2021 Dining Guide

A supplement to the Skagit Valley Herald

SPON SORE D BY

DINING GUIDE goskagit.com

Summer 2021

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Skagit Valley Food Co-op’s Award-Winning Award-Winning Deli

Fresh. Local. Delicious.

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.

• Vibrant Salads • Famous Sandwiches • Organic Juice • • Espresso & Ice Cream • Hot Breakfast • Fresh Pastries & Desserts •

Open Daily at 7am | Just off I-5 | Exit 226 skagitfoodcoop.com • 360.336.9777 Summer 2021 - Dining Guide

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(Re)discover the joys of

LOCAL EATING!

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hether it’s as a couple, as a family or with friends, and no matter what day of the week it is, there’s no shortage of excuses to enjoy a meal in good company just a stone’s throw away from your home.

It’s true: there’s no need to travel far when it comes time to satisfy your urge for fantastic food.

In addition to saving you a trip to another town — and reducing your carbon footprint! — frequenting restaurants near your home is the perfect way to enjoy a variety of delightful culinary experiences.

Your local restaurateurs are always happy to serve up diverse dishes that are sure to delight your taste buds. What’s more, you’ll always get a warm welcome and the most attentive service!

It’s never too late to step outside your comfort zone and try something new. So, if you’ve been meaning to try the French bistro a couple of blocks away or that Thai place your coworkers keep raving about, now’s as good a time as ever. Who knows — maybe you’ll even become a regular!

What are you waiting for? It’s time to treat yourself to the best cuisine your region has to offer.

Reserve a table at a local restaurant for an evening of friendly faces and fantastic tastes. Bon appétit!

SKAGIT PUBLISHING goskagit.com

In the mood to eat out? Go ahead — treat yourself!

You’ll be contributing to your local economy.

1215 A n der s on Road M ou nt Ver n on, WA 98274 ads @ s k agitads .com P: 360. 424. 3251

F: 360. 424. 5300 Res toc k i ng: 360. 424. 3251 ©2021 S k agit Pu b lis h i ng LLC A ll r ight s res er ved.

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Family-Friendly Dining

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oing out for dinner can be a chore for families, especially those with young children.

Luckily restaurants are reaching out to them, welcoming parents and kids.

“As more families are dining out more and spending more, restaurants need to cater to their unique dining criteria in order to

Summer 2021 - Dining Guide

satisfy their needs, which will nurture a loyal customer base,” says Sharon Sprague, cofounder of KidNosh, a restaurant review site for parents looking to dine out with kids. The site’s restaurant reviews, which are written by parents for parents, factor in kid-friendly amenities, as well as food quality and service.

A FAMILY AFFAIR A Restaurant.com survey of 988 adults reports 59 percent of parents dine out with their Cont i nu ed on page 11

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Farm to Table

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ating locally sourced, fresh foods may seem like an age-old concept, but it wasn’t too popular for a while. Now it’s reemerged as a culinary must. Still farm to table, also known as farm to fork, isn’t just a fad.

For centuries, eating fresh and local foods was the only way to eat. But when freezer and refrigeration technology came about, it became easier to save foods to eat at a later time or to ship over distances. Add in preservatives and soon eating prepackaged or processed foods was a new way of life.

These days, more and more Americans are health conscious and want to avoid consuming foods that may be frozen or loaded with preservatives to keep foods from spoiling.

After all, who wants frozen corn when you Cont i nu ed on page 12

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• Appetizers • Salads

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Summer 2021 - Dining Guide

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7 Dining Guide - Summer 2021

Outdoor dining

FOR EVERY TASTE Summer is an ideal time to dine out­doors. Here are two factors to consider when looking for a patio.

LOCATION When it comes to al fresco dining, the location of the restaurant or bar is key. If you want to people-watch, choose a spot with a patio on a busy street or plaza.

If you prefer a more tranquil setting, opt for a less central location with a view of the water or mountains. For privacy or a romantic dinner, book a table on a quiet rooftop patio.

