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• Fun cocktail recipes • “Magic” granola bars • Best restaurants

… plus many more recipes throughout this section!



Natural & organic since 1976! • Boxed Lunches • Extensive, fresh salad bar • Homemade soups, salads & entrées • Assortment of delectable desserts • Fresh juice, smoothies & coffee • Full service grocery, produce, body care, & supplements




Off any purchase of 15 or more $

Valid through August 31, 2018. Tacoma & Federal Way. One coupon per person. Marlene’s Market & Deli employees not eligible.

Federal Way - 253.839.0933 Tacoma - 253.472.4080

Visit us at marlenesmarket-deli.com

Blue Cheese Burgers with Red Wine Sauce Recipe from Fine Cooking, Submitted by Diane Elder Ingredients: 11/2 lb ground beef or sirloin 2 tsp Worcestershire sauce 4 oz blue cheese or other favorite cheese Salt and pepper

Instructions: Mix meat with Worcestershire, salt and pepper Shape meat into 8 equal patties Add 1 ounce of cheese to the top of 4 of the patties. Top the patties with cheese with another pattie and seal the edges to encase the cheese. Grill or broil and serve with the red wine sauce. RED WINE SAUCE 1 T unsalted butter ¼ c chopped shallots 1 c beef broth 3 /4 c red wine 1 T balsamic vinegar 2 tsp Dijon mustard Saute butter and shallots to soften shallots. Add the broth, wine, vinegar and mustard Boil and reduce to a ½ cup

Let’s Eat is an annual publication of the Federal Way Mirror

Publisher Andy Hobbs | Editor Jessica Keller Advertising Cindy Ducich | Linda Staples | Jennifer Anderson Design Marcie Shannon Contact us at: Federal Way Mirror, 31919 1st Ave. S., Suite 101, Federal Way, WA 98003 | 253.925.5565 | federalwaymirror.com THE OFFICIAL DINING GUIDE 2017 | LET’S



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FEDERAL WAY 34817 Enchanted Pkwy (253) 835-7625


1920 Jefferson Ave (253) 272-1221

LAKE TAPPS 1408 Lk Tapps Pkwy (253) 833--7887



www.therockwfk.com to see all of ourEAT locations THE OFFICIAL DINING GUIDE 2017 | LET’S

Best Of Directory All of the listings on this page either placed or won in their categories in the 2017 Best Of Federal Way voting.


Black Bear Diner 32065 Pacific Hwy S................................253-945-8332

East India Grill 31845 Gateway Blvd S.............................253-529-9292

Jimmy Mac’s Roadhouse 34902 Pacific Hwy S................................253-874-6000

Poverty Bay Coffee Company 1108 S 322nd Pl.....................................253-945-0012

The Rock Wood Fired Kitchen 34817 Enchanted Pkwy S.........................253-835-7625

Salty’s 28201 Redondo Beach Dr S, Des Moines.....253-946-0636

Scoreboard 1200 S 324th St.....................................253-839-4791

SubZero Ice Cream 31653 Pacific Hwy S................................253-941-3248

Time Out Ale House 34525 16th Ave S....................................253-838-0086




FREE Entree

when a second of equal or lesser value is purchased. Up to $7 value. Offer cannot be combined with any other offer. Dine-in only. Discounts exclude tax, tip and/or alcohol.


More $$$ Winners

More Often with Our Pulltabs

34525 16th Ave S, Federal Way 253-838-0086 • Open daily 10am-2am

Raspberry Lemon Drop

History: A very sweet, lemony drink that came into vogue in 1970s California. Now a favorite drink of the West Coast the drink was developed at a currently defunct San Francisco bar named Henry Africa’s. Henry Africa’s bar developed and pushed “girly drinks” – drinks that are potent, yet sweet enough to cover the taste of alcohol. Think of the lemon drop candies! Made by Best of FW Bartender Jen Rosentrater at the Time Out Ale House Ingredients: 11/2 oz Stoli Raspberry Vodka 1 /2 oz Triple Sec orange liqueur 1 tsp superfine sugar or to taste 1 /4 lemon sliced Ice cubes Superfine sugar for dipping Twisted peel of lemon or lemon wedge Makes 1 serving.

Instructions: Mix the vodka, orange liqueur, sugar, and lemon slices in a cocktail shaker half-filled with ice; shake well (supposedly the cocktail is to be shaken 40 times to make sure the sugar is well blended). Pour strained liquor into sugar-rimmed martini cocktail glass and garnish with a twisted peel or wedge of lemon. To create a sugar-rimmed glass, take a lemon wedge and rub the drinking surface of the glass so it is barely moist. Dip the edge of the glass into the superfine sugar.

