Category Archives: Dining

Where Can you Walk: Restaurants

If location is everything, our residents at The Century really have it all!

The Century sits at the center of Seattle’s heartbeat, neighboring the iconic Space Needle. Along with breathtaking views, this gives residents walking access to some of the best shopping, dining, and entertainment Seattle has to offer!

Space Needle

The Century is surrounded by the restaurants of Seattle’s most hailed restaurateurs and critically acclaimed cuisine of every style! All residents have to do is walk out our front door!

The following is a variety of dining options Centur residents can walk to in less than 10 minutesThe Century Neighborhood 45

Zeeks Pizza 476 feet: 2 minute walk

Zagat rated – Pizza Restaurant

The 5 Point Cafe 0.1 miles: 2 minute walk

American Diner

Tilikum Place Café 0.1 miles: 2 minute walk

Zagat rated: Best Restaurants Near Seattle Center, Seattle’s Best for Brunch – European Restaurant

The Century Neighborhood 15

La Parisienne 0.2 miles: 3 minute walk

Zagat rated – French Bakery The Century Neighborhood 11

Black Bottle 0.3 miles: 7 minute walk

Zagat rated: Best Eats Near Olympic Sculpture Park, Seattle’s Best Eclectic Restaurants – Gastropub

El Gaucho 0.3 miles: 7 minute walk

Zagat rated: Best Eats Near Olympic Sculpture Park,  Seattle’s Best Meet-For-a-Drink Spots, Seattle’s Best Restaurant Service, Seattle’s Best Steakhouses, Seattle’s Best for Shareable Deserts, Seattle’s Most Popular Restaurant -Steak House

La Vita E Bella 0.3 miles: 7 minute walk

Zagat rated: Best Eats Near Olympic Sculpture park – Italian Restaurant

Some Random Bar 0.3 miles: 7 minute walk

Zagat rated – Cocktail bar

Shiro’s 0.4 miles: 7 minute walk

Zagat rated: Best Eats Near Olympic Sculpture Park, Best Eats Near the Torchlight Parade, Seattle’s Best Japanese Restaurants – Sushi Restaurant

Marrakesh Moroccan Restaurant 0.4 miles: 8 minute walk

Zagat rated: Best Eats Near Olympic Sculpture Park – Moroccan Restaurant

Rob Roy 0.4 miles: 8 minute walk

Zagat rated: Seattle’s Best Happy Hours, Seattle’s Best Lounges, Seattle’s Best Nightlife Atmosphere, Seattle’s Best Nightlife Décor, Seattle’s Best Romantic Nightspots, Seattle’s Best Specialty Cocktails, Seattle’s Most Essential Nightspots – Bar

Tavolata 0.4 miles: 8 minute walk

Zagat rated: Seattle’s Best First-Date Spots – Italian Restaurant

Tutta Bella Neapolitan Pizzeria 0.4 miles: 8 minute walk

Zagat rated – Pizza Restaurant

The Century Neighborhood 7

Bell + Whete 0.4 miles: 9 minute walk

Zagat rated: Seattle’s Best for Hard Cider – Gastropub

Cantina Lena 0.4  miles: 9 minute walk

Zagat rated: Seattle’s Best Mexican Restaurants – Mexican Restaurant

Palace Kitchen 0.4 miles: 9 minute walk

Zagat rated: Best Late-Night Dining Near Bumbershoot, Seattle’s Best for Shareable Desserts – American Restaurant

The Lost Pelican 0.4 miles: 9 minute walk

Zagat rated: Best Late-Night Dining Near Bumbershoot – Creole Restaurant

Give Thanks to Restaurants Serving This Thanksgiving

Look, we’re not all culinary wizards. For some of us, the idea of trying to cook a perfect Thanksgiving turkey has as much appeal as bathing in a puddle. So if you are tasked with supplying the feast, this may be the year to grab your family and let a real chef do the cooking, leaving you plenty of energy to cheer on the Seahawks at night.

Here are some restaurants around downtown Seattle serving special Thanksgiving meals.

BOKA. Source: BOKA.
BOKA. Source: BOKA.

BOKA
1000 First Avenue, Seattle (Downtown)
Forego cooking a five-pound turkey and instead feast on BOKA’s five-course meal. Cost: $65 adults, $25 children.

Daily Grill
1400 6th Ave, Seattle (Downtown)
You can’t go wrong with their three-course prix fixe dinner, which includes delights for the entire family. Cost: $39.75 adults, $14.75 children.

Urbane
1639 8th Ave, Seattle (Downtown)
This traditional Thanksgiving menu offering will leave you thinking it was homemade in your kitchen. Cost: $40 per person.

Daniel’s Broiler
809 Fairview Place North, Seattle (South Lake Union)
Enjoy breath-taking views of the water while feasting on their four-course meal offerings. Cost: $55 adults, $12 children.

