MENU Seattle Summer 2019

SEATTLE | BELLEVUE | SURROUNDING AREAS

SAMPLE MENUS MEET THE CHEF ROOFTOP & OUTDOOR PATIOS WOODINVILLE WINE COUNTRY

SAVOR TULALIP THE EXCITEMENT OF

CULINARY ARTISTRY Indulge in Washington’s premier AAA Four-Diamond resort with eight restaurants, a luxurious spa and world-class shopping.

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888.272.1111 | T U L A L I P CAS I N O.CO M

INSTAGRAM PHOTO CONTEST

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Take a photo at your favorite restaurant.

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Share it on Instagram using the hashtag #menuseattlewin to enter.

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The winner of the most creative and interesting photo judged by our creative team will win a Dine Out Package (including AQUA by El Gaucho, Heritage Restaurant|Bar, The Lakehouse, Red Cedar & Sage, Wild Ginger).

Contest rules: Contest runs 7/1/19 through 10/31/19. $250 value. Winner will be announced via social media and on website. Winner and two runner-ups release all photo rights to MENU-USA dba MENU Seattle, in print and online.

SEATTLE | BELLEVUE | SURROUNDING AREAS

PRESIDENT | PUBLISHER Lisa Karlberg

EDITOR IN CHIEF Becky Mandelbaum

ART DIRECTOR Dean Davidson

SALES | ACCOUNT EXECUTIVES Kelly Travers | Kristy Gessner

GRAPHIC DESIGNER Mariah Currey

EDITORIAL COORDINATOR Lindsey Major

WRITERS Emily Stout | Dan Radil

EDITORIAL ASSISTANT Questen Inghram

OFFICE MANAGEMENT Jenn Bachtel

MARKETING ASSISTANT Lea Hogdal

PHOTOGRAPHER Tommy Leers Photography

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

INQUIRIES | SUBSCRIPTIONS info@menuseattle.com 360.483.4576 x4

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| CONTENTS | FEATURES Rooftop and Patio Dining at Their Best 13 The best places to sit back and dine in the sun.

Woodinville Wine Country 49 Washington’s very own wine country keeps getting better and better.

EAT & DRINK Chef Interview | Bradley Dickinson 28 The chef and owner of Pearl Seafood & Oyster Bar blends upscale dining with a friendly, accessible atmosphere.

© Tommy Leers

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Interview | Uniquely Bellevue 62 Two brazen bars bring community and nightlife to Bellevue.

EVENTS Musician Q&A | Lydia Ramsey 74 Folk artist Lydia Ramsey finds an international audience while still cutting new tracks in Seattle.

Top Picks 76 Listings 77

NOTES Restaurant Listings by City 8 On the Web 10 Finally, Dessert 80

ON THE COVER Photo Taken at The Lakehouse Courtesy of Fire & Vine Hospitality

© Tommy Leers

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WINEMAKER

PICNIC

THURSDAY | AUGUST 15 CHATEAU STE. MICHELLE WOODINVILLE, WA 4PM - 8:30PM

60+

WINEMAKERS

BENEFITING:

SEATTLE CHILDREN’S WSU VITICULTURE AND ENOLOGY RESEARCH For tickets and info:

AuctionofWaWines.org

120+

WINES TO TASTE

30

BARREL LOTS TO BID ON

10+

GUEST CHEFS Enjoy wine, food, music and more!

| INDEX BY CITY | BELLEVUE

MARYSVILLE

520 Bar and Grill Northwest Casual 18 Bake‘s Place Bar & Bistro New American 24 Central Bar + Restaurant Northwest 32 Japonessa Asian Fusion 38 John Howie Steak Steak House 40 The Lakehouse Farm to Table 44 Minamoto Japanese Cuisine Japanese Fine Dining 56 Outback SteakHouse Steakhouse 58 Pearl Seafood & Oyster Bar Northwest Seafood 60 Seastar Restaurant and Raw Bar Seafood 66 Wild Ginger Authentic Southeast Asian Cuisine 70

Bonefish Grill Seafood 30 Tula Bene Pastaria + Chophouse 68

BOTHELL Bonefish Grill Seafood 30

SEATTLE Anthony‘s Pier 66 Seafood 20 AQUA by El Gaucho Seafood, Fine Dining 22 Barolo Ristorante Italian Restaurant 26 Cinque Terre Ristorante Italian Restaurant 34 Japonessa Asian Fusion 38 La Spiga Italian Cuisine 42 Miller’s Guild Craft Cooking and Cocktails 46 Red Cedar & Sage New American 64 Wild Ginger Authentic Southeast Asian Cuisine 70

WOODINVILLE Heritage Restaurant | Bar Modern American 36

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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

| ON THE WEB MENUSEATTLE.COM | WEB EXCLUSIVE Tri-Cities and Prosser Areas: A Haven for Washington Wine Lovers Planning a trip to the eastern side of the state? Our wine expert Dan Radil offers the scoop on where to sip — and eat and stay — so you can make the most of your time in Prosser or the Tri-Cities of Pasco, Richland, and Kennewick.

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EVENTS CALENDAR 1.@cinqueterreseattle enjoying the sun and amazing food! You’ve got to try this!!!!

2.It’s here! Copper River Salmon @pearlbellevue paired with fresh Walla Walla Asparagus...yes please!!!! 3.Photoshoot today @pearlbellevue Don’t these look amazing!?

Chef Bradley put on a show with spectacular dishes. Watch for it in the upcoming July issue! 4.@menuseattle is celebrating #nationalginandtonicday with our favorite gin #bombaysapphire. What’s your go-to gin?

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

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FEATURES • Perfectly Located 45 Minutes from Vancouver, B.C. and I.45 Minutes to Downtown Seattle.

• 3175 Sq. Ft. | Open Concept Living • 1000+ Sq Ft Multi-Level Concrete Patio With Lighting, Built in Spa and 9” Lynx BBQ Island.

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EAT Rooftop and Patio Dining at Their Best!

S

ummer in the Pacific Northwest means sun, water, wine, and, of course, outdoor dining. Whether you are an avid foodie or just enjoy the warmth on your face as you sip your favorite cocktail with family and friends, outdoor patios are popping up on almost every corner in our cities. In this issue, we take you on a road trip, introducing you to our favorite rooftop and patio spots. No matter if you are a long-time resident or just here to visit, put these hot spots on your list of must-tries. We guarantee you won’t be disappointed.

— Lisa Karlberg

MENU Summer 2019 13

| ROOFTOP AND PATIO DINING AT THEIR BEST |

FROLIK KITCHEN + COCKTAILS

Frolik Kitchen + Cocktails Located on the rooftop of Motif Hotel in downtown Seattle, this chic, contemporary rooftop experience will leave you satisfied.

Offering a large space with a linear outdoor fireplace and soft seating for you and all your guests, this rooftop is a must for your “not to miss” list this season. Serving regional American food with a Pacific Northwest twist, Frolik also offers a happy hour from 3 p.m. to 5 p.m. each weekday.

1415 Fifth Ave., Seattle 206.971.8015 destinationhotels.com/frolik-seattle

Maximilien Restaurant If you love Paris, you’re sure to love Maximilien Restaurant in the heart of Pike Place Market. This charming French restaurant has been around since 1997 and offers great food with phenomenal views of Elliott Bay, West Seattle, and the Olympic Mountains. Stop by for a cocktail with 14 MenuSeattle.com

friends on the patio or make a reservation in advance for fine dining. Either way, the views are breathtaking, and the wine and cocktails will be flowing.

81A Pike St., Seattle 206.682.7270 maximilienrestaurant.com

The Nest Rooftop Bar This iconic rooftop bar, located at the top of Thompson Hotel in downtown Seattle, offers stunning views of Elliott Bay and the Olympic Mountain range. Embrace the cityscape while trying one of Chef Derek Simcik’s craft cocktails. If you’re hungry, pair with a snack from the seasonal menu reflecting local Pacific Northwest faire.

Summer menu items include poke and beef tartare and shareable plates such as Shishito peppers and pork belly skewers.

On a sunny day the rooftop is bustling, so get there early to enjoy your favorite spot.

110 Seward St., Seattle 206.623.4600 thompsonseattle.com

Terra Plata Those craving Spanish-inspired food and menus that change daily should look no further than Terra Plata. Nestled in Capitol Hill, Terra Plata offers an airy, garden-lined rooftop dining area for relaxed outdoor eating. Sip on sangria or share a charcuterie plate with friends as you take in the fresh air.

Offering wine and seasonal craft cocktails as well as locally brewed beers and ciders, Terra Plata has something for everyone.

1501 Melrose Ave., Seattle 206.325.1501 terraplata.com

Mbar Mbar offers spectacular dining whether it’s 75 degrees and sunny or windy with a chance of rain. Located 14 floors high, Mbar’s bright and roomy indoor dining area offers spectacular views of the Space Needle, South Lake Union, and the Olympic Mountains. If the sun is shining or the stars are out, take in the energy of the city from the heated, covered outdoor patio. … continued on page 16

BARKING FROG MENU Summer 2019 15

| ROOFTOP AND PATIO DINING AT THEIR BEST |

520 BAR & GRILL

Enjoy the views as you sample an eclectic menu featuring Asian, Middle Eastern, and Italian-inspired cuisine.

400 Fairview Ave. N., Seattle 206.457.8287 mbarseattle.com

Tallulah’s Located at the top of Capitol Hill, Tallulah’s intimate charm and great food, paired with a phenomenal cocktail menu and attentive staff, make it a must-stop for outdoor patio dining. This long-standing establishment is known for their happy hour and fun vibe. Grab your friends and head over for an afternoon of relaxing, fun conversation under the umbrellas.

550 19th Ave. E., Seattle 206.860.0077 aneighborhoodcafe.com

Fog Room Take in views of the Puget Sound from Fog Room’s chic rooftop dining lounge at the top of The Charter Hotel. With covered 16 MenuSeattle.com

seating both indoors and outside, you can enjoy views of Pike Place Market from 16 stories high no matter the weather. Grab a cocktail from the bar or, for more intimate conversation, sink into the cozy and private corner hideaway. Featuring locally sourced dishes and sharable plates, Fog Room is the perfect place to enjoy a late afternoon snack or top off a big night out in the city.

1610 2nd Ave., Seattle 206.256.7525 fogroomseattle.com

Ascend If you’re looking to be wow-ed, head to Ascend Prime Steak & Sushi in Bellevue. This sleek restaurant offers exquisite dining — specializing in rare meats — alongside spectacular panoramic views. Sit at the bar, tuck into a fireside arm chair, or soak in the sun with friends on the breezy outdoor patio. Happy hour runs from 3 p.m. to 6 p.m. daily, as well as from 9 p.m. to close on most weeknights.