Your Local Coffee Shop


Full Espresso Bar, Smoothies & Shakes Traditional Breakfasts, Sandwiches, Salads, Homemade Pastries, Burgers, Steak, Beer & Wine

povertybay.com 1108A S. 322nd Pl. Federal Way • 253.945.0012 THE OFFICIAL DINING GUIDE 2017 | LET’S



Ask about our Catering Menu and large party reservations!

34902 Pacific Hwy So., Federal Way 10

253.874.6000 EAT


Make yer day dern good with Jimmy’s DAILY SPECIALSmore! These deals will leave ya hankerin’ for Daily Lunch S

pecials Served from Op EVERYDAY B en to 4 pm Daily lackened Salm on Salad............ $ Monday ... 9.50 Ciabatta Steak Sandwich........... $ Tuesday 8 ... 14.50 oz. Top Sirloin.. ........................... $ Wednesday 8 .. 17.50 oz. Hand Cut R ibeye Steak........ $ Thursday B 15.50 lack and Blue 6 oz. Top Sirloin.. $ Friday .. 14 A rm .50 adillo A Halibut Fishle&Battered Ch ip s. $ ... ... Saturday Pr ................ 15.50 ime Rib Ciabatt a Dip.................. $ Sunday . 13.95 Smokin’ Combo ............... $ (pulled pork, sa usage, baby ba................. 18.95 ck ribs)

se Da ials Served from 4 pm to$Clo13.95 c e p S r e n in D ... Daily on Salad............ $ lackened Salm B Y .. 17.50 A ... ... YD ... ER ... EV ................. in lo ir $ .50 S p To . oz 8 Monday . Top Sirloin ... $18 oz 8 e lu B d an Black 3.90 Tuesday ....................... 2 ily

ak 2 oz. Ribeye Ste Wednesday 1 ime Rib Night Thursday Pr attered $ 0 Armadillo Ale B Friday ................... $19.5 ... s. ip Ch & sh 5 alibut Fi 9 H 5. 2 ............ ndup.................. $ .95 ou R bo m Co ........ 18 Saturday ...............s) mbo.........by mokin’ Co back rib S ba e, ag ay us nd Su (pulled pork, sa

If you like bland finge r foods, you’ll hate ou Otherwise … lookin’rfoHappy Hour. rward to seein’ ya!

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7 Our Steaks Will Make Mama Proud!

We specialize in fire-seared steaks, only USDA Choice or higher beef, aged for tenderness. Our steaks are always fresh (never frozen).

Prime Rib Dinner Served Every Evening!

jimmymacsroadhouse.com LET’S EAT 11 THE OFFICIAL DINING GUIDE 2017 |

Watermelon Slice Cookies

Submitted by Nadya Curtis Ingredients: 3 /4 c butter softened 3 /4 c sugar 1 egg ¼ tsp almond extract 2 c all-purpose flour ¼ tsp baking powder 1 /3 c raisins 1 tsp sesame seeds Pinch of salt Red and green gel food coloring

Instructions: 1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. 2. Remove 1 cup of dough; set aside and reserve. Add enough red food coloring to tint remaining dough deep red. Roll into a 6 in. log; wrap in plastic wrap and refrigerate until firm, about 2 hours. 3. Divide the 1 cup of reserved dough into two pieces. To one piece, add enough green food coloring to tint dough deep green.

Yield: about 2 dozen or more. Leave remaining dough plain. Wrap each piece separately in plastic wrap; chill until firm, about 1 hour. 4. On a lightly floured surface, roll white dough into a 6 in. by 6.5 in. rectangle. Place red dough along short end of rectangle. Roll up and encircle red dough with white dough; set aside. 5. On a lightly floured surface, roll the green dough into a 6 in by 6.75 in. rectangle. Place log of red and white dough along the short end of green dough. Roll up with green dough. Cover tightly with plastic wrap; refrigerate at least 2 hours or until firm.**At this point, refrigerate overnight if desired. 6. Unwrap dough and cut into 1/4 to 1/8 inch slices. Place 2 in. apart on ungreased baking sheets or baking sheets lined with parchment paper. Cut raisins into small pieces. Lightly press raisins bits and sesame seeds into red dough to resemble watermelon seeds. 7. Bake at 350° for 9-11 minutes or until cookies are firm but not brown. Immediately cut cookies in half. Remove to wire racks to cool.

Taste ‘The Coolest Ice Cream in Town’!!

$1.00 Off


Any Ice Cream

Cannot be combined with other offers. Limit one per customer.