CUISINE Many restaurants and bars offer out­ door seating during the summer and your menu options are virtually limit­ less. To make the most of the nice weather, sit down for a full meal with your family and friends that includes appetizers, mains and desserts. However, if you only have time for a short break, plenty of establishments will allow you to pop in for just a drink, a coffee or a quick bite.

This summer, enjoy the fresh air and try new dishes on the patio of a restaurant, bar or coffee shop in your area.

Summer 2021 - Dining Guide

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TOP SPOTS FOR OUTDOOR DINING One of summer’s great pleasures is being able to eat and drink on a patio. Once the good weather starts, a variety of locations offer outdoor seating. Here are a few options.

or share a sundae.

COFFEE SHOPS AND BAKERIES Treat yourself to an iced coffee or fresh pastry on a quaint patio. Breathe in the fresh air and watch people go by while you take a moment to unwind.

HOTELS AND INNS You don’t have to go far to enjoy a hearty breakfast on a quiet patio when you’re on vacation. All the better if it comes with a mountain, ocean or city view.

ICE CREAM SHOPS A warm, sunny day calls for a refreshing frozen treat. Most ice cream shops offer shaded outdoor seating where you can sip on a milkshake

BARS AND RESTAURANTS Many establishments set up a patio for the summer.

Grab a quick lunch or spend an evening eating and drinking with friends.

Wherever you find yourself this summer, don’t miss an opportunity to enjoy a relaxing outdoor dining experience.

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THE FAIRHAVEN

Sandwiches Salads

Local Beer Wine www.fairhaventogo.com

100 North Burlington Blvd • 360-746-3183 goskagit.com

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KATT’S WESTSIDE STORY

SKAGIT VALLEY FOOD CO-OP

DISTRICT BREWING

SECOND STREET DELI & DOGS

On the river walk in Mount Vernon at 520 S Main St. 360.873.6714 districtbrewco.com Summer 2021 - Dining Guide 10

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FAM I LY- FRIENDLY Con ti nu e d f rom p age 4

children at least once a week, with 70 percent of parents saying restaurant dining is a great way to spend time with family. The survey also found 40 percent of families go out for American food, followed by 25 percent for Italian and 21 percent for Mexican.

FAMILY CHOICES So how are restaurants wooing families? They’re serving healthy food choices like lean meats, fruits and vegetables; and impressing kids with tech tools like video games and oldfashioned fun including crayons and paper, as well as books.

There are also kids-eat-free days as well as kid-friendly activities like balloon artists, face painting and make-your-own pizzas or sundaes.

“Not only are they spending more than couples without kids, but parents are likely to share good dining experiences with other parents on social media and Another sign restaurants word-of-mouth,” says Sprague, are family friendly? “They have who thinks the kid-friendly commitment is likely permanent. family bathrooms or changing

tables in both women’s and men’s room,” says Sprague.

Restaurants want repeat business from families with kids who eat at off-peak times like pre-dinner rush or on off-peak days like Monday or Tuesday.

Parents seem to be pleased with the family friendly offerings, too.

The Restaurant.com survey found 57 percent of parents like dining out as a way to teach kids table manners; 54 percent say it teaches kids about different cultures and 66 percent use the opportunity get kids to try new foods

Signature Handcrafted Cocktails Gourmet Burgers Wing Wednesday, Taco Thursday, Friday Night Dinners Breakfast Brunch on Saturday and Sundays

360-755-6474

100 S Barker St, Mount Vernon Closed Monday & Tuesday • Wednesday-Friday 1pm-10pm Saturday & Sunday 9am-2pm Saturdays Reopen for Karaoke 8pm-10pm Phase 3 hours goskagit.com 11 Dining Guide - Summer 2021

FAR M Con ti n ue d f rom p a ge 5

can eat it fresh? Why buy carrots shipped from thousands of miles away when you can buy them locally?

