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ItaliaN CUISINE
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ItaliaN CUISINE Written by Anne Godenham and Kristen Boehm
I
talian food is a favorite of many Americans, rising to the top of our melting pot cuisine. When affordable Italian classics like pizza and pasta made their way over in the 19th century, they quickly became integrated into family meal rotations across the states. High-end Italian dining experiences aren’t hard to come by either, having become synonymous with romance and European class. But have you ever had a traditional, multi-course Italian meal? Few restaurants offer the full experience, but that doesn’t mean you can’t recreate it on your own! Let us take you through eight different courses of Italian drinks and dishes that you can find all over the North Sound.
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Aperitivo The Italians have a saying: “L’appetito vien mangiando”—“the appetite comes when eating” or, in a less literal translation, “eating awakens the appetite.” This is what the aperitivo, which comes from the Latin aperire, ‘to open,’ is all about: opening your palate’s interest to what’s to come, while also easing you into the social ritual of the meal with a light drink. Technically, that drink itself is the aperitivo: a low-alcohol beverage, often either bitter or fizzy—or, as in the case of the famous Aperol Spritz, both—but it’s usually served with a small bowl of potato chips, olives, or other salty nibbles. Photo by Anne Godenham
Cappelletti Spritz
Lombardi’s Italian Restaurant & Wine Bar Bellingham Lombardi’s happy hour runs daily from 3–6 p.m. (Sundays 3 p.m. to close) and includes a great selection of specialty cocktails, beer and wine, small plates, and pizza. For an authentic Italian experience, try the Cappelletti Spritz, a refreshing, citrusy blend of Cappelletti aperitivo, prosecco, tonic, and lemon. Add a Mixed Olive Plate or Pickled Vegetables to get that hit of vinegary saltiness that really opens up the palate.
Beauty School Dropout The Temple Bar Bellingham
This fruity, sunset-hued cocktail is a balanced blend of gin, Pilla aperitif, fresh grapefruit, pineapple, rose, and soda—the perfect way to end the work day and begin your evening! Pair the Beauty School Dropout with a bowl of olives or chips to add some salt to the equation, or order the Warm Pistachios for something a little richer.
Harvest Moon
Galloway’s Cocktail Bar Bellingham For something a little more wintery, head to Fairhaven for the Harvest Moon, a dark, spicy blend of bourbon, Amaro Nonino, St. George spiced pear, honey cinnamon syrup, and lemon, finished off with a cinnamon sugar rim. Add a little bowl of Castelvetrano Olives or a Landjaeger with Dijon for dipping.
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Antipasti
ntipasti (singular: antipasto) are small, shareable bites served on a platter or board for the whole table to take what they like. The exact dishes vary widely depending on the region of Italy the food is from. Southern regions and coastal areas usually lean toward cured meats like capocollo or ‘nduja and highlight the saltwater fishing industry with crudo (thinly sliced raw fish in various preparations, often
drizzled with lemon and olive oil) or fried sardines. Meanwhile, in the north of Italy and central towns, charcuterie choices are likely to spotlight regional favorites like mortadella and prosciutto di parma, while the seafood will likely be freshwater fish from the many lakes and rivers. Some favorites across all regions include fresh mozzarella, vegetables in oil and vinegar, and pickled artichoke hearts, olives, and pepperoncini.
Large Charcuterie Board Salt & Vine Anacortes
The large board comes loaded down with everything you know you want and so many things you didn’t know you needed: finocchiona, capocolla, speck (like smoked prosciutto), bresaola, and—the gamechanger—mole salami on the meat side; a range of cheeses including ubriaco or “drunken” goat cheese (so named for its wine-soaked rind), pecorino, and Irish porter with Guinness; dried figs, cherries, and apricots; olives, cornichons, and pickled red “drop peppers;” specialty dijon mustard and fruit spread; and, of course, bread on which to layer it all.
Photo by Anne Godenham
Prosciutto Flatbread Pacioni’s Italian Restaurant Mount Vernon
Piled high with grilled onions, gorgonzola cheese, and salty prosciutto atop a pizza dough base, this flatbread is made for sharing. If you like heat, try sprinkling it with a handful of red pepper flakes for a spicy kick that’ll cut through the richness. 42
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Bruschetta Mambo Italiano Cafe Fairhaven, Bellingham
Technically, bruschetta (pronounced ‘broos-ketta’) is just toasted slices of bread with some sort of topping, but the way Mambo Italiano does it is the most common style in the U.S., and for good reason: it’s delicious! Fresh tomatoes are diced and marinated with olive oil, garlic, prosciutto ham, basil, mozzarella, parmesan, then piled precariously on a grilled baguette.
Calamari La Conner Seafood and Prime Rib La Conner
Is there anything more shareable and satisfying than a basket of crispy, perfectly-seasoned calamari? Italians love their squid grilled, baked, and even raw, but calamari fritti (fried) is just as popular there as it is here. La Conner Seafood & Prime Rib serves theirs with a delicious house-made red pepper aioli for dipping.
Garlic Prawns Vinny’s Ristorante Friday Harbor
Here in the North Sound, we’ve gotta have our shellfish, and few preparations highlight fresh prawns as well as the garlic sautee. At Vinny’s, on San Juan Island, they also add white wine, smoked paprika, capers, and a bit of butter to give their prawns a balance of richness and acidity.
Primi Piatti T
he primo piatto, meaning “first dish,” encapsulates a lot of what Americans might name when asked what their favorite Italian foods are: pasta (in all its forms, including gnocchi and lasagne), soups and broth, polenta, risotto. To the uninitiated in traditional Italian dining, these often-starchy dishes are the whole meal in and of themselves, which is kind of the point! They can be low-cost, low-effort, and highly satisfying, making them popular one-course meals for Italians when there’s no time for more extravagant fare. Primi piatti are usually meatless, but may have meat or seafood ingredients added for flavor and substance.
Gnocchi al Calamari Gorgonzola Siciliana Il Granaio Mount Vernon
Nonna Luisa Anacortes
Il Granaio was opened in Mount Vernon by Italian born-and-bred Chef Alberto Candivi. After many years working for others, he decided to open his own restaurant—right here in Skagit Valley. Now, over 20 years later, his authentic recipes and practices are seen in every dish at Il Granaio—including the gnocchi al gorgonzola. Bite into these homemade Italian dumplings, savor the creamy cheese sauce, and be transported straight to Italy.
Although on the menu as an appetizer, make no mistake—this is a prime primo. Sauteed squid (Italian island Sicily is known for its seafood), capers, olives, and herbs are served in a bright and smooth tomato puree. This warming, brothy dish is perfect for soaking up with bread, and for waking up your appetite.
Rye Mezze Luna Monti Eastsound
Chef Avery Adams has re-imagined Monti’s menu to represent his unique cooking “through a Mediterranean lens.” The Rye Mezze Luna features pumpkin and ricotta stuffing inside half-moon shaped pasta, an arugulapistachio pistou, morel burro fuso, and texturizing bread crumbs. The pumpkin (from Orcas producer West Beach Farm), is sweet and silky smooth, and the burro fuso brightened the dish with garlic and fresh lemon. Trust us, you have to experience this menu for yourself!
Prawn Puttanesca Oyster and Thistle La Conner
Puttanesca is a classic, simple sauce that delivers big flavor. Garlic, extra virgin olive oil, capers, and anchovies are the musthaves, added to a tomato base, and Oyster & Thistle complements these ingredients with house-pickled peppers and fresh basil. Add to that the hand-cut pasta and prawns, and you’ve got yourself a tantalizing primo!
Photo by Kristen Boehm
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Gemelli
Packers Kitchen + Bar Blaine This entree could undoubtedly serve as a one-course meal! The fresh gemelli pasta comes in a lamb ragu, famously a hearty sauce involving slow-cooked meats, veggies, and red wine. Packers adds cream and whipped ricotta, for an even richer flavor, as well as a rosemary gremolata to bring in some bright herbaceousness! Top it all off with breadcrumbs, and you’ve got a pasta dish to write home about.
