ve always known there was a better way to practice real estate. A better way to tell the story of the home and the magic of the place.

I love this land and sharing its hidden secrets that draw you near and holds you fast.

Glenda the good witch had it right all along...

There’s no place like home!

KATHY STAUFFER

Whatcom County...Even when it rains, I shine!

Managing Broker 360-815-4718 kathystauffer.com

| CONTENTS | FEATURES Up and Coming Restaurants 12 Be In The Know with the latest in restaurants that have recently opened or are getting ready to open.

Happy Hour Hot Spots 50 There are so many great happy hours throughout the area. This issue we highlight some of our favorites.

EAT & DRINK

Bamboo Sushi © Sustainable Restaurant Group

Chef Interview | Jason Wilson 26 Get an inside glimpse of this James Beard Award winning chef and what he is up to now.

Chef Interview | Sabrina Tinsley 40 La Spiga restaurant chef Sabrina shares stories and insight into what she loves to do...cook!

12

Mixologists | Kate Gerwin and Russell Davis 64 You’ve seen them on Bar Rescue. Now get a personal view of how they got started and what’s next.

Pairings | Salmon and Wine 54

EVENTS Musician Q&A | Aaron Crawford 74 An in depth look at country singer Aaron Crawford and where he gets his inspiration.

Listings 72

Monsoon Bellevue © Geoffrey Smith

NOTES

6 MenuSeattle.com

Restaurant Listings By City 8 On The Web 10 Finally Dessert 80

50

ON THE COVER Photo taken at Rock & Rye Photo by Kristoffer Arestol

| INDEX BY CITY | BELLEVUE

LYNNWOOD

Bake‘s Bar & Bistro New American 22 Black Bottle Gastropub — New American 28 John Howie Steak Steak House 38 The Lakehouse Farm To Table 46 Minamoto Japanese Cuisine Japanese Fine Dining 56 Outback SteakHouse Steakhouse 58 Paddy Coyne‘s Irish Pub Irish 60 Pearl Seafood & Oyster Bar Northwest Seafood 62 Seastar Restaurant and Raw Bar Seafood 66 Vivo 53 Trendy Italian 70

The Keg Steakhouse + Bar Steakhouse 42

BOTHELL Bonefish Grill Seafood 32

EDMONDS 190 Sunset Northwest 18

8 MenuSeattle.com

MARYSVILLE Blackfish Steak & Seafood 30 Bonefish Grill Seafood 32

SEATTLE Anthony‘s Pier 66 Seafood 20 Barolo Ristorante Italian Restaurant 24 Black Bottle Gastropub — New American 28 Cinque Terre Ristorante Italian Restaurant 34 Elephant & Castle English Pub & Restaurant 36 La Spiga Italian Cuisine 44 Miller’s Guild Craft Cooking and Cocktails 48 Paddy Coyne‘s Irish Pub Irish 60 TRACE Local Modern Cuisine 68

| ON THE WEB MENUSEATTLE.COM | WEB EXCLUSIVE Woodinville A to Z Take an alphabetical trip through Woodinville’s wine country. From tasting tips to wineries and wine makers to distilleries we have all you need to know wrapped up in one place.

© Willows Lodge

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EVENTS CALENDAR 3

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1.@midici have you tried their pizza? Great atmosphere 2.@ruthchrisbellevue wholly maine lobster!! This was amazing 3. @guiseppialporto Halibut topped with grilled shrimp anyone? 4. @woodscoffee time for a vanilla almond latte to spark up and get energized.

10 MenuSeattle.com

From wine dinners to street festivals our events calendar will help you start planning weeks and months ahead.

WASHINGTON’S PREMIER CHARITABLE WINE WEEKEND

AUGUST 16-18 WINEMAKER PICNIC THURSDAY | 4PM - 8PM CHATEAU STE MICHELLE WOODINVILLE, WA

WINEMAKER DINNERS | FRI CHARITY WALK & RUN | SAT THE GALA | SAT

FOR TICKETS AND INFO:

AuctionofWaWines.org BENEFITING SEATTLE CHILDRENʼS HOSPITAL & WSU VITICULTURE AND ENOLOGY PROGRAM

DESIGN: DOUBLEKNOT CREATIVE

PRINTING: K&H PRINTING

© Deba Wegner

HERITAGE RESTAURANT ROASTED VEGETABLE SHARED PLATE

EAT UP AND COMING Seattle’s restaurant scene is deliciously competitive. With a growing demand for good food, restaurateurs are showing up with innovative dishes, concepts and service. Voids are filling, and the city is attracting restaurant newcomers. No complaints over here about the increasing bounty of diverse restaurant digs. Here are several around town receiving well-deserved buzz.

— Dakota Mackey

MENU Spring/Summer 2018 13

Several respected restaurants have cropped up in Beacon Hill, ranging from Indian Thali’s to Neapolitan-style pizza.

BAMBOO SUSHI

HERITAGE RESTAURANT AND BAR

Bamboo Sushi will join other Portland-born chains like Salt & Straw and continue Northwest expansion to Seattle. Slated to open mid-summer in Capitol Hill, the chic and modern restaurant is known for its dedication to sustainability. How will they stand out amongst Seattle’s vast array of sushi joints?

“What we do is different — we’re not traditional Japanese, but we’re not overly Americanized either,” said creative director Cory Schisler. “Bamboo Sushi has found a niche for itself with a menu full of variety, an approachable price point and the strongest dedication to sustainability of any sushi restaurant in the world.”

The mission-driven brand values creativity, playfulness and quality. Instead of simply using “sustainable” as a catchphrase, the restaurant group embodies their mission of “Sustainably caught, naturally grown, humanely raised, no compromises.” In 2008, Bamboo Sushi became the first certified sustainable sushi restaurant in the world. Aside from supporting fisheries with similar values, the group builds their restaurant spaces with 100 percent renewable energy sources for power.

As with the Bamboo Sushi’s other locations, customers will continue to have the choice between an omakase (chef ’s choice) or a customized experience with rolls, sashimi and Japanese small plates. Bamboo’s rolls are perhaps where its playfulness is most evident.

“The Local,” a familiar and popular roll on the menu, is made with albacore, red jalapeno and cucumber, then topped with East Coast red crab, tossed with spicy sesame aioli and sprinkled with black tobiko. A departure from what’s typical on a sushi menu, the “Kimono Roll” features house crab and cucumber, topped with wild Alaskan coho salmon, pickled apple, fried sage and lime zest.

The recently opened Heritage Restaurant and Bar serves as both an authentic Northwest pairing to the bounty of Woodinville’s wine scene, as well as a go-to spot for locals to be regulars. As a resident of Woodinville herself, chef and owner Breanna Beike is determined to serve exceptional food in a space of unpretentious flair. From staples like the Heritage burger with bibb lettuce on brioche to inventive specialties like Beike’s Dungeness crab doughnuts, there is something for everyone.

Though Beike grew up in the Midwest, she fully embraced the Pacific Northwest’s seafood, which is displayed in her menu with dishes like maple mustard glazed and roasted salmon with roasted garlic, blistered tomatoes and citrus butter. After working as the executive chef at the Seattle Yacht Club for four years, Beike decided to open her own spot.

Heritage Restaurant and Bar is a harmonious marriage of both the town itself and Beike’s personality.

A prominent fixture of the restaurant’s interior is an iron wall, custom-built to hold decorative bottles as an homage to her father, a welder.

A fan of sparkling wine in any form, Beike has a rotating daily special of bubbles at the bar and a bell printed with “Press for champagne.”

Seafood aside, the restaurant is remarkably vegetarian-friendly with complex vegetable dishes that will appeal to meat eaters and vegetarians alike.

The house risotto is made with farro and flecked with charred onions, sun-dried cherry ribbons, walnuts, chard and mascarpone cheese. Many of these dishes will contain house pickled or fermented foods, which Beike makes in her crock collection. With over 100 crocks, customers will surely see them scattered about the restaurant.

Whether it’s a post-vineyard dinner or casual weekday coffee meeting, Heritage Restaurant and Bar is a solid choice.

Capitol Hill | Opening Summer 2018

Woodinville | Open 14 MenuSeattle.com

© Sustainable Restaurant Group

BAMBOO SUSHI

MENU Spring/Summer 2018 15

GYU-KAKU TAMARI BAR Whether you’re familiar or not with Tamari Bar’s sister restaurant, Suika, the freshly opened Japanese eatery is a fun destination for happy hour or dinner. The sleek and friendly spot perched on the corner of Summit and Pine serves izakayastyle dishes, meant for sharing.

The creative menu features many familiar items like Wagyu beef, swimming in rich gravy-like curry, along with more playful dishes like fried brussels sprouts with house aioli and cocoa “tsuchi” crumbles.

What’s obvious from a quick glance at nearby tables, the most popular dish is slices of Wagyu beef, sliced thinly in a preparation known as “zabuton,” named for its resemblance to the flat Japanese sitting cushions. The beef is soaked in barbeque marinade and served raw at the table, alongside an impressively hot stone.

Diners cook the beef to their preference at the table by draping it over the stone and letting it sizzle.

The most stunning dish, though, is the sashimi sampler, sporting seven varieties of raw seafood, thoughtfully laid on each stair of a spiral wooden staircase. Both aesthetically brilliant and fresh, this is a staple on the abundant menu.

Similarly to Suika, the service is exceptionally friendly and attentive, but one thing Tamari Bar has over its counterpart across the street is a patio.

What will inevitably be a go-to spot for drinking in the sun this summer, Tamari Bar has the Japanese pub food to go with it. Every sparkling yuzu cocktail needs its fried counterpart, right? Panko16 MenuSeattle.com

fried salmon croquettes imbued with truffle — hello!

Capitol Hill | Open

HOMER Chef Logan Cox, formerly chef de cuisine at Sitka and Spruce, will open his own restaurant this summer in Seattle’s Beacon Hill neighborhood. Now officially named Homer, the restaurant will be a continuation of Cox’s preference for Mediterranean and Middle Eastern cookery.

Several other respected restaurants have cropped up in Beacon Hill, ranging from Indian Thali’s to Neapolitan-style pizza.

Homer’s menu will showcase Cox’s prowess for wood-fired vegetables, proteins and pita to be paired with homemade yogurt, fresh herbs and chili oil.

Though Cox seasoned his skills at Matt Dillon’s Melrose Market restaurant, he is opting for a confidently casual feel with dishes at a price that’s not prohibitive. As a resident of the neighborhood, with his wife Sara and dog (aptly named Homer), the chef is prioritizing affordability without sacrificing quality.

Cementing Cox’s concept as genuinely neighborhood- and family-friendly, a soft-serve machine will crank out seasonal flavors to be purchased at a walk-up window just in time for summer.

Beacon Hill | Opening Summer 2018

GYU-KAKU Seattle has had a recent influx of new Japanese restaurants cropping up, and

Gyu-Kaku is on the list. An international chain, this is Washington’s first location.

Gyu-Kaku, meaning “horn of the bull” in Japanese, opened earlier this year. Yakiniku, Japan’s version of Korean barbecue, is a fully interactive and social dining experience.

Customers sit around big tables with a grill in the center, surrounded by plates of premium raw meats.

With upwards of 35 grillable items and eight unique marinades varying in sweetness, tang and spice, the name of the game is shareable.

A favorite is harami miso skirt steak made from 21-day dry-aged Angus beef to produce a tender and savory bite, which the diner will grill to preferred doneness.

The combination of slightly sweet marinade and the hot grill creates an irresistible caramelization on the meat. Paired with steamed white rice, sauces and fermented vegetables, this dish is nothing short of a crowd-pleaser.

The proteins are thinly sliced and prepped for quick cooking at the table.

Sides are encouraged, with a variety of offerings like beef sukiyaki bibimbap, garlic noodles and Japanese fried chicken.

Dishes can be ordered a la carte or as a package to serve the whole table, making Gyu-Kaku an exceptional place for a party, casual or otherwise.

Tender meat aside, sample from GyuKaku’s shochu and sake collection either on its own or as part of a creative house cocktail.

With almost 50 existing locations across the world, there are plans for up to five more Seattle locations in the future.

Bellevue | Open

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MENU SEATTLE.COM FEATURE STORIES | CHEF INTERVIEWS | MENUS | EVENTS

190 Sunset Northwest

190 Sunset located just south of the Edmonds-Kingston ferry and across the street from two gorgeous beaches offers an unique dining experience that features Foods for All Moods with a focus on Northwest Fresh.

Its ever-changing menu emphasizes seasonal, local cuisine and is as diverse as poke and burgers to salmon and filet mignon. Guests can observe the theater of their food preparation via the exhibition style kitchen. The award-winning bar, which overlooks one of largest decks in Edmonds, features hand-crafted signature cocktails and a substantial wine list that emphasizes wines of the Pacific Northwest. Its private dining room accommodates up to 70 seated guests for meetings and special events. At 190 Sunset, we offer our guests a dining experience unlike any other.

Don’t forget to visit the Cascadia Art Museum-located right across the hall which features unique Northwest art.

HOURS

CONTACT

DECORUM

Lunch Dinner

Brunch

190 Sunset Ave. Edmonds, WA 98020 425.329.3669 190sunset.com

Attire Casual Reservations Yes Bar Yes

18 MenuSeattle.com

Mon–Sat: 11 am–4 pm Sun–Thurs: 4–10 pm Fri & Sat: 4–11 pm Sun: 10 am–3 pm

sample menu

Lobster, Shrimp & Swine

SOCIAL PLATES

SANDWICHES

Candied Pork Belly

190 Cheeseburger

Lobster, shrimp, pork belly, caramelized onions, roasted garlic, three cheese sauce. $25

Crispy Brussel Sprouts

Blackened Salmon

Midwest beef, roasted garlic whipped, grilled asparagus, 190 steak butter. $34

Applewood smoked pork belly, rhubarb gastrique, pickled rhubarb. $12 Bacon jam, pecorino, toasted hazelnuts. $9

Crab Cakes

Sweet chili butter sauce, house slaw. $18

Pan Seared Scallops* gf

Alaskan scallops, onion soubise. $17

Kalbi Steak Bites*

Kalbi steak, spicy house kimchi. $12

SALADS Chimichurri Steak Salad* gf

Marinated flat iron steak, roasted cherry tomatoes, grilled corn, crispy onions. $18

190 Sunset Kale Caesar*

Lacianato kale, bacon, herb garlic croutons, lemon, house caesar dressing. $12 | $8

Quinoa Salad gf, vegan

Roasted red onion & fennel, cranberries, grilled pea vines, lemon herb vinaigrette. $13

Certified Angus Beef, white cheddar, house sriracha remoulade, seeded brioche bun. $15 Blackened spice king salmon, lettuce, tomato, house lemon tartar, seeded brioche bun. $15

ENTRÉE Chicken Parmesan

Herb & pecorino crusted chicken breast, muenster cheese, linguini, red sauce. $24

Filet Mignon 8 oz*

Midwest beef, roasted garlic whipped, grilled asparagus, 190 steak butter. $40

Pan Seared Alaskan Halibut* gf

Fingerling potatoes, green beans, cipollini onions, cherry tomatoes, seafood broth. $35

Pan Roasted Breast Of Chicken gf Herb jus, roasted garlic whipped potatoes, grilled asparagus. $26

Grilled Vegetable Ratatouille gf, vegan

Baseball Cut Prime Sirloin 8 oz*

DESSERT Flourless Chocolate Cake

Dark chocolate, blackberry-cabernet coulis, espresso anglaise, hazelnut brittle. $9

PB&J Semifreddo

Raspberry coulis, nutella powder. $9

Creme Brulee

Vanilla bean, fresh berries. $9

EVENTS Mother’s Day Brunch

Mother’s Day Brunch Buffet with Live Jazz Music. 10am–3pm, 5/13/2018 $35

Mark Ryan Wine Makers Dinner

5 course menu with paired wines from Mark Ryan Winery. 6pm, 5/17/2018

Summer squash, red bell peppers, pea vines, toasted quinoa, smoked tomato sauce. $20

MENU Spring/Summer 2018 19

Anthony‘s Pier 66 Seafood

Anthony’s Pier 66 is a premier Northwest seafood restaurant with panoramic views of the downtown Seattle skyline, Mt. Rainier, and Elliott Bay’s boating activity.