A PLACE AT THE TABLE Diners, chefs and restaurants seem to value the farm-to-fork concept, too. A MamboTrack Health and Natural Consumer Outlook survey of over 1,000 consumers found 95 percent want “fresher” food, while over 80 percent consider “humane treatment and environmental factors” and over half say they pay or are willing to pay more for these healthier and

environmentally-friendly options. relying on farmers and farms to produce pesticide-free fruits and In a survey of professional vegetables. chefs, The National Restaurant Association found the top trends Farm to fork is all about include locally sourced meats and savoring the seasons and seafood at number one; locally incorporating what’s in season grown produce at number two; into your menu. Think pumpkins and environmental sustainability in fall, watermelon in summer at number three. and a variety of herbs all year round.

LOCAL FOCUS

Embracing the farm-to-table experience means buying foods that were planted, grown and harvested locally, which supports nearby farmers and the local economy.

It’s also a great way to protect and respect the environment,

1300 2nd Street, Mount Vernon

360-982-2605

We offer a wide selection of made to order hot and cold sandwiches, hot dogs, and much more!

Delicious premium quality meats, sliced in house, fresh produce and quality breads.

Jaw-dropping good!

106160-1

Monday – Saturday 11am - 6pm 4pm

Due to the seasonality and availability of farm-to-table foods, the menu is always changing.

That prevents ruts in your eating habits. Farm to table is a tasty choice for diners and a boost to the environment and the local economy.

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Next Generation of Diners

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reakfast, lunch and dinner are evolving.

Traditional dining from what’s on the menu to what it costs is changing. Nowadays diners want fresher food, value for their money and customer service.

A BrandKeys study looked at food preferences among a total of 3,000 people, 1,000 in each of three groups: Baby Boomers, Generation X and Millennials. The results?

Boomers also want great service and say they pay extra for it. Gen X can be practical and wants value for their money, not

necessarily the cheapest price. Millennials, who tend to have sophisticated tastes and aren’t necessarily loyal to restaurant brands, want healthy food in a casual setting.

COURTING YOUNG DINERS Restaurants are changing to meet the needs of diners, especially millennials, who were born between the early 1980s and the early 2000s. A key dining demographic, there are approximately 80 million Millennials in the U.S. “We’ve found that creating moments in Cont i nu ed on page 17

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SAAL BREWING COMPANY

Tips for taking advantage of local patios intoxicate and dehydrate you. Be sure to Nothing says summer like dining outdoors.

Follow these tips for a comfortable, relaxed and hassle-free experience.

STAY OUT OF THE SUN The sun’s rays are strongest at midday, so if want to enjoy an outdoor lunch, it’s best to re­quest a table in the shade. If none are available, keep the sun off your head with a hat. You should also protect your skin by applying sunscreen 30 minutes before you go outside, and then reapply every two hours.

Finally, be sure to remember your sunglasses.

REMAIN HYDRATED If you’re planning on enjoying cocktails or wine on the patio, keep in mind that the combination of sun and alcohol can quickly Summer 2021 - Dining Guide 14

drink plenty of water, and let someone else drive you home if you get too tipsy.

KEEP PESTS AWAY Insects like wasps, bees and mosquitoes are attracted to the foods and drinks served on patios. Use a bug repellant to keep mosquitoes away, be careful when you shoo away bees and if you have an allergy, don’t forget to bring your epinephrine injector.

Remember that the weather can change quickly, even on the most pleasant of summer days. Think ahead by carrying a light sweater or shawl, even if the forecast says it’ll stay warm. goskagit.com

gluten free and vegan options Beer

Cider

Wine

Craft Soda

Scan with your phone to see our menu!

Scratch made artisan food and beverages made using sustainable practices and local ingredients.

10209 270th St NW, Stanwood, WA 98292

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On-the-Go Gourmets

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ou see them driving in your neighborhood, stopped at local parks and even on TV shows like, “The Great Food Truck Race.” Food trucks seem to be everywhere these days.

In just five years, food truck revenue has grown 12 percent, according to IBISWorld, a company that tracks industry and market research.

Chicago to Los Angles and many smaller cities, too.

