We often forget that restaurants in town have beyond talented pastry and dessert chefs on staff. Outside establishments draw us away with specialization in macaroons, ice cream or cupcakes but "save room for dessert" as they say, and you won't be sorry you held off on that extra small plate.
Using seasonal ingredients, Heathman creates French cuisine with a Pacific NW flair. "Save room" for the impressive desert menu.
Spints is German food with a twist, but what it should also be known for is its impressive beer selection and handmade deserts.
People line up before the restaurant even opens. When you're back for the 4th time, try the Chocolate Potato Doughnuts.
Impress your date with the "2-Fer," a rotating sharable dish of meat and vegetables paired with two 12-ounce brews, all for just 20 bucks.
You won't need a whole bottle of wine to try the hamachi tartare or crispy pig ear--if you give anything a try--you will be more than delighted.
The meat is carefully selected (Wagyu cows come with certification papers & the restaurant only purchases a few per year), the produce is local and the wine pairings are phenomenal.
Chef Paley brings us swanky yet assessable dishes morning and night. The between-lunch-and-dinner menu is light, but satisfying.
A slimmed down dinner menu at John Gorham's steakhouse may make it easier to decide (especially when eating with a group), but it's still impossible to let the ordering subside.