Anthony’s Pier 66 features fresh Northwest seafood simply prepared, complemented by in-season local produce and an award-winning Northwest wine and beverage list all in a contemporary sophisticated waterfront setting.

HOURS

CONTACT

DECORUM

Sun: 5–9 pm Mon–Thurs: 5–9:30 pm Fri-Sat: 5–10 pm

2201 Alaskan Way Seattle, WA 98121 206.448.6688 anthonys.com

Attire Business Casual Reservations Yes Bar Yes

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sample menu

APPETIZER

ENTRÉE

Hawaiian Ahi Nachos

Grilled Ocean Prawns

Dungeness Crab Cakes

Wild Pacific King Salmon

Served on homemade taro chips with wasabi aioli.

With ginger-plum sauce and beurre blanc.

Fresh Ahi Salad

Jumbo ocean prawns grilled and basted with cilantro pesto.

Alder-planked with smoked, sweet red pepper beurre blanc.

Fresh ahi served over field greens and seaweed salad with our creamy sesame dressing.

Wild Alaska Spot Prawn Risotto

Fresh Ahi Sashimi

Wild Alaska Weathervane Scallops

Penn Cove Mussels

Dungeness Crab Fettuccine

Garnished with pickled ginger, sriracha chili sauce, soy sauce & pickled cucumber.

In a Thai red curry sauce.

Szechuan Octopus

Atlantic octopus Szechuan-style grilled with beans, peanuts and cilantro.

Traditional Manila Clams

Steamed with lemon, garlic and fresh parsley.

Spot prawns, caramelized garlic and sundried tomatoes over lemon risotto.

Gulf of Alaska scallops pan-seared and served over roasted fennel & butternut squash.

Dungeness crab, tomatoes, mushrooms and asparagus tossed in a garlic-cream sauce.

Fresh Pacific Ahi

Chargrilled ahi medallions with fresh ginger sauce, pineapple chutney and ginger slaw.

Northwest Cioppino

King salmon, Manila clams, mussels and lingcod simmered in a tomato-herb broth.

Local Certified Angus Beef Brand Rib Eye Applewood grilled with demi basil butter.

With pomme frites and seasonal vegetable.

Fresh Alaska Black Cod

Ginger miso glazed and cashew-crusted.

Served over crispy slaw.

Fresh Pacific Swordfish

Alder-planked with roasted fennel salt and mushroom ragout.

Chargrilled Portobello Mushroom Served with champ potatoes, seasonal vegetable and roasted corn salsa.

Fresh Columbia River Chinook

Signature medallion with sundried tomato and fresh basil butter.

Pacific Duet

Wild Pacific king salmon chargrilled and paired with fresh Pacific halibut.

Local Certified Angus Beef Brand Tenderloin Filet Petite Northwest hand-cut filet with Gorgonzola truffle butter and port demi sauce.

All menu items are subject to seasonal availability and may vary based on time of year.

MENU Spring/Summer 2018 21

Bake‘s Bar & Bistro New American / Music

Bake’s is a restaurant & live music venue that oozes atmosphere. A chef driven seasonal menu that utilizes the best of the Northwest bounty and a well curated spirits & wine program that includes over 170 bourbons & whiskies are just the tip of the iceberg. Bake’s is also home to the Eastside’s largest and most unique patio, an outdoor covered & heated whiskey bar as well as world class musical acts 5 nights a week. Our high vaulted ceilings create room for our 25 foot projection screen perfect for sporting events or private function presentation. Bake’s stage, sound & lighting are unparalleled.

HOURS

CONTACT

DECORUM

Dinner Mon: 5–9 pm Tues–Thurs: 5–10 pm Fri–Sat: 5 pm–1 am Happy Hour Mon–Fri: 3–6 pm Live Music Tues–Thurs: 8–10 pm Fri: 9–11:30 pm Sat: 7–8:30 pm, 9:45–11:30 pm

155 108th Ave NE, Ste. 110 Bellevue, WA 98004 425.454.2776 bakesplacebellevue.com

Attire Casual Reservations Yes Bar Yes Dancing Yes

22 MenuSeattle.com

sample menu

STARTER Daikon Radish Cakes

Sweet chile aioli, kaiware slaw, nuoc cham. $10

Blistered Shishito Peppers

Charred cumin aioli, fresh lime. $8

Duck Street Tacos

Coriander braised duck, roasted salsa, slaw, lime crema, cilantro, cracklings. $12

Ricotta Gnocchi

Smoked corn, pickled hedgehog mushrooms, micro herbs, cured egg yolk. $10 | $18

Olympia Provisions Charcuterie Board

Crispy pork belly, a selection of cured meats, mustard, baguette, accompaniments. $16

Ginger-Lemongrass Prawns

Bird’s Eye Chiles, lettuce cups, puffed rice noodles, peanuts, cabbage slaw. $17

Chorizo Sliders

Brioche, Vietnamese pickled vegetables, lime aioli. $9

Chicken Wings

Korean or Thai style, cucumber yogurt. $10

Lacinato Kale Salad

Pickled sumac onions, fennel, spiced garbanzos, olives, lemon-tahini dressing. $10

Pommes Frites

Citrus aioli, truffle. $6

Albacore Tuna Poke

Asparagus, kaiware sprouts, black radish, taro chips, soft boiled egg, ink aioli. $15

Spinach Salad

Pomegranate, strawberries, wheatberries, goat cheese, citrus-zataar vinaigrette. $11

ENTRÉES Jones Family Farm Pink Scallops

Salt roasted baby potatoes, preserved lemon, fresh herb sauce, pickled onion. $26

Grilled Octopus

Coconut black rice, saffron, chorizo rioja, Calabrian relish, lemon emulsion. $26

Beef Bourguignon

Red wine braised beef, carrots, potatoes, mushrooms, bacon, brioche gremolata. $26

Mary’s Organic Chicken Breast

Crispy skin, root vegetable-bacon hash, apple cider gastrique, pan jus. $25

Petite Filet Mignon

Yorkshire pudding, English peas & vines, carrot ribbons, red wine demi glace. $38

Grilled Wild King Salmon

Crispy polenta, asparagus, white miso vinaigrette, sunchoke chips. $35

Seared Duck Breast

Lemon-parsnip puree, brussels sprouts, crispy shallots, sour cherry sauce. $27

The Gleason Ranch Burger

Butter lettuce, pickled onion, roasted tomato, citrus aioli, rustic bun, fries. $16

MENU Spring/Summer 2018 23

Barolo Ristorante Italian Restaurant

It’s where tradition and innovation merge in modern comfort; Italian ancestry and family spirit, encased in a warm and inviting setting surrounded by wax dripping candelabras, Italian glass chandeliers, a 20-seat communal table, comfortable booths to watch the action in the room or a cozy table for two to catch a private moment. With cuisine inspired from the Northern regions of Italy and fresh, farmto-table ingredients from the Pacific Northwest.

HOURS

CONTACT

DECORUM

Lunch Mon–Fri: 11:30 am–3 pm Dinner Daily: 3 pm–12 am Happy Hour

Mon–Sat: 3–6:30 pm, 10 pm–12 am

Sun: All day starting at 3 pm

1940 Westlake Ave. Seattle, WA 98101 206.770.9000 baroloseattle.com

Attire Casual Reservations Yes Bar Yes

24 MenuSeattle.com

sample menu

ANTIPASTI

SOUP & SALAD

MAIN COURSE

Tartara di Tonno Allo Zenzero

Pasta e Fagioli

Filetto al Barolo

Ahi tuna tartare, ginger mélange glaze, organic copper mountain honey, sea salt. $16

Tagliere di Prosciutto di Parma ‘riserva’

Premium imported prosciutto from parma, 24 month aged reserve. $18

House-made pasta and bean soup. $9

Foglioni di Romana Grigliati

Grilled romaine heart, caesar dressing, shaved reggiano. $12

Barbabietole Gialle

Agri beef “farm to table” local RR ranch black angus filet, barolo wine sauce. $48

Ossobuco di Vitello

100% natural, hormone-free braised veal shank, saffron risotto. $44

Lumache al Barolo

Golden beet salad, goat cheese, house-candied hazelnuts. $12

Costolette di Agnello all’Amarone

Carpaccio di Vitello

PASTA

Risotto All’Aragosta

Carciofo Stufato all’olio d’oliva

Penne, yukon river smoked salmon, organic asparagus. $24

Baked escargot, butter, barolo sauce. $18 Veal carpaccio, arugula, parmiggiano, capers and truffle melange. $16 Braised organic artichoke, shaved parmiggiano, frisee and extra virgin olive oil. $14

Burrata con Finocchio

Imported fresh burrata, fennel, lemon juice, grape tomatoes, olive oil. $16

Penne con Salmone e Asparagi Rigatoni al Ragu’ d’Agnello Rigatoni, natural leg of lamb ragú, parmiggiano, fresh herbs. $24

Fettuccine al Granchio

House-made pasta, alaskan king crab, EVOO, peperoncino, organic grape tomatoes. $30

Gnocchi con Mozzarella Fresca

House-made gnocchi, fresh mozzarella, basil, fresh tomato sauce. $22

Natural new zealand 20 oz rack of lamb, amarena cherries and amarone wine sauce. $48 Maine lobster tail risotto. $44

Vitello al Tartufo Nero

100% natural, hormone-free, humanely raised, veal scaloppine, black truffle and lemon. $30

Branzino con Verdure e Patate

msc-certified seared chilean sea bass, braised greens, fingerling potatoes. $36

Pollo Imbottito

Organic Washington chicken breast stuffed, prosciutto, sage, fontina, asparagus. $26

MENU Spring/Summer 2018 25

| INTERVIEW CHEF JASON WILSON |

Written by Melissa McCarthy | Photos Courtesy of Fire & Vine Hospitality

C “I fell in love with cooking when I was 18 or 19 years old, living in Maui between high school and college.”

26 MenuSeattle.com

hef Jason Wilson is renowned in the Seattle area. His three local restaurants, Miller’s Guild, The Lakehouse, and Civility & Unrest, keep the locals satisfied and the tourists coming back for more. He will soon be adding another restaurant to his ever-expanding Seattle presence with a Pike Place Market addition, with a menu inspired by the market itself.

Wilson took some time out of his hectic schedule to chat with us about cooking, business, family, and more. (Answers have been edited for space.)

What drew you to cooking and what made you stay with it?

I fell in love with cooking when I was 18 or 19 years old, living in Maui between high school and college. I was working in restaurants and earning enough money to support surf boards and rent, and live the Hawaiian lifestyle for a while. I lived with two other chefs in a small apartment. They both said that I needed to learn how to cook because my cooking skills were horrible.

And I tried it out a couple of times in the restaurant industry and I really enjoyed it. I had this day when the three of us chipped in $50 and bought a really large tuna off of one of the commercial boats. The subsequent experiences that happened from that one fish just kind of got me into this and made me say “This is something I should follow in my life.” So I came back from Hawaii and I realized if I was going to do this, I need to know how to run a business and how to cook. So I did college for a couple of years,

and then dropped out and went to culinary school. I haven’t looked back since.

How would you describe your cooking style?

I think it’s personality-driven. I tend to believe I cook to a sense of place.

I’ve cooked in France and Iceland and Singapore, throughout Southeast Asia.

I professionally cook in the Seattle area predominantly. So I find the pinnacle ingredient and then I find the best technique to highlight that ingredient.

And then I add some personality to either how it’s presented or how it’s finished.

How do you incorporate sustainability into your cooking ideology?

I’ve always engaged with this idea that a pinnacle ingredient is as much about how it looks and tastes as how it’s reared and where it comes from and, in some cases, how it’s harvested or killed. So if we take a second look at that and look at sustainability, I think that produce kind of leads the way as the most sustainable ingredient. That pinnacle piece of produce needs to come from a fantastic source. So I’ve engaged farmers from Walla Walla to as immediate as Redmond or Woodinville to grow for our restaurants. We commit to that farm-fresh produce.

What advice would you give to people pursuing success in the culinary field?

You know, it’s changed a lot since I started.

In today’s world, I think you have to be ready for a strong level of commitment to succeed.

And I think it’s important to think big. That doesn’t always have to be big restaurants or great success, but to think big in the sense that dreams can become a reality. But it takes perseverance and sacrifice. That’s a very true reality. I think many folks get involved in this industry and think that if they win “Top Chef ” or “Chopped,” they can retire shortly afterwards and sip brandy at the bar.

That’s never the case. The restaurant industry changes as fast as the technology industry.

Have you always been an entrepreneur?

No. Not at all. That was never my forte. I’ve been with my wife for 18 years and she’s the one that spurred this on me — she’s the one that really drove it. Nicole is the impetus behind our first restaurant, CRUSH. She was the one who helped put the deal together at Miller’s Guild. She did the design work there and pushed it. With The Lakehouse, she was really the one who said let’s talk about how we assign a vision to it and unfold it. By then, I was resigned to the fact that I would always be an entrepreneur, but I was not always like that at all. It was my wife who really ignited that passion to work for myself.

And ultimately, it’s not working for myself.

It’s working for my family.

Are you originally from Seattle?

No, I’m a transplant of 20 years this year. I came here via Singapore, and before that the San Francisco Bay area. I came here to be chef de cuisine [at a restaurant] in Seattle and then I fell in love with my wife. While the falling-in-love part fades, she and I grew a life together and subsequently grew restaurants together as well.

Where do you spend your days outside of the kitchen?

In the winter I snowboard. When it rains here, it’s snowing in the mountains. In the summer, I’ll hike or fly fish or paddle board.

But I like to get to a place where it’s quiet, because the majority of my time and life isn’t quiet.

What’s your guilty-pleasure snack?

Peanut-butter-and-jelly sandwiches.  MENU Spring/Summer 2018 27

Black Bottle Gastropub — New American

Since our flagship opened in 2005 as Seattle’s first gastropub, we’ve focused on serving healthy, globally inspired creations for communal style eating. Carefully selected for sustainability and variety, our unfussy, rustic dishes are intended to be enjoyed in a casual, convivial atmosphere where you can order “for the table”, as much, or as little as you like, and savor the bounty of the PNW. We hope you’ll find delight in pairing our cooking with the vibrant microbreweries, wineries and distilleries of our beautiful region. Cheers!