Bell + Whete
200 Bell St, Seattle (Belltown)
Enjoy the classic flavors of Thanksgiving with Bell + Whete’s special holiday menu. Cost: $28 per person.

A Few Places To Grab a Bite

The Century’s location is truly unique from a culinary perspective. You are a short walk or Uber from the best of Lower Queen Anne, Belltown and South Lake Union. Here are a few spots you may not have thought about, but should definitely be on your list.

Some Random Bar: 2604 1st Ave
Head a few blocks southwest on foot and you will hit a fantastic place that describes itself as, “Local, fresh, seasonal “Farm to table” cuisine, perfectly poured pints and unpretentious cocktails served up with a smile.” Among the intriguing menu items are Chocolate Dipped Bacon Strips, Twice Cooked Oxtails, Chicken Fried Quail, CRab Nachos and Trotters Pork Collar.

Serious Biscuit: 401 Westlake Ave North
Pick a nice morning and walk Northeast to South Lake Union. This unique space from Tom Douglas is home to three concepts under one roof, including the only place in town to enjoy buttermilk biscuits topped with everything from fried chicken and black pepper tabasco gravy to seasonal jams and bacon butter. Make sure to check out the weekend brunch on Saturday and Sunday from 9am to 3pm.

Taylor Shellfish Oyster Bar: 124 Republican St.
If you love oysters, then take a nice stroll through Seattle Center towards Lower Queen Anne and enjoy Kusshi, Kumamoto, Shigoku, Pacific, Kumamotos and whatever else your heart desires. Taylor Shellfish owns the entire process, from hatchery to harvest to presentation. Robert H. on Yelp raves, “These were the freshest oysters I’ve ever tasted in a restaurant. Hands-down! I asked the hostess how long the oysters had been out of the ocean. Because they had tasted as if they were swimming that morning.”

There are so many places to check out around The Century. Let us know of your favorites.

Make Yourself One of the Best Specialty Cocktails in the Neighborhood

Last week we brought you some recipes to elevate your BBQ to the next level. This week, we have some suggestions for tasty libations. Lower Queen Anne is home to some fantastic bartenders. So here are some drinks based on each of our favorite spirits, from some of our favorite localicious neighborhood bars.

Note: Most of these recipes don’t list measurements for each ingredient. In general, start with 1.5oz of the alcohol involved, and distribute the rest to taste. You’ll probably just need a dash of things like bitters, peppers and lime juice, and a little more soda or other fillers. Most of these are meant to be served in a cocktail or martini glass, which only hold 5 – 6 oz total.

Vodka:

  • Tini Bigs: Chill-Hooly – Tangerine Vodka, Orange Curacao, Sour mix
  • New York Pizza & Bar: Liberty Lush – Smirnoff Passion Fruit vodka, Captain Morgans Passion Fruit rum, Mango, Lemon Juice, Sour, White Cran

Tequila:

  • Triumph Bar: El Cartel – Tequila, Dry Vermouth, Cucumber, Lime, Black Pepper
  • The 5 Point Cafe: The Breakfast Paloma – Milagro Tequila with fresh Pink Grapefruit Juice and a splash of soda

Whiskey:

  • Tini Bigs: Big Kahuna Bourbon – Bourbon, Fresh Basil, Pineapple & Lime Juice, Ginger Beer
  • The 5 Point Cafe: The Pancake Breakfast – Jameson with a flow of Butterscotch Liqeur served with a side of Orange Juice.
  • El Gaucho: Barrel Aged Gaucho Manhattan – Jacob’s Ghost White Whiskey, Bourbon, Cherry Liqueur, Sweet Vermouth, Bitters

Gin:

  • Triumph Bar: Burning Bush – Gin, Pastis, Raspberry Shrub, cava, Lemon
  • El Gaucho: French – House infused cucumber gin, lemon, simple syrup, champagne, served up

Share your favorite homemade cocktail recipes with us in the comments below.

It’s BBQ Time

We’ve flown through Fourth of July and sailed through Seafair. But everyone in Seattle knows the sun will be shining another couple of months, with sunsets that stretch clear into the late evening. And what is a better way to celebrate the back half of summer, than grilling on the rooftop of your building?

You may or may not know that you have a handy gas grill up there, with great views and plenty of room to cook for, entertain and delight your guests. So over the next two weeks, we thought we’d provide some tips and recipes to take your barbecue past the burgers and hot dog stage and into something completely memorable.

Tips from an Expert

Before we get started with some recipes and other helpful resources, let’s get some grilling advice from an expert. Andrew Brays is the owner of Pinky’s Kitchen, one of the finest places to enjoy barbecue in the Puget Sound. Pinky’s is located in a little truck in Wallingford, but the small location packs huge flavor. Pinky’s has giant smokers where they season their meats for a long period of time, but we asked Andrew for his number one tip for using a gas grill.