10400 NE 4th St., Ste. 3100, Bellevue 425.625.2080 ascendprime.com

Bake’s Place The heart of Bellevue calls as the sun comes out and the music starts to play. Bake’s Place is where you’ll want to land if you crave more than just a place to hang. Offering a generous happy hour menu along with craft cocktails and local beers, the large outdoor patio will call you back time, and time again.

Sit back, relax, and enjoy Bakes Place.

155 108th Ave. NE, Bellevue 425.454.2776 bakesplacebellevue.com

Central Bar Chic bistro lights hang above as you sip a glass of wine or a craft cocktail. Located on the bottom floor in Lincoln North of The Bellevue Collection, Central Bar offers a variety of food items from unique salads to small bites to share over happy hour.

A perfect place to unwind after a day of shopping or a hard day’s work.

10475 NE 6th St., Bellevue 425.578.7878 centralbar.com

Heritage Restaurant

Daniel’s Broiler

Mioposto

Exit the roundabout onto RedmondWoodinville Rd. in Woodinville and find yourself at the doors of Heritage Restaurant.

This farm-to-table restaurant offers daily specials and happy hours. The outdoor patio is a perfect place to land after an afternoon of wine tasting at the hundreds of tasting rooms the area has to offer. Grab your friends and spend an afternoon or evening experiencing Chef Brea’s great food and each other’s company.

This classy steakhouse offers four locations throughout the greater Seattle area, but if you want sweeping views of the Olympic Mountains, head to its location in the Bellevue Place Complex, where it sits on the 21st floor of the Bank of America building.

Here, it’s happy hour every night from 4 p.m. to 6:30 p.m. Grab a martini, order some filet mignon steak strips, sit back, and soak in the views. If you are in downtown Seattle, the Lake Union location overlooks the marina and is a perfect way to soak in the sun while watching seaplanes and boaters.

This instant favorite is the home for everything wood-fired: pizzas, panenata, shakshuka, and more. In fact, the restaurant’s cooks rely solely on handcrafted wood ovens for heat. Emphasizing local ingredients and Neapolitan-inspired recipes, Mioposto delivers perfectly crafted dishes and cocktails in a chic, elegant setting. Grab a seat on the patio for a leisurely brunch or sip an Aperol spritz at happy hour.

14450 Redmond-Woodinville Rd. NE, Ste. 101B, Woodinville 425.419.4760 heritagewoodinville.com

AQUA by El Gaucho

10500 NE 8th, Bellevue | 425.462.4662 809 Fairview Pl. N., Seattle | 206.621.8262 schwartzbros.com

Cinque Terre

Situated on the end of Pier 70, AQUA by El Gaucho offers one of Seattle’s most renown dining experiences. Watch the sunset from the restaurant’s spacious outdoor patio or enjoy a cocktail at the stunning curved bar.

Wine-lovers can consult with the restaurant’s on-site sommelier to find the perfect pairing for their meal or pay a corkage fee to enjoy their own special bottle from home.

Combining award-winning hospitality with spectacular views of Elliott Bay, AQUA is sure to exceed your expectations.

For a taste of the Riviera, head to Cinque Terre in downtown Seattle. Open for lunch and dinner daily, Cinque Terre brings Italy’s seafood scene to the heart of the city, featuring a raw oyster bar, brick oven pizzas, and pasta made in-house. Swing by for drinks and pizza at happy hour, daily from 9 p.m. to 11 p.m., or stop in on a sunny day to enjoy your meal outside; the restaurant features wall-sized windows that open in good weather.

2801 Alaskan Way, Pier 70, Seattle 206.956.9171 elgaucho.com

2001 Westlake Ave, Seattle 206.456.6300 cinqueterreseattle.com

520 Bar & Grill

Anthony’s Pier 66

Located on Main Street in Old Town Bellevue, this neighborhood gem is a must for locals and visitors alike. Offering craft cocktails, wine, and local beer, there’s something for everyone at 520. Enjoy sunshine and mimosas on the patio with friends or snack on happy hour shareables like Italian spring rolls. Vegetarians can try the impossible burger, featuring a plantbased patty that looks and tastes like the real deal.

If you’re seeking Northwest cuisine paired with photo-worthy waterfront views, Anthony’s Pier 66 is the obvious answer.

Although it boasts numerous locations throughout the Pacific Northwest, the restaurant’s Pier 66 site offers unparalleled views of Elliott Bay and downtown Seattle.

Watch the sunset sparkle on the water or see the city’s skyline light up. On a sunny day, spot Rainier on the horizon as you dig into deliciously simple seafood.

10146 Main St., Bellevue 425.450.0520 520barandgrill.com

2201 Alaskan Way, Seattle 206.448.6688 anthonys.com

2601 76th Ave. SE, Mercer Island 206.588.2743 miopostopizza.com

Bennett’s In the thick of Mercer Island’s Business District, you’ll find Bennett’s, a restaurant dedicated to serving food that’s free of preservatives and artificial additives.

Authentic is the name of the game at Bennett’s, as seen in fresh, playful dishes like embellished prosciutto and pea mac and cheese. Spend happy hour — daily from 4 p.m. to 6 p.m. — in the airy outdoor seating area, or stop by for fried chicken supper every Sunday starting at 4 p.m.

7650 SE 27th St., Mercer Island 206.232.2759 bennetsbistro.com

Barking Frog Whether you’re staying at the Willow’s Lodge or just want a relaxing meal after touring Woodinville’s many wineries, Barking Frog is the place to go. Known for its award-winning wine list, Barking Frog also offers classic and modern dishes featuring locally sourced ingredients.

Summertime means wine and al fresco dining on the patio, so make sure to get there early; patio seating is first-come, first-served.  14580 NE 145th St., Woodinville 425.424.3900 willowslodge.com/barking_frog

MENU Summer 2019 17

520 Bar and Grill Northwest Casual

A Bellevue Landmark, 520 Bar & Grill is the place where Bellevue goes for Food, Fun & Cocktails. Located on Main St in Old Bellevue in the 105 year old Brazen Building, this establishment is the communities family room, dining room, and the place to gather and celebrate life with friends. Medina parents in black tie before an auction, booster parents before a game, boaters in tank tops & flip flops, millennials on a first date and golfing pals swapping stories. It’s all about people first, good food, craft cocktails and a beautiful patio that brings them together.

HOURS

CONTACT

DECORUM

Mon–Thurs: 8 am–10 pm Friday: 8 am–Midnight Saturday: 10 am–Midnight Sunday: 10 am–10 pm

10146 Main Street Bellevue, WA 98004 425.450.0520 520BarandGrill.com

Attire Casual Reservations Yes Bar Yes

18 MenuSeattle.com

sample menu

BREAKFAST/ BRUNCH Spicy Spanish Burrito

Eggs, chorizo, black beans, cheddar cheese, avocado in a spinach tortilla. $16

Vegetarian Scramble

Mushrooms, peppers, tomatoes, spinach & onions, served with home fries. $15

Steak & Eggs

Tender sliced seasoned steak topped with sauteed onions and peppers. $16

APPETIZERS 520 Legendary Nachos

The biggest nachos in Bellevue topped with layers of goodness. $15

Famous Hot Wings

The biggest, meatiest wings tossed in 520’s secret hot sauce. $15

Ahi Tuna Bites

Seared ahi tuna served with cucumber sliced pickles & ginger dressing. $19

SALADS Steak Salad

Cajun Chicken Sandwich

Grilled chicken, apple smoke bacon. $17

Romaine, cheddar jack cheese, pico de gallo, tortilla strips & grilled steak. $18

ENTREE

BBQ Chicken Salad

Wild King Salmon

Chaos Salad

Steak Gorgonzola

Roasted corn, black beans, cheddar jack cheese, green chilis & grilled chicken. $16 Baked chicken, red onions, mandarin oranges & avocado. $17

SANDWICHES Impossible Burger

Tastes like the real thing but totally vegetarian. Served with steak fries. $17

Lamb Burger

Pan seared and topped with blackberry champagne and citrus blanc sauce. $25 Sliced, grilled steak served on sauteed spinach, topped with gorgonzola sauce. $24

Asian Whitefish

Almond crusted, pan seared white fish served with rice and zesty orange sauce. $21

Manilla Steamed Clams

One pound of Penn Cove clams sauteed with white wine, red chili flakes & garlic. $18.50

Flame grilled 1/2 lb of lamb finished with tzatziki sauce. $17

DESSERTS

Club Sandwich

Warm Chocolate Turtle

Blackened Salmon Sandwich

Spiked Bread Pudding

Turkey, ham & bacon served on lightly toasted whole grain bread. $15 Wild King salmon in a cajun rub, chipotle ranch on a telera roll. Steak fries. $18

Warm chocolate cake topped with caramel, nuts & vanilla ice cream. $9 Our twist on a classic bread pudding, soaked in rum & drizzled with caramel. $9

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

MENU Summer 2019 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

20 MenuSeattle.com

sample menu

APPETIZER

Wild Pacific King Salmon

Hawaiian Ahi Nachos

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

Dungeness Crab Cakes

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

Fresh Northwest Oysters on the Half Shell

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

Served on homemade taro chips with wasabi aioli.

With ginger-plum sauce and beurre blanc.

Dungeness Crab & Corn Chowder with homemade cornbread pudding

Penn Cove Mussels 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.

ENTRÉE Grilled Ocean Prawns

Jumbo ocean prawns grilled and basted with cilantro pesto.

Wild Alaska Spot Prawn Risotto

Local Certified Angus Beef Brand Tenderloin Filet

Petite Northwest hand-cut filet with Gorgonzola truffle butter and port demi sauce.

Butternut Squash Risotto

Dungeness Crab Fettuccine

Our creamy butternut squash risotto finished with chanterelle mushrooms and cherry tomatoes as well as our Brussels sprouts, cauliflower and red pepper oven roasted with za’atar.

Fresh Pacific Ahi

One pound of house smoked short ribs with coconut rice and stir fry vegetables.

Wild Alaska Weathervane Scallops

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

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.

Bone-In Vietnamese Short Ribs Fresh Columbia River Sturgeon Smoked and served over risotto with chanterelle mushrooms, edamame and finished with apple beurre blanc.

Alaska Red King Crab Legs

One pound of King crab legs oven roasted and served with dipping butter.