Catering Available • Ice Cream Cakes & Pies HOURS: M-Th 11:00 am - 10:00 pm; Fri-Sat 11:00 am - 11:00 pm; CLOSED SUNDAY

31653 Pac Hwy S #A Next to Best Buy

253-941-3248 12




Vegetable Tian

Submitted by Marcie Shannon Serves 6

Ingredients 1 med yellow onion 2 cloves garlic, minced 1 T olive oil 1 med zucchini 1 med yellow squash 1 med potato 1 med tomato 1 tsp dried thyme Salt and pepper Âź c grated parmesan cheese or use 1 c shredded Italian blend cheese 1 T chopped parsley (optional garnish) Instructions

Preheat the oven to 400F. Dice the onion and mince the garlic. Saute the onion and garlic with olive oil in a large skillet over medium heat until the onions are soft and transparent (about 5 minutes). Prepare the zucchini, yellow squash, tomato, and potato by slicing thinly (1/8 to 1/4 inch slices). Potatoes should be sliced very thin so they can soften evenly while baking. Spread the sauteed onion and garlic, including leftover olive oil, in the bottom of the dish. Arrange the sliced vegetables, stacked vertically, in an alternating pattern. Season the top of the vegetables generously with salt, pepper, and dried thyme. Cover the dish with foil and bake for 30 minutes. Remove the foil, top with the shredded cheese, and bake uncovered for an additional 15-20 minutes, or until the cheese is golden brown. Top with chopped fresh parsley for garnish, if desired.


over 30 years in the making.


$1 Off

any bag of coffee!

Bring this ad to our roasting plant or go online and use promo code: EAT17 Offer expires Sept 30, 2017

Roasting Plant

33926 9th Ave S. Federal Way, WA 98003 800.999.5334 | caffedarte.com


EAT 13

Welcome to Our Ohana The Pac Island Grill is THE destination for the Flava of the Islands! Authentic Island Inspired Cuisine in the Heart of Federal Way. Dine-In ❀

Take-Out Party Platters ❀



THE OFFICIAL DINING GUIDE 2017 LET’S EAT 2012 S.14320th St., Ste H • 253-529-8667 |

Scoreboard Cooler

Scoreboard drink made by Jenny Peterson Ingredients: 11/2 oz Finlandia Coconut Vodka 1 /4 oz Orange Curacao 1 oz pineapple juice 1 /4 oz mango purée 2 oz Sprite Lemon and Lime Wedges (garnish)

Makes 1 serving.

Instructions: Pour each ingredient into an icefilled Mason Jar (glass). Garnish with lemon, lime, orange wedges.


★ Family-Friendly ★ Daily Specials ★ ★ Skee Ball ★ Pool ★ Darts ★

★ 9-12pm Saturday & Sunday Breakfast ★ ★ 22 Beers on Draft ★ Outdoor Seating

All major sports seen on our 34 TVs 1200 S 324th St, Federal Way • 253-839-4791 facebook.com/RJaysScoreboard THE OFFICIAL DINING GUIDE 2017 | LET’S

EAT 15

R E C R E AT I O N , M E E T R E L A X AT I O N As the sun warms the glaciers atop mighty Mount Tahoma, the melting ice fuels the flow of the Puyallup River and its destined journey into Commencement Bay – one of the most active ports in the world. It’s here, where the mountain meets the bay, where you can find the highest quality cannabis products and a professional, informed staff to help you along your journey.

Safe Access to Cannabis in a Judgement Free Environment Speak with our friendly staff – who are ready to answer your questions about our products and usage.

We offer tribal, military and senior discounts to go along with our already low everyday prices!

Pacific Hwy E., Fife, WA 98424 commencementbaycannabis.com

(253) 517-7265


Disclaimer: this product has intoxicating effects and may be habit forming. Marijuana can impair concentration, coordination, and judgment. Do not operate a vehicle or machinery under the influence of this drug. There may be health risks withDINING consumption of|this product. 16associated THE OFFICIAL GUIDE 2017 LET’S EAT For use only by adults twenty-one and older. Keep out of the reach of children.

