MENU Seattle Winter 2019

SEATTLE | BELLEVUE | SURROUNDING AREAS

SAMPLE MENUS MEET THE CHEF COCKTAIL LOUNGES JAMES BEARD WINNERS

TULALIP SAVOR THE EXCITEMENT OF

CULINARY ARTISTRY.

From global cuisine at Eagle’s Buffet to the traditional open fire pit cooking at Blackfish - fuel your gaming excitement with seven premium restaurants - This is Tulalip.

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INSTAGRAM PHOTO CONTEST

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Take a photo at your favorite restaurant.

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

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The winner of the most creative and interesting photo judged by our creative team will win a Dine Out Package (including Heritage Restaurant, VIVO 53, Seastar Restaurant & Raw Bar, Pearl Seafood & Oyster Bar, Paddy Coyne’s Irish Pub, Wild Ginger).

Contest rules: Contest runs 1/15/19 thru 3/30/19. Winner will be announced via social media, on website and in the May edition of MENU Seattle. Winner and 2 runner ups release all photo rights to MENU-USA dba MENU Seattle, in print and online.

SEATTLE | BELLEVUE | SURROUNDING AREAS

PRESIDENT | PUBLISHER Lisa Karlberg

EDITOR IN CHIEF Meri-Jo Borzilleri

ART DIRECTOR Dean Davidson

SALES | ACCOUNT EXECUTIVES Kelly Travers | Kristy Gessner | Gayle Picken | Babette Vickers

GRAPHIC DESIGNER Mariah Currey

WRITERS Dakota Mackey | Dan Radil

EDITORIAL ASSISTANTS Hailey Palmer | Logan Portteus

OFFICE MANAGEMENT Jenn Bachtel

Marketing Assistant Lydia McClaran

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

INQUIRES | SUBSCRIPTIONS info@menuseattle.com 360.483.4576 x4

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| CONTENTS | FEATURES James Beard Foundation Awards 13 The gold standard for culinary excellence, we'll show you the ins and outs of the James Beard Awards.

Cocktail Lounges to Experience 47 In winter's midst, here's where to cozy up with your favorite beverage, or even a brand-new one.

EAT & DRINK Chef Interview | Breanna Beike 24 Chef-owner of Woodinville’s Heritage Restaurant grew up in the Midwest, and loves scallops. And that’s not all.

© Richard Duval

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Featured Restaurant | Tula Bene Pastaria + Chophouse 44 New at the Tulalip Casino Resort, Seattle chef Jeremy Taisey stars, along with steak and fresh pasta.

Winter Sipping | Zinfandels 50 Full-bodied versatility makes “Zin” king of winter.

Mixologists | Adriane Lee 60 As bar manager for Seattle’s The Triple Door, Adriane Lee has seen a thing or two.

EVENTS Musician Q&A | Darelle Holden 74 Darelle Holden backed stars like Tom Jones, Stevie Wonder, and Elton John, and has musical roots here.

Listings 76

NOTES Restaurant Listings By City 8 On The Web 10 Finally, Dessert 80

ON THE COVER Courtesy of The Triple Door

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Photo taken at Pearl Seafood & Oyster Bar Photo by Rina Jordan

| INDEX BY CITY | BELLEVUE

MARYSVILLE

Bake‘s Bar & Bistro New American 20 Black Bottle Gastropub — New American 26 Japonessa Asian Fusion 34 John Howie Steak Steak House 36 The Lakehouse Farm To Table 40 Minamoto Japanese Cuisine Japanese Fine Dining 52 Outback SteakHouse Steakhouse 54 Paddy Coyne‘s Irish Pub Irish 56 Pearl Seafood & Oyster Bar Northwest Seafood 58 Seastar Restaurant and Raw Bar Seafood 62 Vivo 53 Trendy Italian 68 Wild Ginger Authentic Southeast Asian Cuisine 70

Bonefish Grill Seafood 28 Tula Bene Pastaria + Chophouse 66

BOTHELL Bonefish Grill Seafood 28

SEATTLE Anthony‘s Pier 66 Seafood 18 Barolo Ristorante Italian Restaurant 22 Black Bottle Gastropub — New American 26 Cinque Terre Ristorante Italian Restaurant 30 Japonessa Asian Fusion 34 La Spiga Italian Cuisine 38 Miller’s Guild Craft Cooking and Cocktails 42 Paddy Coyne‘s Irish Pub Irish 56 TRACE Local Modern Cuisine 64 Wild Ginger Authentic Southeast Asian Cuisine 70

WOODINVILLE Heritage Restaurant | Bar Seafood 32

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PLAYS WELL WITH OTHERS Try Kuma in your favorite cocktail, on the rocks, or clean and neat - like we do.

K U M A L I Q U E U R . CO M PLEASE ENJOY RESPONSIBLY

| ON THE WEB MENUSEATTLE.COM | WEB EXCLUSIVE Wine on Whidbey Island Wine expert Dan “The Wine Guy” Radil takes you to Whidbey Island, where he features a special wine bar and a tasting room.

Both are places to enjoy topnotch wines, and the island’s fine, laidback atmosphere is the perfect winter getaway.

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EVENTS CALENDAR 1.@johnhowiesteak getting our happy hour on! 2.@minamoto_japanese_cuisine Great bar, amazing food. You gotta try this! 3.@PatagonRestaurant Fire roasted broccoli. Two please!

4.@Bakesplace Berry Crumble with vanilla ice cream and caramel whiskey sauce...hello!

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

Even Dorothy just wanted to find her way home.

If only she’d had a really great real estate agent.

Perhaps all the adventure of the munchkins and the yellow brick road, flying monkeys who were really scary when you think about it and the wicked witch of the west could have been avoided.

Don’t we all have a little bit of Dorothy in us?

Running away from one thing hoping to find something better.

Welcome home to Whatcom County–

you start looking for a home and you end up with something much greater. From Mt. Baker to the Semiahmoo sandspit, you clearly know... you’re not in Kansas anymore.

I’ve always known there was a better way to practice real estate. A better way to tell the story of the home and the magic of the place.

I love this land and sharing its hidden secrets that draw you near and holds you fast.

Glenda the good witch had it right all along...

There’s no place like home!

KATHY STAUFFER

Whatcom County...Even when it rains, I shine!

Managing Broker 360-815-4718 kathystauffer.com

© Shannon Renfroe

EDOUARDO JORDAN

EAT JAMES BEARD FOUNDATION AWARDS

S

ince its inception, the James Beard Foundation has recognized bright culinary talent with their awards. But what spurred the development of such awards, and how did they grow to be the prestigious culinary trophy we know today? In an ever-changing landscape of gastronomy, the iconic ceremony has evolved to reflect the food and people it celebrates.

— Dakota Mackey

MENU Winter 2019 13

The contenders are narrowed down by a panel of more than 600 judges, 300 of whom are previous chef and restaurant award winners.

T

he foundation’s namesake, James Beard, was known for opening his home kitchen to nearly anyone with a taste of culinary curiosity. A cookbook author, TV personality, teacher and cook, he was a mentor to many in the industry. After his death in 1985, colleagues and friends turned his house into a center for education and community, naming it the James Beard House.

Notable chefs of that time, including Wolfgang Puck, cooked dinner at the James Beard House to both raise funds for more programs and give people in the community a unique culinary experience.

In 1991, the first James Beard Foundation Awards were given, putting a spotlight on people accustomed to being behind the scenes.

Before the emergence of cooking competition shows and proliferation of social media, chefs were not often recognized for their innovation. Some credit the Beard Awards for raising the bar of the industry and igniting a renewed sense of determination for evolution and curiosity.

That first ceremony, which took place in May 1991 on a boat named the M.S. New Yorker, drew 1,000 attendees. Only 30 awards were given, which has since more than doubled. Among the winners were culinary giants Emeril Lagasse, Rick Bayless, and Wolfgang Puck, all of whom are now celebrity chefs — a concept that was just emerging.

The New York Times later referred to the Beard Awards as “the Oscars of the food and beverage industry.” Similar to the iconic award shows, the Beard Awards have evolved to

14 MenuSeattle.com

better reflect American culture and its vastly diverse perspectives and backgrounds.

In time for the 2018 ceremony, the James Beard Foundation announced that in addition to exceeding standards for quality food and service, the winners must also be true to “the values of respect, transparency, diversity, sustainability and equality.”

The contenders are narrowed down by a panel of more than 600 judges, 300 of whom are previous chef and restaurant award winners. Twenty semifinalists are picked in each category and announced in late winter.

The restaurant categories are judged with the same principles in mind but with a slightly difference lens. The Best New Restaurant category needs to have opened in the calendar year before the award is given and be one that “already displays excellence in food, beverage, and service, and that is likely to make a significant impact in years to come.” The Outstanding Chef award goes to the individual who has influenced industry standards and stood as an inspiration to others.

Though the restaurant and chef categories of Best New Restaurant and Outstanding Chef are the most well-known, awards are given in many facets of the industry, including books, journalism, broadcast media, lifetime achievement, leadership, restaurant design and graphics. Seattle’s own Rachel Belle was nominated in 2018 for her podcast, “Your Last Meal.”

Washington state has historically been slower on the food scene than, say, New York … continued on page 16

© Eva Kolenko

RENEE ERICKSON

MENU Winter 2019 15

2018 was a huge year with 20 local semifinalists in the running. Spanning several categories. … or California, but local chefs have continually been recognized by the Beard Awards with growing momentum.

Some noteworthy wins include Seattle’s John Sundstrom of Lark, who won Best Chef Northwest in 2007, beating out four other greater-Seattle chefs including Joseba Jiménez de Jiménez of Harvest Vine and Holly Smith of Cafe Juanita.

Lark has since moved to its new location on Seneca Street in Capitol Hill, but the focus on locally produced ingredients remains.

Sundstrom works with local artisans like Penn Cove Shellfish, Theo’s Chocolate and Mt. Townsend Creamery to procure the best of the Pacific Northwest.

Three years later, Jerry Traunfeld won the same award for The Herbfarm, a longtime Woodinville establishment known for its fixed nine-course menu and highly decorated dining room. The essential Northwest restaurant reinforces their farm-to-table manifesto with a menu that reflects the seasons and predinner farm tour to meet the pigs.

In 2016, Renee Erickson won Best Chef: Northwest for her restaurant The Whale Wins. Known in town for her bright, airy spaces often filled with crusty bread with butter, house made pickles and seafood, she is a force. Now with six popular food brands around the city, Erickson even expanded to the donut business with her brand General Porpoise. This was her first win but not her last nomination.

2018 was a huge year with 20 local semifinalists in the running. Spanning several categories, nominees included Evan Andres of Columbia City Bakery for the Outstanding Baker award, Matsuko Soma of Kamonegi for Best Chef: Northwest and Erickson of Bateau for Outstanding Chef.

The knockout, though, was Edouardo Jordan, who brought home the title of Best New Restaurant for JuneBaby and Best Chef: Northwest for Salare. Jordan is the first African-American to win the award for Best New Restaurant. This came after Pete 16 MenuSeattle.com

Wells of the New York Times gave JuneBaby a commendatory 3-star review, honoring the significance of the food Jordan is making that represents not only his Southern upbringing but also “traces that story back to where it meets the country’s.”

As if it weren’t challenging enough to get in for JuneBaby’s Sunday fried-chicken dinner, the mountain of accolades and write-ups have added to the frenzy. Some recommend hitting up JuneBaby’s moonshine hour (3-5 p.m.) as a strategy to be comfortably perched at a coveted table when the plates of fried chicken make their way out to the dining room at 5 p.m. The dinner includes pieces of buttermilk fried chicken, a seasonal side and a flaky biscuit.

Not to be overlooked, Jordan’s other restaurant, Salare, earned him the title of Best Chef: Northwest. Located in the quiet neighborhood of Ravenna, the kitchen puts out gloriously vibrant dishes of seasonal fare. Like JuneBaby, the deep respect for ingredients is clear. The menu tastefully oscillates between influences from America’s South, Africa, Europe and the Caribbean Islands.

Though the menu changes often, homemade pasta is constant. It may include risotto with lobster mushrooms, fennel confit and creme fraiche or spaghetti with merguez sausage, chickpeas, preserved lemon and the Egyptian condiment, dukkah.

After a grand 2018, the flourishing food scene in greater Seattle should only continue to blossom. The competition is fierce, and the standards for service, taste and ambiance are high, with a growing attention to social responsibility. Folks at the helm of this undeniable pleasure of dining out deserve continual praise.

Preparations for the 2019 James Beard Awards in Chicago are already taking shape.

The judging panel will include Seattle’s own Providence Cicero of The Seattle Times.

Be on the lookout for the semi-finalists announcement in February. 

| JAMES BEARD WINNERS THE PAST 10 YEARS | 2018

2018

2017

2016

Best New Restaurant

Best Chef: Northwest

Outstanding Wine Program

Best Chef: Northwest

JuneBaby

Salare

Canlis

Renee Erickson

Edouardo Jordan 2122 NE 65th St., Seattle 206.257.4470 junebabyseattle.com

Edouardo Jordan 2404 NE 65th St., Seattle 206.556.2192 salarerestaurant.com

2576 Aurora Ave N., Seattle 206.283.3313 canlis.com

The Whale Wins 3506 Stone Way N., Seattle 206.632.9425 thewhalewins.com

2015

2014

2012

2012

Best Chef: Northwest

Rising Star Chef of the Year

Outstanding Restaurateur

Best Chef: Northwest

Blaine Wetzel The Willows Inn on Lummi Island

Blaine Wetzel The Willows Inn on Lummi Island

Matt Dillon Sitka & Spruce

2579 W. Shore Dr., Lummi Island 360.758.2620 willows-inn.com

2579 W. Shore Dr., Lummi Island 360.758.2620 willows-inn.com

Tom Douglas Tom Douglas Restaurants Seattle

2010

2008

2008

Best Chef: Northwest

Best Chef: Northwest

Best Chef: Northwest

America’s Classics

Jason Wilson Crush - CLOSED

Maria Hines Tilth Restaurant

Holly Smith Cafe Juanita

Jean Nakayama Maneki Restaurant

Now Operates Miller’s Guild & The Lakehouse 206.443.3663, 425.454.7076

1411 N. 45th St., Seattle 206.633.0801 tilthrestaurant.com

9702 NE 120th Pl., Kirkland 425.823.1505 cafejuanita.com

304 6th Ave. S., Seattle 206.622.2631 manekirestaurant.com

JASON WILSON

BLAINE WETZEL

TOM DOUGLAS

© Ed Anderson

2009

© Jim Henkens

1531 Melrose Ave., Seattle 206.324.0662 sitkaandspruce.com

© Fire & Vine Hospitality

206.448.2001 tomdouglas.com

MENU Winter 2019 17

Anthony’s Pier 66 Seafood

Anthony’s Pier 66 is a premier Northwest seafood restaurant with panoramic views of the downtown Seattle skyline, Mt. Rainier, and Elliott Bay’s boating activity.