HOURS

CONTACT

DECORUM

Sun–Thurs: 3–11 pm Fri & Sat: 3 pm–12 am

919 Bellevue Way NE Bellevue | 425.223.5143 blackbottlebellevue.com 2600 1st. Avenue Seattle | 206.441.1500 blackbottleseattle.com

Attire Casual Reservations Yes Bar Yes Age 21+

28 MenuSeattle.com

sample menu

SHARABLE PLATE

Seven Spice Shrimp

Broccoli Blasted

Tougarashi spice and chili oil seasoned butterflied shrimp. $15

Pear & Gorgonzola Flatbread

Dredged in Korean flavors, deep-fried chicken morsels ginger soy dipping sauce. $10

We’ve always been known for this addictive fries alternative. $10.50 Our most popular flatbread, made in house, w/caramelized onions. $11

Pulled Pork Tacos

The classic bar food you never tire of, served w/avocado. $12.50

Bacon Lemon Scallops & Frizzled Kale

Surf and turf in every bite, featuring wild caught scallops. $18.50

Dry Rub House-smoked Wild Boar Ribs

Signature dry-rub on fall-off-the-bone tenderness. $11

Grilled Ahi Tuna Tacos

Can’t go wrong with these cilantro crema finished seafood tacos. $14

Burrata & Arugula Salad

Creamy burrata on greens with fresh figs and walnuts. $12

Bite-sized Fried Chicken

Lamb Meatballs & Sumac Hummus

Served with our cracked olive salad & flatbread. $15

Kolkata Cauliflower Fritters

Pepper glazed cauliflower fritters, the crew calls them veggie buffalo wings. $11

Smoked Chicken Flatbread

Housemade, with sun-dried cherries & fontina cheese. $11.50

Beef Short Ribs Malbec Glaze

Oregon beef short ribs braised for hours, malbec-demi glace (14oz). $25

Blistered Shishito Peppers

Tossed with fleur de sel, some like to be hot! $7.50

Slow-braised Pork Belly & Kimchi

Prosciutto Basil & Béchamel Flatbread

Our tavern classic, including mozzarella & parmesan cheese. $11

Baked Gruyère Emmentaler Beet Wedges Even beet haters love this dish. $14

Spicy Coconut Lemon-ginger Ceviche Served with taro crisps, pairs famously with Rosé. $14

Grilled Greek Halloumi Cheese & Shimeji Dates Peppers

A riot of flavors and textures, this recipe takes squeaky cheese to a new level $13

DESSERT Maker’s Mark Bread Pudding

We even make the challah from scratch, our best-selling dessert is clearly boozy. $10

Cacao Nib Mousse Tort

Smooth & satisfying, served with our house chili pistachio brittle. $10

Melt in your mouth pork belly with the kick of kimchi. $15.50

MENU Spring/Summer 2018 29

Blackfish Steak & Seafood

Blackfish offers a seafood centric menu paying tribute to regional Northwest ingredients and Tulalip tradition. Think local oysters shucked to order, freshly-caught fish and shellfish boards, to grilled steaks and chicken. Long a staple of the Tulalip Tribe dining, salmon is prepared using traditional tribal techniques over an open fire pit. Blackfish’s casual, vibrant atmosphere is reminiscent of a Tulalip Longhouse which provides the perfect backdrop for the restaurant’s daily offerings.

The Wine Spectator award-winning wine list, visionary cocktails and microbrews complete the experience.

HOURS

CONTACT

DECORUM

Sun–Thurs: 5–11 pm Fri & Sat: 5 pm–12 am

10200 Quil Ceda Blvd.

Tulalip, WA 98271 360.716.1100 tulalipresortcasino.com

Attire Casual | Dressy Reservations Yes Bar Yes Happy Hour Yes

30 MenuSeattle.com

sample menu

STARTERS

ENTRÉES

Alderwood Roasted Clams

Flame Grilled Pacific Halibut

Smoked bacon, basil, chives, tomatoes and roasted garlic.

Wild Salmon Chowder

Roasted sweet corn, Yukon Gold potatoes, wild and house-smoked salmon.

Prawn Mary

Jumbo prawns served with a spicy horseradish tomato sauce.

SALAD Heart of Romaine Caesar

With roasted garlic crouton ring and shaved parmesan.

Fresh halibut with a sundried tomato pesto.

Served with a sweet pea puree, gourmet rice “purse” and confit of sweet baby tomatoes.

Hertitage Salmon

Wild Alaskan Sockeye salmon traditionally prepared, seasoned and roasted over alderwood coals on ironwood sticks. Served with grilled asparagus spears and corn fritter cakes.

Maker’s Mark Brisket

Served with a white bean and bacon puree, baby carrots, Swiss chard and drizzled with a sherry demi topped with mushroom relish.

New York Steak

Maine lobster salad with assorted micro greens, shaved beets, cucumber, teardrop tomatoes and orange vinaigrette.

Washington Double R Ranch 14oz. center cut strip loin, cracked black pepper, wild mushroom - Jack Daniel’s demi-glace, grilled asparagus and a Tillamook cheddar potato pie.

Blackfish Dinner Salad

Filet Mignon

Lobster Salad

Mixed greens, vine tomatoes, kalamata olives, cucumber, roasted red pepper and onion strings.

Vine Tomato & Mozzarella Salad

Layers of sliced vined ripe tomates and mozzarella cheese. Drizzled with capers, sea salt, fresh basil, balsamic glaze and olive oil.

An 8oz filet, served with roasted fingerling potatoes dusted with lavender and fresh thyme, and wild boar bacon-wrapped asparagus.

Finished with Kona coffee demi and drizzle of Kona coffee-honey beurre blanc and spiced hazelnuts.

Dungeness Crab Mac & Cheese

Dungeness crab fancy leg and body meat, cavatappi pasta in a blend of smoked cheddar, Gouda and Parmesan. Served with roasted vegetables.

Seafood Étouffée

Rich, savory sauce over halibut, Dungeness crabmeat, mussels and Andouille sausage accompanied with gourmet rice blend, baby carrots, turnips and Cipollini onion.

Huckleberry-Orange Chicken

Roasted Jidori chicken with a mild honeyspiced rub, topped with a fresh huckleberryorange salsa, slices of wild boar sausage then drizzled with a blood orange glaze. Served with blueberry corn muffins, broccolini and carrots.

DESSERTS Triple Berry Crisp Sundae

Vanilla bean ice cream layered with fresh seasonal berries, a triple berry oatmeal crisp, caramel sauce and whipped cream. Topped with toasted almonds. You’re sure to enjoy!

Chocolate Soufflé

72% chocolate meringue with fresh raspberries at the base, whipped and baked to order. Served with a dark chocolate crème anglaise sauce.

MENU Spring/Summer 2018 31

Bonefish Grill Seafood

Bonefish Grill is proud to be affiliated with Ocean Trust — an award-winning ocean conservation foundation building science, conservation and industry partnerships for the sustainability of the oceans, as well as providing a link to sustainable fisheries, wildlife and the environment.

HOURS*

CONTACT

DECORUM

Bothell

Marysville

Multiple Locations Bothell | 425.485.0305 Marysville | 360.657.5629 bonefishgrill.com

Attire Casual Reservations Yes Happy Hour Yes Bar Yes

32 MenuSeattle.com

Mon–Thurs: 11:30 am–10 pm Fri & Sat: 11:30 am–11 pm Sun: 10:30 am–9 pm Mon–Thurs: 4–10 pm Fri: 4–11 pm Sat: 11 am–11 pm Sun: 10 am–9 pm

*Hours vary by location. Please call or go to website to confirm.

sample menu

SEAFOOD SPECIALTIES

Chicken Marsala

Crab-Crusted Alaskan Cod

The Angler’s Sirloin Steak

Garlic and crab crumb dusted, topped with lump crab, white wine lemon butter sauce. $24.70

Dynamite-Style Shrimp

Wood-grilled shrimp topped with dynamite aioli and Feta cheese crumbles $24.90

Pecan Parmesan Crusted Rainbow Trout

Mushrooms and prosciutto, Marsala wine sauce $17.90 6 oz center cut. $20.50

Sirloin & Crab Cake Dinner

6 oz center cut sirloin and a jumbo lump crab cake. $24.30 | Upgrade to filet mignon add $7.50

Fontina Pork Chop

Artichoke hearts, fresh basil and lemon butter. $24.20

Boneless pork chop, Fontina cheese, garlic, prosciutto and mushroom Marsala wine sauce $21.20

Cold Water Lobster Tails

Filet Mignon

5-6 oz lobster tail, seasoned and steamed, served with warm drawn butter Single Tail. $19.90 | Twin Tail $32.30

Cod Imperial

Stuffed with shrimp, scallops, crabmeat, Mozzarella and Parmesan cheeses and lemon caper butter $25

FROM THE LAND Lily’s Chicken®

USDA center cut 6 oz. $24.90 | 8 oz $30.70

Bone-In Ribeye Steak

18 oz, steakhouse style. $32.30

HAND-HELDS & BOWLS Blackened Baja Fish Tacos

Alaskan Cod with three warm tortillas, mango salsa, lime crema and shredded lettuce. $16.50

Half-Pound Wagyu Beef Burger

Toasted bun, fully dressed with sharp Cheddar and special sauce,with choice of fresh greens or french fries $16.50

Spicy Tuna Bowl

Premium sushi grade, sesame-seared rare, avocado, sweet chile sauce, jasmine rice and passion fruit salsa. $17.70

Alaskan Cod Fish & Chips

Generous portion, served traditional tempura-style with tartar, french fries and malt vinegar on the side. $18.50

Bang Bang Shrimp® Tacos

Choice of a flour or corn tortilla, our signature Bang Bang Shrimp®, greens, tomatoes, sour cream, with a choice offresh greens or french fries. $16.70

DESSERTS Key Lime Pie

With roasted pecan crust. $8.10

Jen’s Jamaican Coconut Pie™

Creamy coconut custard, Myers’s Rum sauce and fresh whipped cream. $7.50

Goat cheese, spinach, artichoke hearts and lemon basil sauce. $18.50

MENU Spring/Summer 2018 33

Cinque Terre Ristorante Italian Restaurant

Local, farm to table ingredients featuring cuisine from Italy’s Riviera regions with an oyster bar and an emphasis on local seafood, house-made pastas and artisan pizzas. House-made foccacia bread and flat or sparkling water served complimentary. Cinque Terre Ristorante is owned and operated by a first-generation Italian family.

HOURS

CONTACT

DECORUM

Lunch Mon–Thurs: 11 am–3:00 pm

Sat–Sun: 12–3 pm Dinner Daily: 3–11 pm Happy Hour

Mon–Fri: 3–6:30 pm, 9–11pm

Sat: 12–6:30 pm, 9–11pm

Sun: All Day, 12–11 pm

2001 Westlake Ave. Seattle, WA 98121 206.456.6300 cinqueterreseattle.com

Attire Casual Reservations Yes Bar Yes

34 MenuSeattle.com

sample menu

APPETIZER

PASTA

ENTRÉES

Raw Oysters

Spaghetti con Polpettine di Vitello

Stinco di Agnello

Carpaccio di Manzo*

Bucatini al Polpo

Zuppa di Pesce

Selection of northwest fresh raw oysters on the half shell. $3.50 each Wagyu ‘snake river farms’ beef carpaccio.

Parmigiano, horseradish, rucola. $20

Vongole

One pound of local olympic peninsula clams.

Pesto. $18

Misto di Salumi Salumi board. $18

Calamari alla Plancia

Domestic wild rhode island squid, rosemarythyme infused san marzano. $16

House made natural veal spicy polpettine. $21

House-made bucatini, octopus sauce. $24

Gnocchi al Sugo di Carne

House-made gnocchi, natural veal and beef ragu, reggiano. $22

Casarecce

House-made pesto, parmigiano, ricotta. $19

Fettuccine con Gamberi al Limone House-made fettuccine, gulf prawns, lemon zest, crema, ikura, microgreens. $28

Seppie con Verdure

PIZZA

Ceci con Verdure e Pepe Espelette

Rucola, 24 months aged parma prosciutto, mozzarella. $18

Cuttlefish, local braised greens, mama lil’s peppers. $14 Organic Garbanzo beans, lacinato kale, piment d’espelette. $8

Prosciutto

Margherita

Fresh mozzarella, san marzano, basil. $16

Grass fed, free range natural braised lamb shank. Polenta, sautéed greens. $38 Seafood soup. Lobster, shellfish, octopus, prawns, calamari, wild alaskan fish. $42

Branzino

Whole mediterranean sea bass, grilled shishito peppers-microgreens, lime. $36

Aragosta

Maine lobster tail. Pancetta truffle gnocchi. $38

Polpo Mario

Grilled octopus and mashed potatoes. $29

Filetto di Manzo

Beef tenderlion, local. Winter greens, marsalagorgonzola sauce, mashed potatoes $44

Gamberoni al Burro

Domestic wild gulf prawns, organic butter, spinach. $28

Rustica Locale

Local pear, onion, gorgonzola, dried cherries. $18

MENU Spring/Summer 2018 35

Elephant & Castle English Pub and Restaurant

English pub concept that combines British Classics with North American favorites founded in 1977.

HOURS

CONTACT

DECORUM

Sun–Thurs: 11:30 am–12 am Fri–Sat: 11:30 am–2 am Happy Hour Daily: 3–6 pm | 10 pm–Close

1415 5th Ave. Downtown Seattle 206.624.9977 elephantcastle.com

Attire Casual Reservations Yes Bar Yes

36 MenuSeattle.com

sample menu

SNACK & SHARE

PUB CLASSICS

Truffle Parm Potato Crisps

Stuffed Yorkshire Pudding

With malt vinegar aioli. $9.50

Pretzel Bites

Buttered & salted, with warm bacon & beer cheese dip on the side. $ 12

Peri Peri Chicken Pops

Grilled tenderloin marinated in a spicy lemon peri peri sauce. spiced yogurt on the side. $ 13

Castle Nachos

Topped with a blend of cheeses, tomatoes, onions, olives & jalapenos. $14, add cajun or peri peri chicken $5, add spicy beef $5, add guacamole $3

THE POUTINERIE Traditional

Fresh cheese curd & beef gravy. $9

The Works

Traditional + bacon, tomato, sour cream & green onions. $11

Butter Chicken

Simmered chicken in a curried tomato cream sauce, cheese curd, cilantro & spiced yogurt. $11

Tender roast beef & rich beef gravy, served with mashed potatoes, seasonal vegetables & a side of horseradish aioli. $17.50

Shepherd’s Pie

Seasoned ground beef, lamb & vegetables, topped with garlic mashed potatoes, crisp onions & rich beef gravy. Served with a mixed green salad. $17

Manta’s Butter Chicken

BURGERS, SANDWICHES, & WRAPS The Standard

House made burger sauce, lettuce, tomato, onion, pickle & american cheese. $15

Caribbean Jerk Chicken

Grilled chicken breast w/ mayo, lettuce, tomato & onion, basted in a spicy jerk sauce with melted swiss cheese. $15

Curried tomato cream sauce topped with chopped cilantro and spiced yogurt. Served with basmati rice & grilled garlic naan bread. $17

The Veggie

Fish & Chips

Castle Club

Crisp haddock, lightly beer battered & served with our signature tartar sauce. $17

Pub Steak Tartine

Grilled sirloin on garlic grilled french bread, topped with sautéed mushroom & onions. Served with chips & a side of HP™ peppercorn gravy. $25

Beef Vindaloo

Sliced sirloin with cauliflower, red pepper & peas; simmered in a sweet & spicy coconut curry sauce over basmati rice. Garnished with cilantro & garlic grilled naan. $18.50

Double stacked house made black bean & veggie patties, with american cheese, burger sauce, lettuce, tomato, onion & pickle. $14 Roasted turkey, tomato, lettuce, aged cheddar, mayo & bacon on multigrain toast. $14.50

The Slum Dog

A panko crusted all beef dog, wrapped in garlic grilled naan with curried tomato sauce, caramelized onions, chopped cilantro & spiced yogurt. $14

Applewood Salmon Club

Oven roasted salmon, tzatziki, lettuce, tomato, bacon & fresh guacamole. $16.50

MENU Spring/Summer 2018 37

John Howie Steak Steak House

Experience the Northwest’s premier dining experience.