SMORGASBORD OF OPTIONS

Truck offerings include cupcakes, pizza, The $803 million-dollar-a-year food truck donuts and fusion food, like Korean barbecue trend, which started during the recession, brought gourmet food to customers in various combined with Mexican cuisine. communities across the country from Miami to Cont i nu ed on page 17 Summer 2021 - Dining Guide 16

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NE XT Con ti n ue d f rom p a ge 1 3

the dining experience that are personal, sharable and what we call ‘friction-free’ lead to satisfaction and repeat visits,” says Adam Pierno, director of brand strategy and planning at Santy.

The brand strategy company recently polled Millennials to identify what makes them dine out or stay home for dinner.

Pierno says Millennials value being able to split checks easily and like paying the bill on their phones or tablets, as well as apps. They also enjoy knowing an eatery’s “hidden” menu and

O N -T H E- GO Con ti n ue d f rom p age 1 6

Chefs love keeping costs low in a mobile operation, which enables them to share their cuisine with many different diners. Consumers love the variety of food truck options and appreciate being able to eat high-quality food on the go, such as during lunch hour or while hanging out at a park.

“Consumers seem to love food trucks because they make interesting, often high-end food more accessible and convenient,” says Mark Brandau, managing editor of “1851 Magazine,” acknowledging the food truck trend is here to stay.

appreciate restaurants that are flexible with substitutions.

“Good service is still in style, as well,” says Pierno, noting 57 percent of diners say it’s an important factor in deciding where to eat. Competition

While 71 percent of Millennials say they’re budgetminded, they’re not very interested in eating fast food.

They like fast-casual eateries and will splurge for big occasions. Still the recession taught them to be wise with their money.

Millennials don’t dine out as often as you think. Pierno says the generation’s dining occasions are down by as much as 20 percent since 2007. Many millennials would rather eat dinner at home while enjoying entertainment like streaming movies and video games.

“They don’t like to risk dining out at a place they aren’t quite sure will deliver a great meal or experience,” says Pierno.

Craving dessert? Looking for burgers? Whatever you want to eat can probably be found on a gourmet food truck. Search social media to see where your favorite mobile vendors will be, then get curbside and prepare to eat. Lines typically aren’t long, and tips aren’t expected either — a definite bonus for foodies.

in San Francisco.

THE FUTURE OF FOOD TRUCKS “Our customers are savvy consumers who are interested in mobile food trucks for lots of valid reasons; value priced food, artisanal small businesses, a sense of shared community,” says Matt Cohen, founder of Off the Grid, a street food organization company

With the restaurant industry worth $632 billion, restaurants will be competing for the attention and spending power of this new generation of diners.

The trend will grow as more communities accept the idea.

“Since more cities are relaxing their restrictions on food trucks, the trend is only going to proliferate,” says Brandau.

Up next for food trucks?

More catering opportunities (think weddings and events) and increased tech use, as well as “a move toward healthier food from the trucks,” says Cohen. “Better and better food.”

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CHUCKANUT MANOR SEAFOOD & GRILL

r! u o H y p p a H Tuesday – Sunday • 2pm – 5pm 25% Off Appetizers, $2 Off Wine Pours, and $1 Off Draft Beer & Well drinks!

Wine Bottle Wednesday 25% OFF Check out Chuckanut Cones Ice Cream Stand!

3056 Chuckanut Dr. Bow, WA 98232 • 360-766-6191 • chuckanutmanor.com Tuesday - Sunday 12pm - 9pm Summer 2021 - Dining Guide 18

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Going High Tech

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rom smart phones and tablets to social media, consumers are connected to the world and each other all the time. Restaurants are embracing tech, too, as a way to reach out to customers and streamline operations.

Dining out is getting easier and easier.

With a swipe or two, diners can take control of their restaurant experience. According to The National Restaurant Association, 52 percent of diners say they’d pay their bill electronically, and 46 percent would use a

restaurant’s app.