Saltimbocca Lombardi’s Italian Restaurant & Wine Bar Bellingham
Traditionally made with veal, this Italian dish consists of tender meat wrapped in prosciutto and sage and marinated in wine, oil, or saltwater (depending on the chef or region). At Lombardi’s, they use hand-cut chicken breast medallions and add fontina and lemon to the usual prosciutto and sage, then serve them with Yukon Gold mashed potatoes.
Tuscan Lamb Pasta Keenan’s at the Pier Bellingham
If meatballs are one of your go to Italian dishes then you won’t want to miss this mouthwatering dish, the lamb meatballs are combined with pappardelle pasta, confit tomatoes, spinach, asparagus and blended with a parmesan cream sauce. Combine this with the view and it’s spectacular.
Secondi
T
his is where you’ll find your meat and fish dishes, again varying based on region. In Tuscany, for example, you might order Bistecca alla Fiorentina, a huge cut of loin steak from a special cow called the chianina, served rare. Or in Milan, you’d probably want to try Osso Bucco, cross-cut veal shank braised on the bone with spices, wine, and broth. In the south, say in Sicily, there will be more fish options, like tender grilled octopus or Involtini di Pesce Spada (Swordfish Rolls). While Italian entrees in the U.S. are usually served with one or two sides, often a vegetable and a starch, like risotto, in Italy secondi are usually served solo—vegetables or other sides are selected separately as part of the contorni course (more on contorni on p. 46).
Capasante
Leader Block Trattoria & Bar Ferndale This dish consists of three large, creamy scallops seared to perfection, finished with a delicate fume of truffle oil, and placed on a rich mushroom risotto. It’s filling but light, especially with a squeeze of lemon over the top.
Cioppino
D’Anna’s Cafe Italiano Bellingham Cioppino, a traditional Italian seafood stew with a spicy tomato base, is the perfect way to get your seafood fix while still indulging in a meal that’ll warm you from the inside out. D’Anna’s serves their mix of dungeness crab, shrimp, clams, scallops, calamari, and seasonal white fish over a plateful of their homemade spaghetti. 44
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Penne Pasta Primavera Infusion Cuisine Lynden
One of our team’s go-to dishes! If you love complex flavors that come together perfectly then this penne pasta with chicken, zucchini, yellow squash, red onion, and bell peppers should be on your list to try. Accompany it with garlic bread and you will leave satisfied and ready for your next visit.
Costata di Manzo
Lamb Toscana Milano’s Restaurant & Bar Bellingham
Leader Block Trattoria & Bar Ferndale
This Tuscan secondo is a rich, hearty meal that’s perfect for staving off the February chill. Lamb is braised with arugula, caramelized onions, mushrooms, tomatoes, red wine, stock, and gorgonzola, then served over the restaurant’s handmade fusilli.
Meats, Cheeses, Olives, Oh My!
Seared on both sides and bathed in mesquite garlic butter at every turn until the meat is perfectly medium rare, this thick steak is extremely tender. The mushrooms add depth to the perfectly crusted beef, and creamy new potatoes mellow out the palate, prepping it for another bite.
Want to make a charcuterie board of your own? These days, most grocery stores will carry some sort of prosciutto and brie, but sometimes we want something just a bit fresher—something, shall we say, straordinario. That’s when you want this list of the best sources for good Italian and Italianinspired meats, cheeses, and accouterments in Skagit and Whatcom counties. Photo by Anne Godenham
Whatcom
Skagit
•Hela Provisions, Bellingham
•The Store, Anacortes
•Old World Deli, Bellingham •Europa Food, Bellingham
•Salt & Vine, Anacortes •Skagit Valley Food Co-op,
•Community Food Co-op, Bellingham
Mount Vernon
•Twin Siters Creamery, Ferndale
•Samish Bay Cheese, Bow
•Ferndale Farmstead, Ferndale •Europa Foods, Ferndale
•Golden Glen Creamery, Bow
•Acme Farms Cheese, Acme February 2024 45
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CONTORNI
ontorni are side dishes, served up as accompaniments to the meal or as shareable plates. In a traditional Italian meal, you’d probably get your sides separately from your primi and secondi. These are often vegetables, although like primi they might be rounded out with meaty ingredients.
Marinated Artichoke Hearts Storia Cucina Bellingham
These marinated artichoke hearts are cold with thin slices of crunchy celery, crispy capers, olive tapenade, and paprika for just a hint of spice. The result is a juicy contorno that’s soft and crisp at the same time, a bright and refreshing side that’d be perfect against a rich main dish. Storia Cucina has a big selection of antipasti that also doubles as sides for your meal.
Mozzarella CAPRESE Il Granaio Mount Vernon
A go-to staple on the Italian menu, Mozzarella Caprese is layers of mozzarella and freshly sliced tomotoes spread out diagonoly and topped with olive oil, fresh basil, and oregeno. A perfect dish to accompany any meal.
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You may have heard of vignarola, a Roman fresh vegetable salad or stew often called a celebration of spring. Zucchine alla Scapece is a Neapolitan recipe with cooked zucchini, fresh mint, and vinegar. Contorni can be hot or cold, complicated or simple, as long as they round out your meal!
Baked Portobello Mushrooms Pacioni’s Italian Restaurant Mount Vernon
This side dish doesn’t hold back! The portobello mushrooms are stuffed with ricotta and feta cheese, roasted red peppers, red onions, garlic, roma tomatoes, and basil. Once baked altogether, they’re drizzled in a balsamic gastrique for just that hint of sweet, juicy flavor. You’ll want to share these with the table.
Wood Fired Cauliflower Carnal Bellingham
Bellingham restaurant Carnal puts their own savory-focused spin on everything, and sides aren’t excluded. This side isn’t explicitly Italian, but their roasted cauliflower, wood-fired and flavored with smoked maple, is worth the deviation. Chickpea and citrusy mandarin adds an unexpected layer of taste to this elegant veggie side.
Brussels Sprouts
VINO
Nell Thorn La Conner
If you haven’t had Nell Thorn’s extremely fresh veggies, you’re missing out. Take this contorno, for instance—pan-seared brussels sprouts from Skagit Valley Farms, cooked with butter, shallots, garlic, and pancetta for a mouthwatering side. A balsamic honey glaze tops everything off. Many of Nell Thorn’s dishes come with fresh greens from local farms, so if you love nothing more than crunching down on some juicy veg, make Nell Thorn a must for your next night out.
Eggplant Redlight Bellingham
This side dish earns its spot in the contorni line-up by being craveable all on its own. Redlight is notorious for its Asian-inspired small plates like tea eggs, char siu, and bao buns. Amongst these offerings is their crispy, hand-battered eggplant, served up with a sweet and spicy sauce. Each bite is a burst of flavor and texture that goes down easy alongside Redlight’s refreshing cocktails.
Our Top 5 Picks
1
Chianti
2
Nebbiolo
A medium-bodied wine with earthy tones and rustic aromas. Common flavor notes include cherry, raspberry, oak, and tobacco.
Sommelier Amberleigh’s Pick: Brancaia
Medium-bodied, this wine is typically a dry wine higher in tannins and acidity. The wine shows characteristics of cherry, plum, and red fruit, as well as leather and oaky notes.
Sommelier Amberleigh’s Pick: Ca’ Gialla
3
Pinot Grigio
4
Barolo
Light-bodied, delicate, and refreshing, this white wine offers fruity aromas which can include peach, pears, apricot, apples, and citrus.
Sommelier Amberleigh’s Pick: Santa Margherita
This classic Italian red wine comes from the northern region of Italy and is made from the Nebbiolo grape. It’s a full-bodied wine with higher tannins and acidity, and the wine carries flavors of cherry, red fruit, raspberry, leather, and chocolate with oaky notes.
Sommelier Amberleigh’s Pick: Fratelli Alessandria
5
Soave
A dry, light-bodied wine produced using Pinot Grigio grapes. This wine boasts hints of almonds, apple, peach, apricot, and citrus notes, and tends to be fruity and delightful.
Sommelier Amberleigh’s Pick: Prá
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Dolci
olce’ literally means ‘sweet,’ and the dolci course covers everything from a small scoop of gelato to a hefty slice of cake. This course is less commonly eaten in most of Italy—usually, diners stick with a bit of cheese and fruit and a digestivo, maybe limoncello if they’re craving something sweet (see p. 52). But on special occasions, like birthdays or holidays, a little dolce is always on the menu. It will almost certainly be little, though, which is usually a relief after so many other delicious courses!
