Dining Guide 2012
A listing of area restaurants. Old favorites and newcomers!
Supplement to The Courier-Herald Keep this publication handy as a reference for future dining needs!
Page 14 • The Courier-Herald • DINING GUIDE • Wednesday, December 28, 2011
www.courierherald.com
Texas-born Dickey’s gets a warm welcome By Brian Beckley Staff Writer
When Brittney Ziebell and her parents began looking for a new business to open in Bonney Lake, her father Jacques suggested a franchise he had seen in Texas. It was a restaurant that not only had not yet been tried in Bonney Lake, but a franchise that had yet to gain a foothold in Washington state. But the family saw possibilities. “We wanted to bring something new and fresh to Bonney Lake,” Ziebell, 23, said. The decision was made and by early November, Washington’s first Dickey’s Barbecue Pit was up and running on state Route 410 in Bonney Lake.
“This just really stuck out,” Ziebell said. “The concept is just so unique. There’s nothing like it.” Ziebell, who owns the store with her parents and serves as the general manager, said she liked not the only the food at Dickey’s, but the price range of the products and the experience of getting your food at a fast food-style counter before heading to the dine-in area to eat. The restaurant’s hickory smoker is plainly visible behind the counter, busily preparing tomorrow’s meals, as it takes 14 hours to properly ready Dickey’s smoked brisket or pork butt. But when it’s done, customers are promised the freshest meat possible, especially the brisket, which is chopped and served Texas-style. “We carve the meat in front of everybody,” Ziebell said.
Ziebell said she and her parents have visited the original store in Texas and received three weeks worth of training in Dallas, to ensure that even in Washington, the barbecue will remind diners of the Lone Star State, including the special rubs used to season the meat. “It’s just all good,” she said when asked a favorite. The store also continues the Dickey’s traditions of free pickles and ice cream for customers, as well as the Dickey’s Big Yellow Cup Club. Ziebell said so far things are going well for the new restaurant and the family hopes to expand the franchise to other markets in the Puget Sound area. “It’s been a great response,” she said. Dickey’s is located at 21109 state Route 410 E., Bonney Lake.
Chefs suggest what might be hot in 2012 The National Restaurant Association’s “What’s Hot in 2012” survey of nearly 1,800 professional chefs – members of the American Culinary Federation – reveals that children’s nutrition and local sourcing will be the hottest trends on restaurant menus during the coming year. The chefs also identified smartphone apps and tablet computers as the top technology trends. In addition, 6 out of 10 chefs said they would consider a food truck as an entrepreneurial business venture. The top 10 menu trends for next year will be: 1. Locally sourced meats and seafood
2. Locally grown produce 3. Healthful kids’ meals 4. Hyper-local items 5. Sustainability as a culinary theme 6. Children’s nutrition as a culinary theme 7. Gluten-free/food allergy-conscious items 8. Locally produced wine and beer 9. Sustainable seafood 10. Whole grain items in kids’ meals “The top menu trends we’re seeing in our What’s Hot in 2012 survey reflect the macro-trends we have seen grow over the last several years,” said Joy Dubost, director of Nutrition and
Healthy Living for the National Restaurant Association. “Nutrition – especially when it comes to children – is becoming a major focus for the nation’s nearly 1 million restaurants, in tune with consumers’ increasing interest in healthful eating. “Local sourcing of everything – from meat and fish, to produce, to alcoholic beverages – is another big trend for 2012. Local farms and food producers have become an important source of ingredients for chefs and restaurateurs wishing to support the members of their business community and highlight
seasonal ingredients on menus,” Dubost added. Rounding out the top 20 hot menu trends are: 11. Newly fabricated cuts of meat 12. Farm/estate-branded items 13. Food trucks/street food 14. Artisan spirits 15. House-made/artisan ice cream 16. Health/nutrition as a culinary theme 17. Non-traditional fish 18. Fruit/vegetable kids’ side items 19. Children’s minimeals (i.e. smaller versions of adult menu items) 20. Culinary cocktails
Also included in the survey were questions about technology trends, food trucks, fruit and vegetables on menus, and restaurant gardens. About one-quarter of the chefs ranked smartphone apps as the hottest technology trend in restaurants in 2012, and another 25 percent said tablet computers will be the top technology trend. Sixteen percent said social media would be the top trend, and the same percentage said mobile/ wireless/pay-at-the-table payment options, while 4 percent said QR codes. When asked how to best follow the USDA’s lat-
est dietary guidelines of increasing fruits and vegetables in Americans’ diet, 55 percent said offering a wider variety of vegetable/ fruit side dishes on menus, 19 percent said using more produce in existing recipes, and 16 percent said following MyPlate’s visual guideline of making fruits and vegetables half the plate. The Association surveyed 1,791 American Culinary Federation member chefs in October-November 2011, asking them to rate 223 individual food items, beverages, cuisines and culinary themes as a “hot trend,” “yesterday’s news,” or “perennial favorite.”
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The National Restaurant Association’s director of nutrition and healthy living Dr. Joy Dubost tackles gluten-free cuisine. Awareness of gluten intolerance has been growing over the past several years, drawing attention to the importance of adjusting restaurant menus and preparation methods. Gluten-free cuisine has increased in demand, thus you will now see various gluten-free menu options from pasta to beer to desserts. Gluten refers to a naturally occurring, specific complex of proteins found in grains that is not fully digested by some people. Celiac Disease, a genetic-based auto-immune disease, is the intolerance to gluten that elicits an immune response that may lead to an onset of symptoms that can affect the gastrointestinal or digestive system, density of bones, skin and the nervous system. Approximately 3 million people, or 1 percent of the population, have been diagnosed with CD. Unfortunately, CD is not curable; however, once gluten is removed from the diet, most individuals experience relief from symptoms and can reduce the
health risks associated with CD. Gluten is found in the grains wheat, barley, and rye. When following a glutenfree diet, you must avoid using all varieties (including cross-bred varieties) of these grains and ingredients made from them. Gluten-free diets do not mean you have to stop eating grains completely, though. Rice, corn, millet, flax seed, chia seed, cassava, tapioca, arrowroot, soy, sorghum, wild rice, gluten-free oats, buckwheat, amaranth, and quinoa can be substituted. These grains provide essential nutrients, including B vitamins, fiber and iron, and are a great addition to any diet. A wide variety of gluten-free products are now readily available in stores, and many restaurants are offering gluten-free menu items. If you have CD or a food allergy and you are dining out, you should alert your server that you have an allergy – and be clear that it is an allergy rather than a preference. You may want to check a restaurant’s website to review their menu or call them before visiting. The lines of communication are very important so that the restaurant can ensure a safe meal from start to finish.