Pacific Duet

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

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

MENU Summer 2019 21

AQUA by El Gaucho Seafood, Fine Dining

AQUA by El Gaucho sparkles at the tip of Pier 70, offering Seattle’s best waterfront dining experience.

Walls of glass showcase Seattle’s finest views of Elliott Bay. The expansive outdoor deck is especially attractive on summer evenings, and indoors, the spacious lounge and lighted serpentine bar is a showstopper in its own right. AQUA by El Gaucho showcases the dinner-as-theatre philosophy and signature hospitality of El Gaucho.

HOURS

CONTACT

DECORUM

4–10 pm Live Music 6–10 pm

2801 Alaskan Way Pier 70 Seattle, WA 98121 206.956.9171 elgaucho.com

Attire Business Casual Reservations Yes Bar Yes Dancing No Music Genre Piano Events & Private Dining Yes

22 MenuSeattle.com

sample menu

STARTER

ENTREE

Dungeness Crab Cakes

Miso Marinated Black Cod

Smoked paprika spring onlion remoulade, baby greens, lemon tarragon olive oil. $23

Roasted wild mushroom demi, seaweed, preserved cabbage vinaigrette. $57

Spanish Octopus

Halibut

Lobster Gnocchi

Surf & Turf

Halibut Lettuce Wrap

Plancha Seared Scallops

Citrus marinated beets, coffee flour spätzle, rouille. $24 Mercato stellina’s gnocchi from pike place market, tarragon, brown butter. $34 Roasted pineapple, leche de tigre, avocado. $23

Seafood Bliss

Sweet corn pudding, roasted tomato, summer squash. $54 8 oz filet, 8 oz maine lobster tail, black truffle aioli, lemon butter. $98 Carrot, crème fraiche, penn cove mussels, dill oil. $49

Dungeness crab fry legs, poached jumbo prawns, ahi poke, snow crab claws, maine. $79

Hawaiian Ahi Tuna

Hawaiian Ahi Tuna Poke

Seafood Bacchanalia

Tuscan kale, radish, smoked oyster aioli. $24

SALAD Dungeness Crab Salad

Butter lettuce, yakima asparagus, english peas, lemon verbena, herbed aioli. $26

haricot verts, smoked ikura, new potato, sauce béarnaise. $56 Designed for two. Steamed lobster tail, sea scallops, grilled wild prawns, seaso. $149

Alaskan Blue King Crab Legs Black truffle aioli, lemon butter. $98

Grilled Chilean Seabass

Crab, cauliflower, meyer lemon. $58

SIDES Crab Macaroni & Cheese

Mercato stellina’s strozzapreti from pike place market, black truffle, reggiano. $27

Sweet Roasted Yellow Corn

Organic honey, chipotle lime butter. $13

DESSERT Bailey’s Chocolate Caramel Bread Pudding

Vanilla bean ice cream, caramel sauce. $13

Key Lime Pie

Honey graham crust, whipped cream. $10

Filet AQUA

8oz filet topped with 2oz lobster medallion, sauce béarnaise. $78

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

MENU Summer 2019 23

Bake’s Place Bar & Bistro New American / Music Bake’s Place Bar & Bistro is a restaurant, bar & live music venue in the heart of downtown Bellevue that exudes atmosphere and elegance. A chef driven seasonal menu that utilizes the best of the Northwest bounty and a well curated wine and spirits list that includes over 180 bourbons, whiskies and an ever evolving craft cocktail program. Bake’s is home to the largest, most unique patio on the east side. We feature an outdoor covered & heated whiskey bar, fire pits, and lounging couches as well as an outdoor stage. Bake’s stages feature world class musical acts 5 nights a week with unparalleled sound and lighting. Our high vaulted ceilings give way to our multi-level dining room while creating room for our 25 foot projection screen. So come let our enthusiastic, knowledgeable and friendly staff guide you through a one of a kind experience. Top it all off with free parking and who knows…we may just become your new favorite place.

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 No Events Yes

24 MenuSeattle.com

sample menu

STARTER Goat Cheese Gnocchi

Leeks, toasted garlic, pomodorricio, basil oil, grana. $13

Roasted Cauliflower

Coconut Shrimp

Sweet chili sauce, cabbage slaw. $13

Chop Salad

Mixed lettuce, artichokes, corn, fennel, baby tomatoes, feta, citrus-herb vin. $12

Golden raisins, harissa, preserved lemon, pine nuts. $13

Pommes Frites

Duck Street Tacos

Hummus Platter

Braised duck, peach salsa, slaw, radishes, lime crema, cilantro, cracklings. $13

Burrata Cheese

Sun dried tomato, asparagus, radish, cucumbers, greens, balsamic, toasted bread. $14

Lemon aioli, sea salt. $8 Seasonal grilled & raw vegetables, hummus, grilled pita. $12

Caramelized Brussels Sprouts

Roasted shallots, toasted walnuts, candied bacon, rosemary. $13

Thai Wings

ENTREE

Ginger-Lemongrass Prawns

Butternut squash hash, amarena cherry sauce, crispy sage. $29

Kobe Beef Sliders

Snake River Farms beef, cheese, lettuce, tomato, pickled onion, aioli. $17

Spicy ginger chili marinade, roasted garlic, citrus dipping sauce. $13 Bird’s Eye Chiles, lettuce cups, puffed rice noodles, peanuts, cabbage slaw. $17 White cheddar, pickles, chipotle aioli. $10

Seared Duck Breast

American Wagyu Burger

Roasted Duck Breast

Butternut squash hash, parsnip puree, amarena cherry thyme glace. $29

Chilean Sea Bass

Shiitake mushrooms, snap peas, patty pans, carrots, pea vines, orzo, miso broth. $34

Vegetable Coconut Thai Curry

Cauliflower, potatoes, carrots, snap peas, celery, pea vines. $24

Crispy Garlic Chicken

Fingerlings, broccolini, carrots, roasted garlic pan jus. $26

Roasted Pork Loin

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

Sea Scallops

Saffron corn cream, spring vegetables, herbed polenta cake, chili-basil oil. $34

8oz Flat Iron Steak

Zucchini, baby peppers, cherry tomatoes, fennel, red potatoes, chimichurri. $34

MENU Summer 2019 25

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

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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

*Prices are subject to change without notice.

MENU Summer 2019 27

| INTERVIEW CHEF BRADLEY DICKINSON |

Written by Emily Stout | Photographed by Tommy Leers

B “I grew up having great meals and cooking was a part of our family culture, which is something that has stuck with me. I try to pass that love of food on to my children as well.”

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radley Dickinson is chef and co-owner of Pearl Seafood & Oyster Bar in downtown Bellevue. He and his business partner, Mikel Rogers, opened the restaurant in 2008, focusing on fresh ingredients and creating an accessible, upscale dining experience. Dickinson started in the restaurant business in high school and, after earning a college degree, returned to the kitchen. After meeting Rogers while working at a Bellevue chain, the pair decided to begin their own adventure, utilizing their skills as front- and back-of-house experts. Dickinson shared his musings as a cook and manager, as well as his pride in the restaurant he and Rogers created.

What were your main goals when deciding to open Pearl?

We wanted to open a place that was run by what we believe to be important. Our vision was to create an upscale restaurant that could cater to the neighborhoods and businesses around us, so that everybody would be comfortable here.

How would you describe the atmosphere and dining experience at Pearl?

I’d say it’s upscale, but at the same time it’s comfortable and relaxed.

The thing about Pearl is that you might be there with four of your friends, and the table next to you might be four business people, and the table next to them might be four guys with their caps on backwards. It’s a nice blend of patrons that we have here. There’s nothing snooty about our service and we want to make sure the food is accessible and tasty. For us, it’s about letting the natural flavors of the product shine.

What is new at your restaurant? What has remained and worked well?

Our happy hour has always been super popular because of all the options we have, but about a year ago, we added an oyster happy hour.

You can come in and get oysters on the half shell for a dollar. People are still really excited about it. When it comes to something that has always worked, we have a dish here called the Sablefish. Even though the menu is always changing, I think if I took it off the menu, people would yell and scream. It’s marinated in honey and miso and is served

with namya broth. It’s become our signature dish. Give the people what they want, that’s what I’ve learned.

What do you recommend from the menu?

I’d recommend a two-dish combination. I’d have the spicy prawns and the Roasted Pork Belly from the bar. The pork belly comes with a honey-caramel sauce, so it has some sweetness and tang with the savory from the pork. If you combine every other bite with the spicy shrimp, I think it’s perfect no matter what you’re drinking.

What is your favorite part about working at Pearl?

The people that work here and the people that come in to eat. We’re not necessarily a little mom-and-pop restaurant, but if you come in, then you’re probably going to meet my family at some point. They spend time here, and they all sat together for Easter brunch at one of our tables. We also have a lot of long-term employees, which can be rare in the restaurant business. Some have been here since we opened 10 years ago. They like working here and we let them be themselves here.

What are some challenges you’ve experienced running the business?

The biggest challenge right now is hiring the right people for the restaurant. There’s a lot of competition and the labor market is tight.

But, we still have to be accountable and have the right people in the restaurant. We’re trying not to hire people just because we need someone, but instead are focused on hiring people that we know are going to fit in at Pearl from day one.

The other challenge is trying to keep our menu current without jumping on every bandwagon or trend. Something like an acai bowl is popular now, but it might be something else next week. So, we try to let our style of food continue on and count on people to come back for it.

Where does your passion for food come from?

It started a long time ago. Both my parents were good cooks, and I still remember their go-to dishes. Both of my grandmothers were also great and they each had their own style. I grew up having great meals and cooking was a part of our family culture, which is something that has stuck with me. I try to pass that love of food on to my children as well.

Why is the food industry, the restaurant industry in particular, important to you?

I started and I was either too dumb or too smart to get out of it.

When you cook, you get instant feedback, and it feels good when people enjoy your food. I ask people when I’m interviewing them for a position: Are you an artist or a mechanic? I want to be a little bit of both. You have to be able to execute dishes, but also add a little flare.

What direction is Pearl heading in now?