Like most Italian dishes, traditional dolci vary from region to region. In Sicily, you’d be remiss if you didn’t try the cannoli: crisp fried pastry tubes filled with a creamy mixture of ricotta and sugar, then dipped (just the ends) in crushed pistachios. Up north in Milan, especially around the holidays, you’re likely to find panettone on the menu: a cake-like yeasted bread studded with candied fruit and raisins. For something a little lighter, head to Piemonte (Piedmont), the original home of panna cotta: a baked custard made with fresh cream and gelatin, often served with chocolate or fruit sauce. Photo by Anne Godenham
Panna Cotta
Mambo Italiano Cafe Bellingham Mambo Italiano’s panna cotta flavors rotate seasonally—on a recent visit, we were lucky enough to taste the Spiced Cranberry Panna Cotta, which was absolutely incredible. Perfectly smooth and just sweet enough, with a tart, warmly spiced kick from the cranberry topping.
Pistachio Gelato Sirena Gelato Bellingham
If you’re looking for a dessert-onthe-go, why not swing by Sirena Gelato in Fairhaven and grab a scoop or two of their handmade gelato? We’re particular fans of the pistachio flavor, but you can’t go wrong with any of the choices on their menu, and they’re always adding new flavors. 48
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Cannoli
Spumoni
Another great take-out option is Tutti Freschi, a specialty Italian and French bakery that makes everything from Tiramisu Cupcakes to Calzone. Our favorite, though, are the cannoli (singular: cannolo)—vanilla is always on the menu, but they have other flavors available on a seasonal rotation.
Like all of the desserts at D’Anna’s, the spumoni—a southern Italian custard made with bittersweet chocolate, eggs, and milk, then mixed with whipped cream and toasted almonds and frozen—is an old family recipe. They serve it with a housemade raspberry coulis, which lends a sharp freshness to the rich dessert.
Tutti Freschi Bellingham
D’Anna’s Cafe Italiano Bellingham
Tiramisu
D’Anna’s Cafe Italiano, Bellingham At D’Anna’s, the tiramisu is made with sponge cake rather than ladyfingers, giving it both the appearance and the texture of a softer layer cake. The homemade sponge is soaked in pure, cold espresso, and the booze—Meyer’s Rum and Bailey’s—is whipped into a mixture of heavy mascarpone and cream cheese, with a splash of orange juice to brighten it up. The result is a beautiful, towering slice of “pick-me-up” with a perfect balance of rich-yet-delicate flavors.
Photo by Anne Godenham
pizza:
The Most American Italian Food
D
espite focusing on more traditional Italian meals, we couldn’t leave pizza out entirely! Check out these popular spots for pizza-pie you shouldn’t miss.
Sliced
Houlme
Syros Greek & Italian Restaurant
Goat Mountain
Sliced in Bellingham is a family restaurant with a huge menu, including create your own and specialty pizzas. Order their Authentic Pizza Margherita for a taste of what they’re capable of.
This fusion location can really spice up your pizza night! At this Lynden restaurant, you can order a Build Your Own pizza (with toppings from Italian salami to Hawaiian pineapple) and a serving of lasagna at the same time!
This Eastsound restaurant, previously known as Hogstone, is renowned for their woodfired pizzas. Even readers in Bellingham can join their Pizza & Wine Club to have pizza and seasonally appropriate wine delivered to the door!
Downtown Bellingham’s Goat Mountain restaurant and bar serves gourmet personal pizzas like their Roasted Mushroom pie with oyster mushrooms and truffled garlic confit. Plus, all the gin-based cocktails you could want! February 2024 49
mericans love coffee in all its forms—hot, cold, steeped, dripped, or pulled. However, in Italian coffee culture, espresso wins out all day long… literally! In fact, that difference is how we ended up with the Americano. WWII soldiers in Italy asked for hot water to be added to espresso to create something more similar to the drip coffee they were used to back home, creating a drink that became popular in and of itself.
When you’re having a big, multi-course Italian dinner, chances are the restaurant will have shots of espresso on offer, either as a solo (single shot) or doppio (two shots). They may even make you a late-night caffe latte or cappuccino, although this would be pretty poor form in terms of Italian dining, where consuming milky coffee after the morning isn’t really done. Just in case you don’t get your fix at the end of the meal, here are some places to have excellent Italian-inspired or late-night espresso.
Ristretto Coffee Lounge & Wine Bar Mount Vernon If you’re just getting started in the world of espresso, Ristretto Coffee Lounge & Wine Bar will be happy to take you on a tour. Their menu makes sure to specify that they serve Cappuccino and Latte Macchiato as well as True Cappuccino and True Macchiatto, made with proper milk to coffee ratios. Beyond teaching you classic Italian espresso drinks, they also serve a Cubano, a strong and sweet espresso drink originating from Cuba, and an Abuelita Mocha, a mocha with Mexican flavors.
Stompin’ Grounds Coffee Co. La Connor Tucked away in La Conner is an eclectic, homey cafe called Stompin’ Grounds Coffee Co. This community coffee shop is all about keeping it local, selling pastries from True North Bakery in Anacortes and works from local artists and craftsmen. Neon signs, comfy armchairs, art on the walls, and delicious espresso draws locals and visitors alike to Stompin’ Grounds. They’re open till 6 p.m. every day, even on most holidays. They’re the perfect place to stop after a meal to sip on coffee with friends.
Caffe Adagio Bellingham
Cafe Blue Bellingham
Locals know that Caffe Adagio is a destination for fine Italian coffee, lovingly prepared with European artistry. Their beans are from Caffé D’arte, another Seattlebased roastery, whose founder trained under a fourth generation master roaster in Naples. Although Caffe Adagio closes before dinnertime (they’re open 7 a.m.–4 p.m. every day except for Sunday, when they’re closed), their soups, salads, sandwiches, and pastries are an excellent accompaniment to a morning cappuccino or afternoon espresso.
Cafe Blue in Fairhaven is beloved for its happy, hip atmosphere and delicious cafe snacks and pastries. There’s no better cafe for artists and young professionals to stop in for a breather or to get some work done, either in the sweet and cozy interior or the covered wooden seating area outside. They have some unique specials, like their popular Rosemary Latte, but they’re not particularly Italian. They’re on this list because, on Monday nights only, they’re open from 5–9 p.m., making them the perfect late night stop for an after dinner espresso.
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Photo by Kristen Boehm
A
Caffe Bar Cicotti Bellingham This is the sister cafe to Storia Cucina, and is located just a short walk away, inside the Whatcom Museum Lightcatcher Building. Bar Cicotti is open for lunch and dinner, has a lovely wine and cocktail list, and, of course, serves up delicious espresso. Bar Cicotti uses beans from Caffe Umbria, a Seattle roastery that specializes in traditional artisan blending to create authentic Italian espresso. A Doppio at Bar Cicotti has the deep roasty flavor and touch of acidity that Italian caffe is known for. That robust flavor makes it perfect in Bar Cicotti’s Affogato, where espresso is poured over cream gelato.
Pasta Dissected Written by Lisa Karlberg
Pasta is one of the most versatile staples in our pantry; all the different shapes, sizes, and textures lead to various dishes you can create with what’s on hand. Throw it in boiling water, add a little sauce, veggies, and protein and you have a meal. Below are some of our go-to pastas, what pairs best with them, and local restaurants where you can give them a try.
Angel Hair
Fettuccine
Gnocchi
Shape: Long, delicate strands of pasta. Pairs: Light or creamy sauce, great to use with a puttanesca or keep it simple with olive oil, garlic, and parmesan. Give it a try: Angel Hair Pomodoro, Lighthouse Bar & Grill, Bellingham; Shrimp Scampi, Olive Garden Italian Restaurant, Bellingham & Burlington.
Shape: Long, narrow egg-noodle ribbons. Pairs: Thick or creamy sauces like ragu or alfredo, but can also be used as a substitute in any recipe that calls for spaghetti or linguine. Give it a try: Fettuccine & Clams, Chuckanut Manor Seafood & Grill, Bow; Gamberi Prosciutto, Milano’s Restaurant & Bar, Bellingham.