Wednesday, December 28, 2011 • The Courier-Herald • DINING GUIDE • Page 15
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LumberJack’s becoming a diner favorite By John Leggett Staff Writer
There have been some ups and downs for the owner of Buckley’s newest restaurant, but business has been brisk lately at LumberJack’s Bar and Grill and owner Timothy Whitehouse is bound and determined to fulfill a promise he made upon opening the doors of the new enterprise last summer. “As I explained then,” Whitehouse said, “come hell or high water, I hope to restore this place to its old glory.” Since taking control, Whitehouse has had to repair the furnace in this venerable old building and replace the plumbing on the bar side. Those were two huge expenditures, but were well worth it, he said, because he believes
he’s on the road to recovery and winning over customers daily. Anyone able to see or smell can sense the improvements made at the former D’Jon’s at 720 Main St. Whitehouse reports that the first five months of business have been a whirlwind of activity, as LumberJack’s is becoming progressively more popular The new place in town should be visited even more, once the 8-foot salad bar is implemented in the upcoming weeks. According to Whitehouse, there have been numerous notes and tips slipped into the suggestion box, all requesting a salad bar with plenty of choices. He reports a full array of trimmings will be available, including potato salad, carrot sticks, cubed melon, sunflower seeds, bacon bits, garbanzo beans, hard boiled eggs and crab macaroni salad, in addition to mild and sharp, white and yellow shredded cheeses and large, cold bowls of crisp iceberg and leafy romaine lettuce. LumberJack’s menu is highlighted by an assortment of steaks, but Whitehouse is quick to add that Diane, the kitchen’s seasoned chef, has begun to experiment with seafood items. He recommends a honey-ginger salmon for dinner or a mouth-watering crab omelet for breakfast. Lumberjack’s hours are 7 a.m. to 8 p.m. Sunday through Thursday, 7 a.m. to 9 p.m. Friday and Saturday. The staff will be cooking up a festive, no-cover New Year’s Eve gathering complete with karaoke at 7 p.m., bar snacks and a champagne toast at the stroke of midnight for those 21 and older. Although reservations are not required, those wishing
The LumberJack’s staff is ready to provide a great dining experience in Buckley. Photo by John Leggett/To view or buy photos go to www.courierherald.com. to assure themselves a table during this busy time of year may want to call LumberJack’s at 360 889-0412 to secure a reservation. To comment on this story, view it online at www.courierherald.com. Reach John Leggett at jleggett@courierherald. com or 360-825-2555 ext. 5054.
Restaurants across the U.S. plan for New Year’s success The Nationa l Restaurant Association estimates 100 million Americans plan to celebrate the New Year by going out to a restaurant or bar, or order restaurant takeout or delivery.
The Association’s new research also shows that half of American adults plan to dine out with family or friends over the next few weeks to celebrate the holidays. “New Year’s is tradi-
tionally one of the most popular times of the year to dine out,” said Hudson Riehle, senior vice president of the Research and Knowledge Group for the National Restaurant Association. “This year,
rant or bar on New Year’s Eve, and 22 percent say they plan to order restaurant takeout or delivery on that day. On New Year’s Day, 12 percent plan to dine out and 16 percent say they plan to order takeout or delivery from a restaurant. In addition, 10 percent of consumers had planned to dine out on Christmas Eve and 8 percent had planned to dine out on Christmas Day. Fifty percent say they plan to share a special meal with family or
we expect to see a welcomed bump in customer traffic both on- and offpremises as we ring in the new year.” The survey shows that one in five consumers plan to go out to a restau-
Lunch Menu Starting at 11 a.m.
Dinner Menu Starting at 5 p.m.
Favorites
Fish Tacos Handfilleted Beer Battered Fish and Chips Halibut and Chips (Seasonal) Chicken Strips and Fries Salmon and Chips Prawns and Chips
Bowl of today’s soup, house salad, and toasted garlic bread
Sandwiches
The Duke Turkey Dip Pulled Pork Sandwich The Baron French Dip
Grilled Roast Beef and Swiss Grilled Turkey and Cheddar Oyster Sandwich The Rainier BLT
Salads
563680
All of our steaks are hand-cut USDA Choice Grade or Better Add caramelized onions and bleu cheese crumbles to any steak available.
Seared Ahi Tuna Wraps BBQ Chicken Wrap Chicken Caesar Wrap Blackened Salmon Caesar Wrap Steak Wrap Spicy Thai chicken Wrap Soup Of The Day
Rainier Express Lunch
All salads served with toasted garlic bread. Prawn Louie Seared Sesame Ahi Salad Grilled Wild Salmon Salad Sesame Chicken Salad Blackened Salmon Caesar Salad Thai Chicken Salad Spicy Chicken Strip Salad Chicken Caesar Salad Marinated Steak Salad Southwest Chopped Chicken Salad
friends at a restaurant during the holidays. The Nationa l Restaurant Association surveyed 1,006 American adults Dec. 8-11 about their dining and restaurant gift card plans for the upcoming holiday season. Projections for the number of Americans who will visit restaurants or order takeout are based on economic analysis and research conducted over the last two decades by the National Restaurant Association.