I see us strengthening the direction we’re going in now. We’ll keep making fresh seafood that people like. We’re not the most expensive restaurant in town, but our food is quality. There’s been a lot of new restaurants opening here in Bellevue, but we’re proud to be an owneroperated establishment. We’ll continue to have an owner here every day to oversee and be part of the restaurant.  MENU Summer 2019 29

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

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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 Crab-Crusted Alaskan Cod

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

Artichoke hearts, fresh basil and lemon butter. $24.20

Cold Water Lobster Tails

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

Cod Imperial

Chicken Marsala

Mushrooms and prosciutto, Marsala wine sauce $17.90

The Angler’s Sirloin Steak 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

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

Filet Mignon

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

Bone-In Ribeye Steak

18 oz, steakhouse style. $32.30

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

HAND-HELDS & BOWLS

FROM THE LAND

Blackened Baja Fish Tacos

Lily’s Chicken®

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

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 of fresh 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

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Central Bar + Restaurant Northwest

Central Bar + Restaurant or “Central” as the locals call it is the center of everything happening in downtown Bellevue. Located between the W and the Westin Hotels, you’ll love the welcoming but swanky personality of the iconic bar that’s the centerpiece of this bustling restaurant that 425 Magazine voted BEST NEW RESTAURANT ON THE EASTSIDE. This is the Brazen’s second restaurant, their first is the legendary 520 Bar and Grill on Main Street. Their recipe for success? Hire the best, build an exciting atmosphere, and create a place where people want to celebrate.

HOURS

CONTACT

DECORUM

Mon–Thurs: 8 am–10 pm Friday: 8 am–2pm Saturday: 9 am–2pm Sunday: 9 am–10 pm Music Fri–Sat: 9pm–2am

10475 NE 6th St. Bellevue, WA 98004 425.578.7878 CentralBar.com

Attire Dressy Casual Reservations Yes Bar Yes Dancing Yes Music Genre DJ Events Yes

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sample menu

BREAKFAST/ BRUNCH Chicken & Waffles

Buttermilk fried chicken breast & our housemade waffles. A local favorite. $17

Hangover Omelette

3 egg omelette stuffed with crispy bacon, sausage, potatoes & cheddar cheese. $16

French Toast

Delicious thick French toast served with fresh berries & whip cream. $16

SALADS Buddha Bowl

Our most popular salad filled with delicious healthy ingredients. $17.50

Codd Salad

The classic preparation loaded with all the tasty good things. $19

Southwest Chicken Salad

Steak Skewers

Filet Mignon

Veggie Hummus

Grilled Salmon

Blasted Cauliflower

Roasted Chicken Breast

Tender steak skewers served with a sweet Thai chili sauce. $16 Made fresh daily in-house served with warm pita, cucumbers, and celery. $15.50 Flash fried cauliflower seasoned with Za’atar and Greek Yogurt dressing. $13.50

Crab Cakes

Dungeness crab cakes served over a spring salad with a spicy Thai chili sauce. $19

6 oz prime filet served with garlic mashed potatoes and seasonal veggies. $44 Wild King salmon, rice pilaf and seasonal veggies. $27.50 Pan roasted airline chicken breast, creamy mashed potatoes & veggies. $25.50

DESSERTS Warm Skillet Cookie

SANDWICHES

Warm, gooey chocolate chip cookie topped with fresh vanilla ice cream. $12

Central Cheeseburger

Fresh Strawberry Shortcake

All natural, 1/2 lb burger served with steak fries and all the fixings. $18

Seared Ahi Sandwich

Seared ahi steak on a brioche bun with roasted onion aioli. $20

Made in house daily, it’s flavorful, moist and delicious. $12

EVENTS Friday - Saturday DJ

Grilled cajun chicken, roasted corn, black beans, avocado and pico de gallo. $18

ENTREE

Come enjoy our lively bar atmosphere and craft cocktails every weekend. 9pm–2am

APPETIZERS & SMALL PLATES

Proper English Fish & Chips

Beer battered haddock served with thick steak fries. Truly traditional. $23.50

Mimosa Mornings

Macadamia Halibut

Weekend Brunch

Coconut Prawns

Jumbo prawns hand breaded in coconut shavings served with plum sauce. $16.50

Macadamia nut crusted halibut, mashed potatoes & grilled veggies. $38

Join us every morning before 10am and enjoy $5 mimosas.

Sunday Funday all weekend. Games, great drinks, brunch and our DJ (12pm-5pm). *Prices are subject to change without notice.

MENU Summer 2019 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

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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 tenderloin, 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

*Prices are subject to change without notice.

MENU Summer 2019 35

Heritage Restaurant|Bar Modern American

© Richard Duval

In the heart of Woodinville Wine Country, Heritage Restaurant/ Bar is a locally owned, full-service establishment. Woodinville resident chef/owner Breanna Beike fashioned Heritage as a community hub and casual meeting place where residents gather often, tourists don’t feel like tourists, and the food and drinks are approachable and moderately priced.

Heritage Restaurant/Bar is family friendly, great for date night and a wine-tourist’s “not to be missed” location. We are the easy, fun, downto-earth center of the Hollywood Hill roundabout and a destination in vibrant Woodinville. Heritage is a come-as-you-are kind of place that you’ll love.

HOURS

CONTACT

DECORUM

Lunch: 11 am–3 pm Daily Dinner: 5:30 pm Daily Brunch: Sat & Sun 11 am–3 pm Happy Hour Mon–Fri: 3–6 pm, Bar Only

14450 Woodinville — Redmond Road NE 425.419.4760 heritagewoodinville.com

Attire Casual Reservations Yes Bar Yes Music Select Evenings June–Sept, see website for details

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sample menu

HERITAGE R ESTAURA NT

B A R

Friends | Family | Food

APPETIZER Foie Gras Torchon

Hudson Valley Foie Gras, seasonal Heritage jams, frisée, aged sherry, crostinis, $16

Steamed Hama Hama Clams

Served with house made Chorizo, bell peppers, charred tomatoes cilantro, grilled baguette, $18

Caramelized Sea Scallops

Zucchini ribbons, wild mushrooms, heirloom tomatoes and a butternut squash puree, Appetizer $20/Entree $36

Daily Oysters

Served with shallot thyme mignonette, lemon chili sauce and horseradish, MP

Baby Arugula

Baby Arugula Salad with Hibiscus Poached Rhubarb, Yellow Beets, Crispy Capers, Dark Balsamic Vinaigrette, $12

Wedge Salad

Iceberg, heritage bacon, tomatoes, avocado, blue cheese buttermilk, crispy shallots, $13

Heritage Hush Puppies

Sweet corn and Dungeness crab fritters, lemon confit fresh dill crème fraîche, $16

BRUNCH Heritage Benedict

Buttery muffin, Canadian bacon, poached eggs, arugula, chive Hollandaise, $14

Biscuits & Gravy

DESSERT

Baked Eggs

Key lime curd, buttered graham crackers and toasted marshmallow, $9

House made buttermilk scallion biscuits, poached eggs, pepper sausage gravy, $18 Delicata squash, chanterelles, bacon, fingerling potatoes, tomato sauce, pecorino, $16

ENTREE

Jar of Pie

Heritage Seasonal Fruit Tart

Peach & almond tart served with vanilla crème fraîche, $8

Heritage Burger

House Made Ice Cream/Sorbet Selection

Roasted Half Chicken

Heritage Ricotta Cheesecake

LUNCH ENTREE

COCKTAIL

Heritage Lunch Trio

Woodinville ‘Barb’ie

8 oz. Angus chuck, cheddar, garnishes, house fries & saffron aioli, $17 Butter braised vegetables, wilted spinach and natural jus, $20

Daily soup, choice of 1/2 sandwich, baby lettuces salad, $15

DINNER ENTREE Bone-In Salmon Creek Farms Pork Chop

Served with braised red cabbage, chanterelle mushrooms and a pork demi glace, $28

Seasonal flavors served with butter cookie (we have GF cookies available), $5 Citrus ricotta cheesecake served with huckleberry compote, $10

Tito’s vodka, house made local rhubarb syrup, hibiscus and lemon, $12

Basil Bliss

Cadee Gin, Fresh Basil, Lime Juice, Cocktail Syrup, served up, $12

Heritage Rye Manhattan

Dickel Whiskey, Carpano Antica Vermouth, Luxardo Maraschino Liqueur, Bitters, $13

Pan Roasted Whole Idaho Trout Ancient grains, bacon lardons, shallots, almonds, sherry and swiss chard, $26

MENU Summer 2019 37

Japonessa Asian Fusion

Welcome to Japonessa, a Sushi Cocina featuring a Japanese core concept with hints of Latin flair.

With a combined 10 years of operation between their Seattle and Bellevue, Washington locations, Jason Koh, Billy Beach and Christina Olson continue to bring you the freshest sushi, sashimi, and innovative rolls. Known for an unparalleled happy hour and great service, Japonessa has something to please every guest. Come join us daily for lunch, happy hour, dinner, or an executive omakase with Chef Masa Nakashima!

HOURS

CONTACT

DECORUM

Sun–Thurs: 11 am–10 pm Fri & Sat: 11 am–midnight Happy Hour Open–6:30 pm everyday, late night 10 pm–close * Hours vary by location

1400 1st Avenue, Seattle 206.971.7979 500 Bellevue Way NE Suite 130, Bellevue 425.454.1585 japonessa.com

Attire Casual Reservations Yes Bar Yes

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sample menu

STARTERS Crab Tower

Alaskan snow crab legs, pico, avocado, cilantro aioli, yuzu ponzu $17

Japonessa Poke

Tuna, octopus, avocado, pico, red chilies $14

Garlic Short Ribs

Sesame basil glaze, green onion $14

Chilean Seabass

Pan seared, green beans, brussel sprouts, cherry tomatoes, chili onion sauce $22

Karaage Prawns

Sashimi Appetizer

Argentinian red prawns, avocado jalapeno salsa verde, pico de gallo $13

Salmon Tartare

SUSHI | SASHIMI

Three cuts each tuna, salmon, yellowtail $15 Mango, pico, avocado, mango shiso glaze $13

Spicy King Crab Soup

Onion, chili butter, bonito broth $13

Kimchi Hot Pot

Udon noodle, pork belly, egg, dashi, scallion $11

Crispy Salmon Skin Salad

Tofu, arugula, burdock root, radish sprout, mountain potato, yuzu vinaigrette $12

COCINA Calamari Japonessa

Sweet chili glaze, mixed greens, cherry tomato, yuzu aioli $12

Grilled King Salmon

Garlic marinated, crispy salmon skin, avocado puree, jalapeno citrus, pico $15

A variety of fresh seafood is available daily. $2–$25

Belly Sampler

King salmon, yellowtail, albacore, bluefin toro $20

Salmon Sampler

Rockstar

Tempura’d, creamy scallops, avocado, topped w/seared spicy crab, tobiko, scallion, drizzled w/ spicy chili aioli, soy glaze $20

Seattle Crunch

Tempura’d, tuna, salmon, avocado, cream cheese, drizzled w/ sweet chili aioli, soy glaze $15

