Try the Bœuf  La Ficelle - Organic Beef Tenderloin simmered in stock with Marrow, housemade Mustard in Cabernet-Pressings Sauce
Andrew Zimmern tried coffee made by a $20,000 coffee maker, which can make the same coffee with different flavors. As seen on Bizarre Foods America.
Andrew Zimmern took the role of guest chef here. This restaurant gives recovering addicts, ex-cons and others a second chance by teaching them culinary skills. As seen on Bizarre Foods America.
Try any of the 11 burgers on the menu! As seen on Travel Channel’s Man v. Food Nation.
Home of the Southwestern Exposure challenge; 12 eggs packed with chili, salsa, sour cream and cheddar cheese. As seen on Travel Channel’s Man v. Food Nation.
UB's 'gers include the Black Forest ham/ Gruyere/ truffled shoestring potato Monsieur; the charred onion/ bacon/ cheddar BBQ Smash; and the Sonora w/ roasted chili relish, cilantro, and jack cheese. Read more.
This much ballyhoo'd burger and shake spot's lived up to its summer hype with six signature, hand-formed Painted Hills ground beef discs (all served on super-soft buns). Read more.
Chef John Howie's new spot is a mammoth chophouse made classy with a translucent stone-topped bar, a low hallway lined with booths and a vaulted dining room with a wall of woven bamboo Read more.
Awesomeness includes a dozen draft brews, Edgaritas on the roof-deck, entrees like a grilled bratwurst plate called the Big Unit, and a few reserve-able booths with their own TVs. Read more.
The best lunch spot for incredible, handmade pasta. Arrive before noon to avoid a long line.
Salumi is open just a handful of days and only for lunch, so come prepared for crowds. And yes, it's worth it. [Eater 38 Member] Read more.
Great place to enjoy the best coffee, relax, take in the View and watch the Ferry between Mukilteo & Whidbey Island. Cheers!