Dinner Entrees
Appetizers Prawn Cocktail Edamame Coconut Curry Mussels Oyster Shooter Steamer Clams Seared Ahi
(Served All Day )
Calamari Deep Fried Oysters Garlic Fries Shrimp Basket Rainier Buffalo Wings Mozzarella Sticks
Burgers & Wraps
Egg Rolls Onion Rings Garlic Bread Chicken Strips Sweet Potato Fries
(Served All Day )
Our burgers are hand crafted & made with half pound of extra lean meat. Upgrade to sweet potato fries available.
Kobe Beef Burger Kobe Bacon & Bleu Buffalo Burger Buffalo Bacon & Cheese Burger Bacon Cheese Burger Bacon & Bleu Western Bacon Burger Cajun Burger Burger Tequila Lime Chicken Sandwich
Dinner Entrees served with a choice of salad, soup, or chowder. Upgrade to sweet potato fries available. Kobe Top Sirloin Fresh Steamer Clams The Rainier Rib Steak Pan Fried Local Oysters New York Strip Loin Fish & Chips Rainier Top Sirloin Halibut & Chips (Seasonal) Tequila Lime Chicken Wild Pacific Salmon & Chips Blackened Wild Pacific Salmon Prawns & Chips Seared Ahi Tuna
Grilled Chicken Sandwich Garden Burger Southwest Black Bean Burger BBQ Chicken Wrap Seared Ahi Tuna Wrap Blackened Salmon Caesar Wrap Steak Wrap Spicy Thai Chicken Wrap Chicken Caesar Wrap
Dinner Entree Salads
Entree salads served with toasted garlic bread. Prawn Louie Southwest Chopped Chicken Salad Seared Ahi Salad Rainier Chicken Caesar Salad Blackened Wild Salmon Caesar Salad Grilled Wild Salmon Salad Spicy Thai Chicken Salad Sesame Chicken Salad Marinated Steak Salad
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1623 Cole Street • Enumclaw • OPEN 7 DAYS • 360-825-6363
Page 16 • The Courier-Herald • DINING GUIDE • Wednesday, December 28, 2011
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Three decades at the top for Aversano’s that’s done to death. Aversano’s feels more like a cozy pub with a fixation on turn-of-the-century America, from its collection of black-and-white photos and tablecloths printed from Sears and Roebuck catalogs, to the decommissioned operators switchboard supporting a rack of glass bottle classic Cokes. All the restaurant’s Italian authenticity has been put in its food. Every day, the kitchen staff makes its tomato sauce and pizza dough from scratch. The sauce, especially, displays the care put into the ingredients: it’s not viscous and it’s not chunky. It is a rich and consistent topping that seems
Popular dining spot has been a local favorite for more than 30 years By Daniel Nash Staff Writer
While Aversano’s Italian Restaurant is a little off the beaten path, the eatery is clearly doing something right: it’s been doing business for more than 30 years. As you walk in, the first thing you might notice is that the decor doesn’t try to sell you on an Old Country facade –
to melt into the food underneath. The chicken parmigiana ($14.95) is a perfect example of the kitchen staff ’s “just right” attitude. Noodles, chicken, cheese, breading: all as tender as can be without hitting the tipping point into soggy. Pasta bases include spaghetti, fettuccini, ravioli, manicotti, cannelloni, tortellini and penne, each with beef, chicken, seafood or vegetarian variations. A pasta dinner for one, including a soft drink, will typically cost $15 to $20. Pizzas run from $8.99 to $20.99 depending on the size (Aversano’s offers 10-, 12- and
There are ways to save money when going out to eat In light of the economic downturn of the last several years, many couples and families have chosen to forgo dining out in an effort to save money. Though such decisions may not
have helped the restaurant industry, they have helped consumers save substantial amounts of money. But couples and families who enjoy dining out don’t have to avoid such excur-
ur ty Yo ar e k P rg o Bo te Cha
sions entirely. In fact, there are many ways diners can save while still enjoying what their favorite restaurants have to offer. • Practice portion control. Restaurant servings
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15-inch pizzas) and how liberal customers are with toppings. Guests can have the classics (cheese, pepperoni, sausage, etc.) or explore options like honey ham and taco toppings. Specialty pizzas include the Porky Pig (a self-descriptive hog meat medley), the Grilled Chicken and Garlic (which uses a cheese sauce base) and the Maui Chicken, a new take on the now-commonplace pineapple topping. Expect to settle in and enjoy the atmosphere if you buy the Chicago Style pan pizza; the menu warns of a necessary 30 minutes to properly prepare and cook the generous pie. The restaurant keeps 11
are often larger than those a person would eat at home, so practicing portion control by splitting an entree when dining out can be an ideal way to save some money. Restaurants typically charge a nominal fee to split plates, but that fee pales in comparison to the price of a second entree. Splitting an entree is also a good way for dieters to enjoy their favorite restaurants without overeating. • Say so long to cocktails. Adult beverages typically make up a large chunk of the average restaurant tab. By skipping those pricey cocktails and choosing water instead, men and women can save substantial amounts of money. If water is too bland, ask the waiter to add a lemon wedge or a slice of lime to the water. • Buy the local newspaper. Newspapers often have coupons for local businesses
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Senior & Kids Menu
old-fashioned glass bottle soft drinks on tap, including Green River soda, Dad’s Old Fashioned Root Beer and Bubble Up. Adult drinkers can enjoy a wide variety of cocktails, import drafts from Belgium, Ireland and Italy, standard domestic drafts and more. During the winter, diners might order a “Naughty Hot Chocolate,” which is served with whipped cream vodka. The wait staff is helpful, but knows when to let guests sit back and enjoy their meal. Aversano’s is at 6015 Parker Rd. E. Its website can be found at www.aversanos.com.
big and small. This includes local restaurants that, in light of the struggling economy, could be offering significant discounts to diners in an effort to entice more people to enjoy dinner away from home. Just be sure to read each coupon carefully, as many are specific as to when the coupons can be redeemed. Also be on the lookout for special coupon books or mailers sent to the house. • Finish the meal at home. Rather than buying dessert at the restaurant, make desserts at home. Kids can craft their own sundaes, and parents will save on costly desserts. Set the timer on the coffee maker so by the time the family gets home from dinner, there’s a fresh pot of coffee waiting to accompany your homemade dessert. • Consider a picnic at the park. Dining out doesn’t
have to mean eating dinner at a restaurant. Couples and families can enjoy a night away from the kitchen by enjoying a picnic under the sun or stars at a nearby park. For families, consider a night camping in the backyard, complete with tents and a fire to enjoy some s’mores. • Dine out for lunch instead of dinner. One of the easiest ways to save when dining out is to dine out for lunch instead of dinner. Restaurants typically charge much less for lunch than dinner, and lunch portions are smaller than entrees available at dinner, helping dieters save some money and keep the pounds off at the same time. Though it’s wise to save money while the economy struggles, couples and families can still enjoy their favorite restaurants without breaking the bank.