Consumers are already connecting to eateries, with 61 percent saying they’ve checked out a restaurant’s website and 36 Cont i nu ed on page 20

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ROCKPORT BAR & GRILL

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percent saying they’ve looked up National Restaurant Association nutritional information about the notes that about a third of restaurant’s food online. consumers choose a restaurant based on social media; 40 percent Some of the new technology use group buying sites like being used at major chains and Groupon and LivingSocial, and local restaurants includes tablealmost a third have read or posted top tablet technology allowing dining reviews to sites like Yelp. guests to order food and drinks, play games for entertainment and RESTAURANT TECH pay the bill at the end of the meal.

While consumers want the Diners can even calculate tips on tech, so do restaurants. Even the spot, with the app making though technology’s initial setup gratuity suggestions. can be expensive, it’s a long-term ONLINE REVIEWS investment for eateries that can use the tech tools to streamline Eating at a restaurant isn’t just business. For example, one tech about a meal. It’s an experience app for restaurants helps the that’s important for diners. The Summer 2021 - Dining Guide 20

eatery track inventory, review peak and off-peak dining times and see and adjust staffing levels and schedules.

By using tabletop apps and tablets, diners can do it all: ordering, paying the bill, leaving a tip and writing an instant review. It can all happen fast and efficiently which pleases the customer and gives the restaurant immediate feedback on the food and the service. Plus it’s a quickpay way for customers to check out, which could result in faster table turnaround.

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BREAKFAST

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DINNER

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Fresh and healthy dining

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ou eat broccoli, spinach and tomatoes at home, so why wouldn’t you want to enjoy these healthy and tasty flavors at restaurants, too?

According to The Vegetarian Times, over 7 million Americans are vegetarians, while an additional 22 million follow a “vegetarianincluded diet.” Both men and women follow the veggie lifestyle, with women accounting for about 60 percent of vegetarians.

HEALTHIER GOALS

A 2014 survey of over 1,000 Americans by the International Food Information Council Foundation found 71 percent of consumers value healthfulness, compared to 61 percent, just two years ago. That 10 percent Even for non-vegetarians, the desire to eat increase shows attitudes about clean eating better is a driving force in the marketplace.

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SKAGIT VALLEY BURGER EXPRESS

F R E S H Con ti n ue d f rom p age 2 2

meeting the demand. One chain has everything from portobello burgers to barbecue “veggie steak” sandwiches.

like steak and cheese or meatball, are changing. More diners want are improving. For example, 83 veggie subs, or at least sandwiches percent of those surveyed say with lean meats, topped with they’ve tried to eat more fruits veggies such as spinach, onions, Diners are choosing healthier olives and tomatoes. and vegetables in the past year.

Over half of the respondents say entrees and sides too, such as grilled instead of friend chicken; Dining out options now they use nutrition information and a side salad or sliced fruit include a variety of better-for-you when dining out, such as in lieu of starchy French fries. ingredients, too, like whole-wheat reviewing food calorie counts.

Spinach and kale salads are on the pasta and flatbreads, compared VEGGIES ON THE MENU menu, too, at many restaurants. to their carbohydrate-loaded versions.

No longer does eating out Breakfast can now mean an at a restaurant mean you have egg white omelet, turkey bacon While there’s room for even to sacrifice your good habits or and whole wheat bread, compared more healthful dining changes, choose from a very limited menu to the traditional two-egg omelet, these nutritious choices are steps of good-for-you options. with bacon and pancakes. in the right direction, helping diners enjoy a satisfying meal that As more consumers want Even deli sandwiches, which supports a healthy lifestyle. to eat healthier, restaurants are once were about meaty options goskagit.com 23 Dining Guide - Summer 2021

Named Best Burger In The State!

Celebrating 9 Years Of Serving Our Wonderful Community

1172 W State Route 20, Sedro-Woolley, WA 98284

Skagit Valley Burgers

(360) 707-8778 • www.skagitvalleyburgers.com Business Hours: Wednesday 11-7 • Thursday 11-3 • Friday’s and Saturday’s 11-7:30 Closed: Sunday, Monday and Tuesday

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