The Mediterranean

Shrimp tempura, avocado, cucumber, topped w/ snow crab legs, drizzled w/ yuzu aioli, garnished w/ pico de gallo $23

Barcelona Sunset

Spicy yellowtail, avocado, cucumber, topped w/ yellowtail, tobiko, habañero aioli $21

Paraiso Tropical

Sockeye, red king, white king, Atlantic king $20

Salmon, cucumber, avocado, strawberries, topped w/ tuna, mango, tobiko, raspberry soy glaze $20

SIGNATURE ROLLS

The Union

Orange Crush

Crab, shibazuke, cucumber, cilantro, topped w/ sockeye, white king salmon, tobiko, toasted coconut, scallion, drizzled w/ coconut mango glaze $22

Casanova

Crab, avocado, shibazuke, topped w/ seared spicy snow crab and scallops, served w/ soy glaze, pico de gallo $21

Shrimp tempura, avocado, cucumber, topped w/spicy tuna, spicy chili aioli, scallion, soy glaze, tempura crisps $20

Mr. Wonderful

Albacore, yamagobo, cilantro, cucumber topped w/ sockeye, avocado, truffle jalapeño citrus, scallion $21

MENU Summer 2019 39

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

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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 tomatoes, 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 Summer 2019 41

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

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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 Summer 2019 43

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

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sample menu

SMALL PLATES AND APPETIZERS Honeynut Squash Soup

Pomegranate syrup, spiced pepitas $14

Grilled Spanish Octopus

White bean purée, blood orange, wild green-chorizo chimichurri $24

SALADS AND HOUSE-MADE PASTAS Apple Salad

Caulilini, crème fraiche, wild greens, fennel, autumn caramel, spiced walnuts $18

Roasted Autumn Squash Salad

ENTREES Slow Braised Yakima Beef Short Rib

Carrot-parsnip puree, maple roasted cipollini onion, foraged mushroom, winter truffle, pickled cranberry $44/80

Pure Country Farms Pork Chop*

Chicories, parmesan, pomegranate vinaigrette $17

Brioche, chanterelle and apple stuffing, sage roasted root vegetables, apple-maple mostarda $46/85

Moroccan Spice Roasted Organic Carrots

Mixed Green Lettuces

Pan Roasted Sturgeon*

Lauren’s Cheese Composition

House-Made Sage Sarde Shell Pasta

Seared Alaskan Sea Scallops*

Curry Roasted Cauliflower

Apple salsa, green root hummus $16

Rich yogurt, chiles, almonds, thai herbs $16 Seasonal preparation MP

Taylor Shellfish Farms Shigoku Oysters*

Cucumber, radish, roasted pear vinaigrette $16

Foraged mushrooms, arugula, farm egg, thyme $21/36

Bacon lardon, cabbage, roasted caulilini, gigante bean ragout $44/80 Black garlic puree, caviar lentil, winter greens, squash caponata, toasted seeds $45/82

Lamb Shank, Creamy Polenta

Blood orange, tarragon and pink peppercorn mignonette $18

Rosemary Pappardelle

Lamb ragu, preserved lemon, dates $29/54

Roasted brussels and romanesco, winter citrus chermoula, pomegranate seeds $42/78

Roasted Brussels Sprouts

Squid Ink Tagliatelle

2 lb Bone-In Ribeye*

Maple-bacon aioli $14

Octopus Salad

Sea beans, pickled buddha’s hand, black radish, leche de tigre, coffee flour gremolata $22

Prawns, clams, octopus, braised fennel, charred leek, fine herb butter $34/62

Kale, foraged mushroom fricassee, sauce perigourdine $NA/129

Mad Hatcher Farms Chicken For Two

Roasted brussels, maple roasted carrots, sweet potato mash, apple demiglace $NA/68

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, and will increase your enjoyment of dinner.

MENU Summer 2019 45

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

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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 Summer 2019 47

DRINK Woodinville Wine Country

T

he city of Woodinville, located northeast of Seattle and only an easy, 90-minutes-or-fewer drive from the North Sound, has become a mecca for Washington wineries.

Alyssa Lilequist, director of marketing for Woodinville Wine Country, estimates that over 110 winery tasting rooms are located in and around the city, 70 of which use the area for their production facilities as well.

But here’s the cool thing about Woodinville: It’s not just for wine enthusiasts. With plenty of nearby breweries, distilleries, and restaurants, the city has broadened its appeal for those seeking a day-trip, weekend getaway, or extended-stay destination… with wine tasting at its center, of course. … continued on next page

MENU Summer 2019 49

| WOODINVILLE WINE COUNTRY |

Written by Dan Radil

Woodinville Wine Country Matures Into a True Destination Location

Wineries: Something for Everyone The diversity of wineries in Woodinville — from boutique to familyowned to Eastern-Washington-based large-scale productions — guarantees a “something for everyone” tasting experience.

One of the area’s original wineries, Chateau Ste. Michelle, is also Washington’s largest. It offers a sleek, spacious tasting room along with a number of wine-related activities such as the “Art of Blending Experience.” Hosted by wine educator Laura Kasser in an informal classroom setting, participants customize their own red blend from six Bordeaux varietals and take a finished bottle home.

Pam Adkins, winemaker and owner at Adrice Wines, worked at several wineries including Ste. Michelle, Oregon’s Rex Hill, and Napa Valley’s Orin Swift, before opening her winery near Woodinville’s Warehouse District in 2016.

Adkins has migrated toward Italian varietals and likes to work with single varietals whenever possible. Try her 2016 Nebbiolo, an earthy, smoky, old-world style red she refers to as her “pizza wine” or sample the 2016 Montepulciano, a rare-to-Washington varietal with bright cherry flavors and a slightly chocolatey finish.

At nearby Avennia, winemaker Chris Peterson (who’s also a consulting winemaker for Passing Time Winery) draws on some of the state’s finest vineyards, such as Red Willow, Boushay, Dionysus, and Bacchus, for his wines.

His red blends are outstanding, including a beautifully crafted, perfectly balanced trio of Grenache, Mourvèdre, and Syrah in the 2016 Justine and a balance of Cabernet Sauvignon, Merlot, and Cabernet Franc in the 2016 Gravura. “We rarely use aggressive oak,” 50 MenuSeattle.com

CHATEAU STE. MICHELLE MENU Summer 2019 51

| WOODINVILLE WINE COUNTRY |

PURPLE CAFÉ & WINE BAR

says Avennia tasting room operations manager Andrew Bradshaw, noting that “it should carry the wine but not overtake it.”

Red wine lovers will also enjoy a visit to JM Cellars, where wife-and-husband owners Peggy and John Bigelow will greet you with a smile and plenty of stellar, handcrafted wines.

John’s winemaking philosophy is remarkably simple: “a good recipe, fresh ingredients, cleanliness, and experimentation over time.” The Bigelow’s success can be measured by their large and loyal wine club and the fact that virtually all of their sales are done from their Woodinville tasting room.

While there, take a stroll through the winery’s private arboretum and enjoy a glass of JM Cellars’ crown jewel, the newly released 2016 Tre Fanciulli. This blend of Cabernet Sauvignon, Merlot, and Syrah, sourced from Red Mountain’s Klipsun Vineyards, is packed with juicy black cherry fruit, nuances of minerality, and great finishing acidity.

For those who enjoy a little art with their wine, a stop at Woodinville’s Pondera Winery is a must. The winery shares a space with Howard/Mandville Art Gallery and features a collection of excellent wines from Shane Howard with unique, eye-catching labels.

52 MenuSeattle.com

Growing up in the Pacific Northwest art community, the self-taught Howard equates the experience with making his wines: “I think of it as more of an art, and blending is how I put my signature on the wine.” His 2014 Entourage is a perfect example; a tasty blend of five Bordeaux red varietals that displays depth, character, and balance.

White wine drinkers will also enjoy the Pondera 2017 Chardonnay and the 2017 Viognier, a stainlesssteel-fermented medley of peach and stone fruit flavors that’s absolutely delicious.

Dining Options Who wants to waste valuable time eating when there are so many wines to taste? Well, you might think otherwise after a stop at a couple of Woodinville’s fine dining establishments.

In addition to outlets in downtown Seattle and Bellevue, the Purple Café & Wine Bar is a great venue for lunch or dinner in the heart of Woodinville Wine Country. The menu includes a well-rounded selection of salads, sandwiches, flatbreads, and pastas. The Panroasted Filet Mignon is larger-than-expected, cooked-toperfection, and served with truffled polenta, mushrooms, and porcini butter.

JM CELLARS MENU Summer 2019 53

| WOODINVILLE WINE COUNTRY |

WILLOWS LODGE

Where Purple really shines is its list of wine flights; enjoy three 2.5-ounce pours of reds, whites, or mixed trios, many of which include current releases from local wineries.

Heritage Restaurant and Bar is a favorite among Woodinville locals…and with good reason. Chef and owner Breanna Beike has created a venue that’s welcoming and immensely satisfying, with a moderately priced menu and lovingly prepared dishes that will make this your go-to place for dining.

Beike is a self-proclaimed “seafood and vegetables girl,” and it shows. Her menu is based on the freshest ingredients, including selections such as Fresh Oysters with Shallot Thyme Mignonette and Caramelized Sea Scallops with Parsnip Purée and Turnips.

The simplest touches, such as the creamy and rich Saffron Aioli, make a delicious, half-pound Heritage Burger with hand-cut fries even better. Make it a true meal with one of the restaurant’s sublime and completely over-the-top desserts, including House-made Ice Cream and Pie in a Jar (key lime curd, graham crackers, and toasted marshmallow).

54 MenuSeattle.com

First-Class Accommodations There aren’t many hotels that carry a Woodinville address, so you may have to look to nearby Bothell, Kirkland, or Redmond for overnight accommodations.

There is, however, one hotel that, simply put, is the place to stay when visiting the area’s wine country.

Willows Lodge is an 84-room property located just across the street from Chateau Ste. Michelle. The rooms are spacious and warmly appointed, and each includes an amazing list of amenities such as a gas fireplace, soaking tub, patio or balcony, fully stocked mini-bar, and 24-hour room service.

The Lodge also features four outdoor patio gardens, drinking and dining options at the Barking Frog restaurant or Fireside Lounge, and an in-house spa and sauna.

The friendly staff and impeccable service may tempt you to linger at the hotel. Just remember, there’s a whole world of things to do in Woodinville Wine Country that are certain to make your visit a memorable one. 

