These taquerias have sprung up around the city like spring tulips in the Skagit valley. Half the decoration is the food: glass bowls resting on a bed of crushed ice, piled with chopped peppers, herbs, tomatoes and greens. Much of the service is takeout, but ample seating provides a welcome option for dining away from your desk.
From the Italian language tapes in the bathroom to the three-liter bottles of Chianti on every table, the vibe here is exaggerated Italian-American kitsch. Boisterous, sprawling dining rooms are modeled after supper clubs of the '40s and '50s--servers holler, kitchen doors swing, and Sinatra rules the stereo. High-carb, red-sauced southern Italian cooking dominates the menu. And everything is big: ...more details
Since its establishment in 1950, Canlis has defined contemporary Northwest cuisine. With a focus on the freshest offerings of each season, the Canlis chefs allow the ingredients of the region to speak for themselves. Original Canlis classics such as famous broiled steaks from the copper grill, Dungeness crab legs, and the Canlis Salad are acclaimed favorites today. Over fifty years after its debut ...more details
This California-based chain churns out more than 20 kinds of fruit smoothies from behind cheerily colorful pink, green and yellow facades. Pick from ingredients that include fresh fruit, veggies, nonfat frozen yogurt, soy milk and dairy-free sherbet. Or order the Coldbuster, a blend of orange juice, peaches, bananas and 2,000 percent of the daily recommended amount of vitamin C. In addition to smoothies, it also offers a short menu of soups, low-fat breads and pretzels.
Upscale and sophisticated, this chain features art deco-inspired trappings such as dark wood, shiny brass and beveled glass. Servers clad in black and white weave through cocktailing couples and businessmen at the bar. The classic American, seasonally inspired seafood menu changes daily; specialties include starters of Dungeness crab cakes and oysters on the half shell, plus entrees like cedar ...more details
The first Melting Pot restaurant was started in Maitland, Florida in 1975 with a menu that consisted of just three items: Beef fondue, Swiss cheese fondue and milk chocolate fondue for dessert. Since then, The Melting Pot menu has grown immensely, as well as the number of restaurants. For example, within six years, there were five more Melting Pot restaurants in Orlando, Tallahassee, Tampa and ...more details
Braids of garlic and onions dangle from low beams and cushioned benches line earth-toned walls, inviting lovers to cuddle and neighbors to chat. Chef-owner and Greek native Panos Marinos has created a cozy neighborhood nook where time seems to slow to a meandering Mediterranean pace.
Make a meal from the four pages of appetizers, including terrific spanakopita with fresh spinach layered in ...more details
Secluded in lush surroundings, this is a perfect spot for a peaceful, refined meal. Whether eating alfresco on the balcony or inside in a quiet corner, diners enjoy both intimacy and unique views of the canal and the Fremont drawbridge.
Top-quality seafood is expected at such an established restaurant; what's surprising is that the menu veers toward robust Asian flavors. The signature Thai ...more details
Dimly lit, with scattered votives casting a glow on lush interior reds and turquoises, the setting is an exotic scene for Mediterranean fare with lusty infusions from Morocco, Spain and Greece. Tiny pillows are scattered about--diners cozy up in the booths while chatting with waitstaff who are passionate about the food they serve.
Tapas-like grazing is encouraged, with half of the menu devoted ...more details
Actually, the world does revolve around you. SkyCity is a 360-degree view buffet. Drink in the spectacular view and award-winning local wines. Dine on sunsets and fresh-caught King Salmon. Then get all bubbly over our jaw-dropping Lunar Orbiter. Partake in the natural taste treasures of the Pacific Northwest. The freshest seafoods and finest aged meats are virtually reinvented through the ...more details
Experience the Music Project
A modern spin on the '50s diner, Turntable is a rock-and-roll theme party. Orange and blue vinyl booths and loud music (the kind your mother warned you about) set the scene. The menu is divided into two parts: "small plates & greens" and "mains & large plates." "The Wedge," a crisp edge of lettuce, tomatoes, toasted almonds, bay shrimp and house-made blue cheese dressing is a classic.
Pop music and primary colors serve as the backdrop for this chain, where everything under the sun can be wrapped in a tortilla. The pesto chicken includes fresh chicken, basil, garlic, rice, red peppers and pesto-balsamic salsa. Tofu and mushroom teriyaki is just one of many vegetarian options. All versions are available in a bowl, sans tortilla. Smoothies rely on sherbet and frozen yogurt along with chunks of fruit.
Pop music and primary colors serve as the backdrop for this chain, where everything under the sun can be wrapped in a tortilla. The pesto chicken includes fresh chicken, basil, garlic, rice, red peppers and pesto-balsamic salsa. Tofu and mushroom teriyaki is just one of many vegetarian options. All versions are available in a bowl, sans tortilla. Smoothies rely on sherbet and frozen yogurt along with chunks of fruit.
Students, couples and local business folks out on lunch stop in for pizza by-the-slice while watching TV or nestling into booths and flipping through an indy paper. Three to try are the veggie "Tree Hugger," with sun-dried tomatoes, spinach, mushrooms, and artichoke hearts; the meat-laden "Puget Pounder"; and the "Thai One On"; with peanut sauce, chicken, and cilantro.
Students, couples and local business folks out on lunch stop in for pizza by-the-slice while watching TV or nestling into booths and flipping through an indy paper. Three to try are the veggie "Tree Hugger," with sun-dried tomatoes, spinach, mushrooms, and artichoke hearts; the meat-laden "Puget Pounder"; and the "Thai One On"; with peanut sauce, chicken, and cilantro.
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