Shape: Little puffs of chewy goodness. Pairs: Traditionally made from potatoes and technically a dumpling rather than a pasta, these little nuggets pair well with rich tomato-based or butter and herb sauces. Give it a try: Gnocchi al Gorgonzola, Il Granaio Authentic Italian Restaurant, Mount Vernon; Gnocchi Sorrentina a Forno, Nonna Luisa Ristorante, Anacortes.
Ravioli Shape: Little stuffed pillows of pasta that can be various shapes and sizes. Pairs: These bites of deliciousness can be stuffed with cheese, finely chopped meats, and vegetables. Add to sauces, put it in soups, or keep it simple by drizzling with olive oil and topping with parmesan cheese. Give it a try: Mushroom Ravioli, Lombardi’s Italian Restaurant & Wine Bar, Bellingham; Butternut Squash Ravioli, D’Annas Cafe Italiano, Bellingham.
Lasagna Shape: Long, wide noodle with flat or curly edge. Pairs: Marinara or a simple red sauce, with or without meat. Typically a little thicker than traditional spaghetti sauce, to help hold the noodles together as you layer your favorite cheeses, vegetables, and whatever suits your palate. Give it a try: Lasagna Classico, Leader Block Trattoria & Bar, Ferndale; Lasagna Carne, Mambo Italiano Cafe, Bellingham.
Penne
Bucatini
Linguini
Shape: Two-inch long, narrow, tubeshaped pasta cut diagonally on both ends. Pairs: Keep in mind that since the pasta is hollow the sauce you use will slide inside. Great with a chunky red sauce, vegetable sauce, or even a smooth pesto sauce. Give it a try: Smoked Salmon Penne, Mambo Italiano Cafe, Bellingham; Penne Creamy Pistachio Pesto, Infusion Cuisine, Lynden.
Shape: Long, hollow, spaghetti-like noodles, different from your average noodle and fun to get creative with. Pairs: From creamy sauces like vodka or alfredo to simple marinara or olive oil, this pasta fills a bit inside, offering more sauce with each bite. Give it a try: Cacio e Pepe, Storia Cucina, Bellingham; Bucatini Arrabbiata, Nell Thorn, La Conner.
Shape: Long, flat noodles, similar to fettuccine—can be a substitute for spaghetti. Pairs: Classically paired with a clam sauce, but also pairs well with a cream, red, or pesto sauce. Give it a try: Creamy Cajun Pasta, Luna’s Bistro, Bellingham; Prawn Scampi Linguini, 13moons Restaurant, Anacortes.
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T
Digestivo
he final swallow of a traditional Italian dinner is the digestivo, meaning “digestive.” While the aperitivo opens the door to the stomach, the digestivo closes it, aiding in digestion of all the delicious foods that have been eaten. In some cases, this will just be a small, sippable shot of amaro (Italian bitters) or limoncello (a sweet lemon liqueur), but many restaurants will also have a brief list of digestivo cocktails.
Amaretto Sour
Amari Flight
Tiramisu Martini
While the word ‘amaretto’ comes from the Italian word for ‘bitter,’ it’s actually quite sweet, with a mellow almondy flavor. This balances perfectly against the sourness of lemon juice in an Amaretto Sour. Revival Lounge makes theirs with cask strength bourbon, Amaretto, lemon juice, simple syrup, and frothed egg white.
No need to choose just one amaro—at Storia Cucina, you can get a flight of three choices off their list of around 30 types of amari. Most of their selection is made in Italy, like Amaro Noveis from Piemonte, but they also have amari made in Seattle, like the Sennza Finne Spring Amaro.
For the perfect blend of dessert, coffee, and digestivo, try 13moons’s Tiramisu Martini. The espresso, Dorda double chocolate liqueur, and half and half give it all the rich chocolate and sharp coffee notes of traditional tiramisu, while the rumchata adds a boozy kick. Plus, it’s served with a chocolate hazelnut wafer, so you’ll still get that toothsome satisfaction.
Revival Lounge Mount Vernon
Photo by Anne Godenham
Storia Cucina Bellingham
13moons Anacortes
Don Limone Bar Veneto at Milano’s Restaurant & Bar Bellingham
With the largest selection of amari in Whatcom County, Bar Veneto is the place to go for a digestivo after your meal (and it’s inside Milano’s, so you can also do both in the same location). The Don Limone is a special digestivo cocktail designed just for this feature! It’s a lovely variation on the negroni, with Limone replacing the vermouth for a lightly sweet, fresh flavor that leaves your palate feeling clean and happy. Check out the recipe on the next page!
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How to Make Bar Veneto’s Don Limone Recipe courtesy of Sam Hassan of Milano’s Restaurant & Bar Ingredients ■ 1 ounce Carpano Botanic Bitter (can be replaced with Campari) ■ .5 ounce of Limone (source it in Whatcom County from distributor Dickerson) ■ 1.5 ounce lemon-lime gin
Instructions To make lemon-lime gin: ■ Combine the grated rind of a lemon and a lime. ■ Add 250 milliliters (8 shots) of London Dry or your favorite gin. ■ Put everything in a jar or bottle and shake it vigorously quite a few times, until the flavors are absorbed by the gin. Best if allowed to rest overnight, with a few vigorous shakes throughout. To build the Don Limone ■ Add the Carpano Botanic Bitter, Limone, and lemon-lime gin to a rocks glass. ■ Add a big ice cube or an ice sphere. Garnish with a lemon twist.
Staff Picks For authentic Italian flavor, Office Manager Jenn turns to Il Granaio’s Strozzapreti Calabrese. The spicy sausage and roasted peppers alongside capers and red wine sauce really make the handmade pasta stand out! Deliziosa! Editor in Chief Anne fell in love
with Storia Cucina’s Wild Mushroom Pizza on a recent visit. Paired with a house side salad and a perfect little ball of house-made Burrata, it makes for a special workday lunch!
Italian Cooking Classes
W
hile a meal out can be a wonderful indulgence, one of the best things about Italian food is that it’s easier to make on your own than you might think—you just need the right ingredients, a reliable recipe, and a little encouragement! And you can get all of those at the same time, at one of the excellent Italian cooking classes offered nearby. In Bellingham, your first stop for cooking classes is probably going to be the Community Food Co-op. Their classes are affordable and cover a wide range of cuisines, including Italian. Some of the February classes we’ve been eyeing include: Homestyle Italian Dinner with Richard Balogh; Gluten-free Sourdough Pizza with Lisa Samuel; and Let’s Make Mozzarella and Burrata! with Marisa Papetti. If handmade pasta or toothsome gnocchi is more your speed, King Arthur Flour’s Baking School at The Bread Lab in Burlington offers two levels of pasta classes—the basics and a “basics and beyond”—in addition to a gnocchi class. Plus, they have a live online lasagna class where you can learn to make bechamel sauce as well as the pasta sheets! For those of you who perked up at the mention of an online class (some of us prefer to learn from the comfort of our own homes while still supporting local chefs), Orcas Island Catering offers virtual classes in everything from flavorful sauces and handmade pasta to sous vide and roasted meats.
H
ere at Bellingham Alive, we rarely choose favorites—there are just too many great restaurants in our area! But these are some of the Italian dishes that we keep going back to again and again.
President and Publisher Lisa
Administrative Assistant Megan
always enjoys Mambo Italiano Cafe’s Fettuccine con Pollo with Gorgonzola Cream when dining in Fairhaven.
adores the Shrimp Scampi at Infusion Cuisine in Lynden, citing their garlic butter sauce as “the best,” not to mention the cheesy garlic bread it comes with.
Senior Graphic Designer Stella loves her pizza, especially the Waikiki Pizza from Coconut Kenny’s in Bellingham.
Account Executive Michael can’t get enough of the Eggplant Parmigiana from D’Anna’s Cafe Italiano in Bellingham.
Account Executive (and Sommelier) Amberleigh thinks Van Vino Vineyards’s
Sangiovese is delicious on its own or with her family’s spaghetti recipe! February 2024 53
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Menus Need direction? Let our local menus guide your dining choices.