HERITAGE RESTAURANT AND BAR PIE IN A JAR

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

56 MenuSeattle.com

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 Summer 2019 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 Happy Hour Daily 4–6 pm and the last hour of business

Multiple Locations Snohomish | Everett Kirkland | Bellevue outback.com

Attire Casual Reservations Yes Bar Yes

58 MenuSeattle.com

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

sample menu

SEASONED & SEARED CLASSIC CUTS

Bone-In Natural Cut Ribeye

Victoria’s Filet Mignon

Slow-Roasted Prime Rib

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

22oz, juicy, bone-in and extra marbled for maximum tenderness. $33.99 | Add smoky bacon bourbon style for $1.99 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 Summer 2019 59

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

60 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

Broiled 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 Chorizo butter, paprika, breadcrumbs. $15

Baked Oysters “Dupont”

Dungeness crab, feta, garlic, fresh herbs and capers. $18

Crispy Fried Oysters

Seasoned cornmeal flour, house-made slaw, bourbon aioli. $14

Chilled Shellfish Sampler

1/2 shell oysters, jumbo Gulf Shrimp, fresh Dungeness crab, house-made dipping sauces. $50

Grilled Octopus

Chorizo, romescu sauce, hearts of palm. $15

Bleu Cheese Steak Strips

Filet mignon, garlic, port and demi. $12

Pan-Seared Prawns

Hot spices, garlic butter sauce. $13

Always wild, Chef ’s daily preparation.

Market Price Honey-miso marinade, namya broth, crab dumplings. $42 Spicy chipotle remoulade, sweet corn and pepper relish, house-cut fries. $38

Jumbo Sea Scallops

Creamy polenta, cider-brown butter sauce, pear salad. $38

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

Roasted Pork Belly

Honey-caramel, house-made pickles. $13

Menu subject to change.

MENU Summer 2019 61

| INTERVIEW UNIQUELY BELLEVUE |

Written by Lindsey Major | Photographed by Tommy Leers

“Our whole life is Bellevue, it’s what we love most.”

— Joseph Brazen

B

razen, meaning bold and unabashed, is a fitting last name for the husband and wife duo who transformed the Bellevue bar scene back in 2004. Thanks to a background in real estate, Joseph and Randi Brazen recognized the need for a local, authentic bar in the West Bellevue neighborhood. The result was 520 Bar & Grill. This summer, the couple celebrates the bar’s 15th anniversary, marking a decade-and-a-half of success.

Over the years, 520 Bar & Grill has become a place where people get engaged (20 couples, to be exact), where former employees bring their kids, and where long-married couples return to the scene of their first date. After years of success, the Brazens leapt at the chance to open a second, more up-scale location in the trendy new Bellevue Collection: Central Bar & Restaurant. With the two bars — one established and beloved, the other fresh and on the rise — the Brazens have created an enterprise truly unique to Bellevue.

What prompted you to pursue opening a restaurant? Why Bellevue?

J: In Old Bellevue, if you wanted to grab a drink you had to go to The Mustard Seed or Red Robin. There weren’t many bar or pub options. I went to Ireland with some of the guys and fell in love with the pubs and bars there. Then, a year later, I took Randi and she agreed it would be fun.

Main Street needed a place like that. We originally opened Main Street Pub, but we thought the name could be better. With a background in real estate, we named it 62 MenuSeattle.com

520 — not after the bridge, but the real estate location code for the area. We wanted to have a neighborhood bar that catered to the West Bellevue neighborhood.

Why did you decide to open a second space?

J: Randi and I both were just crazy one day.

It seemed like another great opportunity. We talked with the developers of the building and at first wanted to open a real estate office. The developers didn’t want that in a mall and asked to do something with 520, something more local and not a franchise.

They gave us a great location right in the middle of everything, which is how we came up with the name Central.

How would you describe the differences between Central and 520?

R: 520 is like “Cheers.” It’s filled with warm woods and rich leathers. The building is 105 years old. It’s just more homey. It has a beautiful outdoor patio, which only two places in Bellevue have. Central is more upscale, maybe a little sassier. I wanted to give it lighting where women my age would look good, even late at night after they’ve been drinking wine. So, we created the mood and the lighting — a place where everyone from their early 30s to 60 and up would feel comfortable.

What makes your two spots uniquely Bellevue?

J: They really are built and loved by Bellevue.

You look around and there are so many franchise restaurants you can go to all over the world. You see them in every airport and in

every city. But the locals here in Bellevue have roots here. We’ve had people coming to 520 as regulars for 15 years. They brought their kids in for their 21st birthdays, and now they drink here. Microsoft and Amazon will bring out-oftown executives to show them the local culture and environment of Bellevue. There’s so much positive energy in both places, fueled by our customers who keep coming back.

What’s it like owning two bars as a married couple?

R: We both really enjoy it. We’re both people who are very social and appreciate and enjoy hospitality. Now that our kids are grown and out of school, we don’t have things like football and basketball games to connect with our community. So, we created a place for us to connect and for the community to connect with each other.

J: All three of our daughters graduated from Bellevue High School and then the University of Washington, and now we work with all of them. Cody is the general manager at Central, Joey is the general manager at 520, and we work with Taylor in our real estate business. I not only get to spend every day with my wife, but I get to hang out with my daughters and watch them grow as business women.

How can we stay connected with Central and 520?

R: Central and 520 are both on Facebook and Instagram. We also do emailings about upcoming events so the public knows what we’ve got going on. We also have websites for both bars. 

Red Cedar & Sage New American

Inspired by the Pacific Northwest, Red Cedar & Sage serves a wide variety of dishes using the freshest, locally sourced ingredients. Our open-air atrium and full bar are the perfect place to enjoy with family and friends. Known for our great service and our menu’s diversity, Red Cedar & Sage offers dishes that are both regionally and internationally inspired. Open since 2016, we’ve become a local favorite as well as a tourist destination. Whether you’re seeking salads, steak, or seasonal options, we’re sure you’ll love it all!

As one of the largest restaurants in the Market, we encourage you to make our beautiful space your own and host your next event with us. Find the oasis in Pike Place Market at Red Cedar and Sage.

HOURS

CONTACT

DECORUM

Mon–Th: 10AM–9PM, Fri–Sat: 10AM–11PM; Brunch & Lunch Sat–Sun: 10AM–3PM Happy Hour Mon–Fri: 4–6PM Late Night Happy Hour Fri–Sat: 8–11PM

1501 Pike Place, Suite 200, Seattle 206.538.0377 redcedarandsage.com

Attire Casual Reservations Yes Bar Yes Events Yes Capacity 100+

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APPETIZER Bruschetta Pomodoro

Roma tomato and basil on garlic cheese bread with a balsamic reduction and extra virgin olive oil. $12

Ceviche Stack

Green Goddess Sandwich

Grilled asparagus, red bell pepper butter lettuce, cucumber, tomato, goat cheese, green goddess dressing on marble rye. $18

SALADS

White fish, prawns, cucumbers, tomatoes, red onions, jalapeños, avocado, and lime juice, served with fresh cilantro and our house made chips. $21

Beet Salad

Calamari

Southwest Chopped

Tempura battered calamari steak, red bell pepper, and jalapeño tossed in a cilantro lime chili sauce. $18

Crab Cakes

Fresh Dungeness crab cakes, mesclun greens, and red pepper remoulade. $22

LUNCH Salmon BLTA

A grilled filet of salmon, lemon & dill aioli, avocado, lettuce, tomato & bacon, on a buttery croissant. $22

Prime Rib Dip

Thin sliced prime rib, swiss cheese, on ciabatta with house made au jus. $19

Fish Tacos

Lightly battered cod, french fries & herbed tartar sauce. $18

Red & golden beets, gorgonzola cheese, kale, spinach, sunflower seeds, tossed in lemon vinaigrette. $17 Chopped romaine and iceberg lettuce tossed in a cilantro lime vinaigrette, with grilled chicken breast, roasted corn, red bell pepper, red onion, avocado, tomato, black beans & chipotle ranch dressing. $19

Caprese Moderna

Burrata mozzarella, balsamic glaze, fresh basil and tomatoes, served on a Himalayan salt block. $18

DINNER Étouffée

Lightly blackened scallops, prawns & crawfish served with jasmine rice, smothered in a rich creole gravy. $36

Scallops

Romanesco purée, asparagus, strawberry gastrique and crushed almonds. $36

Cedar Plank Salmon

Seasonal vegetables with your choice of lemon dill beurre blanc or harissa compound butter. $36

Seafood Scampi

Linguini, clams, mussels, prawns, white wine, olive oil & garlic, served with garlic bread. $28

Bolognese

Spaghetti pasta with house made meat sauce, served with garlic bread. $23

Steak Frites

Snake River Farms “Black Label” sirloin with herbed compound butter, seasonal vegetables & french fries. $36

BRUNCH Biscuits and Gravy

Two eggs any style, pork sausage gravy, over homemade biscuits, served with breakfast potatoes. $19

Crab Cake Benedict

Poached eggs, crab cake, toasted english muffin, hollandaise, served with breakfast potatoes. $27

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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 Catering/Private Dining Yes

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SHARED PLATE Raw Bar Tower

LUNCH/DINNER ENTRÉES

Seastar Iced Shellstock Bowl

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

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

Dungeness crab legs, King crab legs, scallop ceviche, grilled black tiger prawns, fresh shucked oysters, cocktail, mignonette, Dijon sauce.

SALAD Strawberry & Baby Spinach

Enoki mushrooms, Walla Walla sweets, honey sesame vinaigrette, candied cashews, chevre fillo crisps.

LUNCH ENTRÉES Seafood Cobb Salad

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

Seafood Jambalaya

Tasso, Andouille, scallop, shrimp, chicken, bell peppers....25 Chicken Jambalaya *(no seafood)

Rockfish Tacos

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

Petrale Sole

Alaskan Halibut

Wild mushrooms, asparagus, lemon, butter, sea salt.

Plank Mushrooms

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

RAW BAR Ahi Poke

Sesame, soy, chile, Maui onion, ogo, taro chips.

Santé Fe Shrimp

Avocado, cucumber, grilled prawn, hamachi, cilantro, lime.

Scallop Ceviche

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

Nigiri & Sashimi

DINNER ENTRÉES

Wide variety of the freshest fish to choose from.

Cedar Plank King Salmon

DESSERTS

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

Alaskan King Crab

Plank vegetables, lemon, creamy butter sauce.

Filet Mignon

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

Jidori Chicken

Herb chevre stuffing, fingerlings, spinach, sun dried tomato.

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.