Anthony’s Pier 66 features fresh Northwest seafood simply prepared, complemented by in-season local produce and an award-winning Northwest wine and beverage list all in a contemporary sophisticated waterfront setting.

HOURS

CONTACT

DECORUM

Sun: 5–9 pm Mon–Thurs: 5–9:30 pm Fri-Sat: 5–10 pm

2201 Alaskan Way Seattle, WA 98121 206.448.6688 anthonys.com

Attire Business Casual Reservations Yes Bar Yes

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sample menu

APPETIZER

Wild Pacific King Salmon

Hawaiian Ahi Nachos

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

Dungeness Crab Cakes

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

Fresh Northwest Oysters on the Half Shell

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

Served on homemade taro chips with wasabi aioli.

With ginger-plum sauce and beurre blanc.

Dungeness Crab & Corn Chowder with homemade cornbread pudding

Penn Cove Mussels In a Thai red curry sauce.

Szechuan Octopus

Atlantic octopus Szechuan-style grilled with beans, peanuts and cilantro.

Traditional Manila Clams

Steamed with lemon, garlic and fresh parsley.

ENTRÉE Grilled Ocean Prawns

Jumbo ocean prawns grilled and basted with cilantro pesto.

Wild Alaska Spot Prawn Risotto

Local Certified Angus Beef Brand Tenderloin Filet Petite Northwest hand-cut filet with Gorgonzola truffle butter and port demi sauce.

Butternut Squash Risotto

Dungeness Crab Fettuccine

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

Fresh Pacific Ahi

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

Wild Alaska Weathervane Scallops

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

Chargrilled ahi medallions with fresh ginger sauce, pineapple chutney and ginger slaw.

Northwest Cioppino

King salmon, Manila clams, mussels and lingcod simmered in a tomato-herb broth.

Local Certified Angus Beef Brand Rib Eye Applewood grilled with demi basil butter.

With pomme frites and seasonal vegetable.

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

Alaska Red King Crab Legs

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

Pacific Duet

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

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

MENU Winter 2019 19

Bake’s Bar & Bistro New American / Music

Bake’s is a restaurant & live music venue that oozes atmosphere. A chef driven seasonal menu that utilizes the best of the Northwest bounty and a well curated spirits & wine program that includes over 170 bourbons & whiskies are just the tip of the iceberg.

Bake’s is also home to the eastside’s largest and most unique patio, an outdoor covered & heated whiskey bar as well as world class musical acts 5 nights a week. Our high vaulted ceilings create room for our 25 foot projection screen perfect for private function presentation. Bake’s is the ideal setting for private parties and corporate events.

HOURS

CONTACT

DECORUM

Dinner Mon: 5–9 pm Tues–Thurs: 5–10 pm Fri–Sat: 5 pm–1 am Happy Hour Mon–Fri: 3–6 pm Live Music Tues–Thurs: 8–10 pm Fri: 9–11:30 pm Sat: 7–8:30 pm, 9:45–11:30 pm

155 108th Ave NE, Ste. 110 Bellevue, WA 98004 425.454.2776 bakesplacebellevue.com

Attire Casual Reservations Yes Bar Yes Dancing Yes

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sample menu

STARTER Goat Cheese Gnocchi

Winter squash, toasted hazelnuts, rosemary brown butter. $15

Roasted Cauliflower

Golden raisins, capers, pine nuts, harissa yogurt. $11

Duck Street Tacos

Coriander braised duck, orange salsa, slaw, lime crema, cilantro, cracklings. $12

Coconut Shrimp

Sweet chile sauce, cabbage slaw. $14

Olympia Provisions Charcuterie Board

Crispy pork belly, a selection of cured meats, mustard, baguette, accompaniments. $17

Ginger-Lemongrass Prawns

Bird’s Eye Chiles, lettuce cups, puffed rice noodles, peanuts, cabbage slaw. $17

Chorizo Sliders

Brioche, Vietnamese pickled vegetables, lime aioli. $9

Chicken Wings

Korean or Thai style, cucumber yogurt. $10

Lacinato Kale Salad

Pickled sumac onions, fennel, spiced garbanzos, olives, lemon-tahini dressing. $10

Pommes Frites

Citrus aioli, truffle. $6

Albacore Tuna Poke

Asparagus, kaiware sprouts, black radish, taro chips, soft boiled egg, ink aioli. $15

Spinach Salad

Pomegranate, strawberries, wheatberries, goat cheese, citrus-zataar vinaigrette. $11

ENTREE Seared Duck Breast

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

Crispy Half Chicken

Roasted garlic poultry jus, whipped golden potatoes, seasonal vegetable. $29

Beef Bourguignon

Red wine braised beef, carrots, potatoes, mushrooms, bacon, brioche gremolata. $26

Mary’s Organic Chicken Breast

Crispy skin, root vegetable-bacon hash, apple cider gastrique, pan jus. $25

Petite Filet Mignon

Yorkshire pudding, English peas & vines, carrot ribbons, red wine demi glace. $38

Grilled Wild King Salmon

Crispy polenta, asparagus, white miso vinaigrette, sunchoke chips. $35

Seared Duck Breast

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

Wagyu Beef Burger

Butter lettuce, pickled onion, tomato, citrus aioli, rustic bun, fries. $17

MENU Winter 2019 21

Barolo Ristorante Italian Restaurant

It’s where tradition and innovation merge in modern comfort; Italian ancestry and family spirit, encased in a warm and inviting setting surrounded by wax dripping candelabras, Italian glass chandeliers, a 20-seat communal table, comfortable booths to watch the action in the room or a cozy table for two to catch a private moment. With cuisine inspired from the Northern regions of Italy and fresh, farmto-table ingredients from the Pacific Northwest.

HOURS

CONTACT

DECORUM

Lunch Mon–Fri: 11:30 am–3 pm Dinner Daily: 3 pm–12 am Happy Hour

Mon–Sat: 3–6:30 pm, 10 pm–12 am

Sun: All day starting at 3 pm

1940 Westlake Ave. Seattle, WA 98101 206.770.9000 baroloseattle.com

Attire Casual Reservations Yes Bar Yes

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sample menu

ANTIPASTI

SOUP & SALAD

MAIN COURSE

Tartara di Tonno Allo Zenzero

Pasta e Fagioli

Filetto al Barolo

Ahi tuna tartare, ginger mélange glaze, organic copper mountain honey, sea salt. $16

Tagliere di Prosciutto di Parma ‘riserva’

Premium imported prosciutto from parma, 24 month aged reserve. $18

House-made pasta and bean soup. $9

Foglioni di Romana Grigliati

Grilled romaine heart, caesar dressing, shaved reggiano. $12

Barbabietole Gialle

Agri beef “farm to table” local RR ranch black angus filet, barolo wine sauce. $48

Ossobuco di Vitello

100% natural, hormone-free braised veal shank, saffron risotto. $44

Lumache al Barolo

Golden beet salad, goat cheese, house-candied hazelnuts. $12

Costolette di Agnello all’Amarone

Carpaccio di Vitello

PASTA

Risotto All’Aragosta

Carciofo Stufato all’olio d’oliva

Penne, yukon river smoked salmon, organic asparagus. $24

Baked escargot, butter, barolo sauce. $18 Veal carpaccio, arugula, parmiggiano, capers and truffle melange. $16 Braised organic artichoke, shaved parmiggiano, frisee and extra virgin olive oil. $14

Burrata con Finocchio

Imported fresh burrata, fennel, lemon juice, grape tomatoes, olive oil. $16

Penne con Salmone e Asparagi Rigatoni al Ragu’ d’Agnello Rigatoni, natural leg of lamb ragú, parmiggiano, fresh herbs. $24

Fettuccine al Granchio

House-made pasta, alaskan king crab, EVOO, peperoncino, organic grape tomatoes. $30

Gnocchi con Mozzarella Fresca

House-made gnocchi, fresh mozzarella, basil, fresh tomato sauce. $22

Natural new zealand 20 oz rack of lamb, amarena cherries and amarone wine sauce. $48 Maine lobster tail risotto. $44

Vitello al Tartufo Nero

100% natural, hormone-free, humanely raised, veal scaloppine, black truffle and lemon. $30

Branzino con Verdure e Patate

msc-certified seared chilean sea bass, braised greens, fingerling potatoes. $36

Pollo Imbottito

Organic Washington chicken breast stuffed, prosciutto, sage, fontina, asparagus. $26

*Prices are subject to change without notice.

MENU Winter 2019 23

| INTERVIEW CHEF BREANNA BEIKE |

Written by Logan Portteus | Photographed by Richard Duval

C “I’m a huge scallop girl. Every season, I’ll always have scallops on the menu. It’s one of my absolute favorite things to make.”

hef Breanna Beike, owner and chef of Heritage Restaurant | Bar in Woodinville, lives by her mission to provide affordable, unique dishes for everyone. Her “come-as-you-are” mentality welcomes those in suits or sweatpants. The comfortable, inviting atmosphere attracts not only out-of-town visitors, but loyal weekly customers from the Woodinville area. The restaurant opened in April 2018, and features main courses that range from $16 to $32.

The Heritage Burger with house cut fries is offered on both the lunch and dinner menu for $15. They also offer dry age beef and a $40 ribeye special that is not to be missed. Beike, 35, was Executive Chef at the Seattle Yacht Club for four years prior to opening Heritage Restaurant | Bar . Before that, she worked as a chef at four restaurants in Chicago. Heritage Restaurant | Bar shares a building with Milbrandt Vineyards and the Ryan Patrick Tasting Room, both owned by Beike’s longtime friends and professional associates Butch and Lisa Milbrandt. Beike, who manages both the business and the kitchen of Heritage Restaurant | Bar, took the time to speak with us about her passion for affordable, delicious food and her desire to treat her business like a family. See HeritageWoodinville.com

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

We try to stay tried-and-true to where we started. Seasonality and affordability are big goals for us. Things that are new — I have a small menu for Milbrandt Ryan Patrick Tasting Room, so our restaurant is able to service both the surrounding tasting rooms on either side of our business. I want us to remain approachable, so that you can come in in a dress and heels or a suit, or you can come in in jeans and a baseball cap and enjoy a nourishing, local, seasonal dish without it breaking the bank and while feeling comfortable doing it.

What do you recommend from the menu?

I’m a huge scallop girl. Every season, I’ll always have scallops on the menu. It’s one of my absolute favorite things to make. I didn’t grow up in a house that was predominant with seafood, so to be able to do that and change out the accouterments seasonally, is really fun.

You don’t see a lot of whole-roasted trout in the area, you see a lot of salmon and halibut and things like that. I try to stay away from the

24 MenuSeattle.com

norm and do things that you typically wouldn’t see on a menu.

The whole-roasted trout has become one of our signature dishes.

One of my biggest reasons for moving out here is that I love seafood, I love shellfish, I love oysters. We always have oysters on the menu. I always have a seasonal clam dish, and we also do Dungeness crab donut holes. They’ve become a super popular starter for us as well.

We’ve created an environment that is ever-changing with the seasons.

My menus don’t stay in place very long, and I don’t want them to. I want to keep things fresh and exciting. There’s always mainstays on the menu, but every eight weeks or so we are changing things up on the menu and I think that’s really important. We feature daily specials that change every couple of days, and I think that’s important to keep it fresh and exciting, and I just don’t want to become stale.

What are some challenges you face as owner and chef at Heritage Restaurant | Bar? To cook every day, that’s a goal of mine. Being the manager of the entire place I have my hands in every single pot. But that pot might not always be the pot I’m stirring in the kitchen: There are many other living and breathing parts of this business that require my attention.

Your website describes Heritage as a “come-as-you-are” atmosphere.

What does this mean to you, and why is it important?

I grew up in the Midwest where there is a sense of midwestern hospitality. I’m a very simple person and have a simple philosophy that every day is a dinner party. I’m very approachable and try to have my restaurant be approachable, and ultimately I’m relaying how I’d want people to feel if they walked into my home.

Where does your passion for food come from?

Family, for sure. My mom made dinner five to six nights out of the week, everything was from scratch. She never opened up a box, so I feel pretty lucky to have been raised in a situation that was focused on quality food. We didn’t have a whole lot of money, but I’ll tell you that when you pull tomatoes out of a garden, you get really excited.

Why is the food industry, and your restaurant specifically, important to you?

I think there’s something to be said about seeing a smile on somebody’s face when they’ve just enjoyed a fabulous meal. That gets me out of bed every day! Everybody’s got to eat, you know. If you can create a fun environment and do things slightly different, putting your own spin on it, I think that’s what makes us unique.

What food or meal is your guilty pleasure?

Any kind of brothy seafood with a big, crusty baguette. A really great sauce that you can dip bread into, Oh my god! I could do it every day, but I think my waistline would continue to grow. To be quite honest, I [also] love American cheese! I know that it’s processed and whatever else, but I love it! I grew up with it, and I’ll eat it in a grilled cheese or I’ll even put it in mac and cheese. It’s just one of those goofy things that I haven’t really ever let go.  MENU Winter 2019 25

Black Bottle Gastropub — New American

Since our flagship opened in 2005 as Seattle’s first gastropub, we’ve focused on serving healthy, globally inspired creations for communal style eating. Carefully selected for sustainability and variety, our unfussy, rustic dishes are intended to be enjoyed in a casual, convivial atmosphere where you can order “for the table”, as much, or as little as you like, and savor the bounty of the PNW. We hope you’ll find delight in pairing our cooking with the vibrant microbreweries, wineries and distilleries of our beautiful region. Cheers!