Comfortable surroundings, prime custom-aged steaks, side dishes that define culinary excellence and an award winning wine list featuring bottles from near and far.

At John Howie Steak, we offer six tiers of the world’s best steaks from our 28 day, 35 day and 42 day, Custom Aged USDA Prime Beef, single sourced from Omaha, Nebraska; American Wagyu Beef from Snake River Farms, Boise, Idaho; Darling Downs Wagyu, Brisbane, Queensland, Australia and Japanese “A5” 100% full blood Wagyu from the Kagoshima and Miyazaki Prefectures, Kyushu, Japan.

HOURS

CONTACT

DECORUM

Lunch Dinner

11111 NE 8th St., Ste. 125 Bellevue, WA 98004 425.440.0880 johnhowiesteak.com

Attire Dressy Reservations Yes Bar Yes

38 MenuSeattle.com

Mon–Fri: 11 am–2:30 pm Mon: 5–9 pm Tues–Fri: 5–10 pm Sat: 4:30–10 pm Sun: 4:30–9 pm

sample menu

STARTER

LUNCH ENTRÉES

DINNER SIDE DISH

Tempura Fried Kurobuta Bacon

Steak Frites

Five Cheese Twice Baked Potato

Ahi-Avocado Poke

DINNER ENTRÉES

Prime Sirloin Steak with Mushrooms

One pound of King Crab, butter sauce.

With maple and sambal dipping sauce.

Spicy Habanero Shrimp Garlic, butter and white wine.

SOUP Lobster Bisque

Fresh Maine lobster, caviar cream, chives.

French Onion Soup

Ciabatta crouton, Gruyere and Parmigiano Reggiano cheeses.

SALAD

Red wine marinated USDA prime hanger steak, crispy fried potatoes, aioli.

Sushi rice, pickled English cucumber, sesamegarlic-chili-soy dressing.

Mesquite grilled,sautéed wild mushrooms, Marsala wine, Yukon Gold Mashed potatoes.

60/40 Prime Juicy Lucy Burger

USDA prime chuck and short rib, with ground Kurobuta bacon and stuffed with cheese.

Iceberg Wedge

LUNCH/DINNER ENTRÉES

Honeycrisp Apple Salad

Pan Seared USDA Prime Filet Oscar

Kurobuta bacon, Cerignola olives, grape tomoatoes, crispy shallots, blue cheese.

Organic Honeycrisp apples, dried cranberries, stilton, candied pepper pecans.

Yukon Gold potato cake, asparagus spears, Dungeness crab and bearnaise sauce.

Steakhouse Salad

Mesquite grilled prime sirloin, wild greens, blue cheese, balsamic vinaigrette.

Bacon, scallions and sour cream.

Cedar Plank Roasted Alaskan King Crab Merus Legs

USDA Orime Chateaubriand

Served tableside for two. Mesquite grilled with Courvoisier maitre d’ sauce.

DESSERTS Salted Caramel and Chocolate Ganache Tart

Shortbread crust, semi-sweet chocolate, fleur de sel, caramel ice cream.

Bananas Foster

Served tableside for two. The classic Brennan’s New Orleans recipe.

Flourless Semi-Sweet Chocolate Volcano Cake Warm caramel, ganache, vanilla crème, shaved white chocolate.

MENU Spring/Summer 2018 39

Written by Jade Thurston | Photos Courtesy of Sabrina Tinsley

© Nicole Blaisdell Ivey

| INTERVIEW CHEF SABRINA TINSLEY |

T

“I adore studying new cuisines and cultures, and I feel like you can truly get to the core of those by building the basics from scratch.”

40 MenuSeattle.com

hanks to renowned chef Sabrina Tinsley, cuisine from the EmiliaRomagna region of northeastern Italy can be found right in Seattle. Tinsley and her husband, Pietro Borghesi, cofounded their restaurant, Osteria la Spiga, in 1998. Due to their hardworking staff and supportive customers, Osteria la Spiga is known for authentic tastes and a welcoming atmosphere. On Oct. 5, the restaurant will be celebrating its 20th anniversary. Take a look at some questions we had for executive chef Tinsley, including how she maintains success.

(Answers have been edited for space).

What is your background in cooking?

I grew up in Fairbanks, Alaska, and lived the farm-to-table experience. My mom was brought up gardening and raising small livestock, which she passed along to us. I didn’t realize my passion for cooking until I left for college and began experimenting on my own. Once I had my own apartment, I was doing a lot of experimenting. I started with cakes and pastries mostly, then gradually moved into the savory.

Why did you choose to pursue a degree in elementary education rather than attend culinary school?

My degree was actually a matter of practicality. Right when I started college, I didn’t really know that I had a passion for cooking. I mean, eating food? Yes. But cooking it? Not so much. I was half-way through college before I started researching culinary schools and figured I should probably just finish my degree. Then I could pursue more of my passion during the summer.

After traveling Europe, how did you come to like Italian food the best?

Well, I think if you’ve ever been to Italy, you would understand. I really loved the Italian food I was exposed to growing up, but I realized, once I got to Italy, that I was an Italian food virgin. Their food is orgasmic, and I hadn’t experienced (anything) like that in any other country.

What was your goal with opening La Spiga?

I really wanted to showcase all the food that I had while I was living in Italy. My husband and I were on a roll as business owners — we had had successful businesses in Italy. So we joined forces with my sister, here in Seattle, to grow our business to the next level.

What’s it like working and maintaining a restaurant with your husband, Pietro?

We’ve been married for 25 years come December and we’ve been working together for about 24. So at this point it’s pretty natural for us. I can say that my level of patience is tested regularly, and we feed off each other’s energy — both good and bad.

But the reward is that we’re working hard together toward common goals.

What’s it like working and do you ever want to move back to Italy to be around that authentic cooking?

We visit fairly often, so I do get exposed to the cooking there. The ultimate goal is to have a home in Italy so we can enjoy spending some time in both countries. As far as cooking professionally in Italy, I wouldn’t want to necessarily go back to work just because I

prefer having my free time while I’m there.

When we go back, I do enjoy cooking for friends and family, so that’s quite enough.

What do you do differently as a chef in your restaurant?

I can’t speak to what other chefs do, but I have some things that work for me. I am very hands-on with our line cooks until I feel confident that they can produce our dishes to the highest quality. I also insist on a calm environment in the kitchen because the job is already stressful enough. Another focus of mine is taking care of my health. I pay attention to what foods I eat, drink wine and alcohol in moderation, and I work out regularly because it helps keep me focused on the job.

How do you attract such a variety of people (locals, business people and celebrities) to your restaurant?

It was a part of our original business plan when we first opened that everyone deserves to eat good food. So, I think we have succeeded in creating a very inclusive atmosphere that makes our guests, and even our staff, feel at home. I definitely give Pietro his props for that one.

Do you ever experiment in cooking other styles or kinds of food?

I do have two kids at home, 16 and 13, and now that they’re fairly independent it frees up a lot of my time for experimenting with new foods. I just finished a stint on Korean food and now I’m on Ethiopian. I always cook for my kids, and my son has recently become vegetarian, which presents a different set of challenges. But we definitely make it work. It’s second nature to me.

Elaborate a little more on your quote on the website: “If I can make it, I won’t buy it.” Does that apply to cooking at home?

That absolutely applies to my home cooking.

I adore studying new cuisines and cultures, and I feel like you can truly get to the core of those by building the basics from scratch.

Plus, the flavors are so much richer when you make it yourself, and it gives you better control over adjusting for personal taste.  MENU Spring/Summer 2018 41

The Keg Steakhouse + Bar Steakhouse/Casual Dining

Whether you’re getting together with friends or celebrating with family, The Keg Steakhouse + Bar is the perfect place to enjoy a night out. When it comes to steak, The Keg serves only the finest cuts, aged for tenderness and seasoned with a unique blend. Classic cocktails, delicious appetizers, succulent seafood and an outstanding wine list round out its classic menu. The Keg, why not tonight?

HOURS

CONTACT

DECORUM

Mon–Thurs: 11 am–12:30 am Fri: 11 am–1:30am Sat: 12 pm–1:30 am Sun: 12 pm–12 am Cocktail Hour Mon–Fri: 2–6 pm

18110 Alderwood Mall Pkwy.

Lynnwood, WA 98037 425.778.0900 kegsteakhouse.com

Attire Casual Reservations Yes Bar No

42 MenuSeattle.com

sample menu

APPETIZER

ENTRÉE

Escargot

Prime Rib

Stuffed mushroom caps, garlic, herbs. $11

Baked Brie

Basil pesto, red pepper jelly, crostini. $12

Calamari

Lightly fried, ginger garlic sauce, Greek feta sauce. $11

Crispy Fried Cauliflower Hoisin ginger sauce. $10

Shrimp Cocktail

Chilled jumbo shrimp, martini cocktail sauce. $13

French Onion Soup

Beef broth, Sherry, Spanish onions,Swiss and Parmesan cheeses. $9

Tuna Tartare

Sesame-soy seasoned Ahi, fresh avocado. $14

Horseradish, red wine herb jus, served with vegetables and choice of accompaniment.

10oz $27 | 14oz $31

Top Sirloin

Served with vegetables and choice of accompaniment.

6oz $22 | 8oz $25 | 12oz $30

Peppercorn New York

Crusted striploin, whiskey sauce, served with vegetables and choice of accompaniment.

12oz $35

Steak & Lobster

Top sirloin, Atlantic lobster tails.

6oz $41 | 8oz $44

Pistachio Crusted King Salmon

Garlic mashed potato, bacon sautéed Brussels sprouts, maple butter. $30

Bacon Wrapped Chicken

Asiago cheese stuffing, garlic mashed potato, cabbage slaw, asparagus purée. $26

BBQ Ribs

Keg BBQ sauce, cabbage slaw, Keg fries. $28

DESSERT

Bleu Cheese Filet

Billy Miner Pie

Rib Steak

Cheesecake

Bacon wrapped, served with vegetables and choice of accompaniment. 7oz $36 Bone-in, served with vegetables and choice of accompaniment. 20oz $39

Steak & Cajun Shrimp

Mini tenderloin medallions, shrimp medley, Cajun sauce. $30

Mocha ice cream, chocolate crust, hot fudge, caramel, almonds. $6 Thick and creamy, fruit topping. $7

Creme Brulee

Caramelized sugar crust. $6

MENU Spring/Summer 2018 43

La Spiga Italian Cuisine

Osteria la Spiga is a welcoming neighborhood spot where you can savor handmade pasta and authentic cuisine from Italy’s EmiliaRomagna region. Chef Sabrina Tinsley keeps the menu fresh, changing it seasonally, and uses local, sustainable ingredients whenever possible. The atmosphere is rustically elegant — warm enough for family and cool enough to bring a date, with a great bar and a beautiful Mezzanine for private parties. An extensive wine list, beer and craft cocktails top off the experience. As co-founder, Pietro Borghesi says, “An evening at la Spiga is like dining in Italy — without the plane fare.

HOURS

CONTACT

DECORUM

Lunch Mon–Fri: 11:30 am–2:30 pm Dinner Sun & Mon: 5–9 pm

Tues–Thurs: 5–10 pm

Fri & Sat: 5–11 pm Happy Hour

Tues–Sun: 5–6:30 pm

Mon All Night: 5–Close

1429 12th Ave. Seattle, WA 98122 206.323.8881 laspiga.com

Attire Casual Reservations Yes Bar Yes Happy Hour Yes Music Jazz Thurs & Sat

44 MenuSeattle.com

sample menu

ANTIPASTI

PRIMI

SECONDI

Affettati Misti

Tortelli al Asparagi

Filetto ai Funghi

Selection of italian and house-cured meats served with balsamic mustard, olives and piadina romagnola. $17

Prosciutto di Parma

Parma prosciutto–aged 36 months–thinly sliced to order, served with balsamic mustard and piadina romagnola.

Full Board $17 | Half Board $9

Formaggi Misti

Selection of italian artisan cheeses served with house-made preserves and piadina romagnola.

House Choice $17 | By the Ounce $5

Asparagus filled green tortelli, lemon butter, formaggio di fossa sheep’s milk cheese. $19

Tortelli al Agnello

Saffron infused pasta filled with braised lamb in rosemary sweet onion sauce. $19

Pappardelle con Ragu di Coniglio

Pappardelle with braised rabbit and herbs. $19

Gnocchetti della Fiera

Ricotta gnocchi with sausage, spinach, tomato and pancetta. $19

Double “R” ranch signature beef tenderloin* sautéed foraged mushrooms, grilled asparagus and potato tortei. $35

Costata d’Agnello alla Griglia

Grilled lamb chops, rapini flan and candied tomatoes. $30

Straccetti alla Perugina

thinly sliced veal, fegatini, prosciutto and caper sauce, marinated artichokes and desert miracle EVOOs. $28

Gnocchi al Pomodoro

Potato gnocchi tossed in our signature tomato sauce and parmigiano reggiano. $18

CONTORNI E INSALATE

Fried emilian bread puffs with prosciutto, burrata, roasted eggplant slices and sottoaceti. $19

Tagliatelle al Ragu

Asparagi allo Zabaglione

Crostini del Poggio Rosso

Lasagne Verdi

Insalata di Carota

Gnocco Fritto

Crostini with tuscan pate, double “R” ranch beef tenderloin and white truffle oil. $8 each

Fritto Misto

Crispy fried calamari, bay scallops and prawns with salsa rosa dipping sauce. $16

Tagliatelle noodles with traditional bolognese ragu (meat and tomato sauce). $18 Spinach lasagna noodles layered with ragu (meat and tomato sauce), béchamel and parmigiano reggiano. $18

Grilled asparagus with lemon mustard zabaglione. $9 Shredded spring carrots, 30th anniversary balsamic vinegar, burrata, toasted oregon hazelnuts, wild arugula, balsamic onions, piadina chips. $14

MENU Spring/Summer 2018 45

The Lakehouse Farm To Table

A Northwest farmhouse concept by James Beard Award-winning Chef Jason Wilson.