N
ORTH, SOUTH, EAST, WEST. Those who
come to eat here in the nation’s uppermost left corner have dining choices like few others, no matter which direction they take. We are uniquely situated to enjoy nature’s bounty while soaking up spectacular views of where those dishes originated, whether it be the streams and rivers of the Nooksack Valley, the berry fields of northern Whatcom County, the farmlands of the Skagit Valley, or the waterways of the San Juan Islands.
Set your gastronomical compass east, and enjoy the sweet buttery texture of salmon or steelhead in Nooksack streams and rivers. North, and you’ll find the nation’s most bountiful raspberry harvest, as well as an abundance of strawberries and blueberries, depending on the month of your picking. Head south to Skagit’s picturesque farms, where the snowcapped Mount Baker stands in contrast to that patchwork quilt of homegrown produce that is enticing members of a younger generation to trade tech for tractors. Or turn to the west for the crab, clams, and oysters of the San Juans, caught one day and brought to your table the next (or the same day, if you know someone). If locally sourced food is not your thing, this area has familiar fare too. Be as conventional or adventuresome as you like. But whether you are cozying up to pub fare or sampling the latest organic offering, take a minute to look around. No matter where you’ve come from, this is a good place to be.
February 2024 55
13moons Seafood & Steakhouse The highly acclaimed 13moons fine dining restaurant brings all of the flavors and delicacies of the Pacific Northwest to your table at the Swinomish Casino & Lodge in beautiful Anacortes, Washington. Surrounded by stunning Swinomish Native Tribal Art in a warm, comforting lodge atmosphere, the 13moons restaurant offers an unparalleled dining experience. With a food menu that pleases the most sophisticated of palates, feast on the freshest flavors that the Northwest has to offer.
First Plates
Prawn Scampi Linguine w/ Capers
Grilled Jumbo Prawn Cocktail
Alder wood-grilled jumbo prawns, housemade cocktail sauce
Dungeness Crab Cakes
Dungeness crab, grilled sweet corn, leeks, mustard seed, Pink Lady apple slaw
Fried Calamari
Garlic-herb seasoned calamari, sweet cilantro-chili sauce
From the Garden Romaine Caesar Salad
Romaine hearts, Parmigiano-Reggiano cheese, white anchovy, citrus, Caesar dressing
From the Salish Sea Wild Sockeye Salmon w/ Lobster
8-oz pan-seared lingcod, Dungeness crab, parmesan-panko herb crust, roasted citrusthyme beurre blanc, rice pilaf
White Truffle Sea Scallops
Jumbo prawns, garlic, shallots, lemon, white wine, capers, linguine, garlic toast
Chef’s Fresh Catch of the Day
Fresh, locally harvested seafood. Ask server for details
From the Salish Land Marsala Mushroom Pork Chop
Alder wood-grilled pork chop, Marsalaglazed mushrooms, spring onions, sage
Filet Mignon
8-ounce aged Angus beef steak. Enhancements available
Tournedos of Beef
Two 4-ounce filet mignons, blue cheese, Marsala mushrooms
NY Strip Loin
14-ounce aged Angus beef steak
Tomahawk Ribeye
34-ounce aged Angus beef steak with herb compound butter
Desserts Double Chocolate Brownie Cake
Layers of chocolate & brownies, caramel drizzle, chocolate ganache, vanilla ice cream
Cocktails Black Manhattan
Maker’s Mark Bourbon, Amaro, black walnut bitters
Elderflower Collins
Gin or Vodka, St~Germain Liqueur, lemon juice, seltzer, lemon-lime soda
Pacific Pamplemousse
Tequila, Giffard Pink Grapefruit Liqueur, lime juice, grapefruit juice, soda water
Royal Butterfly Margarita
Sauza Silver Tequila infused with butterfly pea flower tea, cointreau, citrus sour
The Sheldon (Non-Alcoholic)
Ginger beer, lime juice, pineapple juice, mint, pomegranate juice
Jumbo sea scallops, Marsala-glazed mushrooms, white truffle butter, rice pilaf
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BellinghamAlive.com
Hours
Location
Decorum
Wed–Sun 5–9 pm
12885 Casino Dr, Anacortes, WA 98221
Attire: Casual
360.588.3525
Reservations: Yes
swinomishcasinoandlodge.com
Bar: Yes
Leader Block Trattoria + Bar Northern Italian Cuisine Northern Italian cuisine • Steaks • Seafood • Wild game • Vegan • Gluten free • Gorgeous rustic atmosphere Classical music “Total Vivaldi catalog” • Full bar/Specialty cocktails • Located in the heart of Ferndale • Kid friendly • Extensive wine list + captain’s list • Free parking • Rental rooms • On premise/Off premise catering • Wedding venue • Special events • Patio space
Antipasti Cambozola
Gorgonzola-brie, tomato chutney, garlic confit, crostini
Mama Lil’s peppers, pickled onion, pomodoro, wine, butter, parmigiano
Polenta con Funghi
Linguine Al Fruita Di Mare
Polenta, cascadia mushroom parmigiano pesto cream sauce
Vitello Marsala
Veal scallopini, Cascadia Mushroom, marsala, cream, risotto alla milanese, asparagus
Torta di Granchio “Market Price”
Linguine, manilla clams, deep sea crab, prawns, calamari, garlic, cream, wine
Deep sea red crab cakes, baby greens, citrus vinagrette, red pepper aioli, saffron aioli, lemon
Bucatini Carbonara
Zuppa e Insalata
Bucatini, pecan smoked shoulder bacon, egg yolk, wine, parmigano, olive oil, butter
Bisquit Di Granchio Crab bisque
Tiramisu
Secondi/Entre’e
Insalata Di Barbabietola
Beets, beet puree, arugula, chevre, spiced pecans, citrus, citrus vinaigrette
Desserts Lady fingers, mascarpone, espresso coffee, toasted Italian meringue, ground espresso
Pollo Picatta
Chicken scallopini, Cascadia mushrooms, capers, lemon, wine, butter, creamy polenta, asparagus,
Decadenza
Capasante
Chocolate Mousse
Jumbo scallops, truffle oil, Cascadia Mushroom risotto, asparagus
Callebaut chocolate, fruit coulis, toasted Italin meringue, devonshire creme
Costata Di Manzo “Market Price”
Cannoli
Gemelli, Italian sausage, mushrooms, red pepper coulis, wine, butter, parmigiano
Certified black angus ribeye, onions & mushrooms, mesquite butter, baby potato, asparagus
Marscarpone filled cannoli shell, choice of toasted pistachio, dried dates, chocolate chips, combination
Bucatini Puttanesca Gamberoni
Osso Bucco
Creme Brulee
Primi/Pasta Rigatoni alla Bolognese
Beef & hot Italian sausage ragu, pomodoro, rigatoni, parmigiana, basil
Gemelli con Funghi al Salsiccia
Bucatin, wild prawns, anchovies, capers, garlic confit, art hearts, kalamata olives,
Braised veal shank, sofrito braisage, risotto alla milanese, vegetable medley
Gluten free chocolate torte, fruit coulis, toasted Italin meringue, pistachios
Rich hibiscus custard dessert, Italian Meringue, carmelized sugar, berries
Hours Dinner: Mon–Thur 4–9 p.m.
Contact Info Brunch: Sat & Sun 11–3 p.m.
2026 Main St., Ferndale
Fri–Sat 4–10 p.m.
Wine Dinners: every 4th
360.306.8998
Sun 4–8 p.m. *starting March
Sunday. Reservation for wine
leaderblock.com
Happy Hour: Mon–Thu 4–6 p.m.
dinners. Five course menu
*Library and Bar section only and
Decorum
with intermezzo.
Reservations: Yes,
reqiures food purchase
Call/text 206.484.9255
walk-ins welcome
February 2024 57
COA Mexican Eatery Mexican COA mexican eatery and tequileria serves modern Mexican food. Named after the spade like tool used to harvest agave plants which is used to make tequila, mezcal and Sotol. The owners, sister and brother, take pride in every dish using only quality fresh ingredients. With flavors from their hometown, Durango, Mexico, mixed with a culinary chef’s perfection you are taken to their abuelita’s kitchen with every bite.