“Here’s a general tip to help every beginner. Keep an eye on the “hotspots” on the grill. Inevitably most non-commercial grills have hotspots and things will cook unevenly especially, when trying to sear at high temperature. Keep an eye on them and be ready to shuffle things around to get even cooking and sears. Also, when cooking steak use a internal thermometer probe (they are cheap and easily available) if you want to really be sure you are doing rare, med rare, med and well done requests. The thermometer is also great for chicken and sausages. Pull the meat immediately as soon as it hits 165 (or less if you want rarer meat) to stop it from drying out.”

Seattle Barbecue Recipes

Next, we found some Puget Sound recipes that will make you look more like Bobby Flay than Ronald McDonald. Here are some links to some great recipes from Seattle’s famous restaurateur, Tom Douglas.

For the meat eaters, we have Grilled Flank Steak with Soy Chile Glaze. And for the fish lovers, of course it has to be Salmon with Fennel and Onions.

Besides his grilling tip, Andrew provided us a recipe that’s not on his menu at Pinky’s. As a native Australian, he knows a little about Shrimp on the Barbie. Here’s his authentic Australian recipe.

Pinky's ShrimpIngredients:

  • 2lbs Easy-peel headless shrimp
  • Jar of Mama Lils Honkin Hot Peppers
  • 4 TBSP oil from the Mama Lils jar
  • 1 head cilantro
  • 15-20 medium to large Garlic cloves
  • 1/2 cup orange juice with pulp
  • 1 TSP salt (or to taste)
  • 4 limes halved
  • Metal or soaked wooden skewers

Instructions:

  • To make fresh whole shrimp easy peel, simply remove heads and snip open their backs using scissors down to the tail. Clean under running water if necessary. Prepping them this way enables the marinade to permeate and the shells easy to remove when eating.
  • Cut the stalks off the cilantro just under where it starts to bushel.
  • Rough chop all the ingredients EXCEPT the lime in a food processor using the pulse, or fine chop by hand. You want a consistency that is a little runny and not too combined so the ingredients still stand alone. A medium to fine chop.
  • Place prepped prawns in a zip lock and add the paste. Mix it around well by squeezing the bag to get the paste into all the nooks and crannies of the prawns.
  • Place in fridge for 2 to 4 hours. (If you are pressed for time 1/2 hour works.)
  • On a tray double skewer the prawns (don’t refer to the picture they are not single skewered). But this is VERY important because the cook time is fast and if you are dealing with hot and cold spots on your grill you want to be able to flip them and move them without them spinning. To double skewer like in the picture but you put two skewers parallel to each other through the prawn about 1/2 inch apart.
  • Heat your grill to as high as it will go. You want to char the shells before the prawns are overcooked ideally. If you can’t get it hot enough for a rapid char, don’t worry. It’s more important to just pull the shrimp off before they overcook.
  • Place skewers on grill. There should be a definite sizzle. Cook for two to three minutes a side depending on the prawn size. Flip them the first time when the colour has changed half way through and hopefully the shells have charred. You may need to shuffle them around. The prawns are cooked the minute the opaqueness is gone in the centre of the prawn.
  • While they are cooking, liberally squeeze lime juice over them.
  • When cooked, remove skewers and serve in a bowl with a bowl for shells. Grab plenty of napkins and some extra lime wedges.

Where to Get Meat

The epicureans among you will know that the best and worst chefs in the world can benefit from high quality ingredients. So we found a place in your neighborhood if you want to step up your meat and serve something really special.

BB Ranch in Pike’s Place MarketBB Ranch was founded to connect consumers looking for local, grass-fed beef and other meats directly with local ranchers raising animals on grass. They’re alocal butcher shop selling beef, pork, lamb, goat, chicken, duck, and eggs raised locally by farmers in Lopez Island, Bow, Duvall, Marysville, and ranchers in Whatcom, Skagit and Snohomish counties as well as Eastern Washington.

BB-Ranch

Get Wine

What night on a rooftop deck with a gourmet meal would be complete without the perfect bottle of wine? Again, if you want to go a class above your typical grocery store, we suggest a trip to your neighborhood wine store where you can ask the proprietor for a selection hat will go perfectly with you menu.

Champion Wine Cellars at 108 Denny Way is Lower Queen Anne’s own wine cellar, was recipient of the first retail wine license in the State of Washington. At any one time you can find some 1,500 different labels, including a broad selection of French wine. Whether you are looking for Bordeaux, Burgundies, Champagne or Rhone Valley wines, or something from California, Spain, Italy, Portugal, Germany, Australia or New Zealand, you’ll probably find it here.

Champion Wine Cellars

Next week we’ll bring you some recipes for Specialty Cocktails from your local neighborhood bars. If you have a favorite recipe or BBQ tip to share with the community, tell us in the comments below.