Experience the wonderful world of edibles…

from candies, premium chocolates and caramels to cookies, syrups and tinctures … we have chosen our products with you in mind. Candies Premium Chocolates Caramels Cookies Tincture Flavored Syrups Premium Cannabis Infused Drops Gluten Free • Sugar Free Some Products Available in Sample Sizes Try your own hand at edibles, using our premium products, with the recipe below. Enjoy! Bars r Granola ose flou Chewygs all-purp xtract . c in 1 rv se 24 nilla e atmeal 2 tsp. va ey k-cook o ic u n q o . h c a 4-5 2/3 c. king sod d oil spray a t b u . n p o ts c e 1 o lt C e m r, ked utte nd 2/3 c. b rown sugar, pac raisins a b p u te pecans, c a , ll ts ti u is 1/3 ln D a ips, w os) Oleum 1 gram of chocolate ch r call on the rati u ix o m y p y otall 2-cu n with flakes. (T -inch pa 3 coconut 1 × 9 a ray ll. ns rees. Sp . Mix we Directio en to 325 deg redients g v in o s by ll t s a a re e e H and p ombin c n oil. l a t w p u o n d b o re c g a co rge mixin re into the preps possible. 1. In a la ow ixtu s as even a m e utes. All th d s -35 min g. 0 3 2. Sprea. Make thickne t u o b ttin hand brown, a Wolf efore cu l goldent 30 minutes b annabis via Laurie ti n u e k C y a B 3. Ba ol for at leas t n e mencem to co of Com ourtesy Recipe c

Photo courtesy of Bruce Wolf

Pacific Hwy E., Fife, WA 98424 • (253) 517-7265

commencementbaycannabis.com 8:30AM - 11:45 PM SEVEN DAYS A WEEK

Disclaimer: this product has intoxicating effects and may be habit forming. Marijuana can impair concentration, coordination, and judgment. Do not operate a vehicle or machinery under the influence of this drug. There may be health risks associated with consumption of this product. For use only by adults twenty-one and older. Keep out of the reach of children.


The hidden gem on Puget Sound

World-Class Seafood, Steaks, Service & Smiles! Saturday & Sunday Brunch Lunch / Dinner Happy Hour Bar / Live Music Redondo Beach Boardwalk Espresso Bar

253.946.0636 16




Recipe by Salty’s at Redondo Our Chefs start with a generous dollop of avocado puree that is spoon-pushed across the plate. Topped with sliced heirloom tomatoes and the salmon belly bacon, the dish is finished with lemon vinaigrette drizzle, micro basil, and torn croutons.

Salmon “BLTA” Salad

with avocado coulis, heirloom tomatoes, hand torn croutons, microgreens Serves 4

Ingredients: 8 oz smoked salmon 4 T canola oil 1 c avocado coulis, recipe follows 3 large heirloom tomatoes, sliced 1 c micro greens hand torn croutons, recipe follows Instructions: Cut smoked salmon into 1” square pieces. In a medium sauce pan over medium high heat add canola oil and heat until hot. Using long tongs place pieces of smoked salmon in pan and fry on both sides until crispy. It will be hot and oil will pop – be careful. Remove salmon from pan and lay on paper towel to drain. AVOCADO COULIS 2 avocados, peeled, sliced, pitted 1 /4 c sour cream salt and white pepper to taste HAND TORN CROUTONS 1 /2 loaf artisanal bread 1 /2 c olive oil 1 tsp kosher salt black pepper to taste Preheat oven to 350 degrees F. Using a bread knife, remove crust from bread and discard. Tear bread into little pieces and place in a large bowl. Drizzle half

In the bowl of a food processor combine all ingredients and blend until smooth. Refrigerate until ready to use. the olive oil on the inside edge of bowl and using your hands fold the bread into the olive oil. Repeat this step until all olive oil is used. Add salt and pepper and toss. Place bread on baking sheet in an even layer. Bake for 7 minutes; remove from oven and toss. Bake 510 more minutes or until croutons are crisp.

To serve, smear about 1/4 cup avocado coulis on center of each plate. Place 3-4 slices heirloom tomatoes on top of coulis and drizzle with a bit of olive oil. Next, add crispy smoked salmon and croutons. Sprinkle micro greens on top. Rosé is a delicious wine with this salad! THE OFFICIAL DINING GUIDE 2017 | LET’S

EAT 19

Eat Fresh!

East India Grill

31845 Gateway Blvd. S., Federal Way • 253.529.9292 See our website for menus, prices directions and more


Dinners served with candle warmers to keep food hot!

We Do Party Trays! Call Us Ahead … Weekdays or Weekends – We’ll Have Your Party Trays Ready to Serve 5 – 100 people!




Join Us for Dinner 7 Days!

Lunch Buffet 11–3 – Every Day… $13.95

• Full bar available every day, serving an extensive cocktail list, beers and wine to go with any dish.

99% 20 Gluten Free Menu THE OFFICIAL DINING GUIDE 2017 | LET’S


Profile for Sound Publishing

Let's Eat Dining Guide - 2017 Let's Eat  


Let's Eat Dining Guide - 2017 Let's Eat