Inspired by Bellevue’s sense of place and evolution, the menu spotlights the produce sourced from our ever-evolving grower and farmer relationships. Expect the highest level of detail and imagination executed in simple, fresh, produce-driven craft cooking, accented with local seafoods and meats, handmade pasta and a house-made larder.

We invite you to a sophisticated retreat for delicious, pure, authentic craft cooking.

“The Lakehouse is my interpretation of a Northwest Farmhouse through and through.

A place that is comfortable, yet elegant; familiar, yet sophisticated.

Ultimately, a respite, a home for our guests, where we are able to put forth delicious, pure, authentic craft cooking.” — Chef Jason

HOURS

CONTACT

DECORUM

Mon–Fri: 6 am–10 pm Sat–Sun: 7 am–10 pm

10455 NE 5th Pl. Lincoln Square South Bellevue| 425.454.7076 thelakehousebellevue.com

Attire Business Casual Reservations Yes Bar Yes

46 MenuSeattle.com

sample menu

STARTER Curry Roasted Cauliflower

Green apple, herb hummus & kale pesto

Grilled Octopus

Chorizo aioli, green chickpeas, fennel, celery, lemon & castelvetrano olive

Lettuce Wraps for 2

Dungeness crab, baby lettuces, sprouts, grilled pineapple, nuoc cham

Taylor Shellfish Farms Oysters

Half dozen seasonal selects & kiwi cucumber mignonette

SALADS & PASTA Spring Asparagus Salad

Fresh Maine lobster, caviar cream, chives.

Bartlett Pear Salad

Ciabatta crouton, Gruyere and Parmigiano Reggiano cheeses.

Spice Roasted Beets

Spring greens, muscat grapes, pistachios & parmesan cheese

House-made Sarde Shell Pasta

Nettle pesto, fiddlehead ferns, asparagus, farm egg & parmesan

Octopus and Pork Bolognese

House-made saffron pappardelle, organic beets & chimichurri

ENTRÉES Grilled Washington Prime Manhattan Steak

Sauteed nettles, mushroom conserva & sunchokes

Grilled Niman Ranch Pork Chop Mesquite grilled prime sirloin, wild greens, blue cheese, balsamic vinaigrette.

Pan Seared Black Cod

Grilled spring onion, pea tendrils, grapefruit & avocado-tarragon vinaigrette

Alaskan Weathervane Scallops Pan seared king salmon

SHARE FOR 2 Mad Hatcher Farms Chicken Three Ways

Seeded sourdough waffle, apple maple mostarda, crispy brussels sprouts, fresno chile hot sauce & smoked blue cheese aioli

22oz Beef Tenderloin

mashed yukon potatoes, sauteed kale, mushrooms & smoked blue cheese aioli

15oz Grilled Alaskan Halibut

taylor shellfish clams, spring vegetables & pea emulsion

BRUNCH Vanilla Brioche French Toast seasonal fruit compote, maple candied walnuts, vanilla chantilly cream

Cocoa Coffee Flour Pancakes

fresh berries, yogurt, walnuts, sticky toffee

Whole Grain Sourdough Belgian seasonal fruit compote, elderflower syrup, vanilla chantilly cream

Dungeness Crab & Avocado “Benedict”

toasted seeds, poached eggs, roasted potatoes

Lakehouse Wagyu Beef Burger

mushroom conserva, kale pesto, white cheddar kennebec fries

Grilled Chicken Sandwich

applewood smoked bacon, gem lettuce, avocado, green apple, herb aioli, quinoa salad

MENU Spring/Summer 2018 47

Miller’s Guild

Wood-Fired Craft Cooking and Cocktails

The vibrancy of Miller’s Guild and its craft cooking is anchored by its nine-foot-long, custom wood-fired Infierno grill. James Beard Awardwinning chef and proprietor Jason Wilson creates a menu showcasing extended dry-aged beef, inspired vegetables, the freshest seafood, rustic baked goods and accompanying craft cocktails made with spirits housefinished in oak casks.

Located in the historic Hotel Max, Miller’s Guild represents a unique approach to craft cooking and cocktails for breakfast, lunch and dinner.

HOURS

CONTACT

DECORUM

Mon–Fri: 7 am–11 pm Sat & Sun: 8 am–11 pm Happy Hour Daily: 3–6 pm, 9–11 pm Bar until midnight

612 Stewart St. Seattle, WA 98101 206.443.3663 millersguild.com

Attire Business Casual Reservations Yes Bar Yes

48 MenuSeattle.com

sample menu

VEGETABLES

Charcuterie*

Grilled Asparagus

Octopus Carpaccio*

Roasted garlic, parmesan, bacon. $14

Roasted Heirloom Carrots

Goat milk labneh, chili, almond, mint, crispy garlic and shallots. $16

Grilled Caesar Salad

Anchovy, parmesan, charred lemon, seasonal radish, grilled focaccia. $16

Blue Cheese Wedge Salad

Roquefort, walnuts, bacon, apples. $15

Ash Roasted Beet Salad

Herb goat cheese, walnuts, bacon, frisee, bacon vinaigrette. $16

Carrot Curry Soup

Coconut milk, vadouvan curry, cilantro. $10

FAVORITES Hand Cut Beef Fat Kennebec Fries

Daily selection. $18 Roasted garlic, shallots, orange citrus, herbs. $15

Wild Mushroom Pasta*

Handcut tagliatelle pasta, foraged mushrooms, parmesan stock, egg, stinging nettle pesto. $21

Snson mills grits, gorgonzola, spring onion coulis. $48

Ulis Andouille Sausage and Gulf Prawns*

Cheesy grits, tomato ragu, poached egg. $31

Beef Short Rib Steak

Hamachi Crudo*

Grilled kimchi, napa cabbage puree, scallions. $43

St. Helens Beef Mezzeluna Pasta

Mashed potatoes, wild mushrooms, syrah sauce. $58

Apple cucumber salad, Japanese Kabosu juice. $18 San marzano ragu, cauliflower, wild mushrooms, parmesan. $21

INFERNO APPLEWOOD GRILL Scallops*

$11

Sautéed winter greens, fumet, green pesto, foraged mushrooms. $44

Fried Brussels Sprouts

Alaskan Halibut*

Harissa aioli, charred lemon. $13

Niman Ranch Double Cut Pork Chop*

St. Helens Filet Mignon*

Painted Hills Sirloin Steak*

Wilted greens, beef fat french fries, motor aioli. $38

Manhattan Cut Striploin*

Baby rainbow potatoes, truffle butter, wilted greens, wild mushrooms. $60

Frenched Rib Chop For Two*

Sautéed winter greens, potatoes, mushrooms.

Market price

Spring peas, onions, mushrooms, bacon, chimichurri. $42

MENU Spring/Summer 2018 49

© Geoffrey Smith

MONSOON

DRINK HAPPY HOUR HOT SPOTS Between the hours of approximately 4 and 6 p.m. you can find many Seattleites piling into booths and bar seats, scanning a short menu with discounted bites and drinks. Once merely a way to unwind with a co-worker or catch up with a friend, happy hour has emerged almost as its own meal category. Step aside, bar nuts — unless they are dusted with rosemary and cayenne, of course. We’ve rounded up some of the city’s most satisfying combinations of drink and nosh for your consumption.

— Dakota Mackey

MENU Spring/Summer 2018 51

| HAPPY HOUR HOT SPOTS |

DERBY

SUIKA This unassuming restaurant on Pine boasts a bustling and warm atmosphere with an impressive saki chandelier and uni shooters. Expect to be greeted at the door and whisked to a table to feast on what is perhaps the boldest happy hour deal in the city. Called “Ten-Bero,” customers choose from a house Moscow mule or a 5 oz. sake to pair with a 16 oz. Sapporo. The Moscow mule is made with house ginger beer, both sweet and spicy. Patrons also get an appetizer trio platter, which chef ’s choice bites range from fresh poke to crispy and seasoned chicken karaage. Did we mention the TenBero is only $10?

Capitol Hill Happy Hour: Tuesday–Friday 5–6:30 p.m.

Sat., Sun. 4–6:30 p.m.

CIVILITY AND UNREST Motivated by the desire to make craft cocktails accessible, Civility and Unrest celebrates “Social Hour” from 5–7 p.m.

Frequenters of the somewhat mysterious speakeasy can find intrigue in the rotating menu of libations, served for $8. The bartenders approach each with the artistry of a true professional, delighting customers with an element of discovery. The rotating list may contain “The Blind Tiger” with Old Weller bourbon, cyan, aperol, lemon, and orange bitters; or a “White Rabbit” starring Four Roses bourbon, crème de cacao, banana 52 MenuSeattle.com

CIVILITY AND UNREST

and almond milk. James Beard Awardwinning owner and chef Jason Wilson makes sure the food accompaniments aren’t merely an aside. Starting at $6, bites include smoked bacon deviled eggs and truffled goat cheese stuffed cheese puffs.

20 food items under $10 to choose from, including salt and pepper chicken wings and claypot mussels with lemongrass and coconut milk. Similarly, the drinks are bright, refreshing and thoughtfully crafted with innovated spins on the classics.

Downtown Bellevue Happy Hour 5–7 p.m. daily

Downtown Bellevue Happy Hour: 3–6 p.m. and 9 p.m.–close daily

CAFE PRESSE

BRANCHWATER

On any given day, you can pop into Cafe Presse near Seattle U. and find a cozy dining room and bar, bustling with patrons reading magazines, carving up croque monsieurs oozing with bechamel, or sipping on wine at the bar. On weekends, eyes are on soccer games playing. Happy hour “Vin ExPress” offers Parisian cafe classics like clams with fennel and pancetta ($11) and cured ham with cornichons ($6.50), among other favorites, all under $11. Pair these treats with discounted wines from the French countryside for an immersive European experience.

No need to rush from work. Relax knowing a $7 Kentucky mule is waiting for you until 8 p.m. Formerly Commonwealth, this Belltown establishment has a Southern flair with the authenticity only a true Southerner could cultivate. Owners Amanda and Cory Chigbrow, also owners of next-door Pintxo, offer Southern eats, inspired by Amanda’s Kentucky upbringing. Sit by Branchwater’s indoor fireplace with a $4 pint in one hand and barbecue rib in the other.

Capitol Hill Happy Hour: 4–6 p.m. and 11 p.m.–1:30 a.m. daily

JERK SHACK

MONSOON Monsoon, a longtime Seattle favorite with this Bellevue sister venue, showcases a menu harmoniously inspired by both Vietnamese and Pacific Northwest cuisines.

Happy hour is no different, with nearly

Belltown Happy Hour: 4–8 p.m. daily

We weren’t kidding when we said that happy hour has evolved to be a meal of its own. Jerk Shack is living up to their reputation of serving jerkspiced dishes and tropical cocktails with a dose of Caribbean hospitality.

Though the dinner menu is meant to be shared by a party, happy hour service dishes up individual bowls, all adorned

with Caribbean slaw, house sauces, caramelized onions, pistachio rice and your choice of grilled jerk chicken, Cuban pork belly or plantains for $11.

If you’re lucky, you’ll catch a sunny Seattle day on the outdoor patio and be transported to the islands responsible for this impossibly zesty food.

Belltown Happy Hour: 4–6 p.m.

BOTTLE AND BULL Whether you’re an Eastsider for work or pleasure, Bottle and Bull is a perfect destination for craft cocktails and a bite.

The robust happy hour menu can range from small snacks like speck-wrapped dates ($2) to larger items like housemade pappardelle pasta ($10). Food aside, the bar offers more than 10 drinks, all below $9. Inspired by Ernest Hemingway, Bottle and Bull’s highly seasonal offerings reflect the cuisine of the cities he frequented: Florence, Paris, Havana and Pamplona, to name a few.

Kirkland Happy Hour: 3–6 p.m. daily

VIF Cafes around the city are making coffee and wine enthusiasts’ lives much simpler by not only serving but specializing in both. Vif is perhaps the brightest of the bunch with thoughtful food to boot.

Upon entering the quaint building on Fremont Avenue, customers will face an entire wall adorned with Vif ’s natural wine selection. It is one of the only wine shops in Seattle to sell exclusively natural wines. Natural wine goes through the fermentation process with only native yeasts without additions or physical manipulations. The intention: having the flavor best reflect the vineyard where it was made. Enjoy a whole bottle off the wall or pour by the glass, along with a “snackette” menu featuring perfectly seasoned rotating tartines, cheese selections and soup with local bread.

Fremont Happy Hour: 4–6:30 p.m. Tues.–Fri.

MR. WEST CAFE BAR Familiar yet sophisticated, Mr. West Cafe Bar is situated in downtown Seattle’s Denny Triangle. If you ever fantasize about relaxing on a mid-century modern chair drinking vermouth with a twist, this is for you. The ultra-hip cafe bar offers a seasonally-rotating list of finger foods like roasted almonds ($4), castelvetrano olives ($5), and herbed Beecher’s cheese curds ($6) There are also variations of focaccia with topping choices of smoked arbequina whipped ricotta ($7) and pimento cheese with pickles ($9). Drink specials include $1 off draft beer and cocktails, $2 off wine glass pours and $10 off wine bottles.

South Lake Union Happy Hour: 4–7 p.m. Monday–Friday

VOLTERRA The famed Seattle eatery (also in Ballard) straddles both upscale and humble approaches. Volterra’s happy hour offerings make finer dining accessible with rotating seasonal plates like panseared scallops, steamed mussels and clams and lamb sliders with a mini caesar salad, all for $8 each. Sparkling blood orange citrus drops, the Volterra margarita and house white sangria are among the drink options. For something simpler, $5 house white and red wine pours are a staple.

Kirkland Happy Hour: 4–6 p.m. daily

REVEL Rumors that Revel might be closing were immediately squashed with the announcement that it is only temporary to enable the construction for “Revel 2.0.” Never fear, the longtime Fremont establishment relocated to Westlake Avenue until it re-opens in 2019. The happy hour menu offers plenty of beer, wine and house cocktail specials, along with a sampling of chef Rachel Yang’s creative street food inspired menu.

Sip on the Lazy Gardener ($8) with cucumber infused gin, fresh mint syrup and Rachel’s Ginger Beer. Charsui

dumplings with red cabbage and chipotle apple pickle ($7) or the pork belly pancake with kimchi and bean sprouts ($7) are as delightful as they are affordable.

South Lake Union Happy Hour: 4–6 p.m. Monday–Saturday

RACHEL’S GINGER BEER With three unique locations, Rachel’s Ginger Beer is undoubtedly a force in Seattle. The 12th Avenue location in Seattle’s Capitol Hill neighborhood is expansive, with a sunny atmosphere that makes the $7.50 Moscow mule that much better. Though only the classic ginger beer is available at a discount, the menu features all of Rachel’s flavors such as blood orange, white peach and caramelized pineapple, which can be spiked with your choice of spirit. Of course, something this fresh must be paired with fantastically crispy fried chicken and fries. Luckily, Sunset Fried Chicken is there to help.