HOURS

CONTACT

DECORUM

Sun–Thurs: 3–11 pm Fri & Sat: 3 pm–12 am

919 Bellevue Way NE Bellevue | 425.223.5143 blackbottlebellevue.com 2600 1st. Avenue Seattle | 206.441.1500 blackbottleseattle.com

Attire Casual Reservations Yes Bar Yes Age 21+

26 MenuSeattle.com

sample menu

SHARABLE PLATE

Seven Spice Shrimp

Broccoli Blasted

Tougarashi spice and chili oil seasoned butterflied shrimp. $15

Pear & Gorgonzola Flatbread

Dredged in Korean flavors, deep-fried chicken morsels ginger soy dipping sauce. $10

We’ve always been known for this addictive fries alternative. $10.50 Our most popular flatbread, made in house, w/caramelized onions. $11

Pulled Pork Tacos

The classic bar food you never tire of, served w/avocado. $12.50

Bacon Lemon Scallops & Frizzled Kale

Surf and turf in every bite, featuring wild caught scallops. $18.50

Dry Rub House-smoked Wild Boar Ribs

Signature dry-rub on fall-off-the-bone tenderness. $11

Grilled Ahi Tuna Tacos

Can’t go wrong with these cilantro crema finished seafood tacos. $14

Burrata & Arugula Salad

Creamy burrata on greens with fresh figs and walnuts. $12

Bite-sized Fried Chicken

Lamb Meatballs & Sumac Hummus

Served with our cracked olive salad & flatbread. $15

Kolkata Cauliflower Fritters

Pepper glazed cauliflower fritters, the crew calls them veggie buffalo wings. $11

Smoked Chicken Flatbread

Housemade, with sun-dried cherries & fontina cheese. $11.50

Beef Short Ribs Malbec Glaze

Oregon beef short ribs braised for hours, malbec-demi glace (14oz). $25

Blistered Shishito Peppers

Tossed with fleur de sel, some like to be hot! $7.50

Slow-braised Pork Belly & Kimchi

Prosciutto Basil & Béchamel Flatbread

Our tavern classic, including mozzarella & parmesan cheese. $11

Baked Gruyère Emmentaler Beet Wedges Even beet haters love this dish. $14

Spicy Coconut Lemon-ginger Ceviche Served with taro crisps, pairs famously with Rosé. $14

Grilled Greek Halloumi Cheese & Shimeji Dates Peppers A riot of flavors and textures, this recipe takes squeaky cheese to a new level $13

DESSERT Maker’s Mark Bread Pudding

We even make the challah from scratch, our best-selling dessert is clearly boozy. $10

Cacao Nib Mousse Tort

Smooth & satisfying, served with our house chili pistachio brittle. $10

Melt in your mouth pork belly with the kick of kimchi. $15.50

MENU Winter 2019 27

Bonefish Grill Seafood

Bonefish Grill is proud to be affiliated with Ocean Trust — an award-winning ocean conservation foundation building science, conservation and industry partnerships for the sustainability of the oceans, as well as providing a link to sustainable fisheries, wildlife and the environment.

HOURS*

CONTACT

DECORUM

Bothell

Marysville

Multiple Locations Bothell | 425.485.0305 Marysville | 360.657.5629 bonefishgrill.com

Attire Casual Reservations Yes Happy Hour Yes Bar Yes

28 MenuSeattle.com

Mon–Thurs: 11:30 am–10 pm Fri & Sat: 11:30 am–11 pm Sun: 10:30 am–9 pm Mon–Thurs: 4–10 pm Fri: 4–11 pm Sat: 11 am–11 pm Sun: 10 am–9 pm

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

sample menu

SEAFOOD SPECIALTIES Crab-Crusted Alaskan Cod

Garlic and crab crumb dusted, topped with lump crab, white wine lemon butter sauce. $24.70

Dynamite-Style Shrimp

Wood-grilled shrimp topped with dynamite aioli and Feta cheese crumbles $24.90

Pecan Parmesan Crusted Rainbow Trout

Artichoke hearts, fresh basil and lemon butter. $24.20

Cold Water Lobster Tails

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

Cod Imperial

Chicken Marsala

Mushrooms and prosciutto, Marsala wine sauce $17.90

The Angler’s Sirloin Steak 6 oz center cut. $20.50

Sirloin & Crab Cake Dinner

6 oz center cut sirloin and a jumbo lump crab cake. $24.30 | Upgrade to filet mignon add $7.50

Fontina Pork Chop

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

Filet Mignon

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

Bone-In Ribeye Steak

18 oz, steakhouse style. $32.30

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

HAND-HELDS & BOWLS

FROM THE LAND

Blackened Baja Fish Tacos

Lily’s Chicken®

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

Alaskan Cod with three warm tortillas, mango salsa, lime crema and shredded lettuce. $16.50

Half-Pound Wagyu Beef Burger Toasted bun, fully dressed with sharp Cheddar and special sauce,with choice of fresh greens or french fries $16.50

Spicy Tuna Bowl

Premium sushi grade, sesame-seared rare, avocado, sweet chile sauce, jasmine rice and passion fruit salsa. $17.70

Alaskan Cod Fish & Chips

Generous portion, served traditional tempura-style with tartar, french fries and malt vinegar on the side. $18.50

Bang Bang Shrimp® Tacos

Choice of a flour or corn tortilla, our signature Bang Bang Shrimp®, greens, tomatoes, sour cream, with a choice offresh greens or french fries. $16.70

DESSERTS Key Lime Pie

With roasted pecan crust. $8.10

Jen’s Jamaican Coconut Pie™ Creamy coconut custard, Myers’s Rum sauce and fresh whipped cream. $7.50

MENU Winter 2019 29

Cinque Terre Ristorante Italian Restaurant

Local, farm to table ingredients featuring cuisine from Italy’s Riviera regions with an oyster bar and an emphasis on local seafood, house-made pastas and artisan pizzas. House-made foccacia bread and flat or sparkling water served complimentary. Cinque Terre Ristorante is owned and operated by a first-generation Italian family.

HOURS

CONTACT

DECORUM

Lunch Mon–Thurs: 11 am–3:00 pm

Sat–Sun: 12–3 pm Dinner Daily: 3–11 pm Happy Hour

Mon–Fri: 3–6:30 pm, 9–11pm

Sat: 12–6:30 pm, 9–11pm

Sun: All Day, 12–11 pm

2001 Westlake Ave. Seattle, WA 98121 206.456.6300 cinqueterreseattle.com

Attire Casual Reservations Yes Bar Yes

30 MenuSeattle.com

sample menu

APPETIZER

PASTA

ENTRÉES

Raw Oysters

Spaghetti con Polpettine di Vitello

Stinco di Agnello

Carpaccio di Manzo*

Bucatini al Polpo

Zuppa di Pesce

Selection of northwest fresh raw oysters on the half shell. $3.50 each Wagyu ‘snake river farms’ beef carpaccio.

Parmigiano, horseradish, rucola. $20

Vongole

One pound of local olympic peninsula clams. Pesto. $18

Misto di Salumi Salumi board. $18

Calamari alla Plancia

Domestic wild rhode island squid, rosemarythyme infused san marzano. $16

House made natural veal spicy polpettine. $21

House-made bucatini, octopus sauce. $24

Gnocchi al Sugo di Carne

House-made gnocchi, natural veal and beef ragu, reggiano. $22

Casarecce

House-made pesto, parmigiano, ricotta. $19

Fettuccine con Gamberi al Limone House-made fettuccine, gulf prawns, lemon zest, crema, ikura, microgreens. $28

Seppie con Verdure

PIZZA

Ceci con Verdure e Pepe Espelette

Rucola, 24 months aged parma prosciutto, mozzarella. $18

Cuttlefish, local braised greens, mama lil’s peppers. $14 Organic Garbanzo beans, lacinato kale, piment d’espelette. $8

Prosciutto

Margherita

Fresh mozzarella, san marzano, basil. $16

Grass fed, free range natural braised lamb shank. Polenta, sautéed greens. $38 Seafood soup. Lobster, shellfish, octopus, prawns, calamari, wild alaskan fish. $42

Branzino

Whole mediterranean sea bass, grilled shishito peppers-microgreens, lime. $36

Aragosta

Maine lobster tail. Pancetta truffle gnocchi. $38

Polpo Mario

Grilled octopus and mashed potatoes. $29

Filetto di Manzo

Beef tenderlion, local. Winter greens, marsalagorgonzola sauce, mashed potatoes $44

Gamberoni al Burro

Domestic wild gulf prawns, organic butter, spinach. $28

Rustica Locale

Local pear, onion, gorgonzola, dried cherries. $18

*Prices are subject to change without notice.

MENU Winter 2019 31

Heritage Restaurant|Bar Modern American

© Richard Duval

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

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

HOURS

CONTACT

DECORUM

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

14450 Woodinville — Redmond Road NE 425.419.4760 heritagewoodinville.com

Attire Casual Reservations Yes Bar Yes

32 MenuSeattle.com

sample menu

HERITAGE R ESTAURA NT

B A R

Friends | Family | Food

APPETIZER Spicy Manila Clams

Kale, house made Alsatian sausage, white beans, rosemary, $16

Caramelized Sea Scallops

Baked Eggs

Delicata squash, chanterelles, bacon, fingerling potatoes, tomato sauce, pecorino, $16

ENTREE

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

Heritage Burger

Daily Oysters

Roasted Half Chicken

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

Marinated Kale Salad

Roasted beets, French feta cheese, figs, pomegranate-hazelnut vinaigrette, $12

Heritage Hush Puppies

Sweet corn and Dungeness crab fritters, lemon confit fresh dill crème fraîche, $15

BRUNCH

8 oz. Angus chuck, cheddar, crispy bacon, garnishes, house fries & saffron aioli, $15 Butter braised vegetables, wilted spinach and natural jus, $20

LUNCH ENTREE Heritage Lunch Trio

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

DINNER ENTREE

Heritage Benedict

Bone-In Salmon Creek Farms Pork Chop

Heritage Cinnamon Roll

Pan Roasted Whole Idaho Trout

Buttery muffin, Canadian bacon, poached eggs, arugula, chive Hollandaise, $14 House made cinnamon roll served with cream cheese frosting, $8

Served with braised red cabbage, chanterelle mushrooms and a pork demi glace, $28 Ancient grains, bacon lardons, shallots, almonds, sherry and swiss chard, $24

DESSERT Jar of Pie

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

Heritage Seasonal Fruit Tart

Granny Smith apple & almond tart served with vanilla crème fraîche, $8

House Made Ice Cream/Sorbet Selection

Seasonal flavors served with butter cookie (we have GF cookies available), $5

Heritage Ricotta Cheesecake Citrus ricotta cheesecake served with huckleberry compote, $10

COCKTAIL Raspberry Bramble

Tito’s Vodka, Skip Rock Raspberry Liqueur, Fresh Raspberries & Lemon served up, $13

Basil Bliss

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

Heritage Rye Manhattan

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

MENU Winter 2019 33

Japonessa Asian Fusion

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

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

HOURS

CONTACT

DECORUM

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

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

Attire Casual Reservations Yes Bar Yes

34 MenuSeattle.com

sample menu

STARTERS Crab Tower

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

Japonessa Poke

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

Garlic Short Ribs

Sesame basil glaze, green onion $14

Chilean Seabass

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

Karaage Prawns

Sashimi Appetizer

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

Salmon Tartare

SUSHI | SASHIMI

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

Spicy King Crab Soup

Onion, chili butter, bonito broth $13

Kimchi Hot Pot

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

Crispy Salmon Skin Salad

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

COCINA Calamari Japonessa

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

Grilled King Salmon

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

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

Belly Sampler

King salmon, yellowtail, albacore, bluefin toro $20

Salmon Sampler

Rockstar

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

Seattle Crunch

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

The Mediterranean

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

Barcelona Sunset

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

Paraiso Tropical

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

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

SIGNATURE ROLLS

The Union

Orange Crush

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

Casanova

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

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

Mr. Wonderful

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

MENU Winter 2019 35

John Howie Steak Steak House

Experience the Northwest’s premier dining experience.

Comfortable surroundings, prime custom-aged steaks, side dishes that define culinary excellence and an award winning wine list featuring bottles from near and far.

At John Howie Steak, we offer six tiers of the world’s best steaks from our 28 day, 35 day and 42 day, Custom Aged USDA Prime Beef, single sourced from Omaha, Nebraska; American Wagyu Beef from Snake River Farms, Boise, Idaho; Darling Downs Wagyu, Brisbane, Queensland, Australia and Japanese “A5” 100% full blood Wagyu from the Kagoshima and Miyazaki Prefectures, Kyushu, Japan.

HOURS

CONTACT

DECORUM

Lunch Dinner

11111 NE 8th St., Ste. 125 Bellevue, WA 98004 425.440.0880 johnhowiesteak.com

Attire Dressy Reservations Yes Bar Yes

36 MenuSeattle.com

Mon–Fri: 11 am–2:30 pm Mon: 5–9 pm Tues–Fri: 5–10 pm Sat: 4:30–10 pm Sun: 4:30–9 pm

sample menu

STARTER

LUNCH ENTRÉES

DINNER SIDE DISH

Tempura Fried Kurobuta Bacon

Steak Frites

Five Cheese Twice Baked Potato

Ahi-Avocado Poke

DINNER ENTRÉES

Prime Sirloin Steak with Mushrooms

One pound of King Crab, butter sauce.

With maple and sambal dipping sauce.

Spicy Habanero Shrimp Garlic, butter and white wine.

SOUP Lobster Bisque

Fresh Maine lobster, caviar cream, chives.