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Tula Bene Pastaria + Chophouse

For Italian-inspired, house-made pastas and steaks, visit Tula Bene Pastaria + Chophouse. Savor mouthwatering lobster ravioli or ricotta gnocchi, or a Tula Bene 16 oz. New York Steak. To accompany your meal add an Italian wine such as a robust Sangiovese or sparkling Prosecco, or a handcrafted cocktail. Top off your meal with a delicious dessert, including traditional white chocolate budino. Dine in a casual and comfortable setting reminiscent of an Italin pastaria and “godere” (enjoy)!

HOURS

CONTACT

DECORUM

Thurs: 5 pm–10 pm Fri–Sat: 5 pm–11 pm Sun: 5 pm–10 pm

10200 Quil Ceda Blvd., Tulalip, WA 98271 360.716.1500 tulalipcasino.com

Attire Casual Reservations Yes Bar Yes

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APPS

STEAK + CHOPS

ENTRÉES

Salumi + Cheesboard (Shareable)

Authentic Wagyu New York 8oz

The J.T. Burger

Spicy capicola, bresaola, porchetta, prosciutto, duck rillettes, olives, figs, charred Padrón peppers, giardiniera, pork pâté, olive bread, local cheeses and stoneground mustard. $15

PASTAS Cacio E Pepe

Prepared Tableside. Traditional chitarra pasta tossed with pecorino cheese and black pepper. $18

Pappardelle

Basil dough pasta, house-made Italian sausage ragu, oregano, parmesan and Ariadne pure extra virgin olive oil. $20

Campanelle

Emmer Farro pasta tossed with ramp pesto, chicken confit and house-made goat cheese. $24

Ricotta Gnocchi

Preserved lemon, fava bean, hand-picked peas, chili, spring onion, poached egg and Ariadne pure extra virgin olive oil. $18

Lobster Ravioli

Sous vide lobster medallions, house-made ricotta, lobster glace “bubble”, citrus beurre blanc and arugula oil. $28

Marrow butter, finishing salt. $49

Sous Vide New York 16oz

Pan-seared medium rare, potato stack, marrow butter,finishing salt. $39

Berkshire Pork Chop 12 oz

Rhubarb chutney, crispy fried onions. $34

Lamb Chop 10oz

Sunchoke purée, crispy farro, micro herbs, Luxardo cherry reduction. $33

R+R Ranch Beef Filet 8oz/12oz

Roasted oyster mushrooms, marrow butter, veal demi and tempura parsley sponge. $37 / 43

Bone-In Ribeye 20oz

Charred Padrón peppers, marrow butter, finishing salt. $48

Sirloin Steak 10oz

Charred asparagus tips, mint, marrow butter. $34

Red Wine Braised Short Rib

Red wine reduction, caramelized onions, gremolata. $29

Blend of dry-aged strip loin, brisket, wagyu and oxtail. Topped with pancetta, arugula, tomato jam, pesto aioli and buratta. Served with hand-cut truffle parmesan fries. $22

Half-Roasted Chicken

Melted leeks, crimini mushrooms, savory chicken jus, roasted garlic, charred lemon. $25

Halibut

Prosciutto wrapped halibut, sweet corn risotto chips, corn puree, asparagus and corn jus “sphere”. $29

DESSERTS Budino

Layered valrhona caramelized white chocolate pudding, marzipan blondie, strawberry sorbetto, whip cream, strawberries. $8

Gianduja & Mascarpone Cake

Chocolate and hazelnut biscotti crust, cacao nib and hazelnut tuile, milk chocolate sauce, whipped cream and bruleed bananas. $8

Sugared Ricotta Fritters

Made to order fritters, orange blossom honey gelato, lemoncello curd and blackberries. $8

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Wild Ginger

Authentic Southeast Asian Cuisine • Celebrating 30 Years A true Seattle original, Wild Ginger has been a staple in the city’s dining scene since 1989. We pride ourselves on offering traditional cuisines from China, Malaysia, Vietnam, Thailand, Burma, and more. We insist on house-made ingredients and offer family style service so guests can share a range of tastes together.

We also believe that wine is the best match for Asian cuisine, and we’re proud of our Wine Spectator Grand Award-winning wine program.

Whether you’re stopping in to eat lunch with co-workers, sip on a glass of wine or handcrafted cocktail during happy hour, or enjoying a celebratory dinner with family, we are here to provide you with a memorable experience.

HOURS

CONTACT

DECORUM

Hours vary by location.

Please call or go to website to confirm.

Seattle — Downtown: 206.623.4450 Seattle — South Lake Union (McKenzie): 206.707.0396 Bellevue: 425.495.8889 wildginger.net

Attire Casual Reservations Yes Bar Yes Happy Hour Yes Catering Yes Private Dining Yes

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Gluten-Free (GF) & Vegan (V) options available

Menu varies slightly by location.

SATAY BAR

ENTREES

Peasants Chicken

Fragrant Duck

Kobe Beef

Lemongrass Tofu

STARTERS Siam Lettuce Cups GF

Seared sea bass with roasted peanuts, Thai basil, lime juice, chili, and tamarind with butter lettuce leaves.

Chicken Potstickers

House-made hand stuffed chicken potstickers served with a black vinegar dipping sauce.

SOUP & SALAD Laksa Soup

Fresh fish, sea scallops, local mussels, cucumber, bean sprouts and rice noodles in a fish broth.

Chicken Chieu Salad GF

Thinly sliced cabbage, shredded chicken, red onion, carrot, peanuts and aromatic herbs with a slightly spicy Vietnamese dressing.

Green Papaya Salad

Shredded green papaya and carrot, aromatic Southeast Asian herbs, fried shallot, garlic, peanuts and spicy thai chilies in a lemon-fish sauce dressing.

Twice cooked fresh duck spiced with Sichuan Peppercorn and 5 spice. Served with steamed buns, Sichuan peppercorn salt and sweet plum sauce. A house specialty.

Seven Flavor Beef

Flank steak fragrant with the seven flavors of lemongrass, peanuts, chilies, hoisin, basil, garlic and ginger. A Vietnamese specialty.

Black Pepper Scallops

Scallops are quickly seared and coated with soy sauce and black pepper. A Hong Kong specialty.

Peanut & Fresh Herbs Sea Bass GF

Marinated in house-made fish sauce, panfried and topped with aromatic Southeast Asian herbs and crushed peanuts.

Hanoi Tuna* GF

Fresh sashimi grade ahi tuna marinated with shallot, garlic, and turmeric, seared rare, served with almonds and dill.

Princess Prawns

Prawns battered and wok glazed in sweet and sour sauce with peanuts and chili.

Nam’s Lamb Chops

Marinated in cognac and Sichuan peppercorn then grilled and finished with hoisin, fresh toasted coconut and crushed peanuts.

Angkor Wat Chicken

Wok fried chicken with aromatic herbs, spicy black beans, red and green bell peppers and onions.

Green Curry Chicken GF

A classic Thai curry rich in green chili and galangal. Finished with coconut milk.

Sayur Lodeh GF, V

Javanese vegetarian curry with tofu puffs, chayote, eggplant, peppers, green beans, cabbage and okra, served with Pandan turmeric rice cake.

Seafood Thai Noodles Not Available on Sundays

Wide rice noodles are wok-fried with scallops, prawns, squid, mussels, light soy sauce with hints of basil and chili.

Chicken Pad Thai

A classic Thai noodle dish with chicken, fried tofu, egg, peanuts, chives and thin rice noodles.

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EVENTS FOOD. WINE. SPIRITS. FUN. Summer in Washington means outdoor events galore: food festivals, block parties, outdoor markets, and cruises on the lake. What could be better? In these pages, find out what to do, who to see, and where to go for a good time — indoors and out — in the coming months.

We also introduce you to Seattle-based folk musician Lydia Ramsey, who talked with us about the power of music and her journey to the international stage.

— Becky Mandelbaum

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| INTERVIEW LYDIA RAMSEY |

Written by Lindsey Major

Lydia Ramsey Discusses Folk Music, Touring Internationally, and Seattle Music History

S

inger, songwriter, and multiinstrumentalist Lydia Ramsey was born in Indianola, Washington and now lives in Seattle. Her southerninspired folk song “Ghosts” — her first single — premiered on NPR’s First Watch.

Since then, Ramsey has released her first album “Bandita,” had two singles appear on KEXP’s Song of the Day and Music that Matters, and completed her first international tour. “Bandita” was also selected as one of the Top 10 Albums of 2017 by KBCS 91.3. The UK Americana Music Association recently described her music as an “enticing combination of folk and country that sparkles as modern Americana.”

How did you get your start in folk music?

It’s sort of hard to separate myself from music to determine a real beginning. I never thought it would become anything more than something I just did for myself, but as I started writing and playing on stages, I found a wonderful response from people connecting with the music and wanting to hear more. At some point I realized, if I can give this gift to people, I should try really hard to do that. I think I’m drawn to folk music in particular because of the storytelling. There’s more space for the words to come through and you have an opportunity to share a story someone might relate to, or need to hear so they know they’re not alone.

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Who or what is your biggest folk music inspiration?

I grew up listening to a lot of Joni Mitchell and Bob Dylan, who I think are on everybody’s “influenced by” list. I also loved Bonnie Raitt, Dolly Parton, and Emmylou Harris — powerhouse women who owned their sound and their womanhood. I’ve always felt music gives you power and am always trying to get a sense of strength and intention to come through my music so others might be selfassured in themselves as well.

You just got back from your first international tour. What was that experience like?

I was playing shows all over the U.K., and it was incredible. My friend Joe Purdy took me along on his tour as support, so I got to open the show every night to a room full of people with no idea who I was. To be met with attentiveness and respect was very humbling. It’s quite a feeling to share the depths of your soul with people from around the world and have them resonate with the words and music along with you.

It’s important, too, I think, to make the world feel smaller and more connected, a reminder that we belong to each other, and music is the best way to do that.

You have a new album coming out this year.

What was your process for creating this one?

For the upcoming record, I hired Seattle’s Andy Park to engineer and co-produce. We

recorded in a Seattle studio called Hall of Justice, which the Fleet Foxes owned and operated out of for years, which Death Cab for Cutie’s Chris Walla currently owns, and where countless friends have tracked records over the years. There’s a really good feeling of Seattle history in those walls, and I think that nostalgia influences the recording sessions in a sweet way. I had nine musicians come and track on this record so there’s drums, electric bass, upright bass, percussion, electric guitar, pedal steel guitar, viola, cello, violin, and I play guitar, banjo, and keys. The record comes out this fall, and I can’t wait to share it!

What’s your favorite place to eat in the Seattle/Bellevue area?