Capitol Hill Happy Hour: 4–6 p.m. daily

DERBY Just when we thought we had Ethan Stowell figured out, he opened a restaurant inside The Shop — a self-proclaimed “country club for gearheads” in Sodo. The 36,500 square feet of high-end storage space is home to shiny automobiles, motorcycles and Stowell’s Derby, a place for Northwest wines, bourbon and scotch. The food menu changes frequently, but often contains comforts of poutine with smoked brisket ($9) and semolina fried oysters with chipotle aioli ($12). If the menu happens to offer the house specialty, “Bad Ass Bacon,” it should not be overlooked. Glazed and thick cut, this particular dish is getting rave reviews.

The slab is slathered with honey and cayenne pepper, then sprinkled with Maldon sea salt.

From vintage cars to bourbons and bacon, this place is rich.

South of Downtown Seattle Happy Hour: 3–7 p.m. daily

MENU Spring/Summer 2018 53

| PAIRINGS SALMON AND WINE |

Written by Dan Radil

O

ne of the great things about living in the Pacific Northwest is the availability of fresh, local seafood. Penn Cove mussels, oysters from Taylor Shellfish, and Puget Sound salmon are just a few of the many possibilities.

Salmon is an especially prized local treat, and the proper wine pairing with this rich seafood can make a good thing taste even better.

Preparation method is always the key to determining a reasonable food/wine pairing, and because salmon can be prepared in so many ways, it opens the door to a myriad of possible wine choices…from red to white and points in between.

WHERE TO BEGIN? Salmon is oily, high in protein, and packed with Omega-3 fatty acids that make it a borderline-opulent seafood. Choosing a wine to serve with it, or any food for that matter, should start with an easy-tofollow, “complement versus contrast” food preparation guideline.

When the salmon is prepared simply, such as baked, poached or topped with Beurre blanc, try a big, flavorful white wine such as Chardonnay, Viognier, Roussanne, or Marsanne to complement the food. These wines make perfect complementary selections because their full-bodied, viscous qualities mesh beautifully with the richness of the fish.

If contrasting the food with the wine, high-acid white wines such as Riesling, Pinot Gris, and Sauvignon Blanc, or high-acid reds like Gamay or Pinot Noir make excellent salmon-pairing options.

The combination works because the wine’s acidity cuts through the fat content of the fish, allowing you to taste the distinct flavor characteristics of each. Try these wines with a grilled, pan-seared or herb-encrusted salmon entrée.

And don’t forget to include Champagne, sparkling wine and rosés in the “contrast category” as well. Many of these wines are produced in a brighter, leaner style with crisp acidity, so they also make excellent choices to contrast and serve with salmon mousse, smoked salmon or even a creamy salmon chowder.

COMPLEMENTARY MATCHES Seattle winemaker Andrew Latta is doing an amazing job at Latta Wines, producing wines that are scoring 90+ point ratings and earning a reputation for being stylish, sexy, and cellar-worthy. His Latta Wines 2013 Roussanne (about $30) continues to drink beautifully, with white flower aromatics, tropical fruit flavors, and a rich, lengthy finish with big mouthfeel that also suggests a trace of minerality. It’s a natural to pair not only with salmon, but other seafood including lobster, crab, and halibut.

The Rotie Cellars 2016 Southern White (about $32) is another terrific, salmon-friendly wine choice from winemaker Sean Boyd. This 54 MenuSeattle.com

Rhone varietal blend of Viognier, Roussanne, and Marsanne explodes with complex flavors and aromas of stone fruits, pear, starfruit, and honeysuckle that melt into a big, round finish with notes of almond and marzipan. The wine earned double gold honors at this summer’s Bellingham Northwest Wine Festival and can be found at the winery’s tasting rooms in Walla Walla and Seattle.

Chardonnay and salmon are frequently served together and the Stoller Family Estate 2016 Chardonnay (about $25) should work well as a nice juxtaposition between the complementary and contrasting elements of taste of the food and wine. This Oregon Chardonnay initially offers Golden Delicious apple flavors to match the richness of the salmon, then transitions into leaner tastes of lemon and citrus as a contrast to this or other seafood such as cod, snapper or halibut.

An interesting side note: the wine is virtually colorless, without taking anything away from its flavor content.

SHARPER CONTRASTS The Two Mountain Winery 2016 Riesling (about $15) from winemaker brothers Matt and Patrick Rawn in Washington’s Rattlesnake Hills Appellation is, quite simply, a winner. Crisp apple, lemon chiffon, and perfectly balanced acidity make this a great choice to serve with salmon. An added bonus: the wine’s gentle sweetness offers a nice contrast to any seafood that’s prepared a bit on the spicy side.

Newberg, Oregon’s Rain Dance Vineyards continues to impress with its 2016 Nicholas Vineyard Estate Rosé (about $22). This vibrant, expressive rosé is comprised of 100-percent Pinot Noir and opens with pie cherry and green watermelon flavors that are capped with zingy lime zest. The wine’s laser-sharp acidity should easily cut through the fat content of any salmon dish for a tasty food/wine flavor contrast.

Bright, snappy, and perfectly pink, the Kim Crawford 2016 Rosé (about $17) also offers a high-acidity profile that should pair nicely with salmon. Sourced from New Zealand Merlot grapes, it features a base of fragrant strawberry flavors as the centerpiece for an edgier, dry finish of rhubarb, cranberry, and red cherry. It’s a crowd-pleasing rosé that looks good, tastes good, and is affordably priced.

Many consider Pinot Noir to be the best red wine to serve with salmon, and, if so, the Durant Vineyards 2014 LaCasita Pinot Noir (about $60) may be the best of the best.

This amazing Willamette Valley Oregon Pinot is darker than you might expect, with black cherry and berry flavors and underlying accents of fennel and anise. Surprisingly tight to begin, a bit of aeration will allow the wine to open up and pair beautifully with barbequed or grilled salmon with a light char. It’s an exceptional choice for an exceptional Northwest seafood. 

Minamoto Japanese Cuisine Japanese Fine Dining

Minamoto is proud to serve its customers a unique and enriching experience of various Japanese cuisines with chef ’s creativity. From our beautifully arranged “Teishoku” ( Japanese Meal Sets) to the featured “Omakase” (Chef ’s Choice Meal), each menu item has been carefully crafted to entice your senses. Premium quality ingredients are flown in fresh from Tsukiji fish market in Japan each week, and they are prepared creatively by our highly experienced chefs.

HOURS

CONTACT

DECORUM

Lunch Tues–Fri: 11 am–3 pm Dinner Tues–Fri: 5–10 pm

Sat–Sun: 1–10 pm Happy Hour

5 pm–Close

11011 NE 9th St., #C Bellevue, WA 98004 425.999.3338 minamotowa.com

Attire Business Casual Reservations Yes Bar Yes

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sample menu

APPETIZER

SAUTE / WOK

LUNCH TEISHOKU

Chawanmushi

Beef Sukiyaki

Chirashi Bento

Oyster Ceviche

Donabe (Rice Clay Pot)

Katsu Don

Seared Foie Gras and Japanese Uni with truffle honey sauce. $25

SUSHI BAR

Toro Caviar

Nigiri and Sashimi Moriawase

CHEF’S TASTING MENU

Steamed savory custard with seasonal seafood and truffle ankake sauce. $6 Pacific oyster, uni and sea grape with tosazu foam. $8

Uni & Foie Gras Toast

Bluefin o-toro tartare with sturgen caviar and edible gold leafs. $48

Assorted vegetables with egg, tofu and thin sliced beef in a heated cast iron pan. $25 Japanese rice clay pot with ikura, vegetable and mushrooms. Choices of (Salmon, King Crab, Snow Crab, Uni,Unagi, Lobster). S/P

Assorted fish of the day. $48

Beautiful Alaska Roll

GRILLS

Spicy crunchy salmon avocado topped with king salmon. $18

Grilled King Crab

Sushi Sandwich

Grilled king crab with spicy mayo and ginger scallion oil sauce. $25

Assorted sashimi and vegetable over seasonal rice in the stackable boxes. $30 Katsu with soft poached egg and onion served over rice. $16

Omakase

Seasonally served, Chef ’s 18 courses tasting menu showcase the freshest available ingredients. Reservations highly recommended. $150

Eel, avocado, lobster salad, spicy crunchy tuna with tobiko wrapped in soy paper. $25

Grilled Duck Breast

Lavender smoked duck breast with miso sauce. $28

A5 Wagyu Lava Stone

A5 Wagyu beef with kelp salt and yuzu kosho on the side. S/P

MENU Spring/Summer 2018 57

Outback SteakHouse Australian Inspired Steakhouse

We pride ourselves on serving up variety; our unbeatable steak cuts are complemented by delicious choices of chicken, ribs, seafood, and pasta at a price for everyone. Our strategy? We’re the leader of the pack by emphasizing consistently high quality delicious food delivering a warm, welcoming environment.

HOURS*

CONTACT

DECORUM

Mon–Thurs: 11:30–10 pm Fri: 11:30–10:00 pm Sat: 12–11 pm Sun: 11:30 –9:00 pm

Multiple Locations Snohomish | Everett Kirkland | Bellevue outback.com

Attire Casual Reservations Yes Bar Yes Happy Hour Daily 4–6 pm and the last hour of business *Hours vary by location. Please call or go to website to confirm.

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sample menu

SEASONED & SEARED CLASSIC CUTS Victoria’s Filet Mignon

The most tender and juicy thick cut.

6 oz $23.99 | 8 oz $31.99

New York Strip

Full of rich flavor. $26.99

Outback Center-Cut Sirloin

Center-cut for tenderness. Lean, hearty and full of flavor. 6 oz $13.99 |12 oz $24.99 Add roasted garlic butter style for $1.99

Porterhouse

A flavorful strip and filet tenderloin together.

20 oz $31.99

WOOD-FIRE GRILLED SPECIALTY CUTS Ribeye

12 oz, well-marbled, juicy and savory. $26.99 | Add smoky bacon bourbon style for $1.99

Bone-In Natural Cut Ribeye

22oz, juicy, bone-in and extra marbled for maximum tenderness. $33.99 | Add smoky bacon bourbon style for $1.99

Slow-Roasted Prime Rib

Seasoned with an herb crust, served with au jus and hand-carved to order. Choose either original roasted or wood-fire grilled. Based on availability. 8 oz $19.99 | 12 oz $25.99

BOLD CREATIONS Sirloin & Choice of Shrimp

Our signature center-cut sirloin with four Grilled Shrimp on the Barbie or Coconut Shrimp. $21.99 | 12 oz $31.99

Filet Mignon & Lobster

A tender and juicy thick cut filet paired with a seasoned and grilled lobster tail.

6 oz $30.99 | 8 oz $38.99

Classic Tenderloin Chopped Steak Our blend of tenderloin and chuck steak topped with sautéed mushrooms, grilled onions and Cabernet sauce. Served with homestyle mashed potatoes and fresh steamed broccoli. $13.99

CHICKEN, RIBS CHOPS & MORE Grilled Chicken On The Barbie

Seasoned and wood-fire grilled chicken breast with our signature BBQ sauce.

Fresh seasonal veggie. 14.49

Alice Springs Chicken

Wood-fire grilled chicken breast topped with sautéed mushrooms, crisp bacon, melted Monterey Jack and Cheddar and honey mustard sauce. Aussie Fries.

8 oz. 17.99 | 5 oz. 14.99

Queensland Chicken & Shrimp Pasta

Wood-fire grilled chicken and shrimp over fettuccine noodles tossed in a creamy Parmesan cheese sauce. 20.99

Baby Back Ribs

Smoked, wood-fire grilled and brushed with a tangy BBQ sauce. Aussie Fries.

1/2 order 17.99 | Full order 24.99

MENU Spring/Summer 2018 59

Paddy Coyne‘s Irish Pub Irish

The pub’s “all day menu” offers traditional Irish favorites including Guinness Braised Irish Beef Stew, homemade Shepherd’s Pie and Corned Beef and Cabbage. Along with an extensive Irish whiskey and Scotch collection, imported beers and some local brew, Paddy Coyne’s offers a full, varied drink menu including a “must experience” proper pint of Guinness.

Trivia Tuesday! A great night to spend with friends/family playing TRIVIA at Paddy Coyne’s Irish Pub in Bellevue — Starts at 7:30pm. Join us for Fish & Chips, Guinness Chocolate cake and tricky useless questions, ca$h prizes and all that entails.

HOURS

CONTACT

DECORUM

Mon–Fri: 11 am–2 am Sat & Sun: 10 am–2 am

Bellevue | Seattle 700 Bellevue Way NE 425.453.8080 2801 Alaskan Way, #103 206.737.8891 paddycoynes.com

Attire Casual Reservations Yes Bar Yes Music Hours Wed: 7 pm Jazz Duo Genre Jazz Duo

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SMALL PLATES Guinness BBQ Chicken Tenders

BURGERS & SANDWICHES

Buttermilk marinated chicken breast, breaded in seasoned flour, cooked crispy and tossed in our house-made Guinness BBQ Sauce. Served with celery sticks and bleu cheese dressing. $9

Classic Turkey Club

Sausage Roll

Reuben

Isernio mild Italian sausage wrapped in puff pastry baked golden brown. Served with mixed greens, baby tomatoes, brown gravy and stone ground whole mustard. $10

Buffalo Wings

Toasted potato bread stacked high with roasted turkey breast, mayonnaise, iceberg lettuce, tomato, sliced pickle chips, Tillamook white cheddar cheese, and crisp bacon. $16 Cinnamon and clove braised corned beef thin sliced, topped with Swiss cheese, sauerkraut, and horseradish sauce on toasted rye bread. $16

Chef ’s Special Burger

TRADITIONAL Fish and Chips

Alaskan cod dipped in Paddy’s own ale batter, quick-fried until crispy. Served on bed of fresh kale with coleslaw, fries and tartar sauce. $18

Savory Lamb Pie

Tender chunks of lamb and red potato cooked with cumin and cardamom for a full rich sauce that adds a refreshing tang to the lamb, then topped with puff pastry and baked to golden brown. Served with a mixed green salad and balsamic dressing. $19

Guinness Braised Irish Beef Stew

One pound of the meatiest chicken wings tossed in a spicy buffalo sauce served with celery and blue cheese dressing. $14

Ground Beef and chorizo blended together in to a tasty 1/2 lb patty. Topped with guacamole, Tillamook white cheddar cheese, tomato and a fried egg on a brioche bun. $16

BBQ Chicken Quesadilla

Irish Dip

Tender chunks of beef cooked slowly in a Guinness enhanced gravy, simmered with potatoes and garden fresh vegetables, topped with a dollop of house-made mashed potatoes.

Served with Irish soda bread and butter. $14

Lamb Burgers

Cinnamon and clove braised corned beef sautéed in garlic. Served with red potatoes, green cabbage, kale and a side of house-made sweet mustard sauce. $19

Dry spice rubbed chicken, cooked with red onions and smokehouse BBQ sauce, folded in a flour tortilla with melted Monterey Jack Cheese. $10 Sub corned beef for chicken $2, add avocado $3.