Wednesday, December 28, 2011 • The Courier-Herald • DINING GUIDE • Page 17
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East Coast hotdogs proving to be a hit around the Plateau By Brenda Sexton Staff Writer
For years, Jennifer Bosik dreamed of starting a hotdog stand. “I was going to call it Stevie’s Wonder Dog, after my husband. We always laughed. Finally, one day I woke up and told my husband ‘I’m doing it.’” But she didn’t name her New York-style hotdog push cart after her husband Steve, but rather for herself – Housewife Hotdogs. While others dreamed of going to college or being community leaders, “I just wanted a hotdog cart,” Bosik said. Since May, she’s become the hotdog lady. She has been serving up wieners from her custom-built, pink and black, tiny mobile kitchen at area events like Enumclaw’s Fourth of July festival, Street Fair, Christmas Parade and White River High’s wrestling tournaments. The venture is giving her a taste of success. And it’s because her frankfurters can cut the mustard. Although raised on the Plateau, her family’s roots are on the East Coast, where hotdog push carts litter the big city streets. “I brought the hotdogs here,” Bosik said.
Plenty of options when diners choose to go green
She serves up the famous Sabretts. “They stand out from a regular dog because they’re allbeef and the natural casing snaps when you bite into it,” she said, mentioning how the flavorful juices are released at that moment. They’re the hotdogs New Yorkers relish, she touts. It’s not all about the dog, it’s how Bosik serves them up. “When I’m serving people I feel like I’m hosting,” she said. Her menu includes hotdogs titled East Coast Housewife, West Coast Housewife, The Ex-Housewife, Cranky Housewife, Hormonal Housewife, Bored Housewife, The Back Yard BBQ and the Big Dog. They come with toppings like grilled onions, cream cheese, sauerkraut, pineapple, bacon, jalapenos and the ultimate condiment – spicy brown mustard. Dogs sell for $3 to $5. “It’s just been a really huge success,” she said of the small initial investment. “It’s a good dog. I’ve had strangers say it’s unbelievable. It’s very flattering.” The best part the housewife turned hotdog slinger said is it’s brought her family together. “My husband and girls are always there helping me,” Bosik said. The festival circuit has been keeping her busy, but she’s
Restaurants nationwide are “going greener,” and consumers are increasingly looking for ways to do the same when dining out. With 150 million meals served in nearly 1 million restaurants throughout the nation each day, even simple measures to conserve natural resources can make a big difference. On any day throughout the year there are ways in which guests can contribute to reducing a restaurant’s carbon footprint. The National Restaurant Association offers these tips for being an eco-conscious restaurant guest: 1. Pass on the water. If you plan to order a
Jennifer Bosik dreamed of operating a hot dog stand; now, she has turned her dream into a success. hoping to expand to include more events, catering and weddings. She can be reached under Housewife Hotdogs on Facebook or by calling 206-446-8717.
beverage with your meal and not drink the complimentary glass of water that is commonly offered when seated in a restaurant, simply let your server know. If one out of four restaurant patrons declined that glass of water, it would help conserve more than 25 million gallons of water in a year, according to the U.S. Environmental Protection Agency. 2. Skip the straws and utensils. If you don’t need a straw to enjoy your beverage, pass on it. According to BeStrawFree.org, more than 500 million disposable straws are used in the United States every day – enough to fill 9,300
Home Cooking at its Best!
school buses. And, when getting takeout or delivery that you plan to eat at home, tell restaurant staff that you don’t need disposable silverware included with your order. By declining single-use utensils when possible, you will help divert waste from landfills. 3. Bring your own. Use your own reusable tote bag for takeout orders rather than plastic or paper bags and bring a travel mug for that morning cup of coffee – some restaurants will even give you a discount for it. 4. Consider alternative transportation.
See GREEN, Page 18
Sorci’s Italian Café & Enoteca
Family Owned and Operated for 35 years!
www.SorcisItalianCafe.com
253-891-8400 1012 Ryan Avenue Sumner, WA 98390
FREE DINNER, JAN 2, 2012 6pm-9pm INVITATION VIA EMAIL BIRTHDAY CLUB Go to www.SorcisItalianCafe.com to verify you’re ‘on the list’. Invitations will be sent out December 30th.
Back: Kevin. Front from left to right: Autumn, Misty, Nancy, Chrissy, Alex
The Hathaway family is continuing this legacy with the second and third generations working to make you and your family have the best experience possible. Breakfast is our specialty! We serve all the classics like country Fried Steak, huge pancakes and amazing omelets. Walking into Charlie’s is like taking a step back in time with the old-time Coca Cola decor and welcoming family feeling. Come join us anytime for a great breakfast or lunch and fun atmosphere. In just a few visits you’ll become a familiar face and join the rest of the regular customers that experience Charlie’s as a home away from home.
Enumclaw • 360 825-5191
$10 WEEKLY DINNER SPECIALS MONDAY—THURSDAY 60 Great wines & beers to delight your palate. 563695
1335 Roosevelt Ave. (Hwy 410)
563692
BREAKFAST SERVED ALL DAY
At Charlie’s, Everyday’s a Good Day! OPEN 5am - 2pm Daily
NEW HOURS STARTING JAN 2, 2012 Open 7 nights a week for dinner Friday, Saturday & Sunday for lunch.