French Onion Soup

Ciabatta crouton, Gruyere and Parmigiano Reggiano cheeses.

SALAD

Red wine marinated USDA prime hanger steak, crispy fried potatoes, aioli.

Sushi rice, pickled English cucumber, sesamegarlic-chili-soy dressing.

Mesquite grilled,sautéed wild mushrooms, Marsala wine, Yukon Gold Mashed potatoes.

60/40 Prime Juicy Lucy Burger

USDA prime chuck and short rib, with ground Kurobuta bacon and stuffed with cheese.

Iceberg Wedge

LUNCH/DINNER ENTRÉES

Honeycrisp Apple Salad

Pan Seared USDA Prime Filet Oscar

Kurobuta bacon, Cerignola olives, grape tomoatoes, crispy shallots, blue cheese.

Organic Honeycrisp apples, dried cranberries, stilton, candied pepper pecans.

Yukon Gold potato cake, asparagus spears, Dungeness crab and bearnaise sauce.

Steakhouse Salad

Mesquite grilled prime sirloin, wild greens, blue cheese, balsamic vinaigrette.

Bacon, scallions and sour cream.

Cedar Plank Roasted Alaskan King Crab Merus Legs

USDA Orime Chateaubriand

Served tableside for two. Mesquite grilled with Courvoisier maitre d’ sauce.

DESSERTS Salted Caramel and Chocolate Ganache Tart

Shortbread crust, semi-sweet chocolate, fleur de sel, caramel ice cream.

Bananas Foster

Served tableside for two. The classic Brennan’s New Orleans recipe.

Flourless Semi-Sweet Chocolate Volcano Cake Warm caramel, ganache, vanilla crème, shaved white chocolate.

MENU Winter 2019 37

La Spiga Italian Cuisine

Osteria la Spiga is a welcoming neighborhood spot where you can savor handmade pasta and authentic cuisine from Italy’s EmiliaRomagna region. Chef Sabrina Tinsley keeps the menu fresh, changing it seasonally, and uses local, sustainable ingredients whenever possible. The atmosphere is rustically elegant — warm enough for family and cool enough to bring a date, with a great bar and a beautiful Mezzanine for private parties. An extensive wine list, beer and craft cocktails top off the experience. As co-founder, Pietro Borghesi says, “An evening at la Spiga is like dining in Italy — without the plane fare.

HOURS

CONTACT

DECORUM

Lunch Mon–Fri: 11:30 am–2:30 pm Dinner Sun & Mon: 5–9 pm

Tues–Thurs: 5–10 pm

Fri & Sat: 5–11 pm Happy Hour

Tues–Sun: 5–6:30 pm

Mon All Night: 5–Close

1429 12th Ave. Seattle, WA 98122 206.323.8881 laspiga.com

Attire Casual Reservations Yes Bar Yes Happy Hour Yes Music Jazz Thurs & Sat

38 MenuSeattle.com

sample menu

ANTIPASTI

PRIMI

SECONDI

Affettati Misti

Tortelli al Asparagi

Filetto ai Funghi

Selection of italian and house-cured meats served with balsamic mustard, olives and piadina romagnola. $17

Prosciutto di Parma

Parma prosciutto–aged 36 months–thinly sliced to order, served with balsamic mustard and piadina romagnola.

Full Board $17 | Half Board $9

Formaggi Misti

Selection of italian artisan cheeses served with house-made preserves and piadina romagnola.

House Choice $17 | By the Ounce $5

Asparagus filled green tortelli, lemon butter, formaggio di fossa sheep’s milk cheese. $19

Tortelli al Agnello

Saffron infused pasta filled with braised lamb in rosemary sweet onion sauce. $19

Pappardelle con Ragu di Coniglio

Pappardelle with braised rabbit and herbs. $19

Gnocchetti della Fiera

Ricotta gnocchi with sausage, spinach, tomato and pancetta. $19

Double “R” ranch signature beef tenderloin* sautéed foraged mushrooms, grilled asparagus and potato tortei. $35

Costata d’Agnello alla Griglia

Grilled lamb chops, rapini flan and candied tomatoes. $30

Straccetti alla Perugina

thinly sliced veal, fegatini, prosciutto and caper sauce, marinated artichokes and desert miracle EVOOs. $28

Gnocchi al Pomodoro

Potato gnocchi tossed in our signature tomato sauce and parmigiano reggiano. $18

CONTORNI E INSALATE

Fried emilian bread puffs with prosciutto, burrata, roasted eggplant slices and sottoaceti. $19

Tagliatelle al Ragu

Asparagi allo Zabaglione

Crostini del Poggio Rosso

Lasagne Verdi

Insalata di Carota

Gnocco Fritto

Crostini with tuscan pate, double “R” ranch beef tenderloin and white truffle oil. $8 each

Fritto Misto

Crispy fried calamari, bay scallops and prawns with salsa rosa dipping sauce. $16

Tagliatelle noodles with traditional bolognese ragu (meat and tomato sauce). $18 Spinach lasagna noodles layered with ragu (meat and tomato sauce), béchamel and parmigiano reggiano. $18

Grilled asparagus with lemon mustard zabaglione. $9 Shredded spring carrots, 30th anniversary balsamic vinegar, burrata, toasted oregon hazelnuts, wild arugula, balsamic onions, piadina chips. $14

MENU Winter 2019 39

The Lakehouse Farm To Table

A Northwest farmhouse concept by James Beard Award-winning Chef Jason Wilson.

Inspired by Bellevue’s sense of place and evolution, the menu spotlights the produce sourced from our ever-evolving grower and farmer relationships. Expect the highest level of detail and imagination executed in simple, fresh, produce-driven craft cooking, accented with local seafoods and meats, handmade pasta and a house-made larder.

We invite you to a sophisticated retreat for delicious, pure, authentic craft cooking.

“The Lakehouse is my interpretation of a Northwest Farmhouse through and through.

A place that is comfortable, yet elegant; familiar, yet sophisticated.

Ultimately, a respite, a home for our guests, where we are able to put forth delicious, pure, authentic craft cooking.” — Chef Jason

HOURS

CONTACT

DECORUM

Mon–Fri: 6 am–10 pm Sat–Sun: 7 am–10 pm

10455 NE 5th Pl. Lincoln Square South Bellevue| 425.454.7076 thelakehousebellevue.com

Attire Business Casual Reservations Yes Bar Yes

40 MenuSeattle.com

sample menu

SMALL PLATES AND APPETIZERS Honeynut Squash Soup

Pomegranate syrup, spiced pepitas $14

Grilled Spanish Octopus

White bean purée, blood orange, wild greenchorizo chimichurri $24

SALADS AND HOUSE-MADE PASTAS Apple Salad

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

Roasted Autumn Squash Salad

ENTREES Slow Braised Yakima Beef Short Rib

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

Pure Country Farms Pork Chop*

Chicories, parmesan, pomegranate vinaigrette $17

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

Moroccan Spice Roasted Organic Carrots

Mixed Green Lettuces

Pan Roasted Sturgeon*

Lauren’s Cheese Composition

House-Made Sage Sarde Shell Pasta

Seared Alaskan Sea Scallops*

Curry Roasted Cauliflower

Apple salsa, green root hummus $16

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

Taylor Shellfish Farms Shigoku Oysters*

Cucumber, radish, roasted pear vinaigrette $16

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

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

Lamb Shank, Creamy Polenta

Blood orange, tarragon and pink peppercorn mignonette $18

Rosemary Pappardelle

Lamb ragu, preserved lemon, dates $29/54

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

Roasted Brussels Sprouts

Squid Ink Tagliatelle

2 lb Bone-In Ribeye*

Maple-bacon aioli $14

Octopus Salad

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

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

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

Mad Hatcher Farms Chicken For Two

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

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

MENU Winter 2019 41

Miller’s Guild

Wood-Fired Craft Cooking and Cocktails

The vibrancy of Miller’s Guild and its craft cooking is anchored by its nine-foot-long, custom wood-fired Infierno grill. James Beard Awardwinning chef and proprietor Jason Wilson creates a menu showcasing extended dry-aged beef, inspired vegetables, the freshest seafood, rustic baked goods and accompanying craft cocktails made with spirits housefinished in oak casks.

Located in the historic Hotel Max, Miller’s Guild represents a unique approach to craft cooking and cocktails for breakfast, lunch and dinner.

HOURS

CONTACT

DECORUM

Mon–Fri: 7 am–11 pm Sat & Sun: 8 am–11 pm Happy Hour Daily: 3–6 pm, 9–11 pm Bar until midnight

612 Stewart St. Seattle, WA 98101 206.443.3663 millersguild.com

Attire Business Casual Reservations Yes Bar Yes

42 MenuSeattle.com

sample menu

VEGETABLES

Charcuterie*

Grilled Asparagus

Octopus Carpaccio*

Roasted garlic, parmesan, bacon. $14

Roasted Heirloom Carrots

Goat milk labneh, chili, almond, mint, crispy garlic and shallots. $16

Grilled Caesar Salad

Anchovy, parmesan, charred lemon, seasonal radish, grilled focaccia. $16

Blue Cheese Wedge Salad

Roquefort, walnuts, bacon, apples. $15

Ash Roasted Beet Salad

Herb goat cheese, walnuts, bacon, frisee, bacon vinaigrette. $16

Carrot Curry Soup

Coconut milk, vadouvan curry, cilantro. $10

FAVORITES Hand Cut Beef Fat Kennebec Fries

Daily selection. $18 Roasted garlic, shallots, orange citrus, herbs. $15

Wild Mushroom Pasta*

Handcut tagliatelle pasta, foraged mushrooms, parmesan stock, egg, stinging nettle pesto. $21

Snson mills grits, gorgonzola, spring onion coulis. $48

Ulis Andouille Sausage and Gulf Prawns*

Cheesy grits, tomato ragu, poached egg. $31

Beef Short Rib Steak

Hamachi Crudo*

Grilled kimchi, napa cabbage puree, scallions. $43

St. Helens Beef Mezzeluna Pasta

Mashed potatoes, wild mushrooms, syrah sauce. $58

Apple cucumber salad, Japanese Kabosu juice. $18 San marzano ragu, cauliflower, wild mushrooms, parmesan. $21

INFERNO APPLEWOOD GRILL Scallops*

$11

Sautéed winter greens, fumet, green pesto, foraged mushrooms. $44

Fried Brussels Sprouts

Alaskan Halibut*

Harissa aioli, charred lemon. $13

Niman Ranch Double Cut Pork Chop*

St. Helens Filet Mignon*

Painted Hills Sirloin Steak*

Wilted greens, beef fat french fries, motor aioli. $38

Manhattan Cut Striploin*

Baby rainbow potatoes, truffle butter, wilted greens, wild mushrooms. $60

Frenched Rib Chop For Two*

Sautéed winter greens, potatoes, mushrooms.

Market price

Spring peas, onions, mushrooms, bacon, chimichurri. $42

MENU Winter 2019 43

| RESTAURANT TULA BENE PASTARIA + CHOPHOUSE |

T

The Tula Bene menu offers seasonal dishes featuring modern interpretations of Italian meals, using local ingredients with a focus on top-rated prime steaks.

44 MenuSeattle.com

ulalip Resort Casino’s newest dining venue, Tula Bene Pastaria + Chophouse, builds upon familiar Italian-inspired house-made pastas combined with a wide selection of premier steaks.

Chef Jeremy Taisey takes diners on an unexpected culinary experience.

Guests can begin their evening from a generous selection of appetizers, featuring the Salumi Antipasti Platter, Pancetta Wrapped Prawns, or the Hand Stretched Pizzetta made with local cheese and garlic oil. Entrée highlights feature six prime and upper choice Double R Ranch steaks, Chef Jeremy’s House-made D’Angelo Sausages, Prosciutto Wrapped Halibut, and the Half-Roasted Chicken with melted leeks and cremini mushrooms.

The Tula Bene menu wouldn’t be complete without daily freshly-made pasta such as the signature interactive tableside prepared Cacio e Pepe, which is a traditional chitarra pasta tossed with pecorino cheese and black pepper, Ricotta Gnocchi with preserved lemon, Tagliatelle with smoked oysters or the Lobster Ravioli served with sous vide lobster medallions.

“Chef Jeremy Taisey has a real zest for preparing and creating fresh housemade Italian dishes and is always finding local products to feature on his seasonally inspired menus. The restaurant will offer a contemporary dinner menu that will be prepared fresh daily, creating a relaxed fun escape,” shares Executive Chef Perry Mascitti.

A few sweet temptations from Pastry Chef Nikol Nakamura’s kitchen include her Budino with white chocolate, Sweet Pecorino Cake with candied tomatoes, olive oil gelato, candied basel, and pecorino frico, or her Flourless Chocolate Torte with blood orange segments.

Under the stewardship of Sommelier Tom Thompson, the restaurant will offer an approachable European-inspired wine list featuring a rotating selection of more than 30 wines by the glass and a full bar showcasing artfully handcrafted cocktails.

Dinner and bar service will be offered Thursday and Sunday from 5pm-10pm and Friday and Saturday from 5pm-11pm.

Dine in a casual and comfortable setting reminiscent of an Italian pastaria and “godere” (enjoy)!

For reservations or additional information about Tula Bene, call (360) 716-1500, or visit www.tulalipresortcasino.com/Dining/ TulaBene.

About Chef Jeremy Taisey Native to the Seattle area, Jeremy Taisey has always been fascinated by the happenings in the kitchen. It was during an Easter brunch at a local hotel that he decided to become a chef and enroll himself in the Edmonds Community College Culinary Arts program which allowed him to fulfill his dream.

In 2006, Jeremy Taisey decided to pack his belongings and venture to Beijing, China, to marry his fiancé of three years. It was during his time in China that Jeremy Taisey’s career really

took off. During his nomadic culinary journey, he cooked for many famous individuals, such as the Governor of Beijing, Israel’s Prime Minister, the Princess of Thailand, and actors Jackie Chan, Jet Li and Christopher Lloyd.