SALAD BBQ Chicken Salad

Mixed greens topped with sliced avocado, bacon, tomato, Tillamook white cheddar cheese, garbanzo beans, onion rings and BBQ Seasoned grilled chicken breast. Served with choice of dressing on the side. $18

Cinnamon and clove braised corned beef thin sliced, topped with Swiss cheese and horseradish sauce on toasted baguette bun. Served with Au jus. $16, add sauerkraut for $1.

Ground lamb patty seasoned with fresh mint, garlic and rosemary. Topped with Tzatziki sauce, feta cheese, mixed greens, red onion and tomato on a brioche bun. $18

Quinoa Sliders or Burger

House-made quinoa burger or 3 sliders topped with hummus, feta cheese, Sriracha aioli, Asian slaw and Cucumbers on brioche bun. $16

Corned Beef and Cabbage

SWEETS Chocolate Mint Cheesecake

Creamy cheesecake mixed together with melted Andes mint chocolate inside a graham cracker crust. Topped with whipped cream and crumbled Andes mints. $11

MENU Spring/Summer 2018 61

Pearl Seafood & Oyster Bar Northwest Seafood

PEARL is located in the heart of downtown Bellevue, in Lincoln Square North. Our menu is driven by seasonal and local ingredients — Northwest shellfish, salmon and halibut as well as prime steaks, local vegetables and fresh berries. Our Wine Spectator award-winning wine list is focused on the Northwest’s best and other great wine producing regions of the world. Our daily Happy Hour was voted best value in Bellevue — $8 wines, specialty cocktails and small plates. We’re one of Bellevue’s few independently owned restaurants.

Private Dining Rooms and event spaces available.

HOURS

CONTACT

DECORUM

Lunch Dinner

700 Bellevue Way NE, Ste. 50 Bellevue, WA 98004 425.455.0181 pearlbellevue.com

Attire PNW Casual Reservations Yes Bar Yes

Happy Hour* *Lounge only

62 MenuSeattle.com

Mon–Sat: 11 am–2:30 pm Sun–Tues: 4–9 pm Wed–Sat: 4–10 pm Mon–Sat: 3–6 pm, 9 pm–12 am Sun: 12–9 pm

sample menu

APPETIZER

ENTRÉES

Local 1/2 Shell Oysters

King Salmon Filet

SPECIALTY COCKTAILS

Parmesan Baked Oysters

Bering Sea Sablefish

Finlandia cranberry, muddled shiso, huckleberry tea-sugar rim. $10

Dungeness Crab Cakes

El Jimador tequila, served on the rocks, rimmed with salt. $10

Shucked to order, champagne mignonette, served over ice. Market Price Garlic-herb butter, seasoned breadcrumbs. $14

Baked Oysters “Dupont”

Dungeness crab, feta, garlic, fresh herbs and capers. $17

Crispy Fried Oysters

Seasoned cornmeal flour, house-made slaw, bourbon aioli. $13

Chilled Shellfish Sampler

1/2 shell oysters, jumbo Gulf Shrimp, fresh Dungeness crab, house-made dipping sauces $40

Grilled Octopus

Chorizo, romescu sauce, hearts of palm. $14

Seared Ahi Tuna

5-spice and wasabi rub, nori wrap, tempura-fried, soy-dashi broth. $13

Pan-Seared Prawns

Cauliflower rice, seasonal forest mushrooms, roasted pepper butter sauce. $44 Honey-miso marinade, namya broth, crab dumplings. $42 Spicy chipotle remoulade, sweet corn and pepper relish, house-cut fries. $36

Jumbo Sea Scallops

Creamy polenta, cider-brown butter sauce, pear salad. $36

Butter-Roasted Bering Sea King Crab Legs

Limited availability, seasonal vegetables, melted garlic butter. $50

Imperial Farms American Wagyu Sirloin

Bleu cheese fritters, Yukon gold potatoes, herb demi. $39

Shiso Wild Drop

Guava Margarita

EVENTS PEARL’s Happy Hour

Pearl’s famous $8 Happy Hour.

Mon–Sat, 3pm–6pm and 9pm–12am

Oyster Happy Hour

$1 Oysters during Oyster Happy Hour.

Mon–Sat, 4pm–6pm

Sunday Happy Hour

ALL DAY Happy Hour on Sundays. $8 Happy Hour in the lounge, 12pm–9pm

Hot spices, garlic butter sauce. $13

Roasted Pork Belly

Honey-caramel, house-made pickles. $12 Menu subject to change.

MENU Spring/Summer 2018 63

| INTERVIEW MIXOLOGIST |

Written by Frances Badgett

Kate Gerwin and Russell Davis share their beginnings to the love of cocktails.

M

enu Seattle had the opportunity to sit down with two of the most famous mixologists in the country, Kate Gerwin and Russell Davis.

HOW DID KATE GET HER START? Kate is famous for being the first American and first woman to become the 2014 Bols Bartending World Champion for her drink Brown Chicken Brown Cacao along with her appearances on Bar Rescue. A former instructor at the Cordon Bleu in Arizona as well as the New England Culinary Institute in Vermont, Kate began her career in wine as a sommelier and moved to cocktails.

“I opened a restaurant and did wine pairings, but cocktails are more creative.”

She had been winning speed and other championships for years before beginning her new venture in consulting. “I love hitting smaller markets. There are craft cocktails on every corner in New York or L.A. But in a smaller market like this one, we’re really reaching more people. This is where the craft cocktail scene. She pointed out that there was a time bartenders made huge salaries, and were seen as men and women of great responsibility and ability. “Bartenders used to make more than the President of the United States.” Over the years, the image of the bartender has dipped, but even that is changing again. The career bartender is coming back in a big way, and respect for the craft has returned.

64 MenuSeattle.com

HOW DID RUSSELL GET INTO MIXOLOGY? Davis fell in love with the art of mixology when he saw the movie, “Cocktail,” in high school. “I built a bar in my college dorm room, and I got in trouble with my R.A. for all the bottles I dropped practicing moves.” He has worked security, back bar, and bartended for years, and is known for his fire-breathing, bottle-tossing antics. “You gotta be good at three things,” Davis said, “You gotta be fast, you gotta be good, and you gotta look good doing it. There is a new standard for bartending, and it isn’t enough to just do the tricks. You have to make sure the drinks are good. You have to make sure the service is good. It all works together.”

WHAT’S NEXT FOR THEM BOTH? Gerwin plans to keep competing, running her bars in North Dakota and New Mexico, and to keep consulting with Davis in smaller markets with occasional visits to Bar Rescue.

Davis continues his passion for bar and cocktail consulting with his company Unlimited Liabilities and has so many projects in the works, it’s hard to keep up with his list. Some of them can’t be mentioned just yet, but one that we can tell you about is Davis is on a team working with NASA to create the first cocktail for passenger space travel. The Zero-Gravity Cocktail Project — sponsored by the Cosmic Lifestyle Corporation — is working on special equipment for building, mixing, shaking and stirring in zero-gravity conditions. 

PINK GRAPEFRUIT MARTINI 1 OZ VODKA ½ OZ GIN ½ OZ LIMONCELLO 2 OZ PINK GRAPEFRUIT JUICE ½ OZ FRESH LIME JUICE SPLASH SIMPLE SYRUP ADD ALL INGREDIENTS TO A SHAKER WITH ICE, SHAKE WELL, STRAIN INTO A MARTINI GLASS AND ENJOY!

MENU Spring/Summer 2018 65

Seastar Restaurant and Raw Bar Seafood

Seastar Restaurant and Raw Bar is brought to you by renowned chef John Howie. Seastar provides guests with an amazing array of freshly prepared seafood, great steaks, poultry, pastas and raw bar items.

Enjoy the comfort of the luxurious Seastar dining room or the upbeat Raw Bar. Seastar features specialty items like alderwood plank salmon and Dungeness crab, hand rolled sushi, award winning wines and hand crafted cocktails. Chef John Howie offers the freshest choice in seasonal NW fish, seafood, steaks, and produce.

HOURS

CONTACT

DECORUM

Lunch Mon–Fri: 11:30 am–3 pm Dinner Mon–Sat: 5–10 pm

Sun: 5-9 pm Raw Bar Daily: 11:30 am–Close

205 108th Ave. NE, Ste. 100 Bellevue, WA 98004 425.456.0010 seastarrestaurant.com

Attire Business Casual Reservations Yes Bar Yes

66 MenuSeattle.com

sample menu

SHARED PLATE Raw Bar Tower

LUNCH/DINNER ENTRÉES

Clams

Parmigiano Reggiano crusted sole, green beans, mashed potatoes, lemon-chive oil.

Scallop ceviche, Dungeness crab, California roll, and Hawaiian ahi poke.

Basil pesto, garlic, pine nuts and Parmigiano Reggiano.

SALAD Blue Cheese and Pear Salad

Bay shrimp, grilled radicchio and endive, hazelnuts and tomatoes.

LUNCH ENTRÉES Seafood Cobb Salad

Dungeness crab, shrimp, jack cheese, avocado, tomatoes and bacon.

Grilled Ahi Sandwich

With sambal tartar sauce, nappa slaw and fries.

Rockfish Tacos

Corn tortilla, avocado, creme fraiche, slaw and roasted salsa.

Petrale Sole Mahi Mahi

Mahi Mahi over rice with beurre blanc, cucumber macadamia nut relish,cilantro.

Plank Mushrooms

Cedar plank roasted portabello,cremini, shiitake msuhrooms with lemon and herbs.

DINNER ENTRÉES Cedar Plank King Salmon

Plank salmon with special salmon rub, smoked broccoli and citrus rice.

Seared Yellowfin Ahi

Ginger rice cake, snow peas, ginger-soy, and wasabi.

Filet Mignon

Yukon Gold mashed potatoes, grilled asparagus, Maitre d’ sauce.

RAW BAR Super Dave Roll

Scallop, Dungeness crab, salmon, avocado.

Salmon Poke

Sesame, ogo, nori, Maui onion, sweet soy dressing.

Scallop Ceviche

Fresh scallop with mango, kiwi, onion, chile, lime, cilantro.

Nigiri & Sashimi

Wide variety of the freshest fish to choose from.

DESSERTS White Chocolate Coconut Creme Pie Made for two!

Crispy Banana Spring Roll Sundae Caramel Swirl Ice Cream, Pineapple.

Creme Brulee

Vanilla, Bourbon-Butterscotch or ChocolateVanilla swirl.

MENU Spring/Summer 2018 67

TRACE

Local Modern Cuisine

Possessing both style and substance, TRACE is the signature restaurant and bar at W Seattle. A foodie paradise in downtown Seattle, TRACE produces a market-driven menu inspired by regional bounty and international flavors. The stylish TRACE bar, offers handcrafted cocktails and spirits from local distilleries, plus a curated wine list featuring notable Washington State wineries. Enjoy daily happy hour from 3-8PM with live music Fridays beginning at 6PM. Parking validated for up to 2 hours.

HOURS Restaurant Bar Happy Hour Live Music

68 MenuSeattle.com

Daily: 6:30 am–10 pm Daily: 11 am–2 am Daily: 3–8 pm Fri: 6–8 pm

CONTACT

DECORUM

1112 4th Ave., Seattle 206.264.6060 traceseattle.com

Attire Casual/Dressy Reservations Yes Bar Yes Dancing Yes

sample menu

BREAKFAST

DINNER

Avocado Toast

Housemade Pappardelle Pasta

Stiebrs farms soft poached organic egg, tomato, cider wheat bread.

Housemade Spam & Egg Sandwich

Melted cheddar, arugula, toasted baguette, breakfast potatoes fresh fruit

Dungeness Crab Scramble Squash, peppers, & chives

Corned Beef Hash

Scallions, Yukon gold potatoes, two farmfresh eggs any style

LUNCH Crab Melt

Dungeness crab, heirloom tomato, basil, cheddar, grilled sourdough

The Impossible Burger

All the flavor, none of the beef, it will leave you thinking “WOW ”

Baby Kale & Romaine Chicken Caesar Organic grilled chicken breast, baby kale, romaine, parmesan, housemade croutons

BLTA Sandwich

Crispy apple smoked bacon, lettuce, heirloom tomato, avocado, garlic fries

Poached stiebrs farms egg, vegetable demiglace

Grilled Rib Steak

Roasted potatoes, foraged mushroom jus

Pan-roasted Half Chicken

Rainbow carrots, farrow, natural jus

DESSERT Chocolate Chip Cookie Dough

It’s simple, a jar of dough, and enough spoons to go around (eggless of course)

Pulled Pork Sliders

Tender smoked pulled pork, charred pineapple bbq sauce, housemade sesame buns

Stirfried Edamame Soy, garlic, chili sauce

COCKTAILS Basil Instinct

Basil hayden, ramazotti amaro, disaronno amaretto, angostura & peychaud’s bitters

Indigogo

Empress indigo gin, east imperial grapefruit tonic

S’mores Bar

EVENTS

Rosé Ice Cream

Amy up your weekend and enjoy live music from new/next artists in Seattle. Free, every Friday 6-8 pm

Housemade marshmallow, graham cracker, chocolate (pair High West ‘Campfire’ Whiskey) You read that right, ice cream made from rosé.

BAR Crispy Fried Brussells Sprouts

Garlic, scallions, Korean pepper sauce with just the right amount of kick

Crispy Chicken Wings

Living Room Live Music Series

5th Friday‘s at W Seattle

A special night of live music in partnership and curated by Audioasis on KEXP. Free, 5th Friday of every month 6-9 pm

Living Room Live DJ Series

W Music brings you live DJs every Friday and Saturday night. Free, 9:30 pm–1:30 am

Fried crisp with a rich lemongrass flavor

MENU Spring/Summer 2018 69

Vivo 53 Trendy Italian

Vivo 53 is a trendy Italian eatery located in downtown Bellevue.

Modern takes on classical Italian fare & craft cocktails are served in a buzzing rustic chic space. Known for its wood-fired pizzas, the dough went through 4 years of testing and is now baked in a 17' high, woodburning, stone-tiled cylinder oven, the centerpiece of the dining room.

The pastas and Italian-inspired antipasti are equally as compelling.

The bar is popular destination for happy hour daily from 3-6pm and 9-closing. Brunch is served Saturdays & Sundays from 10–3.

Vivo 53 is also known for it‘s Instagram famous Insane Sundaes.