New Happy Hour Menu
Page 18 X • •The TheBONNEY Courier-Herald LAKE &• DINING SUMNERGUIDE Courier-Herald • Wednesday,•December Wednesday, 28,month 2011 date, 2011
www.blscourierherald.com www.courierherald.com
A century later, it’s still a popular place By Kevin Hanson Editor
Today’s patrons weren’t alive when Enumclaw’s Rainier Bar and Grill took its first steps. Those who gobble the Rainier’s juicy burgers probably know nothing of the horsedrawn wagons that delivered beer to thirsty customers in the early part of the 20th century. And those who enjoy an ice-cold brew at the Rainier bar likely give little thought to the days of Prohibition, when the popular spot was reduced to serving soft drinks. But that’s all part of the Rainier’s history, a colorful tale that dates back to the late 1800s. The earliest times are lost to history, but current owners Jeff and Debra Schweter know the original building was
lost to a downtown fire in 1911. It was rebuilt in 1917, owned by Slovenian immigrant John Kochevar and serving as one of the first distributorships for Rainier Brewery. Through the years, it has been known as the Rainier Wine House, Rainier Tavern and, finally, the Rainier Bar and Grille. The husband-and-w ife Schweter team have owned the centrally-located downtown hotspot for six years. The Rainier sits on Cole Street, resting comfortably between Griffin and Myrtle avenues. While ownership has changed hands many times, the goal of providing food and drink remains. A row of stools along a handsome bar is for the 21-andold crowd, but most of the Rainier is for all ages.
Debra Schweter d e s c r i b e s her menu as “fresh, madefrom-scratch, Northwest food.” The customers who crowd the tables apparently appreciate the effort. Schweter said customer favorites are the beer batterdipped fish and chips, the assortment of handcrafted burgers and the handcut steaks. Others tend to favor the handmade soups, including the clam chowder that’s sold seven days a week. “We buy as much fresh and local as we can,” Schweter said. That includes the breads, which come from Aaron
Brenner’s bakery, not too many steps away on the other side of Cole Street. Schweter said she and her husband have adopted the “if it’s not broken, don’t fix it” approach, meaning there are no major changes planned for the business that has called Enumclaw home for more than a century.
“Things are going very well,” Schweter said. “We have a great staff and great customers.” The Rainier Bar and Grill opens at 11 a.m. seven days a week. It closes at 10 p.m. Sunday through Thursday, remaining open until 11 Friday and Saturday nights. The phone number is 360-825-6363.
Survey suggests a tip of 15 to 20 percent What makes for an adequate tip. According to a survey by iTipping.com, respondents average a tip in the range of 15 to 20 percent. At restaurants, it varies. Some say tipping should be
entirely an option, not a requirement. Others point out the importance of tipping as a source of income for those in service industries. A recent web survey shows that Americans most
frequently tip 15 percent, followed by 20 percent. Only one in twenty tips 25 percent or more, and about one in eight people tip 10 percent or less. Typical comments from the iTipping.com survey
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were, “I usually calculate 15 percent and round up” and “I usually go between 15 and 20 but it will go up or down depending on the wait staff.” Others vary the amount more based on service: “junk service: 10 percent, average: 15 percent and excellent: 20 percent.” One person was even more punitive “if the service is good, I give 20 percent, but if service is terrible, I give a dime. That way it’s clear I’m
tipping them, but just very, very little.” Another common thread was that those who previously worked as a waiter or waitress were more sympathetic. What was the iTipping. com recommendation? It depends on where you live, how good the service is and what your finances are. For reasonable service, 15 to 20 percent was suggested.
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As for “punishing” poor service, remember that it’s not always the waitress’s or waiter’s fault -- the restaurant could be understaffed, or other employees, like the chef, could be causing the delays, cooking the food incorrectly, or delivering it cold. If you’re dissatisfied, according to iTipping. com, it’s better to alert the manager to the problems instead of stiffing the wait staff.
13624 Valley Ave E., Sumner, WA
253-826-BEAN (2326)
Carpool, walk, ride a bike, or take public transportation to your favorite restaurant. According to CNN Money, each vehicle in America uses an average of more than 600 gallons of gasoline per year, which translates into a lot of emissions. And with high gas prices, these modes of transportation also double as budget-friendly alternatives. The National Restaurant Association provides free tips, tools and resources for restaurants to ramp up their environmental efforts through its Conserve: Solutions for Sustainability initiative. For more information, visit http://conserve.restaurant.org.
Wednesday, December 28, 2011 • The Courier-Herald • DINING GUIDE • Page 19
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Ask the Nutritionist: dine out, be healthy Thefollowing advice comes courtesy of the National Restaurant Association’s Director of Food and Healthy Living Dr. Joy Dubost,
Get Your Whole Grains
You might have seen recommendations around incorporating more whole grains into the diet, but not sure why they are so important. The Dietary Guidelines recommend eating at least 3 servings (3 oz.) of whole grain products every day. Scientific studies show that incorporation of whole grain foods and other plant foods along with a low total fat, saturated fat and cholesterol diet may reduce the risk of heart disease and certain cancers. A whole grain can be a complete food (oatmeal, for example), or be used as an ingredient (like whole wheat flour). A serving size of whole grains is an ounce-equivalent of food, such as: • ½ cup cooked oats, brown rice, whole grain pasta and cereal • 1 oz whole grain bread, muffins, pancakes, waffles • 1 packet of instant oatmeal • 5 whole grain crackers • 2 cups popped popcorn • 1 ounce of whole grain snack chips Whole grains consist of all three parts of the grain kernel: the bran, germ and endosperm. With refined grains, most of the bran and some of the germ is removed, which results a loss in fiber, protein, B vitamins, vitamin E and unsaturated fat (“good”) fat. Relative to refined grains, whole grains provide more fiber, protein, and essential nutrients. To boost whole grains on menus, consider substituting whole grain products for refined grains (such as brown rice for white rice), using whole oats as a breading or seasoning for baked chicken or fish, substituting whole wheat flour for white flour in recipes (try up to ½ of the required flour amount), and offering whole grain bread or rolls instead of white bread or rolls. Look for recipes that include whole grain ingredients, such as: • Whole wheat • Whole-grain barley • Buckwheat • Whole rye • Brown rice
D A M S G O D
• Whole oats/oatmeal • Millet • Quinoa • Popcorn The Whole Grains Council is currently running its 5th annual Whole Grains Challenge, which promotes whole grain consumption and recognizes restaurant and foodservice outlets for serving whole grain menu items. All establishments that offer whole grain items on their menus are encouraged to compete in the annual awards program. The Whole Grains Challenge is open for online submissions through November 8. Are you up for the challenge?