Jeremy Taisey returned to his hometown in 2012, bringing with him a blend of unique experiences and an unparalleled skill set. His goals for the Tula Bene menu are to create seasonal dishes featuring modern interpretations of Italian meals, using local ingredients with a focus on top-rated prime steaks.

When Jeremy Taisey isn’t cooking up a storm in the kitchen, he can be found spending quality time with his wife and enjoying great food.

About Tulalip Resort Casino Award-winning Tulalip Resort Casino is the most distinctive gaming, dining, meeting, entertainment and shopping destination in Washington state. The AAA Four-Diamond resort’s world-class amenities have ensured its place on the Condé Nast Traveler Gold and Traveler Top 100 Resorts lists. The property includes 192,000 square feet of gaming excitement; a luxury hotel featuring 370 guest rooms and suites; 30,000 square feet of premier meeting, convention and wedding space; the full-service T Spa; and eight dining venues. It also showcases the intimate Canoes Cabaret and a 3,000-seat amphitheater. Nearby, find the Hibulb Cultural Center and Natural History Preserve, Cabela’s and 130 designer names at the Seattle Premium Outlets. The Resort Casino is conveniently located between Seattle and Vancouver, B.C. just off Interstate-5 at exit 200. It is an enterprise of the Tulalip Tribes. For reservations, please call 866.716.7162 or visit TulalipResortCasino.com.  MENU Winter 2019 45

SUITE

DRINK COCKTAIL LOUNGES TO EXPERIENCE

P

ut down the rosé, grab a jacket and head to a cocktail lounge.

Though these are most often technically associated with a hotel, airport or restaurant, they’re also just a place to cozy up and drink. Particularly in our beloved — yet rainy — city, there is something crave-worthy and seductive about a cocktail lounge this time of year. We’ve gathered some classics and newcomers for you to partake in.

— Dakota Mackey

MENU Winter 2019 47

| COCKTAIL LOUNGES TO EXPERIENCE |

PENNYROYAL

BAKE’S PLACE

Bake’s Place

Canon

Bellevue

Seattle

A place that is part live music venue, part sports bar and part restaurant with a seasonally rotating menu could be confused and unsatisfying. Done well, there is something for everyone, creating a go-to spot where people want to congregate for any occasion.

Bake’s Place is bursting with dimensions, including the largest patio in downtown Bellevue. While the kitchen puts out a seasonally rotating menu, the bar boasts 170 bourbons and whiskies.

Regardless of the occasion, Bake’s Place is elevating the typical bar scene and assembling people for lunch, happy hour, dinner and late-night drinks with entertainment.

The Olympia Provisions charcuterie board with local cured meats, baguette and accompaniments is ideal for a post-work meet-up, paired with a glass of wine from the well-curated wine program.

The small — and dare we say, moody — bar is tucked into 12th Avenue in Capitol Hill.

Boasting the largest collection of spirits in the country, Canon has 4,000 labels and counting. The expansive menu has something for everyone, including spirit flights for those interested in exposure and dozens of cocktails both familiar and daring.

Always bustling, Canon’s esteemed bartenders pump out specialty cocktails with impossible ease. Seemingly fanciful, Canon executes a whimsical vision with precision and charm. The esteemed whiskey and bitters emporium has been recognized by 16 awards, including a semi-finalist nomination for Outstanding Bar Program four years in a row by the James Beard Foundation Awards.

Canon celebrates familiarity with a spin, like a sparkling Negroni — a carbonated combination of gin, sweet vermouth and Campari. Or try one of their five (yes, five) variations on a Manhattan — Bib &

48 MenuSeattle.com

Tucker bourbon, Amer Picon, maraschino, Benedictine, bitters.

If that weren’t convincing enough that Canon is a serious place, try the bar nuts: a sweet and salty pleasure of angostura, bourbon, cashews, pretzels and chocolate popcorn.

Dimitriou’s Jazz Alley Seattle Dimitriou’s Jazz Alley has been a Seattle mainstay for more than three decades, serving as the West Coast’s premier jazz club. Stars rotate in and out weekly, mesmerizing the audience. With all seating within 50 feet of the stage, the venue is ideal for experiencing the talent of stars like Dizzy Gillespie, Oscar Peterson, Betty Carter, and Bill Evans, all the while sipping on a cocktail.

Since opening in 1979, Jazz Alley has moved locations without losing its following of jazz enthusiasts and bar-goers. The owners’

devotion to smooth entertainment preserves Dimitriou’s Jazz Alley timelessness.

Foreign National Seattle The crew behind Stateside is known for more than just their fantastically crispy duck rolls. Having also opened Foreign National, the neighboring bar, the block has continued to buzz. Holding just 25 seats, the small but vibrant lounge is known for their exciting cocktails and Asian-inspired bar snacks.

Inspired by its ‘70s French wallpaper, Foreign National is adorned with a disco ball, shimmering in an otherwise dark atmosphere. So dark, in fact, that the staff aids guests with bronze flashlights.

The menu changes seasonally, but favorites like the Madame de Mûre can be enjoyed in perpetuity. The Foreign National team described this drink as, “rich, yet delicate, emphasizing the gentle roundness of Armagnac, the vegetal smoke of Mezcal, the bright tangy flavor of fresh blackberries, and just the smallest tingle of spice from the Togarashi chili.” You in?

The Hideout Seattle Living up to its name, The Hideout is behind a relatively unmarked door on Boren Avenue. The deliciously bizarre space feels rebellious with its mixed wall-to-wall artwork, clever menu, and blacked out windows. The otherwise dark space is lit by a massive chandelier hanging from the ceiling.

The menu is broken into three groups of cocktails: “present loves,” “more present loves” and “past loves.” Included is the “Andy Warhol,” The Hideout’s take on a Cosmopolitan, which comes with a Polaroid picture of yourself.

Liberty Seattle Priding themselves on having been open every day since they first welcomed customers in 2002, Liberty is a Capitol Hill neighborhood favorite. The pocket-

sized space on 15th Avenue is packed with frequenters and an impressive liquor collection, including 85 bourbons and ryes and more than 50 tequilas.

Liberty’s cocktails are from scratch — fresh squeezed juices are the standard. Somewhat random, but not unwelcome, the kitchen puts out a variety of sushi rolls starting daily at noon. $5 rolls and $1 off all cocktails, beer and wine make it one of the better happy hours in town.

The menu is sprawling, with multiple pages thematically dedicated to a specific liquor. If you aren’t sure, the knowledgeable staff will point you in the right direction.

Needle and Thread Seattle Walk through Tavern Law and pick up the vintage phone perched in the back corner.

After speaking with someone briefly, the safe-like door will unlock and you’ll be able to climb the stairs to Needle and Thread.

The Capitol Hill speakeasy’s mystique is only heightened by the menu (or lack thereof ). Simply tell the expert bartenders your taste preferences, and they’ll whip something up based on your mood.

Though the drinks can be spendy, the experience is supremely curated to feel special and worth it. You may see the use of edible flowers, tinctures or herbs, and you’ll absolutely sip from ornate mixmatched glasses.

Whether it’s for a creative cocktail and nosh or sultry night cap, Needle and Thread won’t disappoint.

Pennyroyal Seattle Nestled in the downtown Palladian Hotel, Pennyroyal emulates something of a European bar. A self-proclaimed “social salon,” the animated room is bustling, particularly during the post-work rush.

While you can find all the classics, like an effervescent French 75 or Manhattan with barrel aged whiskey, Pennyroyal simultaneously features more social offerings with an obsession for quality.

Try the Dwayne Elizando Mountain-Dew

Herbert Comacho, made with Copperworks small batch gin, Giffard Crème de Mûre, Campari, Cana’s Feast rose and hibiscus syrup and pineapple for 2-4 people.

For the ideal post-work snack, Pennyroyal has a bites menu with truffle parmesan fries and warm olives. Or heck, stay for dinner.

Suite Bellevue Just when you think sipping on a martini — featuring vodka and housemade lychee syrup — couldn’t get any better, you might look up to see an aerial dancer. That’s right — Bellevue’s esteemed cocktail bar, Suite, has aerial performances starting at 8 p.m. Friday and Saturday nights.

Offering up a contemporary fun atmosphere complete with chandeliers and big booths this local gem makes a perfect date night or night out with a group.

Their menu has twists on the classics, like a “Madagascar Manhattan” featuring Makers bourbon, Madagascar vanilla liqueur, sweet vermouth, bitters and brandy-soaked cherries or an “Acai Lemon Drop” with vodka, lemon, triple sec, acai berry liqueur a sugar rim.

The Triple Door Seattle The Triple Door is a wacky place, one we can’t resist. Whether it’s for a burlesque variation of the Nutcracker, concert with dinner by Wild Ginger, or cocktail near the sprawling fish tank, this institution is beloved.

Owners Rick and Ann Yoder renovated the space in 2002 with the purpose of creating a, “comfortable space that would connect performers to their audience.”

Though as many original touches as possible were preserved, the sound quality has been heightened for a truly euphoric entertainment experience.

The wine list is massive, and the cocktails are as playful as the space, giving way to an immersive experience that everyone in Seattle should check out. 

MENU Winter 2019 49

| ZINFANDELS WARM WINTER SIPPING |

Z

infandel. Big, brambly, full-bodied, and a favorite of many, this oftentimes brash red wine grape is also perfectly capable of producing a more reserved and elegant flavor profile when needed.

It’s that versatility that gives “Zin,” as members of its fan club affectionately call it, the ability to pair with a variety of foods and helped it achieve rock-star status as both a stand-alone sipper and what some consider to be the perfect, wintertime adult beverage.

European Origins

It’s been generally accepted that the U.S. version of Zinfandel originated in Croatia as the Crljenak Kastelanski grape. The name, unpronounceable to most Americans, was thankfully introduced here as “Zinfendal” by a Boston nursery owner in 1832.

Zinfandel vines were first planted in California in the 1850s during the Gold Rush, and after almost disappearing into obscurity in the 1930s, the grape has stormed back to become the third-mostproduced variety in the state. The Lodi area in central California, the Sierra foothills in Amador County, and Sonoma County’s Russian River Valley are some of the state’s more notable growing areas.

Zinfandel also has ties to the Italian grape Primitivo. In 1975, then UC Davis PhD student, Dr. Wade Wolfe, was able to show that the two grapes were genetically identical. U.S. wine labeling regulations now require that Zinfandel and Primitivo be identified separately, endearing the Zinfandel name to domestic wineophiles as a uniquely American descriptor.

Today, Zinfandel production has expanded into Washington, and although production is but a fraction of the state’s red grape total, some of Washington’s top wineries currently feature it, including Maryhill Winery in the Columbia Gorge, Prosser’s Thurston Wolfe winery, Hard Row to Hoe Vineyards in Chelan, and Forgeron Cellars in Walla Walla.

Profiles and Food Pairings

Zinfandels carry a broad assortment of characteristics, but are primarily low to medium in acidity and medium to medium-high in tannins. They’re also usually made with a high alcohol content that ranges anywhere from 14 to 16 percent. This can give the wine a bolder, more full-bodied persona that may also come across as “hot” if not kept in check by a good balance of fruit and a mindful winemaker.

Peppery, smoky aromatics often predominate, and flavor characteristics include jammy, brambly blackberry and raspberry fruit, black cherry, plum, fig, blueberry, black currant, and star anise. With finishing notes that frequently carry spicy accents of black pepper, clove, and nutmeg, it’s no wonder that Zinfandels result in delicious, crowd-pleasing wines that are sometimes best enjoyed served simply on their own.

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Written by Dan Radil

When food pairings are considered, the first suggestions that come to mind include beef tenderloin, pork, barbeque ribs, veal, and lamb.

Zinfandel can also pair perfectly with roast turkey or chicken, pasta with tomato-based sauces, caramelized vegetables, or even a pepperoni pizza.

A blush wine, referred to as white Zinfandel, is also a popular choice with some. Made from the same red grape but with very little skin contact prior to crushing (giving the wine its signature pink color), this sweeter option of Zinfandel might best be served with a glazed, holiday ham or spicy Italian sausage.

And Zinfandels made in a late harvest style are also worth seeking out. These wine’s naturally high or fortified alcohol levels are purposefully made with a higher sugar content, allowing them to pair well with many items on the dessert menu such as Black Forest cake, truffles or tiramisu.

Zinfandel Recommendations Thurston Wolfe 2013 Zinfandel (about $20) This Zin earned a silver medal at the 2017 Bellingham Northwest Wine Festival by displaying plenty of delicious, juicy blackberry/ blueberry flavors followed by a finish of toasted hazelnut, sweet cedar and firm tannins.

Forgeron Cellars 2014 Zinfandel (about $35) Tasteful from start to finish, this beautifully crafted wine opens with clove and pepper aromatics. Spicy strawberry and blackberry flavors extend into a slightly chocolaty finish with a gentle hint of crème brûlée.

Dynasty Cellars 2013 Reserve Zinfandel (about $35) A lovely bouquet of violets and black plum, a base of dark fruit flavors, and a strong finish of toasted oak might make this Zin from the Bellingham-based winery a formidable pairing partner for semisweet chocolate.

Plungerhead 2014 Lodi Zinfandel (about $15) This unabashedly over-the-top California Zin is packed with fruitforward blueberry, black cherry and black currant flavors. The sinfully delicious finish suggests brown sugar spice and candied walnuts.

Renwood Winery 2015 Fiddletown Zinfandel (about $25) This beautifully balanced Amador County, California Zin features plush black cherry and berry flavors, nuances of black licorice and vanilla on the mid-palate, and gentle smoky accents on a slightly textured finish. Exceptional!

Renwood Special Reserve Grandpère Zinfandel (about $49) Blended with 20 percent Petite Sirah and 5 percent Barbera, this exquisite selection exhibits subtle complexities, nice acidity, and supple tannins. Blackberry and ultra-dark plum fruit, an underlying layer of ripe fig, and a whisper of bittersweet chocolate highlight this refined and elegant Zin. 

MENU Winter 2019 51

Minamoto Japanese Cuisine Japanese Fine Dining

Minamoto is proud to serve its customers a unique and enriching experience of various Japanese cuisines with chef ’s creativity.