HOURS

CONTACT

DECORUM

Mon–Thurs: 11 am–10 pm Fri: 11 am–11 pm Sat: 10 am–11 pm Sun: 10 am–10 pm

504 Bellevue Square Bellevue, WA 98004 425.274.9165 vivo53.com

Attire Casual Reservations Yes Bar Yes

70 MenuSeattle.com

sample menu

ANTIPASTI

PASTA

Fried Brussels Sprouts

Parmigiano Cheese Wheel Served Tableside

Parsley, almonds, capers, red wine vinaigrette, organic rosemary. $9

Burrata

Roasted organic vine tomatoes, pesto, taggiasca olives, sea salt. $13

Salumi Board

Speck, house porchetta, salumi, artisan cheeses, pickled giardiniera and more. $24

INSALATA 53 White Salad

Fennel, belgian endive, grana padano, cauliflower, heart of palm, hazelnuts. $11

Signature Chopped Salad

Iceberg, treviso, romaine, mozzarella, chickpeas, salumi, roasted red peppers. $15

PIZZE Spicy Sausage

Fennel seed, Mama Lil’s Kick Butt Peppers, mozzarella. $19.50

Crispy Prosciutto

Crispy prosciutto, sweet tomato marinara, mascarpone. $19.50

Margherita

Fresh mozzarella, sweet tomato marinara, organic basil. $16.50

Cacio e pepe, pecorino, grana padano, freshly cracked black pepper, butter. $20

Vivo Rigatoni

Organic san marzano tomatoes, basil, fresh mozzarella. $18

Bolo

Spaghetti bolognese, veal, beef, pork, plum tomatoes, parsley, garlic. $17

ENTRÉE Seared King Salmon

Campanelle pasta, marinated mushrooms, english pea cream, evoo, sea salt, pea. $26

Tuscan Fried Chicken

Smoked Salmon Pizze

Herbed crème fraiche, bermuda onions, salmon pearls, fried capers, lemon zest. $19

Polenta Cake Benedict

Seared broccolini, arugula pesto, poached eggs, lemon hollandaise. $12

DESSERTS Chocolate Soufflé Allow 20 minutes. $12

Berry Parfait

Rum soaked sponge cake, crème anglais. $9

Caramel Esplosione Sundae

M&M’s, seasonal ice cream, chocolate, pretzels, rock candy, chocolate peanut. $15

Boneless half chicken, garlic lemon sauce, rosemary. $19

EVENTS

BRUNCH

Select two from half sized soups, salads, paninis or pizzas. Daily 11am–3pm

Berry and Cream Waffle Stack

Strawberries, blackberries, blueberries, fresh berry cream, candied walnuts. $14

Tuscan Fried Chicken and Waffle Vanilla maple syrup, honey butter, sea salt. $14

Lunch Pairings Happy Hour

Well Drinks 6, 5oz & 8oz wines 2off, draught brews 1off, margherita 10.5, bolo 12.

3–6pm, 9pm–close

Brunch

Delicious Italian Brunch Saturdays and Sundays. 10am–3pm

MENU Spring/Summer 2018 71

EVENTS FOOD. WINE. SPIRITS. FUN. It’s spring and summertime in the Pacific Northwest. The sun has started to warm the area and with that comes a need to explore and have fun. Whether you are visiting for the first time or have lived here a lifetime, the Pacific Northwest is always buzzing with new and spectacular events to attend. Wine enthusiasts, foodies, and brew mongers, there is something for everyone on the following pages.

So check out these next few pages, and fill your calendar with these seasonal events.

— Lisa Karlberg

MENU Spring/Summer 2018 73

| INTERVIEW AARON CRAWFORD |

Written by Kirstyn Nyswonger | Photographed by John Vicory

Aaron Crawford shares how he started and what inspired his new country album Hotel Bible

A

aron Crawford grew up in the Seattle area, and like most Pacific Northwesterners, he enjoys being in the outdoors. Something that might seem different about Crawford, who recently moved to Cle Elum, is his goal to bring country music to the Seattle area in what he likes to call the “Cascade Country” genre.

He started finding his love for music when he was in his junior high school’s choir and advanced quartet. Crawford’s family and faith play a big role in his country rock music career. (Answers have been edited for space.)

With Seattle’s music scene, what got you started with country music?

I was performing church worship music and a DJ at the country station came and said, “You’ve got country tunes to your voice and the songs that you write lean that way. I’ve got a friend who is also a writer and the two of you would be a good pair.” We met, recorded an album and toured around. We went our separate ways amicably and from there I decided to launch a solo career.

Where did the term “Cascade Country” come from?

A lot of people think country isn’t necessarily synonymous with Seattle but there is this underground scene emerging.

Living here, there is a different climate and musical culture. We just blend those two so you get a more raw edge than more polished Nashville country.

Who is your biggest influencer in country music?

Johnny Cash is a huge one. Growing up in the church, he bridged the gap, he would talk about faith, death and drinking. He wasn’t afraid to talk about it, always honest, and 74 MenuSeattle.com

that was something that I was drawn to. That was a building block to an inspiration. Fastforward and you have guys like Keith Urban.

They were a sweet spot with inspiration where you’re blending a rock tone with country so you had both elements cohesively.

What was your inspiration for your new album, “Hotel Bible”?

It’s one of those things where you assess where you are in your faith. This applies to everyone in whatever they believe. I think most people in life are OK with where they are spiritually or morally. Most people at the same time think, “What if I was 15 percent better?” We travel a lot for shows and there are always Bibles in the hotels. It’s a cool metaphor, you don’t need to scream it from the rooftops. Just be a little bit better then you are at the moment.

Is your family into music?

Yes, they’re the ones who were my inspiration, going back to my grandfather.

One of my first records, called “Ghost of a Cowboy,” is about him. Both my grandparents were very involved with the church and played numerous instruments.

I’ve got a couple of their instruments that have luckily been passed on to me. I definitely grew up in that scenario.

What is your favorite food place in Seattle?

I’m a big fan of tacos and wings. I really like Naked City Brewery or Chuck’s Hop Shop.

Chuck’s Hop Shop has a ton of beers and rotating food trucks so that’s a really great place to go to get a variety of things.

Upcoming Shows To hear Aaron in person, go to the “shows” section at crawfordaaronmusic.com 

not sure if we have a photo credit for this one?

MENU Spring/Summer 2018 75

© Clare Barboza

MAY SABROSO CRAFT BEER, TACO AND MUSIC FESTIVAL Beer, tacos and punk rock. The evening is headlined by The Offspring, features Lucha Libre style wrestling and has more than 100 different craft beers.

May 12, White River Amphitheatre, Auburn, Tickets $30–$60 sabrosotacofest.com

BALLARD JAZZ FESTIVAL This four-day festival has an evening of drums and guitars at Conor Byrne Pub. Clarence Penn & Penn Station and Oskar Stenmark Quartet will perform at the Nordic Museum.

On Saturday, put a little soul in your soles with a jazz walk and jazz picnic.

May 16–19, various locations in and near Ballard ballardjazzfestival.com

SEATTLE INTERNATIONAL FILM FESTIVAL With more than 400 films from 80 countries, the Seattle International Film 76 MenuSeattle.com

Festival is one of the biggest film events in the nation. Thousands of people attend this 25-day festival that celebrates films from all over the world, many of which might not be shown in general release.

May 17–June 10, various Seattle locations siff.net

BOTHELL BLOCK PARTY AND BREWFEST With local beer, cider and wine, five food trucks and local Seattle bands, this block party is open to the public and is part of UW Bothell’s fourth annual Alumni Weekend.

Registration includes eight tasting tickets and a five-ounce commemorative glass.

May 19, Downtown Bothell, Tickets $25–$30 uwb.edu

BELLEVUE JAZZ FESTIVAL Do you like jazz? Do you like a lot of jazz?

This is the festival for you. Featuring more than 40 live shows of jazz and blues across the city.

May 30–June 3, various Bellevue locations bellevuedowntown.com

JUNE WASHINGTON BREWERS FESTIVAL Raise a glass on Father’s Day weekend as the Washington Beer Commission presents the 13th Annual Washington Brewer’s Festival at King County’s Marymoor Park. The Washington Brewers Festival is a one-of-akind beer festival where thousands of beer aficionados can sample more than 500 beers from 100 Washington breweries. In addition, the festival offers wine and cider tastings, great food trucks, live music and activities for all ages.

June 15–17, Marymoor Park, Redmond, Tickets $25–$35 washingtonbeer.com

FREMONT PARADE AND FAIR This annual event has become a Seattle must-do. Enjoy the Solstice Parade, famous for nude painted cyclists, the many brightly painted floats and funstyled personalities. The fair brings you a dog parade on Sunday, crafts market,

Join Us For 2 Great Events!

bellinghambeerandmusicfestival.com

TICKETS ONLINE AT EVENTBRITE bellinghamnorthwestwinefestival.com

WHATCOM beer

&

wine

FOUNDaTION

JUNE 30, 2018 7th ANNUAL BELLINGHAM BEER AND MUSIC FESTIVAL • Up to 25 breweries pouring up to 75 different beers.

• Live music stage with performances by Eve Samson, Katie Gray Band, Sam Ben Meir Band, All Star Opera, and Withering Blooms (pictured above).

AUGUST 4, 2018 3rd ANNUAL BELLINGHAM NORTHWEST WINE FESTIVAL • Taste over 125 wines from up to 50 Pacific Northwest wineries.

• VIP Lounge with exclusive food and wines.

• Buffet, passed appetizers and food samples from eight Whatcom County restaurants.

• Medals presentation and Best in Show award from the judged competition.

Produced by the Whatcom Beer & Wine Foundation and sponsored in part by a generous grant from the City of Bellingham Tourism Board.

Field of Fun for the kids

Friday, Sept. 21

Downtown Bellingham & Squalicum Harbor

AND

Enjoy Traditional Lummi Nation Firepit Salmon

Saturday, Sept. 22 Zuanich Point Park & Squalicum Harbor

FOOD

rvival Watch Su s a Suit R ce

SeaFeed at the Harbor Taste the Sea Salmon Grilling Championships Oyster Shuck & Slurp Contest

FISHING

FUN

FisherPoets Live Music U.S. Coast Selected Guard Rescue Maritime Artists Commercial SeaFeast Wharf Fishing Fun Brews-with-a-View Seafood Market Beer Garden Dock Walks Kids Field of Fun

Founded & presented by: Stroll SeaFeast Wharf

78 MenuSeattle.com

WWW.BELLINGHAMSEAFEAST.COM

activities, funky-painted cars, music, food and a beer garden.

June 16–17, Fremont Ave. N. on N 35th St. and N. 34th St., Free Admission fremontartscouncil.org

BELLEVUE STRAWBERRY FESTIVAL Celebrating strawberries and the community, this festival hosts a variety of events for all ages. Come listen to music on the main stage, taste strawberry shortcake, browse the auto show and shop the many vendors.

June 23–24, Crossroads Park, Free bellevuestrawberryfestival.org

JULY SEATTLE INTERNATIONAL BEERFEST This three-day event has been held for 17 years. Grab a blanket and get ready to eat, drink and be merry. Taste more than 200 beers from pilsners and ales to porters and stouts, enjoy local food and listen to a variety of music.

July 6–8, Seattle Center, Seattle, Tickets $25–$50 seattlebeerfest.com

PROOF WASHINGTON DISTILLER FESTIVAL Featuring more than 40 Washington distillers and food from local restaurants, Proof offers attendees an opportunity to meet craftsmen and craftswomen, learn from mixology experts, and taste food from local restaurants.

July 7, Fremont Studios, Seattle Check website for tickets proofwashington.org

BALLARD SEAFOOD FEST In its 44th year, the festival attracts more than 75,000 people. So it must be doing something right. Free entry gets you access to the traditional salmon barbeque, local music, a beer garden, even a skateboarding event.

July 13–15, NW Market Street and surrounding area, Ballard, Free Admission seafoodfest.org

KIRKLAND UNCORKED Presenting more than 70 Washington wines, Kirkland Uncorked is a weekend packed with fun. Check out the boat show, enjoy Friday night’s Burger Brawl, Saturday’s food truck roundup, along with music and so much more.

opportunity to taste the award-winning wines previously judged by a distinguished panel. Meet the winemakers, enjoy small bites from local restaurants, and enjoy a day with friends.

August 4, Four Points Sheraton, Bellingham bellinghamnorthwestwinefestival.com

July 13–15, Marina Park, Kirkland, Tickets $15–$25 kirklanduncorked.com

AUCTION OF WA WINES WINEMAKERS PICNIC & BARREL AUCTION

DRAGON FEST

This three-day event celebrates Washington wines, including more than 100 wines to taste and a backdrop of 105 acres of forest and vineyards at the gorgeous Chateau Ste. Michelle, Washington’s oldest winery. The festivities include a barrel auction, charity run and a gala.

Dragon Fest 2018 brings non-stop cultural performances from dragon and lion dances to traditional Korean drumming.

Performers from around the world delight attendees with their skills and amazing dances. Enjoy the $3 Food Walk with more than 40 restaurants offering international bites and retail vendors.

July 14–15, Chinatown International District, Seattle, Free Admission cidbia.org

August 16–18, Chateau Ste. Michelle, Woodinville, check website for tickets auctionofwawines.org

SEPTEMBER

BITE OF SEATTLE

FREMONT OCTOBERFEST

Seattle’s original food and beverage festival showcases 60-plus restaurants, vendors, craft beer and cider tasting, live music, beer gardens, cooking demonstrations and so much more. Voted Best Food Festival in 2016 and 2017.

Buckle up your lederhosen and head over to the 21st annual Octoberfest. Featuring more than 80 craft beers, food, music, and fun, there is no better way to head into fall.

Sunday is for all ages, kids are admitted free and can enjoy multiple activities from the zucchini race to pumpkin decorating.

July 20–22, Seattle Center, Seattle, Free Admission biteofseattle.com

TASTING FLIGHT Grab your wine glass and head over the North Meadow at the zoo. This adults-only annual event showcases more than 45 Pacific Northwest boutique wineries in a casual outdoor setting. Tickets include 10 tastings, and proceeds benefit Woodland Park Zoo. July 27, Woodland Park Zoo, Seattle, Tickets $34–$62 zoo.org

AUGUST BELLINGHAM NORTHWEST WINE FESTIVAL

September 21–23, 3503 Phinney Ave, Seattle, Tickets $25–$50 fremontoktoberfest.com

SAVOR THE SAN JUANS This annual event in the San Juans is an opportunity to get away from the hustle and bustle and give your senses a treat. From wine tastings, beer festivities, harvest dinners, farm tours, and a film festival, Savor the San Juans has this and so much more to offer during the almost two-month-long event.

September 22–November 11, San Juan Islands visitsanjuans.com

WANT MORE EVENTS? GO TO MENUSEATTLE.COM

Featuring more than 50 Pacific Northwest wineries, this annual event gives you the

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The Lightcatcher Building at the Whatcom Museum, located in Bellingham, WA, is the first museum in Washington State to meet LEED Silver-Level specifications.

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For this and other important information about the Saturna Sustainable Bond Fund, please obtain and carefully read a free prospectus or summary prospectus from www.saturna.com or by calling toll-free 1-800-728-8762.

Investing involves risk, including possible loss of principal. Generally, an investment that offers a higher potential return will have a higher risk of loss. Stock prices fluctuate, sometimes quickly and significantly, for a broad range of reasons that may affect individual companies, industries, or sectors. When interest rates rise, bond prices fall. When interest rates fall, bond prices go up. A bond fund’s price will typically follow the same pattern.

Investments in high-yield securities can be speculative in nature. High-yield bonds may have low or no ratings, and may be considered “junk bonds.”

Investing in foreign securities involves risks not typically associated directly with investing in US securities. These risks include currency and market fluctuations, and political or social instability. The risks of foreign investing are generally magnified in the smaller and more volatile securities markets of the developing world.

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Distributor: Saturna Brokerage Services, a wholly-owned subsidiary of Saturna Capital Corporation, investment adviser to the Saturna Sustainable Funds. Saturna Capital proudly sponsors occasional events and programs at the Whatcom Museum, but is otherwise unaffiliated with the Museum and the City of Bellingham.