Protect Your Immune System
As the seasons change, the risk of cold and flu can increase. Proper hygiene is one of the best defenses against spreading cold and flu, and eating the right foods can help your immune system perform at its best to resist the cold and flu bug. When dining out, consider selecting menu items that are high in essential nutrients that help support a healthy immune system, including vitamin C, zinc and vitamin A (beta carotene). Many fruits and vegetables are great sources of vitamins C and A, so a variety of salads (be mindful of dressings), prepared vegetables, fruit cups, and 100% juice are good choices. In order to pump up the levels of zinc in your diet, select items with whole grains (which also have other great health benefits!), nuts, legumes, various meats and oysters (be careful with raw). As a rule of thumb, high-protein food typically contain higher levels of zinc. Other nutrients such as B6, folate, selenium, iron and copper can also help play a role in keeping your immune system strong. A well-balanced diet of fruits, vegetables, sources of protein (such as chicken breast or turkey, lean beef and pork, fish, nuts, legumes, and eggs), low-fat dairy, and complex carbohydrates (think whole grain pasta and brown rice) is needed to ensure adequate amounts of all of these nutrients. Also, many of us lack vitamin D during the fall and winter months due to lack of exposure to the sun (the best source of vitamin D). However, you can get vitamin D in your diet through low-fat dairy, fatty fish such as salmon and tuna, and fortified products, such as 100% orange juice and soy or almond milk.
Diner
“ The Mad Dog’s Promise!”
And don’t forget to consume fluids to prevent dehydration and fatigue. Fluid recommendations are 3.7 L (12 cups) for men and 2.7 L (8 cups) for women. Keep in mind that fruits and vegetables counts toward your daily fluid intake.
Don’t Forget Fruits, Veggies
In-season produce keeps restaurant menus fresh and exciting - and colorful. Fall and winter produce reflects the colors of changing foliage, with yellows, oranges, greens and reds that generally remain with the fruits or vegetables throughout the cooking process. Dishes created with seasonal favorites - like winter squash, Brussels sprouts and sweet potatoes - add both flavor and visual appeal to seasonal menus. Incorporating seasonal fruits and vegetables into your diet provides an array of various nutrients. For example, there are thousands of antioxidants called polyphenols, which provide beneficial health effects. Fruits and vegetables are a natural, terrific source for these antioxidants to help keep your body functioning at its best. Research studies have shown that eating fruits and vegetables may help reduce the risk of coronary heart disease, stroke, and some cancers. Many fruits and vegetables are low in calories, naturally fat-free, saturated fat-free, cholesterol-free and sodium-free. As a visual aid, MyPlate recommends making ½ your plate fruits and vegetables in order to ensure you are getting the recommended 5 cups of fruits and vegetables per day. Below are some fruits and vegetables that are in season this time of the year: • Acorn squash – a ½ cup serving is a good source of vitamin C. • Butternut squash – a ½ cup serving provides a good source of vitamin C. • Brussels sprouts – a four-sprout serving is a good source of dietary fiber, high in vitamin C, and good source of folate (B vitamin). • Cranberries - a ½ cup serving provides a good source of vitamin C and fiber. • Artichokes – a ½ cup serving provides a good source of vitamin B1 and iron. • Citrus fruit, such as grapefruit, orange and tangerine - 1/2 grapefruit or one medium orange a good source of dietary fiber and vitamin A and C.
We appreciate your patronage. We promise you courteous service and meals always made with premium quality ingredients.
& PUB
HOURS: 7:30 am - 3:00 pm
Voted BEST BREAKFAST in Bonney Lake! The Diner’s food menu list has
Over 100 items
Breakfast, Burgers, Sandwiches to Complete Dinners
564529
Full Menu is Served All Day Long!