From our beautifully arranged “Teishoku” ( Japanese Meal Sets) to the featured “Omakase” (Chef ’s Choice Meal), each menu item has been carefully crafted to entice your senses. Premium quality ingredients are flown in fresh from Tsukiji fish market in Japan each week, and they are prepared creatively by our highly experienced chefs.

HOURS

CONTACT

DECORUM

Lunch Tues–Fri: 11 am–3 pm Dinner Tues–Fri: 5–10 pm

Sat–Sun: 1–10 pm Happy Hour

5 pm–Close

11011 NE 9th St., #C Bellevue, WA 98004 425.999.3338 minamotowa.com

Attire Business Casual Reservations Yes Bar Yes

52 MenuSeattle.com

sample menu

APPETIZER

SAUTE / WOK

LUNCH TEISHOKU

Chawanmushi

Beef Sukiyaki

Chirashi Bento

Oyster Ceviche

Donabe (Rice Clay Pot)

Katsu Don

Seared Foie Gras and Japanese Uni with truffle honey sauce. $25

SUSHI BAR

Toro Caviar

Nigiri and Sashimi Moriawase

CHEF’S TASTING MENU

Steamed savory custard with seasonal seafood and truffle ankake sauce. $6 Pacific oyster, uni and sea grape with tosazu foam. $8

Uni & Foie Gras Toast

Bluefin o-toro tartare with sturgen caviar and edible gold leafs. $48

Assorted vegetables with egg, tofu and thin sliced beef in a heated cast iron pan. $25 Japanese rice clay pot with ikura, vegetable and mushrooms. Choices of (Salmon, King Crab, Snow Crab, Uni,Unagi, Lobster). S/P

Assorted fish of the day. $48

Beautiful Alaska Roll

GRILLS

Spicy crunchy salmon avocado topped with king salmon. $18

Grilled King Crab

Sushi Sandwich

Grilled king crab with spicy mayo and ginger scallion oil sauce. $25

Assorted sashimi and vegetable over seasonal rice in the stackable boxes. $30 Katsu with soft poached egg and onion served over rice. $16

Omakase

Seasonally served, Chef ’s 18 courses tasting menu showcase the freshest available ingredients. Reservations highly recommended. $150

Eel, avocado, lobster salad, spicy crunchy tuna with tobiko wrapped in soy paper. $25

Grilled Duck Breast

Lavender smoked duck breast with miso sauce. $28

A5 Wagyu Lava Stone

A5 Wagyu beef with kelp salt and yuzu kosho on the side. S/P

MENU Winter 2019 53

Outback SteakHouse Australian Inspired Steakhouse

We pride ourselves on serving up variety; our unbeatable steak cuts are complemented by delicious choices of chicken, ribs, seafood, and pasta at a price for everyone. Our strategy? We’re the leader of the pack by emphasizing consistently high quality delicious food delivering a warm, welcoming environment.

HOURS*

CONTACT

DECORUM

Mon–Thurs: 11:30–10 pm Fri: 11:30–10:00 pm Sat: 12–11 pm Sun: 11:30–9:00 pm Happy Hour Daily 4–6 pm and the last hour of business

Multiple Locations Snohomish | Everett Kirkland | Bellevue outback.com

Attire Casual Reservations Yes Bar Yes

54 MenuSeattle.com

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

sample menu

SEASONED & SEARED CLASSIC CUTS

Bone-In Natural Cut Ribeye

Victoria’s Filet Mignon

Slow-Roasted Prime Rib

The most tender and juicy thick cut.

6 oz $23.99 | 8 oz $31.99

New York Strip

Full of rich flavor. $26.99

Outback Center-Cut Sirloin

Center-cut for tenderness. Lean, hearty and full of flavor. 6 oz $13.99 |12 oz $24.99 Add roasted garlic butter style for $1.99

Porterhouse

A flavorful strip and filet tenderloin together.

20 oz $31.99

WOOD-FIRE GRILLED SPECIALTY CUTS Ribeye

12 oz, well-marbled, juicy and savory. $26.99 | Add smoky bacon bourbon style for $1.99

22oz, juicy, bone-in and extra marbled for maximum tenderness. $33.99 | Add smoky bacon bourbon style for $1.99 Seasoned with an herb crust, served with au jus and hand-carved to order. Choose either original roasted or wood-fire grilled. Based on availability. 8 oz $19.99 | 12 oz $25.99

BOLD CREATIONS Sirloin & Choice of Shrimp

Our signature center-cut sirloin with four Grilled Shrimp on the Barbie or Coconut Shrimp. $21.99 | 12 oz $31.99

Filet Mignon & Lobster

A tender and juicy thick cut filet paired with a seasoned and grilled lobster tail.

6 oz $30.99 | 8 oz $38.99

Classic Tenderloin Chopped Steak Our blend of tenderloin and chuck steak topped with sautéed mushrooms, grilled onions and Cabernet sauce. Served with homestyle mashed potatoes and fresh steamed broccoli. $13.99

CHICKEN, RIBS CHOPS & MORE Grilled Chicken On The Barbie

Seasoned and wood-fire grilled chicken breast with our signature BBQ sauce.

Fresh seasonal veggie. 14.49

Alice Springs Chicken

Wood-fire grilled chicken breast topped with sautéed mushrooms, crisp bacon, melted Monterey Jack and Cheddar and honey mustard sauce. Aussie Fries.

8 oz. 17.99 | 5 oz. 14.99

Queensland Chicken & Shrimp Pasta

Wood-fire grilled chicken and shrimp over fettuccine noodles tossed in a creamy Parmesan cheese sauce. 20.99

Baby Back Ribs

Smoked, wood-fire grilled and brushed with a tangy BBQ sauce. Aussie Fries.

1/2 order 17.99 | Full order 24.99

MENU Winter 2019 55

Paddy Coyne’s Irish Pub Irish

The pub’s “all day menu” offers traditional Irish favorites including Guinness Braised Irish Beef Stew, homemade Shepherd’s Pie and Corned Beef and Cabbage. Along with an extensive Irish whiskey and Scotch collection, imported beers and some local brew, Paddy Coyne’s offers a full, varied drink menu including a “must experience” proper pint of Guinness.

Trivia Tuesday! A great night to spend with friends/family playing TRIVIA at Paddy Coyne’s Irish Pub in Bellevue — Starts at 7:30pm. Join us for Fish & Chips, Guinness Chocolate cake and tricky useless questions, ca$h prizes and all that entails.

HOURS

CONTACT

DECORUM

Mon–Fri: 11 am–2 am Sat & Sun: 10 am–2 am

Bellevue | Seattle 700 Bellevue Way NE 425.453.8080 2801 Alaskan Way, #103 206.737.8891 paddycoynes.net

Attire Casual Reservations Yes Bar Yes Music Hours Wed: 7 pm Jazz Duo Genre Jazz Duo

56 MenuSeattle.com

sample menu

SMALL PLATES Guinness BBQ Chicken Tenders

Buttermilk marinated chicken breast, breaded in seasoned flour, cooked crispy and tossed in our house-made Guinness BBQ Sauce. Served with celery sticks and bleu cheese dressing. $9

Sausage Roll

Isernio mild Italian sausage wrapped in puff pastry baked golden brown. Served with mixed greens, baby tomatoes, brown gravy and stone ground whole mustard. $10

Buffalo Wings

One pound of the meatiest chicken wings tossed in a spicy buffalo sauce served with celery and blue cheese dressing. $14

BBQ Chicken Quesadilla

Dry spice rubbed chicken, cooked with red onions and smokehouse BBQ sauce, folded in a flour tortilla with melted Monterey Jack Cheese. $10 Sub corned beef for chicken $2, add avocado $3.

SALAD BBQ Chicken Salad

Mixed greens topped with sliced avocado, bacon, tomato, Tillamook white cheddar cheese, garbanzo beans, onion rings and BBQ Seasoned grilled chicken breast. Served with choice of dressing on the side. $18

BURGERS & SANDWICHES Classic Turkey Club

Toasted potato bread stacked high with roasted turkey breast, mayonnaise, iceberg lettuce, tomato, sliced pickle chips, Tillamook white cheddar cheese, and crisp bacon. $16

Reuben

Cinnamon and clove braised corned beef thin sliced, topped with Swiss cheese, sauerkraut, and horseradish sauce on toasted rye bread. $16

Chef ’s Special Burger

Ground Beef and chorizo blended together in to a tasty 1/2 lb patty. Topped with guacamole, Tillamook white cheddar cheese, tomato and a fried egg on a brioche bun. $16

TRADITIONAL Fish and Chips

Alaskan cod dipped in Paddy’s own ale batter, quick-fried until crispy. Served on bed of fresh kale with coleslaw, fries and tartar sauce. $18

Savory Lamb Pie

Tender chunks of lamb and red potato cooked with cumin and cardamom for a full rich sauce that adds a refreshing tang to the lamb, then topped with puff pastry and baked to golden brown. Served with a mixed green salad and balsamic dressing. $19

Guinness Braised Irish Beef Stew

Irish Dip

Tender chunks of beef cooked slowly in a Guinness enhanced gravy, simmered with potatoes and garden fresh vegetables, topped with a dollop of house-made mashed potatoes.

Served with Irish soda bread and butter. $14

Lamb Burgers

Cinnamon and clove braised corned beef sautéed in garlic. Served with red potatoes, green cabbage, kale and a side of house-made sweet mustard sauce. $19

Cinnamon and clove braised corned beef thin sliced, topped with Swiss cheese and horseradish sauce on toasted baguette bun. Served with Au jus. $16, add sauerkraut for $1.

Ground lamb patty seasoned with fresh mint, garlic and rosemary. Topped with Tzatziki sauce, feta cheese, mixed greens, red onion and tomato on a brioche bun. $18

Quinoa Sliders or Burger

House-made quinoa burger or 3 sliders topped with hummus, feta cheese, Sriracha aioli, Asian slaw and Cucumbers on brioche bun. $16

Corned Beef and Cabbage

SWEETS Guinness Chocolate Cake

A rich, moist dark chocolate cake house-made with Guinness in the batter served warm and topped with cream cheese frosting. $11

MENU Winter 2019 57

Pearl Seafood & Oyster Bar Northwest Seafood

PEARL is located in the heart of downtown Bellevue, in Lincoln Square North. Our menu is driven by seasonal and local ingredients — Northwest shellfish, salmon and halibut as well as prime steaks, local vegetables and fresh berries. Our Wine Spectator award-winning wine list is focused on the Northwest’s best and other great wine producing regions of the world. Our daily Happy Hour was voted best value in Bellevue — $8 wines, specialty cocktails and small plates. We’re one of Bellevue’s few independently owned restaurants.

Private Dining Rooms and event spaces available.

HOURS

CONTACT

DECORUM

Lunch Dinner

700 Bellevue Way NE, Ste. 50 Bellevue, WA 98004 425.455.0181 pearlbellevue.com

Attire PNW Casual Reservations Yes Bar Yes

Happy Hour* *Lounge only

58 MenuSeattle.com

Mon–Sat: 11 am–2:30 pm Sun–Tues: 4–9 pm Wed–Sat: 4–10 pm Mon–Sat: 3–6 pm, 9 pm–12 am Sun: 12–9 pm

sample menu

APPETIZER

ENTRÉES

Local 1/2 Shell Oysters

King Salmon Filet

SPECIALTY COCKTAILS

Broiled Oysters

Bering Sea Sablefish

Finlandia cranberry, muddled shiso, huckleberry tea-sugar rim. $10

Dungeness Crab Cakes

El Jimador tequila, served on the rocks, rimmed with salt. $10

Shucked to order, champagne mignonette, served over ice. Market Price Chorizo butter, paprika, breadcrumbs. $15

Baked Oysters “Dupont”

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

Crispy Fried Oysters

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

Chilled Shellfish Sampler

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

Grilled Octopus

Chorizo, romescu sauce, hearts of palm. $15

Bleu Cheese Steak Strips

Filet mignon, garlic, port and demi. $12

Pan-Seared Prawns

Hot spices, garlic butter sauce. $13

Always wild, Chef ’s daily preparation.

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

Jumbo Sea Scallops

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

Butter-Roasted Bering Sea King Crab Legs

Limited availability, seasonal vegetables, melted garlic butter. $50

Imperial Farms American Wagyu Sirloin

Bleu cheese fritters, Yukon gold potatoes, herb demi. $39

Shiso Wild Drop

Guava Margarita

EVENTS PEARL’s Happy Hour

Pearl’s famous $8 Happy Hour.

Mon–Sat, 3pm–6pm and 9pm–12am

Oyster Happy Hour

$1 Oysters during Oyster Happy Hour.

Mon–Sat, 4pm–6pm

Sunday Happy Hour

ALL DAY Happy Hour on Sundays. $8 Happy Hour in the lounge, 12pm–9pm

Roasted Pork Belly

Honey-caramel, house-made pickles. $13

Menu subject to change.

MENU Winter 2019 59

| INTERVIEW MIXOLOGIST |

Written by Hailey Palmer | Photo courtesy of The Triple Door

Adriane Lee of Triple Door shares her experiences and passion for mixology.

A

driane Lee, 38, didn’t get her start in mixology. She worked in the mental health profession, she says, as a counselor in a residential facility for seven years. An incident that caused her to lose some peripheral vision in one eye prompted her to make a switch. She lives in the lower Queen Anne neighborhood of Seattle, but is originally from Springfield, Massachusetts. She is currently the bar manager for The Triple Door in downtown Seattle. See thetripledoor.net What got you interested in mixology?

As somebody who enjoys a beverage here and there, I also like to go outside of my comfort zone. For a long time, I was only drinking vodka and tequila and I wanted to broaden that. I did like things like bourbon, scotch, and rum. So, for me, I just mixed around with flavors until I found flavor combinations that would make those particular base liquors more enjoyable for me.

Favorite part about mixology?

I definitely love the guests’ reaction, especially when they don’t know what they want. I’m like, “Just tell me what you normally drink,” and from there I can just make them something. Seeing them [say] “Oh, this is delicious, this is great.