Starters
Chimichanga $16
Guacamole & Chips $11.50
Our Fresh handmade guacamole showcase Mexico’s most simple, yet bold flavors
Deep-fried flour tortilla filled with your choices of meat, beans and cheese. Topped with poblano crema, guacamole and picked onions. Served with rice and beans
Triple dip starter $12.50
Enchilada $14.50
Fresh handmade guacamole, mango pico de gallo & refried beans
Wild cod ceviche $14.50
Mango pico, serrano peppers tossed in fresh lime juice. Served with warm chips.
Chicken Burger $15.50
Chicken Patty- Dry or Tossed In Any Sauce Served With Lettuce Tomato, Pickles
Fresco
Corn tortilla filled with choice of meat, rolled and covered in our green poblano crema sauce or mole sauce. Topped with greens and pickled onions. Served with rice and beans
Tacos Crispy $15.50
Two crispy corn tortillas with choice of meat. Topped with romaine lettuce, poblano crema, pickled onions and queso fresco. Served with rice and beans
Mexiattle Fajitas $27.50
Fresco salad $14.50
Choice of meat or grilled veggies severed with fresh mixed greens, red cabbage, mango pico tossed in a poblano crema. Topped with our pickled onions, guacamole and queso fresco. Add corn or flour shell $1 extra cost: Asada, Pollo Asado, Steak
Carne-asada $26
Sliced outside skirt steak. Served with grilled vegetables, guacamole and choice of tortillas. Served with rice and beans
El Conquistador $20
Slow roasted pork, chorizo, red pimento peppers, onions and mushrooms. Served with choice of tortillas. Served with choice of tortillas, rice and beans
Pollo a la parrilla $22
Seasoned grilled chicken breast served over grilled vegetables and topped with our pimento and poblano crema
Pollo en mole $23
Grilled chicken breast covered in our traditional mole sauce. Our mole is made from scratch with over 30 ingredients including spices imported from Mexico City
Seasoned outside skirt steak or chicken sauteed with fresh seasonal vegetables. Served with guacamole, mango pico, sour cream, rice, beans and tortillas
COA fish tacos $22.75
Tres-enchiladas $19
Carne Asada y camarones $29.50
Three corn tortillas filled with choice of meat, rolled and covered with a green poblano crema sauce or mole sauce. Topped with fresh greens, pickled onions and queso fresco. Served with rice & beans
Topped with romaine., mango pico de gallo and a drizzle of our pimento crema sauce. Serve with rice and beans Half order of our carne asada with your choice of prawns: a la diablo, al mojo or coa prawns served with rice, beans, guacamole, mango pico and choice of tortillas
Hours
Contact Info
Decorum
Hours vary by location
Bellingham: 360.526.2108
Attire: Come as you are
La Conner: 360.466.0267
Reservation recommended
Mount Vernon: 360.840.1938
for private rooms and large groups Bar: Yes
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Skagit Valley Food Co-op Deli Deli + Bakery Vibrant salads, famous sandwiches, organic juices, feel good snacks, and out-of-this world desserts. Oh, and coffee, too. The Co‑op Deli has it all. Whether you need healthy food to‑go, a quick pick-me-up, or just don’t feel like cooking, you’ll find a wide variety of vegan, vegetarian, gluten-free, and whole food choices for every meal—all made from scratch by us, for you.
Food
Drinks
Dessert
Hand Pies + Pot Pies
Wellness Shots
Raspberry Chocolate Heartcakes
Organic Sweet Tart Smoothie
Specialty Ice Cream Pints
Cookies -n- Cream Milkshake
Classic Éclair
Flaky crust and hearty fillings, our pies make for a simple and satisfying meal. Pick your perfect pie: Irish Beef Potato or Beef Chickpea Kale hand pies along with four kinds of pot pie— veggie, turkey, chicken, and beef
Ham & Cheese Croissant
Made with our unbeatably buttery croissants, this all-time Co-op favorite is flaky, cheesy, melty, and a must-have for busy day
Cheese & Chive Scone
This scone just might be the best thing in the bakery case— cheesy, a little chivey, and all-out savory. Warm slightly, add butter, and dunk in soup
Handmade Pastas
Fresh, handmade pasta at home? Now that’s amore! Give one of these a twirl for a very special meal: spaghetti, linguine, rigatoni, fusilli, or casarecce (it’s a-pasta!)
Organic fruit and veggies with a dash of spices— a light, bright hit of citrus and sun for your day. Try our Hot Shot or Sunshine Shot Pucker up! A just-right mix of tart and tropical: hemp hearts, pineapple, and pineapple coconut nectar blended to pink perfection with strawberries and raspberries Chunked full of Newman-O’s and even more delicious than twisting apart a chocolate-y cookie sandwich and licking away the creme-filled side
Raspberry Mocha
Irresistible chocolate cupcakes made with Fair Trade cocoa, adorned with chocolate ganache and raspberry buttercream hearts Handmade in small batches using milk from Northwest dairies, our ice cream is worth the trip. Head to the dip well to pint up our irresistible seasonal flavors Creamy vanilla custard wrapped in fluffy pastry topped with Fair Trade Guittard dark chocolate
Lemon Crisp Cookie
Our rich, chocolatey mocha, but razzledazzled with a dash of sweet raspberry syrup
Crisp, yes, yet chewy and zesty, too. This cookie is the perfect treat to satisfy your sweet tooth on a dreary afternoon
Lavender Rose Lemonade
Donut Muffin
Made with Columbia Gorge organic lemonade, it’s a fresh, floral twist on a childhood favorite.
Donut + muffin. Yes, you read that right. It’s a delectably unbeatable combo, made without gluten (but you’d never know it).
Black Bean & Mushroom Burger
A patty packed with plant power that’s as delicious as it is filling. Try it with our fresh brioche sesame burger buns or enjoy on a garden salad!
Hours
Contact Info
Decorum
Daily: 7 am-8 pm
202 S First St., Mount Vernon
Attire: Come as you are
360.336.9777
Reservations: No
skagitfoodcoop.com
Bar: No
February 2024 59
Penny Farthing at Chuckanut Bay Distillery Distillery Located in a beautifully renovated historic building in the heart of downtown Bellingham, guests of Penny Farthing enjoy modern interpretations of classic dishes paired with delicious craft cocktails - all while surrounded by original old growth timbers and steel beams with a full view of our working distillery. Voted Bellingham’s Best New Restaurant for 2023, Penny Farthing offers a memorable dining experience that’s sure to exceed your expectations.
Soup | Appetizers Bourbon Crab Bisque $15
Mirepoix vegetables, bourbon creamy seafood broth, creme fraiche, and Dungeness crab
Patatas Bravas $13
Potato bites seared in olive oil, salsa bravas sauce, garlic aioli drizzle
Whiskey Queso Dip $18
Whiskey reduction, shallot, garlic, cream, melted cheeses, wild thyme, crostinis
Distiller’s Mezze Platter $25
Seasonal fresh vegetables, exotic fruits, roasted garlic flatbread & assorted spreads
Entrees Gnocchi Mac & Cheese $18
Tender potato gnocchi pasta tossed in our rich and velvety cheese sauce
Tuscan Ribs A La Rosticceria $18
Half rack of red wine agrodolce glazed baby back ribs, cannellini bean radicchio slaw
Chicago-Style Pot Still Pizza Pie $17 Unique take on deep dish with fresh housemade ingredients made in our Woodstone ovens
Dock Street Filet Sliders $25
Angus tenderloin slices, melted brie, caramelized onions, arugula, toasted brioche
Grilled Chicken Pesto Flatbread $20
Grilled chicken, basil pesto cream sauce, sun-dried tomatoes, mushrooms, mozzarella
BellinghamAlive.com
Fig vodka, infused vanilla bean, honey, lemon, orange bitters, sparkling rose’ cava
Distiller’s Old Fashioned $12
Bourbon, Demerara syrup, and aromatic bitters, served on a rock
Naughty Toddy $11
Lunch Entrees
Krampus Liqueur, orange & lemon juices, fig simple syrup, served hot
Caprese Sandwich $15
Bayview Corpse Reviver $11
Smoked prosciutto, heirloom tomatoes, basil, fresh mozzarella, arugula, garlic aioli
Gin, fresh lemon juice, orange liqueur, Cocchi Americano, Absinthe rinse, served up
Chicken Caesar Lettuce Wraps $15
Chuckanut Tasting Flight $11
Grilled chicken breast, house Caesar dressing, Asiago Cheese, Sweet Gem lettuce cups
Tasting flight with your choice of 4 CB spirits made right here in our distillery
Cocktails | Drinks
Events
Busker’s Espresso Martini $12
Easter Brunch
Vodka, Old Busker Coffee Liqueur, chocolate bitters, cold brew, vanilla cream float
A delicious brunch with specialty drinks and craft cocktails to celebrate the day!