Hang Your Pet’s Picture At Mad Dog’s
Located in the Bonney Lake Safeway Shopping Center on State Hwy. 410 • Orders To Go Call: 253-891-8818
Page 20 • The Courier-Herald • DINING GUIDE • Wednesday, December 28, 2011
www.courierherald.com
DINING DIRECTORY
American
Alpine Inn Restaurant Crystal Mountain ...................(360) 663-2265 Applebee’s Neighborhood Grill & Bar 9430 192nd Ave E Bonney Lake....(253) 299-6464 Around the Corner Cafe 301 Harman Way S. Orting ....(360) 893-1934 Berryland Cafe 1101 Main Street, Sumner.....(253) 863-4567 Baron Manfred Steak House 17136 Hwy 410 Bonney Lake .......(253) 863-1633 BootLeggers 29285 Hwy 410, Buckley .......(360) 829-5060 Branding Iron 22712 SE 436th St. Enumclaw . (360) 802-6761 Buttered Biscuit 1014 North Street, Sumner....(253) 826-6099 Campbell Basin Lodge Crystal Mountain ...................(360) 663-2265 Cascade Grill Crystal Mountain ...................(360) 663-2265 Carbonado Country’s Shady Rest B&B 19905 SR 165 Carbonado .....(360) 829-1827 Charlie’s Cafe 1335 Roosevelt Ave Enumclaw ......(360) 825-5191 Chinook Cafe Crystal Mountain ...................(360) 663-2265 Crystal Bistro Lounge & Sushi 1324 Roosevelt Ave E Enumclaw.... (360) 825-0099 Dixie’s Home Cookin 15717 Main Street, Sumner...(253) 863-0111 Enumclaw Golf Course 45220 288th SE Enumclaw....(360) 802-0660 Glacier Express Crystal Mountain ...................(360) 663-2265 Hop Jack’s 21290 SR 410 E, Bonney Lake ......(253) 862-6530 Home Town Restaurant 760 Main Street, Buckley .......(360) 829-1228 Kettle, The 1666 Garrett St Enumclaw .....(360) 825-7033 Kitchen Of Enumclaw,The 1521 Cole St Enumclaw .........(360) 825-3451 Krain, The 39929 264th Enumclaw .........(360) 802-0484 Lee Restaurant & Hotel 1110 Griffin Ave Enumclaw ..(360) 825-3761 Midtown Station 813 Academy Street, Sumner ...(253) 826-4681 Sabrina’s Lunch in a Box 900 Alder St. Sumner ............(253) 987-5402 Seeders Steak & Brew 1502 Railroad St Enumclaw...(360) 802-6685 Summit House Restaurant Crystal Mountain ...................(360) 663-3085 T-Bonz 1239 Griffin Ave Enumclaw ..(360) 825-2445 Wagon Wheel Restaurant 121 SR 162W, South Prairie .......(360) 897-9987
Asian
All Spice Thai Restaurant 20831 SR 410 E Bonney Lake ...(253) (253) 826-3514 Emperor’s City Asian Restaurant 215 Whitesell St. NW Orting . (360) 893-7996 Four Seasons Restaurant 820 Griffin Ave Enumclaw......(360) 825-6541 Honto Teriyaki II 19567 SR 410 Bonney Lake ...(253) 862-5781 Hunan Garden Bistro Chinese Restaurant 19641 SR 410 E. Bonney Lake ...(253) 447-4838 Ichi Teriyaki 19916 S Prairie Rd E Bonney Lake ....(253) 826-1344 New Peking Chinese Restaurant 21179 SR 410 E Bonney Lake ...(253) 863-4485
Okasan Terryaki 9807 214th Ave. E Buckley ....(253) 891-4206 Oshio Teriyaki & Burger 31509 3rd Ave. Black Diamond ...(360) 886-5319 730 Griffin Ave Enumclaw......(360) 802-8988 Pho Time 20829 SR 410 Bonney Lake ..(253) 447-8500 Sushi Town 20649 SR 410 Bonney Lake ... (253) 891-2046 Teriyaki House 1040 Stevenson Ave Enumclaw....(360) 802-0535 1012 Wood Ave. Sumner .......(253) 863-8410 Teriyaki Wok 9925 214th Ave E Bonney Lake ..(253) 891-1980 Thian Thai Restaurant 18315 Old SumBuc Hwy Bonney Lake ....(253) 862-9908 Twisted Kitchen 1343 Cole St. Enumclaw ...........(360) 825-2446 WaWa Teriyaki 101 Calistoga St. E Orting......(360) 893-5599
Coffee Bars
Buono Coffee Co. 209 Church St. Wilkeson .......(360) 829-1237 Castle Perk Espresso 1008 Zehnder St., Sumner.....(253) 891-7273 Forest Canyon Coffee 17008 Forest Canyon Rd E Lake Tapps ...(253) 826-0102 Hula Beans 30711 3rd Ave. Black Diamond ...(360) 886-1988 Main Street Coffee House 391 Main St. Buckley ..............(360)761-7068 Old Coffee House 13624 Valley Ave., Sumner .....(253)826-2326 Para’s Stop 358 Rainier Ave, Enumclaw ....(360)825-5111 Trina’s Cup of Joe 42810 264th Ave. SE, Enumclaw .... (360) 825-4566 Wapiti Woolies 58414 SR 420 E, Greenwater ....(360) 663-2268
Fast Food & Deli
Big Burger & Teriyaki 1125 Rose Place, Buckley......(360) 829-1064 Black Diamond Bakery & Deli 32805 Railroad Ave. Black Diamond.... (360) 886-2235 CC’s Grill 221 Washington Ave N, Orting ......(360) 893-3444 C J’s Deli & Dining 18401 Old Buckley Hwy Bonney Lake.(253) 826-0672 Dairy Queen 18204 SR 410 Bonney Lake ....(253) 863-0739 Froots 1009 Monroe Ave. #C Enumclaw.....(360) 825-8400 Herfy’s 348 Roosevelt Ave. Enumclaw ...(360) 825-2949 211 Washington Ave. N. Orting.(360) 893-0580 Jersey Mike’s Subs 21180 SR 410 E Bonney Lake ...(253) 862-5111 Leons Deli 27909 SR 410 E, Buckley ......(360) 829-5492 Main St Dairy Freeze 1402 Main Street, Sumner.....(253) 863-8010 Quiznos www.quiznos 1040 Stevenson Ave Enumclaw ..(206) 910-4645 19944 S Prairie Rd E, Bonney Lake .(253) 862-5040 15105 Main St., Sumner...............(253) 863-0185 Snorting Elk Deli, The Crystal Mountain ...................(360) 663-2265 Sonic Drive-In 19855 S Prairie Road E, Bonney Lake(253) 862-0254