Thank you.’ I enjoy that they came in not knowing what they wanted and they’re super happy about it.

What’s it like working at The Triple Door?

The Triple Door is amazing. As a live music venue, every night is something different.

It could be a jazz musician, to a DJ, to Brazilian singers, or French singers, and anywhere from duos to five-piece bands.

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There’s always something different. Music brings a lot of people together.

proper measurements. Otherwise the drink isn’t going to be a balanced drink.

What kind of experimentation do you do in your drinks?

I’ve had maybe 11 of my cocktails featured on the menu. For a while, if we had too much of a product on the shelf, I would take it upon myself to mess around with that product and put them into a cocktail and get that off of our shelves. That was always fun for me, taking something that most people wouldn’t think to put in a drink and trying to figure out a way to use it.

What’s the craziest thing you’ve had to deal with during your career?

Unfortunately, I’ve had to ask a lot of people to remove themselves from the premises. One woman was… undressing in a booth, for whatever reason. It’s really trying to help them remove themselves from the premises without it getting too crazy. I did have someone swing [at] one of my bartenders once, so that’s probably the craziest experience that I’ve had.

What’s your favorite drink you’ve created yourself?

That’s a tough one. There’s so many. I think, as somebody who has grown to love bourbon, I was just kind of experimenting and made a drink that was Buffalo Trace [bourbon], apricot liqueur, lemon juice, and simple syrup.

It sounds a little bit weird and maybe too sweet, but it was perfectly balanced. You got the heat from the bourbon and the little bit of sweet from the apricot liqueur, and you just got a little bit of tartness from the lemon juice. It all just ended up blending so well together, and it’s just one of those drinks I could sip on like a soda. So it’s actually just a little dangerous, too.

What are your career goals?

Right now, I’m kind of settling in as a bar manager. I don’t know if that’s something I want to continue to do because it takes me away from the people, and that’s part of what I love about the job. I like being able to experiment and make cocktails, but I also do enjoy the training aspect of management. I would kind of want a dual role where I could still have that interaction with guests and also take care of making sure the bar runs smoothly.

Is mixology what you thought it would be?

It’s actually a lot more. As somebody who grew up and did a lot of cooking and baking with my mom, with cooking being a lot more do-whatever-you-want, and baking being more of an exact science, I find that mixology is a little bit in between the two.

You start off saying these are the things I want to start with, but then you have to get

What’s your guilty pleasure drink and why?

My guilty pleasure drink would probably be margaritas. They’re kind of my weakness.

I tend to sometimes overindulge in those, which is why I try to avoid them. Something about margaritas, I don’t know. It’s the combination of the tequila with the sour.

I start sipping on one, I start feeling really good, and then I want to sip on another. It could lead down a very dangerous road. I usually have to limit myself on those. 

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Seastar Restaurant and Raw Bar Seafood

Seastar Restaurant and Raw Bar is brought to you by renowned chef John Howie. Seastar provides guests with an amazing array of freshly prepared seafood, great steaks, poultry, pastas and raw bar items.

Enjoy the comfort of the luxurious Seastar dining room or the upbeat Raw Bar. Seastar features specialty items like alderwood plank salmon and Dungeness crab, hand rolled sushi, award winning wines and hand crafted cocktails. Chef John Howie offers the freshest choice in seasonal NW fish, seafood, steaks, and produce.

HOURS

CONTACT

DECORUM

Lunch Mon–Fri: 11:30 am–3 pm Dinner Mon–Sat: 5–10 pm

Sun: 5-9 pm Raw Bar Daily: 11:30 am–Close

205 108th Ave. NE, Ste. 100 Bellevue, WA 98004 425.456.0010 seastarrestaurant.com

Attire Business Casual Reservations Yes Bar Yes

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sample menu

SHARED PLATE Raw Bar Tower

LUNCH/DINNER ENTRÉES

Clams

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

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

Basil pesto, garlic, pine nuts and Parmigiano Reggiano.

SALAD Blue Cheese and Pear Salad

Bay shrimp, grilled radicchio and endive, hazelnuts and tomatoes.

LUNCH ENTRÉES Seafood Cobb Salad

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

Grilled Ahi Sandwich

With sambal tartar sauce, nappa slaw and fries.

Rockfish Tacos

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

Petrale Sole Mahi Mahi

Mahi Mahi over rice with beurre blanc, cucumber macadamia nut relish,cilantro.

Plank Mushrooms

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

DINNER ENTRÉES Cedar Plank King Salmon

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

Seared Yellowfin Ahi

Ginger rice cake, snow peas, ginger-soy, and wasabi.

Filet Mignon

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

RAW BAR Super Dave Roll

Scallop, Dungeness crab, salmon, avocado.

Salmon Poke

Sesame, ogo, nori, Maui onion, sweet soy dressing.

Scallop Ceviche

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

Nigiri & Sashimi

Wide variety of the freshest fish to choose from.

DESSERTS White Chocolate Coconut Creme Pie Made for two!

Crispy Banana Spring Roll Sundae Caramel Swirl Ice Cream, Pineapple.

Creme Brulee

Vanilla, Bourbon-Butterscotch or ChocolateVanilla swirl.

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TRACE

Local/Modern Cuisine

Possessing both style and substance, TRACE is the signature restaurant and bar at W Seattle. A foodie paradise in downtown Seattle, TRACE produces a market-driven menu inspired by regional bounty and international flavors. The stylish TRACE bar, offers handcrafted cocktails and spirits from local distilleries, plus a curated wine list featuring notable Washington State wineries. Enjoy daily happy hour from 4–8PM with live music Fridays beginning at 6PM. Parking validated for up to 2 hours.

HOURS Restaurant Bar Happy Hour Live Music 64 MenuSeattle.com

Daily: 6:30AM–10PM Daily: 11AM–2AM Daily: 4–8PM Fri: 6–8PM

CONTACT

DECORUM

1112 4th Ave., Seattle 206 264 6060 traceseattle.com

Attire Casual/Dressy Reservations Yes Bar Yes Dancing Yes

sample menu

Pan Roasted Salmon

COCKTAIL

black forest ham, swiss cheese, quince jam, two eggs any style

Jidori Half Chicken

garlic grains, squash, natural jus

bulleit bourbon, avion anejo, maple syrup, scotch rinse

Corned Beef Hash

Albacore Burger

Gin Old Fashioned

Eggs Benedict

BAR

Dungenese Crab Scramble

chopped ahi, ogo, scallions, macadamia nut inamona, taro chips

BREAKFAST French Toast Sandwich

scallions, yukon gold potatoes, two eggs any style canadian bacon, spinach, soft poached eggs, english muffin, hollandaise squash, peppers, chives

INDULGE Cobb Salad with Marinated Steak bleu cheese, corn, bacon, iceberg lettuce

Trace Burger

mama lil’s peppers, special sauce, garlic fries

Ramen Bowl

house made spam, baby bok choy, curry broth

Caesar Salad with Grilled Jidori Chicken Breast romaine, croutons, cherry tomatoes

fennel salad, carrot-pineapple emulsion

furikake aioli, sesame bun, orange kale salad

Poke Plate Tater Tots

sambal ketchup, cheddar, scallions

El Duke

bombay gin, black pepper simple syrup, stgermain, grapefruit bitters

EVENTS

Be in the know and check out W Seattle’s Facebook Event Page for all the newest happenings and activations.

Living Room Live Music Series

Crispy Fried Brussel Sprouts garlic, scallions, korean chili sauce

Amp up your weekend and enjoy live music from new/next artists in Seattle. Free, every Friday 6-8PM

Cubano Sliders Trio

Living Room Live DJ Series

ham, pulled pork, cheese, house pickles, sesame buns

W Music brings you live DJs every Friday and Saturday night. Free, 9:30PM–1:30AM

DESSERT Warm Chocolate Cake

vanilla ice cream, pomegranate coulis

Trio of Creme Brulee

coffee, black sesame, green tea

Seattle Macaroons

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Tula Bene Pastaria + Chophouse

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

HOURS

CONTACT

DECORUM

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

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

Attire Casual Reservations Yes Bar Yes

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sample menu

APPS

STEAK + CHOPS

ENTRÉES

Salumi + Cheesboard (Shareable)

Authentic Wagyu New York 8oz

The J.T. Burger

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

PASTAS Cacio E Pepe

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

Pappardelle

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

Campanelle

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

Ricotta Gnocchi

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

Lobster Ravioli

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

Marrow butter, finishing salt. $49

Sous Vide New York 16oz

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

Berkshire Pork Chop 12 oz

Rhubarb chutney, crispy fried onions. $34

Lamb Chop 10oz

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

R+R Ranch Beef Filet 8oz/12oz

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

Bone-In Ribeye 20oz

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

Sirloin Steak 10oz

Charred asparagus tips, mint, marrow butter. $34

Red Wine Braised Short Rib

Red wine reduction, caramelized onions, gremolata. $29

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

Half-Roasted Chicken

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

Halibut

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

DESSERTS Budino

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

Gianduja & Mascarpone Cake

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

Sugared Ricotta Fritters

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

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Vivo 53 Trendy Italian

Vivo 53 is a trendy Italian eatery located in downtown Bellevue.

Modern takes on classical Italian fare & craft cocktails are served in a buzzing rustic chic space. Known for its wood-fired pizzas, the dough went through 4 years of testing and is now baked in a 17' high, woodburning, stone-tiled cylinder oven, the centerpiece of the dining room.

The pastas and Italian-inspired antipasti are equally as compelling.

The bar is popular destination for happy hour daily from 3-6pm and 9-closing. Brunch is served Saturdays & Sundays from 10–3.

Vivo 53 is also known for it‘s Instagram famous Insane Sundaes.

HOURS

CONTACT

DECORUM

Mon–Thurs: 11 am–10 pm Fri: 11 am–11 pm Sat: 10 am–11 pm Sun: 10 am–10 pm

504 Bellevue Square Bellevue, WA 98004 425.274.9165 vivo53.com

Attire Casual Reservations Yes Bar Yes

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sample menu

ANTIPASTI

PASTA

Fried Brussels Sprouts

Parmigiano Cheese Wheel Served Tableside

Parsley, almonds, capers, red wine vinaigrette, organic rosemary. $9

Burrata

Roasted organic vine tomatoes, pesto, taggiasca olives, sea salt. $13

Salumi Board

Speck, house porchetta, salumi, artisan cheeses, pickled giardiniera and more. $24

INSALATA 53 White Salad

Fennel, belgian endive, grana padano, cauliflower, heart of palm, hazelnuts. $11

Signature Chopped Salad

Iceberg, treviso, romaine, mozzarella, chickpeas, salumi, roasted red peppers. $15

PIZZE Spicy Sausage

Fennel seed, Mama Lil’s Kick Butt Peppers, mozzarella. $19.50

Crispy Prosciutto

Crispy prosciutto, sweet tomato marinara, mascarpone. $19.50

Margherita

Fresh mozzarella, sweet tomato marinara, organic basil. $16.50

Cacio e pepe, pecorino, grana padano, freshly cracked black pepper, butter. $20

Vivo Rigatoni

Organic san marzano tomatoes, basil, fresh mozzarella. $18

Bolo

Spaghetti bolognese, veal, beef, pork, plum tomatoes, parsley, garlic. $17

ENTRÉE Seared King Salmon

Campanelle pasta, marinated mushrooms, english pea cream, evoo, sea salt, pea. $26

Tuscan Fried Chicken

Boneless half chicken, garlic lemon sauce, rosemary. $19

BRUNCH Berry and Cream Waffle Stack

Strawberries, blackberries, blueberries, fresh berry cream, candied walnuts. $14

Tuscan Fried Chicken and Waffle Vanilla maple syrup, honey butter, sea salt. $14

Smoked Salmon Pizze

Herbed crème fraiche, bermuda onions, salmon pearls, fried capers, lemon zest. $19

Polenta Cake Benedict

Seared broccolini, arugula pesto, poached eggs, lemon hollandaise. $12

DESSERTS Chocolate Soufflé Allow 20 minutes. $12

Berry Parfait

Rum soaked sponge cake, crème anglais. $9

Caramel Esplosione Sundae

M&M’s, seasonal ice cream, chocolate, pretzels, rock candy, chocolate peanut. $15

EVENTS Lunch Pairings

Select two from half sized soups, salads, paninis or pizzas. Daily 11am–3pm

Happy Hour

Well Drinks 6, 5oz & 8oz wines 2off, draught brews 1off, margherita 10.5, bolo 12.

3–6pm, 9pm–close

Brunch

Delicious Italian Brunch Saturdays and Sundays. 10am–3pm

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Wild Ginger

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

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

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

HOURS

CONTACT

DECORUM

Hours vary by location.

Please call or go to website to confirm.

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

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

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sample menu

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

Menu varies slightly by location.

SATAY BAR

ENTREES

Peasants Chicken

Fragrant Duck

Kobe Beef

Lemongrass Tofu

STARTERS Siam Lettuce Cups GF

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

Chicken Potstickers

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

SOUP & SALAD Laksa Soup

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

Chicken Chieu Salad GF

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

Green Papaya Salad

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

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

Seven Flavor Beef

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

Black Pepper Scallops

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

Peanut & Fresh Herbs Sea Bass GF

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

Hanoi Tuna* GF

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

Princess Prawns

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

Nam’s Lamb Chops

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

Angkor Wat Chicken

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

Green Curry Chicken GF

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

Sayur Lodeh GF, V

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

Seafood Thai Noodles Not Available on Sundays

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

Chicken Pad Thai

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

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EVENTS FOOD. WINE. SPIRITS. FUN. It’s winter and early spring in the Pacific Northwest. Days are starting to get longer, and with that comes a need to explore and have fun. Whether you are visiting for the first time or have lived here a lifetime, the Pacific Northwest is always buzzing with new and spectacular events to attend. Wine enthusiasts, foodies, and brew mongers, there is something for everyone on the following pages.

So check out these next few pages, and fill your calendar with these seasonal events.