Richelieu $13
Mother’s Day Brunch
Madame Richelieu Absinthe, yellow chartreuse, apricot liqueur
Treat Mom to an amazing brunch with all her favorite dishes plus ‘Mommosas’ a plenty
West Coast Paradise Margarita $12
Krampus Release Party
Blanco tequila, lime, grapefruit, coconut cream. Rocks
Hours
60
Fig’get Me Not $13
An annual tradition of delicous food, craft cocktails, and Krampus of course!
Contact Info
Decorum
1309 Cornwall Ave. Bellingham
Attire: Casual
Tue–Sun 12pm–9pm
360.778.7179
Reservations: No
Happy Hour 4–5:30 & 8pm–Close
chuckanutbaydistillery.com
Bar: Yes
McKay’s Taphouse Pizzeria McKay’s Taphouse is a small, multi-generational, familyowned Taphouse & Pizzeria that has been a staple of the Sehome Neighborhood since 2003. We have a laid-back, friendly atmosphere that is welcoming to everyone, no matter your age. We offer 54 rotating beers on tap as well as a selection of ciders and wines, and a larger selection of canned ciders.
Appetizers
Supreme Pizzas,
Mac N Cheese Bites $10.99
$17.75+
Canadian style bacon, pepperoni, beef, bacon, Italian sausage
Mozzerella Sticks $10.99
Jalapeno Popper
Sicilian Supreme
Meatie Supreme
Jalapeno Poppers $10.99
White garlic sauce, jalapenos, bacon, cream cheese, roasted garlic, cheddar
Zesty Cheese Bread $9.99
Veggie
Mushrooms, wite onions, green peppers, artichoke hearts, black olives, cheddar, topped w/ fresh tomatoes
Sweetza Pizza $10.99 Twisty Stix $8.99 Chicken Wings $15.99–$65.99 Chicken Strips $10.99–$19.99
Salads
Garden $14.49 Mediterranean $14.49
Build Your Own Pie, $8.99+ Small 10” | Medium 12” | Large 14” X Large 16” | Colossus 26”
White garlic sauce, cooked tomato, spiced chicken, bacon, and plenty of cheddar cheese
Ultimate Cheese Supreme Pizza
BBQ sauce, Canadian style bacon, white onions, double BBQ chicken, bacon, cheddar
Ricotta, romano, mozzeralla, cheddar provolone, parmesan, and feta cheeses
Supreme
Sub Sandwiches
Greek Supreme
Greek $14.49
G-Packet Supreme
BBQ Chicken Club
Italian sausage, pepperoni, beef, Canadian style bacon, black olives, mushrooms, white onions, green peppers
Caesar $14.49
Genoa salami, pepperoni, black olives, mushrooms, Italian sausage, sun-dried tomatoes, and extra cheese
Chicken Bacon Club $14.99 Philly Cheese Steak $16.49
Pesto sauce, spiced chicken, artichoke hearts, green olives, feta, topped w/ fresh tomatoes, parmesan, and a parm/romano blend
Pizza Sub $14.99
Hawaiian Luau Extreme
Hot French Dip $16.49
BBQ n’ Bacon $14.99
Canadian style bacon, pineapple, BBQ pulled pork, bacon
Mediterranean Roasted Veggie $15.49
Thai Peanut Supreme
Italian $14.99
Thai peanut sauce, cashews, white onion, preen peppers, pineapple, and spiced chicken
BBQ Pulled Pork $14.99 Chicken Parmesan $14.99
Decorum Hours
Contact Info
Attire: Come as you are Reservations: No
1118 E. Maple St., Bellingham
Bar: Yes
Sun–Thur 11am–2am
360.647.3600
Dine In, Pickup, and
Fri–Sat 11am–3am
mckaystaphouse.com
Delivery Available
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Kyoto Japanese Steakhouse Japanese / Sushi Bar Kyoto Japanese Steakhouse is perfect for a fun family dinner out or to celebrate your special occasion. Featuring bold, fresh flavors, our sushi and hibachi are sure to dazzle the five senses. We feature a full bar with beer on draught, a nice sake selection, regional wine, and delicious classic cocktails.
Appetizer
Crunchy Shrimp Roll $12.95
Shrimp tempura, avocado, cucumber, tobiko, tempura crumbs
Edamame $6.95 Boiled soy beans
Dynamite Cali Roll $14.95
Veggie or Pork Egg Rolls $8.95 Ahi Tuna Poke $15.95
Tuna, seaweed salad, thinly sliced onions, garlic citrus soy sauce, sesame oil
Gyoza (6pcs) $7.95
Lightly browned Japanese pork potstickers.
Ebi or Tako Sunomono $9.95
Shrimp or octopus with cucumber and seaweed in Japanese vinaigrette
Vegetable Tempura $9.95 Daily fresh vegetable medley, battered and fried
Avocado, kanimi, and cucumber with a crispy tempura crumb coating
Crispy Salmon Roll $12.95
Fresh salmon, cream cheese, and crispy panko crumbs on the outside
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New York Steak $26.95 Teriyaki Steak $28.95
White Dragon Roll $13.95
Shrimp $28.95
Shrimp tempura, kanimi wrapped in white tuna, garlic sauce
Salmon $28.95
Dreaming Tuna Roll $12.95
Scallops $31.95
Tuna, avocado, cucumber, wrapped inside an outer layer of tuna
Buffalo Roll $13.95
Filet Mignon $34.95 New York Steak and Lobster $38.95
Shrimp, avocado, cucumber, green onion, salmon on top, torched
Filet Mignon and Lobster $49.95
Spicy Yellowtail $13.95
Shogun Special (New York Steak, Shrimp, Chicken) $39.95
Creamy Scallop $14.95
Golden California Roll $7.95
Chicken $24.95
California roll with scallops, tobiko, and hot mayo, torched on the outside
Yellowtail, tobiko, fried onion, green onion, tempura crunch, spicy mayo
Sushi
Vegetable Delight $21.95
Shrimp tempura, creamy scallop, green onion, and tobiko with spicy mayo
Mains
Seafood Lover’s (Lobster, Shrimp, Scallops) $49.95 Ninja Special (Lobster, New York Steak, Shrimp) $49.95 Samurai Special (Lobster, Filet Mignon, Scallops)
Hibachi
Cooked tableside, includes miso soup, salad, steamed rice, vegetables, noodles
Hours
Location
Decorum
Daily 3:30–9pm
115 Samish Way, Bellingham
Attire: Casual
360.756.0058
Reservations: Yes
kyotobellingham.com
Bar: Yes
The Bistro at Shuksan Golf Club The Bistro at Shuksan Golf Club, embodying Southern Hospitality, features Executive Chef Matthew Boudousquie, hailing from Louisiana and trained in Georgia. Authenticity is our hallmark with classic Cajun, Creole, farm-to-table, and golf club fare, ensuring a diverse menu for all. Enjoy one of the county’s premier happy hours. “Le Bon Temps Roule” at The Bistro— where sophistication meets culinary delight. Most of the menu is GLUTEN FREE.
Small Plate
Main
Pommes Frites $9
King Cole Seared Duck Breast $39
House cut fries, garlic aioli GF/V
Fried Green Tomatoes $21
Old bay aioli, dungeness crab GF/ SF
Beets by MATTHEW $17
Beets, steensma skyr, fennel, appel farm feta, holmquist hazelnuts, basil, GF/ V
Osprey Hill Farm Chicken Wings $19 Hot or fish sauce GF
Cajun Jambalaya $23
Foie gras, kohlrabi, beetroot, plum basil chutney, mushrooms GF
Gumbo $25
Okra, andouille sausage, shrimps, chicken, rice, holy trinity, roux GF/SF.