Subway 19579 SR 410 E, Bonney Lake ......(253) 862-5222 1907 Main St, Sumner...........(253) 863-6906 13704 24th St, Sumner .........(253) 863-9710 135 Jefferson Ave, Buckley....(360) 829-5196 215 Whitesell St NW, Orting ..(360) 893-0388 235 Roosevelt Ave E Enumclaw...... (360) 825-0331 Taco Del Mar 9441 192nd Ave E, Bonney Lake .... (253) 299-6014 15127 Main St, Sumner.........(253) 891-0209 Taco Time 865 Watson St N Enumclaw (360) 825-5180 21503 SR 410 E, Bonney Lake ..(253) 826-6474 Wally’s Drive-In 282 SR 410, Buckley .............(360) 829-0871
Italian & Pizza
Al Lago 3110 Sum-Tapps Hwy E Bonney Lake .....(253) 863-8636 All Star Pizza Factory 20625 SR 410 Bonney Lake ... (253) 826-9555 Aversano’s Italian Restaurant 6015 Parker Road Sumner ....(253) 863-3618 Black Diamond Pizza 32700 Railroad Ave Black Diamond.... (360) 886-9217 Cafe Panini 1537 Cole St Enumclaw .........(360) 802-5135 Farrelli’s Pizza 15007 Main St., Sumner........(253) 447-2227 Frankie’s Pizza 21111 Hwy 410 E Bonney Lake ... (253) 862-5755 117 Roosevelt Ave E Enumclaw....(360) 825-7744 Little Caesars Pizza 1040 Stevenson Ave Enumclaw ...(360) 802-1040 Mamas Steak & Pasta 24306 Roberts Dr Black Diamond .. (360) 886-2524 Papa John’s Pizza 20610 SR 410 East, Bonney Lake... (253) 863-7575 Papa Murphy’s 9805 214th Ave E Bonney Lake...(253) 891-8752 1201 Valley Ave., Sumner ......(253) 826-0112 252 Roosevelt Ave Enumclaw ...(360) 802-2100 Pizza Hut 19940 S Prairie Rd Bonney Lake .... (253) 863-7300 421 Roosevelt Ave Enumclaw (360) 825-6559 Pizza Time 18313 Sum-Buc Hwy Bonney Lake ..... (253) 891-9999 135 Jefferson Ave N, Buckley ...(360) 829-0800 Robin Hood Pizza 9925 214th Ave, Bonney Lake ..(253) 299-6500 Route 66 Pizza 201 N Washington, Orting ......(360)893-8866 Sahara Pizza 31525 3rd Ave. Black Diamond ...(360) 886-1040 Sorci’s Italian Cafe & Enoteca 1012 Ryan Avenue, Sumner ..(253) (253) 891-8400
Mexican
El Camino 1225 Griffin Ave Enumclaw ...(360) 825-5999 El Charro 15422 Main St E, Sumner......(253) 863-5600 Las Palomas 19663 SR 410 Bonney Lake ... (253) 862-2914 Los Cabos 32616 3rd Ave Black Diamond ..(360) 886-8109 Los Pinos 228 Washington Ave. S. Orting ...(360) 893-2333 Mazatlan Restaurant 21616 SR 410 E Bonney Lake ..(253) 863-2900 1009 Roosevelt Ave E Enumclaw... (360) 825-3544 Mr Jalapenos 21160 SR 410 E Bonney Lake ... (253) 862-1502 Ranchito 1000 Griffin Ave Enumclaw ..(360) 802-9625 352 Griffin Ave Enumclaw.....(360) 825-8511
Bars & Grills
Alpine Inn Restaurant Crystal Mountain ...................(360) 663-2265 Babalouie’s 20833 Hwy 410 E Bonney Lake ..(253) 862-7521 Bonney Lake Tavern 18212 SR 410, Bonney Lake ....(253) 863-9904 BullWheel Pub & Grill Crystal Mountain ...................(360) 663-2265 Carbonado Saloon 101 Pershing Ave Carbonado .(360) 829-4347 City Hall Saloon & Eatery 35317 314th Way SE Cumberland .. (360) 886-0569 Kerby’s Bar 16202 64th St E # 109 Sumner ... (253) 891-9161 Lakeside Grill 20818 Island Pkwy E Lake Tapps.... (253) 862-6641 Naches Bar & Grill 58411 SR 410 E, Greenwater (360) 663-2267 Mint, The 1608 Cole St Enumclaw .........(360) 825-8361 Room 25 117 Roosevelt Ave Enumclaw .....(360) 825-7744 Pick & Shovel Restaurant & Lounge 527 Church St., Wilkeson ......(360) 829-6574 Rainier Bar & Grill 1623 Cole St Enumclaw ........(360) 825-6363 Ski Inn Sports Bar 1113 Griffin Ave Enumclaw ...(360) 825-5267 Snorting Elk Cellar, The Crystal Mountain ...................(360) 663-2265 Sunny’s Wilkeson Saloon 521 Church St., Wilkeson ......(360) 829-2580 Swinging Arm Restaurant & Tap House, The 30741 3rd Ave Black Diamond ..(360) 886-5074 Lumberjacks 720 Main Street, Buckley .......(360) 889-0412 Timber Tavern 112 Washington Ave. S Orting ...(360) 893-2611 Yella Beak Saloon 23525 SE 436th Enumclaw....(360) 825-5500 Midtown Grill 20609 SR 410 E, Bonney Lake ....(253) 862-3767
Speciality Aaron Brenner’s Bakery 1442 Cole St. Enumclaw ........(360) 825-5310 CJ’s Bakery 30800 3rd Ave Black Diamond ...(360) 886-0855 Baskin Robbins 20911 Hwy. 410 E., Bonney Lake ..(253) 863-5325 330 Griffin Ave Enumclaw......(360) 825-0031 1201 Valley Ave., Sumner ......(253) 891-3103 Elkhead Brewery 28120 SR 410 E, Buckley ......(360) 825-2739 Emerald City Smoothie 15005 Main St., Sumner........(253) 826-6161 European Meats 31205 3rd Ave., Black Diamond .....(206) 383-0306 Inferno Catering 29724 226th Ave. SE Black Diamond ...(206) 272-0831 Jamba Juice 9419 192nd Ave E Bonney Lake ..... (253) 862-6730 Mt Rainier Treats 1300 SE 469th St Enumclaw .(360) 761-8809 New York Catering 1626 Railroad St Enumclaw..(360) 825-5669 Old School Frozen Custard 21210 Hwy 410 E, Bonney Lake....... (253) 447-455 The Pie Goddess 1100 Griffin Ave, Enumclaw.............(360) 625-8568