Oh man, there are so many amazing restaurants in this area, but I’ll choose Mexican food every day of the week. La Carta De Oaxaca is a little spot in Ballard that has authentic mole dishes that are out of this world, plus a great mescal selection.

Lastly, where can we find info for your upcoming shows?

Instagram @lydiaramsey is great for keeping up-to-date on all things happening, like live shows and new releases, and it’s a way to get to know someone’s process along the way, I think. You can stream “Bandita” on Spotify and you can find everything in one place on the website lydiaramseymusic.com. 

| ENTERTAINMENT TOP PICKS | ALI WONG Comedian, writer, and actress Ali Wong is coming to Seattle on her newest stand-up comedy tour “The Milk & Money Tour.” Her Netflix special “Baby Cobra” was critically acclaimed after its release in 2016. Since then, Wong has thrown the opening pitch at a San Francisco Giants game and appeared on “The Ellen DeGeneres Show.”

July 18–21 Paramount Theatre, Seattle Ticket prices vary stgpresents.org

4TH ANNUAL BELLINGHAM NORTHWEST WINE FESTIVAL The Bellingham Northwest Wine Festival is THE food and wine event of the summer.

Enjoy over 150 wines from up to 55 Pacific Northwest wineries, appetizers and small plates from eight Whatcom County restaurants, silent auction items including an instant wine cellar, and an order table for post-festival wine purchases. Medals will also be presented to wines that were entered in an earlier judged competition. This open-tothe-public event is a must-attend for wine enthusiasts on every level!

MOONDANCE: A VAN MORRISON TRIBUTE

AUCTION OF WASHINGTON WINES WINEMAKER PICNIC

Moondance, a local Van Morrison tribute band, is ready to transport listeners to the ‘60s and ‘70s with some of Morrison’s most famous songs. The bar and bistro is the perfect setting for grabbing a bite and relaxing to sweet tunes like “Brown Eyed Girl” and “Tupelo Honey.”

All-inclusive food and wine tasting with chances to bid on 30+ one-of-a-kind wines in the Barrel Auction. Come mix and mingle with over 60 winemakers and taste over 120 wines all while enjoying various music, games and Chateau Ste. Michelle’s beautiful grounds.

August 9 Bake’s Place, Bellevue Tickets $16 bakesplacebellevue.com

August 15 Chateau Ste. Michelle, Woodinville Tickets $125 auctionofwawines.org

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© Stephanie Godot

August 10 Four Points by Sheraton Grand Ballroom, Bellingham Tickets $50 and $75 bellinghamnorthwestwinefestival.com

CAPITOL HILL BLOCK PARTY This year’s block party on Capitol Hill has a star lineup, with more than 60 artists such as RL Grime, Lizzo, and Mitski taking the stage. In addition to musical performances, you’ll also find plenty of food trucks and restaurants with tasty bites and drinks.

Different musicians perform each day, so be sure to check the website for a schedule.

July 19–21 Capitol Hill, Seattle Starting at $70 capitolhillblockparty.com

JULY BISCUITS & SCONES COOKING CLASS Biscuits and scones can be tough to perfect, but with the instruction of Chef Ricky from Sizzleworks Cooking School, you too can become a master. You’ll explore these pastries and a few extra tastes to go along with them, such as citrus curds and clotted cream.

July 5 Sizzleworks Cooking School, Bellevue Tickets $100 thesizzleworks.com

SEATTLE STREET FOOD FESTIVAL The Seattle Street Food Festival wants to bring together community through delicious street foods of all kinds. Explore an impressive lineup of food trucks, vendors, and handmade shops across more than five city blocks.

July 6–7 South Lake Union, Seattle No tickets required seattlestfoodfest.com

TRUFFLE MAKING CLASS Experience every chocolate lover’s dream with this class at Indi Chocolate. Participants not only learn how the store’s 70 percent dark chocolate is made, but also experiment with different flavor combinations while making truffles. At the end of the day, everyone gets to bring home delicious truffles to family and friends. See website for more dates and times.

July 6, 13, 20, & 27 Indi Chocolate, Seattle Tickets $65 indichocolate.com

RED, WHITE & BREW

Cultivated and cared for by residents of the neighborhood, the Danny Woo Community Garden is the largest green space in Seattle’s Chinatown-International District. For more than 40 years, volunteers and locals have come together to celebrate the garden with a pig roast. The pig roasting will commence on Friday, but the large potluck lunch is on Saturday, so bring a dish and be ready for good company.

SEAFOOD

If you’re looking to sharpen your plant-based cooking skills, this series of classes is perfect for you. Chef Makini Howell is celebrating 10 years of Plum vegan restaurants by leading hands-on classes every Tuesday for six weeks.

Each 2-hour class focuses on a different theme, so bring an open mind and a hungry stomach.

July 16–August 20 The Armory at Seattle Center, Seattle Tickets $195 strangertickets.com

DANNY WOO COMMUNITY GARDEN PIG ROAST

July 12–13 Danny Woo Community Garden, Seattle No tickets required dannywoogarden.org

SUMMER OF LOVE COOKING CLASSES

Sip some of the best beer and wine Washington has to offer at this annual tasting event, featuring the winners of Seattle Magazine’s beer and wine awards.

Don’t forget to bring a nonperishable food item or make a donation to the University District Food Bank — both enter you to win the Red, White & Brew prize package.

July 25 Fisher Pavilion, Seattle Tickets $60 seattlemag.com

BOAT RIDES

BEER GARDEN

LIVE MUSIC HARBOR & INDUSTRY TOURS DOCK WALKS

SEAFEAST WHARF VENDORS | FISHERPOETS | TASTE THE SEA | KIDS ACTIVITIES

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AUGUST BREWERY RUNNING SERIES: MACHINE HOUSE BREWERY

WEST SEATTLE BEER & MUSIC FESTIVAL

This fun-run is a “5K-ish” route and part of the Washington Brewery Running Series, a series of events raising money for nonprofits while inviting runners to have fun and enjoy craft beer. Starting at Machine House Brewery and continuing through the surrounding streets at any pace, runners will finish back at the brewery to enjoy beer, swag, and food vendors.

This 2-day tasting event in the heart of West Seattle promises craft beer, music, and fun. There will be more than 40 brews and spirits featured from breweries across the Pacific Northwest as well as live music playing throughout the festival. A portion of the proceeds will benefit the West Seattle Food Bank.

August 10 Machine House Brewery, Seattle Starting at $30 breweryrunningseries.com

SUMMER CRAYFISH PARTY The Nordic Museum invites you to celebrate the season in their East Garden. Eat all the crayfish and fixings you want and kick back with drinks, friends, and live entertainment.

Maintaining Scandinavian tradition, this 21+ event will start with an Aquavit reception at 6 p.m.

August 16 Nordic Museum, Seattle Tickets $200 nordicmuseum.org

SUNSET SUPPER AT PIKE PLACE MARKET Marking 112 years of Pike Place, this evening market has been dubbed “the party of the summer.” Seattle’s finest restaurants, wineries, and breweries will provide all the food options one could ever want. Don’t forget to enter the raffle before dancing the night away to live music.

August 16 Pike Place Market, Seattle Starting at $175 pikeplacemarketfoundation.org

SEATTLE NIGHT MARKET: ALOHA This market is sure to have plenty of options, with more than 100 vendors celebrating Polynesian cuisine and culture. Food, drinks, and handmade goods will be sold curbside, along with live music and a 21+ Moonlight Cinema Series at the nearby South Lake Union Discovery Center.

August 17 South Lake Union, Seattle No tickets required slumarket.com

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August 23–24 Alki Masonic Hall, Seattle Starting at $25 westseattlebeerfest.com

SEPTEMBER 30TH ANNIVERSARY NIGHT BAZAAR The Fremont Sunday Market is celebrating 30 years of business. Still family-operated, they are throwing a party with live music and a beer garden. This European-style bazaar welcomes more than 150 booths to help you spend Labor Day weekend well-fed and happy.

September 1 Evanston Ave. North, Seattle No tickets required fremontmarket.com

WILDBITES Lions and tigers and food, oh my! Enjoy bites and craft cocktails from celebrity Seattle chefs and mixologists while experiencing Woodland Park Zoo after hours. You’ll get access to all the zoo’s exhibits and proceeds help save wildlife in the Pacific Northwest and beyond.

September 6 Woodland Park Zoo, Seattle Starting at $75 zoo.org

SEATTLE NOURISHED FESTIVAL This expo welcomes everyone on a specialty diet, whether it’s gluten-free, nut-free, or plant-based. More than 100 vendors will sell and offer samples of specialty foods in an exhibition area organized into allergyspecific zones. This is a family-friendly and educational event that is sure to provide culinary inspiration.

September 21–22 Seattle Center Exhibition Hall, Seattle Starting at $5 nourishedfestival.com

AN EVENING OF WINE At this yearly fundraiser, you can sip on Washington’s premier wines and know your money is going to a good cause. Hosted by Pacific Northwest Research Institute, all proceeds go toward the nonprofit’s genetic research focused on human health.

September 27 Sheraton Grand Seattle Tickets $250 pnri.org

NORTHWEST AGAVE FEST This festival honors agave-based alcohol like tequila and mezcal. There will be more than 100 agave spirits, along with music, food, and art to enjoy while you sip. For those who want other types of drinks, there will also be beer, cocktails, and traditional Mexican beverages available.

September 28 Block 41, Seattle Starting at $10 agavefest.com

OCTOBER FALL FOLIAGE LUNCH CRUISE Feel elegant and festive aboard a yacht with Waterways Cruises and Events. This cruise around Lake Union and Lake Washington is the perfect way for guests to take in the sights and sounds of fall while savoring a 3-course plated lunch.

October 9 & 23 Waterways HomePort, Seattle Starting at $60 waterwayscruises.com

SEATTLE HOPE GALA This black-tie evening is one of the American Cancer Society’s largest fundraisers of the year. Guests enjoy food and cocktails from some of Seattle’s top chefs, along with a live auction featuring prizes like dinners, date nights, and cruises. All money raised will benefit the Society’s research toward a cancer-free world.

October 26 Fremont Studios, Seattle Starting at $300 seattlehopegala.com

WANT MORE EVENTS? GO TO MENUSEATTLE.COM

©Suzi Pratt Photography

| FINALLY DESSERT |

MAGIC MUSHROOM White Chocolate Cherry Mousse, Mocha Crumb, Matcha Shortbread, Chocolate Pot de Creme, Honey Meringue Mushroom ASCEND PRIME RESTAURANT | BELLEVUE 80 MenuSeattle.com

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