Local King Salmon $35
Squash, carrot kohlrabi puree, osprey hill farm broccoli rabe GF
Painted Hills 13oz Ribeye Steak $47 Roasted fingerling potatoes, carrots GF
Mushroom Risotto $29
Truffle, arborio rice, garlic, shallot, hazelnut pesto, delicata squash GF
Soup Du Jour $11
Seasonal soup always made with local vegetables and vegan GF/ V
Wedge Salad $17
Iceberg, bacon, twin sisters bleu cheese, bow hill blueberries, GF
Judd Cove Oysters $18-$36
Half of full dozen on the halfshell, absinthe granita, Orcas Island WA
New Orleans Shrimp & Grits $25
Shrimps, andouille sausage, creamy creole grits GF/SF
Sandwich Po’BOYS $17-$23
Fried shrimp, roast beef, or both, eggplant, shredduce, tomato, pickles, mayo SF.
ShuksanClubSandwich $19
Chicken, tasso ham, bacon, shredduce, tomato, mayo
Shuksan Burger $21
Painted hills beef, cheddar cheese, bacon, local greens, tomato, onion, pickles
Crawfish Etouffee $25
Crawfish, holy trinity, rice, cajun seasoning GF/SF
Red Beans & Rice $23
Andouille sausage, chicken, shrimps, holy trinity, rice, cajun seasonings GF/SF.
#6 Spicy Chicken Sandwich $19 Fried chicken, cajun slaw, garlic mayo
Red beans, rice, holy trinity, fried chicken tenders GF
Dessert Dessert $11
Creme brullee, pot de creme, bread pudding
Hours
Decorum
See website for current hours or call
Location
Jazz Fridays: 5-8pm
1500 E Axton Rd
Reservations: Yes
Funk Thursdays 5-8pm
360.398.8888
Bar: Yes
during the summer.
shuksangolf.com
Dancing: Yes
Attire: Casual
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The Fork at Agate Bay Upscale Southern Comfort Food The Fork at Agate Bay is a Southern scratch kitchen and bar. We are a neighborhood hangout and a destination location. Focusing on sourcing local, we make everything in house: from our shrimp and grits to our woodstone pizza. We offer fresh pressed cocktails, house made bitters, and liqueurs with an extensive wine list. We welcome you!
Breakfast Beignets
Cajun White Shrimp
& three cheese grits. Add bacon, Tasso ham, or anduille
The Fork Breakfast
Fork Granola
Fresh fruit, organic greek yoghurt
2 eggs, choice side/with your choice of meat
Biscuits & Gravy
Pork Belly Benedict
Potatoes O’Brien
Choice of side
Arugula Salad
Corned beef gravy, choice of side
Veggies & Three Cheese Grits With poached eggs
Low Country Bouillabaisse
Dungeness crab, shrimp, mussels, clams, andouille sausage, corn
Lunch
Fresh Dundeness Crab
Served cold in the shell, cocktail sauce, drawn butter, grilled focaccia
Cajun White Shrimp & three cheese grits
Side Choices
Potatoes, black beans, fresh fruit, or three cheese grits
Meat Choices
Southern Mac & Cheese Cast Iron Baked Brie
Bacon, Tasso ham, andouille, house pork sausage links
Port Cherry, apricot, smoked almond, caramelized onion, balsamic glaze, toasted bread, apple
Huevos Rancheros
Oysters on the Half Shell House Mignonette
Corned Beef Hash
Green Goddess Wedge Salad
Ask your server!
Crispy bacon, caramelized gorgonzola, cherry tomoato, pumpkin seeds
French Toast
BellinghamAlive.com
Roasted Seasonal Vegetable Garlic aioli
Sausage & Mushroom
Chicken , bacon, red onion, arugula, BBQ drizzle aioli
Steak & Tasso Ham
Caramelized onion, goat cheese, balsamic glaze
Hours
Contact Info
Decorum
Dinner: Wed-Sun 4 pm-9 pm
2530 Northshore Rd.
Attire: Come as you are
Breakfast: Sat & Sun 8 am-2 pm
360.733.1126
Reservations: Yes
Lunch: Sat & Sun noon-4 pm
theforkatagatebay.com
Bar: Yes
Closed Mon & Tues
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Pizza
Pizza Bianea
Bacon balsamic vinaigrette
Hoppel Poppel
Mushroom & Asperagus Risotto
Black olive, onion
Taylor Manilla Clams
With poached eggs
Fork Caesar
Parmesan crisp, fried capers, white anchovy upon request
Fresh Fruit Plate
Chicken Fried Steak
Goat cheese, candied walnuts, fried leeks, cherry tomatos
B-Town Kitchen and Raw Bar American-Asian Fusion Featuring both indoor and outdoor seating (complete with a covered, heated patio and cozy fire pits!) as well as ample complimentary parking. We offer an extensive local craft draft beer selection, full wine list, and our signature shaker martini cocktail series. Sushi served daily from 4-9 at our Raw Bar, Whether you’re dining with family, friends, or looking for a great date-night spot, there’s something for everyone to savor at B-Town Kitchen and Raw Bar
Appetizers Crispy Brussels Sprouts $13
Sweet soy glazed V, our signature dish on the menu since we opened
Chili Cocoanu Shrimp $15
Pan fried shrimp in chili garlic coconut sauce, green onion, fresh lime, crostini
Shucked To Order Oysters “Market Price”
Thai Peanut Salad
romaine, cabbage, carrot, edamame, red pepper, scallion, cilantro, peanut dressing
Mixed Greens
Ahi Tuna Poke
Tuna, sticky rice, cucumber, crispy onion, scallions, wakame salad, avocado, ginger
Chicken Katsu Burger $19
Glazed Chicken Wings $14
Wagyu Beef Sandwich $22
Charred tortilla, crispy chicken, spicy tomato jam, cilantro cream, slaw
Beer batter, b-town slaw, house pickle tartar sauce
Entrees Trus aioli, alfalfa sprouts, grilled onion, b-town slaw, fries ($2 cheese/bacon)
Katsu Chicken Taco $6
Lemon grass, alfalfa sprouts, thai basil, edamame, roasted tomato, ponzu mushrooms
Alaskan Cod & Chips $21
Field greens, house vinaigrette, candied pecans, goat cheese, local berries
Daily selection of locally sourced oysters, cocktail sauce, lemon Szechuan, soy ginger, classic buffalo
12-oz. NY Steak $36
Chicken Katsu Plate
Soy fried rice, edamame, snap peas, bok choy, spicy aïoli, zucchini kimchi, peppers
Fresh Dundeness Crab
Garlic aioli, havarti cheese, balsamic caramelized onions, arugula, fries
Served cold in the shell, cocktail sauce, drawn butter, grilled focaccia
Seared Salmon Banh Mi Bowl $27
Egg fried rice, pickled vegetables, jalapeño, garlic chili oil, cilantro, spicy mayo
Sunday Brunch
Caramelized pineapple, house made pickles, korean pepper aioli, fries
B-Town Burger $22
BLT Eggs Benedict
Soups | Salads
Grilled Chicken Club $22
Kobe Beef Sliders $15
Clam Chowder $9–$12
Charred onion aioli, balsamic caramelized onion, havarti cheese, arugula, fries Focaccia bread, charred onion aioli, arugula, bacon, alfalfa sprouts, roasted tomato
Clams, bacon, potato, cream, herbs, spices
Poached eggs, arugula, fresh tomato, candied bacon, basil hollandaise, english muffin
Chicken & Waffles
Katsu chicken, warm waffle, syrup, whipped butter
Hours
Contact Info
Decorum
Mon–Sat 11:30 am–11 pm
714 Lakeway Drive
Attire: Casual
Sun 10 am–10 pm
360.392.6520
Reservations: Yes
Happy Hour: daily 3 pm–6 pm
btownkitchen.com
Bar: Yes
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