— Lisa Karlberg

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| INTERVIEW DARELLE HOLDEN |

Photographed by David Bristol

Darelle Holden Shares Her Experiences With Tom Jones And Her Love Of Motown

D

arelle Holden, who grew up in Redmond and lives in Seattle, is the lead singer for 313 Soul, which salutes the music of Motown. Holden’s smooth voice and diverse vocal styling has taken her far in the quarter-century she has been performing. She toured for years with the venerable Tom Jones, backed Stevie Wonder when he played Key Arena in 2014, and has performed with Earth, Wind and Fire, Elton John, jazz guitarist Norman Brown, Bobby Caldwell and Ellis Hall, among others. She appeared in the acclaimed movie about backup singers, “20 Feet from Stardom.”

A Berklee College of Music graduate, Holden has music in her blood as a member of a family with deep ties to the Seattle music scene. Her grandfather, Oscar Holden, was an influential jazz musician, and her father, Dave, and uncle, Ron, have a respected place in Seattle entertainment history.

How did you get started singing Motown?

Motown is just one musical genre I love to sing. I started singing Motown because it is one of the cornerstones of American music and our collective American musical experience. Motown music was recorded by jazz musicians like James Jamerson and Earl Van Dyke, part of the Funk Brothers, and popularized by combining soul, R&B, gospel and pop. This, along with solid songwriting, makes Motown great music. Because I love singing jazz and most all musical genres, it was natural to gravitate toward Motown. It

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has all the elements I love blended together and that’s what appeals to me musically.

Do you have a Motown artist influencer?

There are many but I love Diana Ross and the Supremes. I love Diana’s tone and feel. The mixture of the backgrounds of Mary Wilson and Florence Ballard was great. Back then the backgrounds had a “sound.” Each voice could have character and be unique while still blending. Their (the backgrounds’) sound was more rough while Diana’s was softer. That mixture always intrigues me.

What is your fondest memory of touring with Tom Jones and/or Stevie Wonder?

I wish I could say I toured with Stevie but I didn’t. I have friends who did but I missed that opportunity. I sang with him when he was in Seattle at Key Arena in 2014 performing the “Songs in the Key of Life” album. Man, all I can say is it was awesome: the band phenomenal, the vocals sublime, including India Arie, whose voice is like butter. It was like being home again. I’d been off the road a while by then so it felt really comfortable.

I was on the road with Tom Jones for about 17 years. I loved it. I loved the lifestyle, I loved making music on a high level every night. I liked the people I worked with and I liked turning the audience’s mind around.

Those people who were not aware of Tom’s soul, tone, feel and innate funkiness would be surprised at how hip he was and how funky the band was. That was a joy.

Tell us about the Academy Award-winning documentary “20 Feet from Stardom.”

This is a movie that celebrates the “background singer” as an integral part of music. We hear and love music but often don’t recognize the important elements involved in making the “sound” of a particular song or piece of music.

One of the most important elements of popular music has always been the background singers’ part. The movie celebrates our (background singers) contribution and hard work and for that I am glad.

What is on the horizon?

I’m in a phase of growth and improvement.

I am learning more and more about my instrument and looking to continue to sing and perform. There is still a lot I want to accomplish, recording and writing. I’d love to work with an orchestra and big band, I’d like to hear myself on the radio (smile).

So much to do.

What is your favorite place to eat in the Seattle | Bellevue area?

There are so many great places in Seattle and Bellevue. I have to say I love Bake’s Place in Bellevue. I love the food, I love the venue and I love the staff. They have a really great thing going on there.

Upcoming Shows DarelleHolden.com 

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| ENTERTAINMENT TOP PICKS | MANDOLIN ORANGE Mandolin Orange’s music radiates a mysterious warmth — their songs feel like whispered secrets, one hand cupped to your ear. The North Carolina duo have built a steady and growing fan base with this kind of intimacy, and on “Tides of A Teardrop,” due out February 1, it is more potent than ever. By all accounts, it is the duo’s fullest, richest, and most personal effort.

March 9, Moore Theatre, Seattle Tickets $20 and up stgpresents.org

THE ATOMIC BOMBSHELLS | J’ADORE Celebrating its 11th year, The Atomic Bombshells brings “J’ADORE! A Burlesque Valentine” back to the mainstage of The Triple Door. Offering freshly re-imagined, breathtaking new acts featuring a parade of burlesque, drag, and dance, the show celebrates romance with good humor, style, and a healthy dose of dazzle! Get your tickets early as the shows sell out annually.

WHOSE LIVE ANYWAY? Bellingham local Ryan Stiles and the all-star comedian cast bring a night of live improv fun and laughter to the stage. The cast creates an engaging evening that plays off the hit show “Whose Line is it Anyway?”

February 8–14, Triple Door, Mainstage Ticket prices vary by day and time. $28–$45 thetripledoor.net

March 8, Moore Theatre, Seattle Tickets $32.50 and up stgpresents.org

BROHAMM

KENNY G

Inspired by the R&B legends of the ‘60s and ‘70s, the Hammond Brothers grew up in a musical family and learned to perform at an early age. Their distinctive harmonies, combined with a driving rhythm section, make an evening with BroHamM a special event.

Seattle’s own Grammy Award winning saxophonist delights audiences with his adult contemporary and smooth jazz.

Influences from R & B, pop and Latin launched a household name and fame that spans almost three decades.

February 23 & March 16 Bake’s Bar & Bistro, Bellevue Tickets $16 bakesplacebellevue.com

April 18–21 Dimitrious Jazz Alley, Seattle Tickets $66.50 jazzalley.com

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JANUARY PACIFIC NW CRAB FEAST This two-hour class includes a crab feast lunch and nonalcoholic beverages. The class will teach people how to select crab, break it down and clean it, and hands-on instruction on preparing a delicious crab feast. Tickets are $115 for the class.

January 18, Atrium Kitchen at Pike Place Market, Seattle Tickets $115 atriumkitchenpikeplace.com

FRIDAY FIELD TRIP — LONDON PLANE TASTE OF LOCAL GRAIN TERROIR Explore the terroir of grains grown in Cascadia in celebration of the annual Cascadia Grains Conference. The event is hosted by the Culinary Breeding Network and The London Plane and will pair courses with small-batch, locally malted brews.

Ticket includes tastings and paired alcohol.

January 18, London Plane, Seattle Tickets $90 cascadiagrains.com

WINTER DRAMS SPIRITS FESTIVAL 2019 Raise your dreary-January, post-holidayseason spirits by sampling spirits from more than 25 different distilleries and enjoying specialty cocktails from expert mixologists.

Supplement your drinks with all-you-can eat tacos from Marination, named by “Good Morning America” as the Best Food Truck in America.

January 25, WithinSodo, Seattle GA Tickets $95, winterdrams.com

THE SEATTLE PANCAKES & BOOZE ART SHOW Snack on free all-you-can-eat pancakes and sip on craft beer and signature cocktails while browsing through the works of art from more than 70 local artists at this premier pop-up art show. Watch live body painting and explore the world of fine art and photography.

January 26, El Corazón, Seattle Tickets $10 pancakesandbooze.com

WINTER DRAMS SPIRITS FESTIVAL

FEBRUARY FREMONT CIDER MAKING Sip on cider and learn how to make your own. This cider-making class focuses on the history, styles, and basics of self-made cider.

Guests get to take home a growler of the cider they make during the class.

February 16, Schilling Cider House, Seattle Tickets $50 schillingciderhouse-sea.com

SEATTLE WINE AND FOOD EXPERIENCE The 11th annual event features four unique culinary and wine events across a three-day period. This year, the collection will kick off with “Comfort,” which offers participants a wide variety of restaurants and companies that specialize in comfort food. The following day, “Pop! Bubbles & Seafood,” will feature more than 30 sparkling wines and local seafood dishes. Saturday is the highlighted “Grand Tasting,” followed by the concluding “Sunday Supper” event, the newest to enter the entourage.

February 21–24, Various Locations, Seattle Ticket prices vary by event seattlewineandfoodexperience.com

February 23, The Museum of Flight, Seattle General Admission $95, Museum Members $80, Designated Driver $40 museumofflight.org

SEATTLE CAKE CON & DESSERT SHOWCASE The event brings together the best of cakes and other desserts. Come out to try everything from cakes, chocolate, and other types of sweet treat. There is also a cake and pastry competition covering many categories for those with a competitive streak for dessert.

February 24, Fremont Foundry Events, Seattle Tickets $24 seattlecakecon.com

WALLA WALLA WINE AT MCCAW HALL Walla Walla Valley wineries and winemakers are making their way to Seattle to have guests sample their wines. More than 40 wineries and winemakers will be sampling their products for people to enjoy. The price of the ticket includes entry, unlimited sampling, and light hors d’oeuvres.

February 25, McCaw Hall, Seattle Tickets $50 wallawallawine.com

HOPS AND PROPS 2019

MARCH

The best craft beers from around the Northwest will be available to taste at the Museum of Flight. The event features more than 100 beers to try, food from McCormick and Schmick’s, and live music.

Tickets include admission, a commemorative pint glass, unlimited tastings, and unlimited food, soda, and water.

NOURISHED NEIGHBORHOOD An excellent opportunity to meet community members and enjoy a delicious meal regardless of income, the Nourished Neighborhood lunch is a monthly tradition worth experiencing. The lunch is hosted by Succulent Catering, which offers a wide MENU Winter 2019 77

range of meal themes and fresh, locallysourced dishes.

March 6, Pike Place Market Atrium Kitchen, Seattle Free succulentcatering.com

BARTENDER’S BRUNCH As part of the 2019 Seattle Cocktail Week, this VIP event will include delicious brunch favorites, friendly atmosphere, and a whole lot of booze. Come check out the curated list of specialty cocktails to conclude the festive week.

March 10, The Collective, Seattle Tickets not yet posted seattlecocktailweek.com

VEGFEST 2019 The annual Seattle Vegfest, a vegetarian food festival, incorporates a wide variety of speakers, free samples, kid-friendly events, and literature. The festival includes free sample testing from more than 500 different options, and the speakers include medical doctors and vegetarian advocates.

Learn about personal health, environmental responsibility, or simply come and try the food.

March 30–31, Seattle Center Exhibition Hall, Seattle $12 per person per day vegofwa.org

TASTE WASHINGTON A food and wine lovers’ wonderland, Taste Washington offers the most wine and food from one single place, in one single place. With more than 235 wineries, 65 restaurants and some of the nation’s most-talented chefs, this is the ultimate taste test. Get ready to drink and eat your heart out.

March 28–31, Various Locations, Seattle Grand Tasting, Century Link Field Event Center Tickets $95–$210 tastewashington.org

APRIL EDIBLE BOOKS Part literary, part culinary, and part artistic, the Edible Book Festival is sure to tickle 78 MenuSeattle.com

your taste buds, and your funny bone! This edible art exhibition will feature “books,” made of food and inspired by a book or pun on a book title, that are exhibited, documented, and then consumed. The event is free and open to the public, so come out and enjoy these mouthwatering manuscripts, or brave your aprons to create your own succulent storybook.

April 6, Lake Forest Park Town Center, Lake Forest Park, shorelinearts.net

LEAVENWORTH ALE FESTIVAL Held in downtown Bavarian Leavenworth, it is the ideal setting to experience awardwinning beer, great music and dancing.

Breweries participate from all over the country and the event features food from some of Leavenworth’s best restaurants and catering companies.

April 12–13, Leavenworth Festhalle, Leavenworth, Tickets TBA, leavenworth.org

ANACORTES WINE FESTIVAL The Anacortes Spring Wine Festival brings 30 wineries featuring red, white and blush wines to Fidalgo Island for an afternoon of decadent wine tasting, food pairings from local restaurants, and an in-house wine shop.

Go out afterwards and spend the weekend enjoying live music, art, shopping, and the world-renowned Skagit Tulip Festival.

April 13th, Port Warehouse Event Center, Anacortes Tickets TBA, anacortes.org

SEATTLE SCOTCH & BEER FEST Drink for a cause! Benefiting nonprofit pet advocate Seattle Humane, taste 50 varieties of beer, Scotch whiskey, wine, and spirits at the annual Seattle Scotch & Beer Fest indoors at Fremont Studios.

April 19, Fremont Studios, Seattle Tickets TBA, scotchbeerfest.com

SEATTLE CHEESE AND MEAT FESTIVAL The world is your cheese plate at this celebration of all things cured meat and fromage. At the door, you’ll be greeted with a tasting glass and charcuterie board, and then left to your own devices to wander

around curating the platter of your dreams with samples from more than 50 vendors.

Then pair your picks with wine, cider, beer, spirits, and kombucha.

April 20, Block 41 Belltown Tickets $35–150 cheeseandmeatfestival.com/seattle

APPLE BLOSSOM FESTIVAL The oldest in Washington State, this year marks the 100th festival. Events include the Apple Blossom Run, parades, art and crafts, apple pie eating contest, car show, carnival, apple pie & dessert bake-off, Festival Ball and more.

April 25–May 5, Wenatchee Tickets available for specific events, appleblossom.org

ROMANIAN NIGHT AT CONNECT LOUNGE Want to learn more about Romania and its culture? Come hang out and get a taste of its culture through a few traditional dishes, and drinks. You might even meet a few Romanians!

April 27, Seattle connectloungeseattle.com

BOTECO: BRAZILIAN TAPAS NIGHT Due to popular demand, we are bringing back this event every third Friday of each month. Join us and experience the Brazilian ‘Boteco’ culture and cuisine. Similar to tapas, ‘Comida de Boteco’ are small bites served at local outdoor bars and enjoyed with cocktails & beer. We will have an a la carte food menu available for you to order from. We will also have a delicious craft cocktail menu featuring typical Brazilian drinks, like batida & caipirinha.

There will be live music and plenty of space for you to practice your samba skills!

January 11–February 22, Alcove, Seattle alcoveseattle.com

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Pumpkin-Spiced Latte Cinnamon Rolls CREATED AND PHOTOGRAPHED BY CHEF LAUREN KO LOKOKITCHEN 80 MenuSeattle.com

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