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Let's Eat Dining Guide - 2014 Let's Eat!

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Page 1: Let's Eat Dining Guide - 2014 Let's Eat!






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Page 2: Let's Eat Dining Guide - 2014 Let's Eat!

100% Angus Beef BurgersTry our Buffalo Burgers

– made from 100% Buffalo Meat & hand-pressed daily! –Hand-Cut Fries Made from Fresh Potatoes



32805 Pacific Hwy S, Federal Way(253) 874-2701




Char Broiled


Buy two 1/4 lb Burgers and get a free

regular size shake!

FREEONION RINGSBuy two 1/4 lb Burgers and get a regular orderof onion rings FREE!

Locally Owned

Page 3: Let's Eat Dining Guide - 2014 Let's Eat!

31406 Pacifi c Hwy S :: 253-529-4214 :: indochinabest.comHours: Mon-Fri 11 am - 9 pm; Sat 12-9 pm

Indochina Asian RestaurantProudly Serving:

Wraps & Rolls






Great Selection of Shareable Entrees

INDOCHINAAsian Restaurant

THE OFFICIAL DINING GUIDE 2014 | Let’s Eat! Federal Way 11

Mushroom RisottoCreated by: Cindy Ducich

1 T butter1 T olive oil1 large sweet onion (Walla Walla, Mayan, or Vidalia), chopped1 c. white wine (optional)3 1/2-4 c. hot vegetable broth8 oz. smoked gouda cheese, grated8 oz. sliced mushrooms1 portabella mushroom, sliced8 oz. sliced asparagus

In a heavy bottomed sauté pan, sauté onion in butter and olive oil over medium heat, until onion is soft.

Add Arborio rice and sauté 1-2 minutes until grains are coated and translucent.

Add wine and continue stirring on medium heat until wine is absorbed.

Add hot broth, 1 cup at a time, stirring continually after each addition until broth is absorbed, about 20-25 minutes. The risotto should be creamy; add more liquid if creamier texture is desired.

Remove from heat, stir in cheese, add fresh mushrooms and asparagus during the last 5 minutes of cooking.

Set aside for 2 minutes before serving. Garnish as desired.

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THE OFFICIAL DINING GUIDE 2014 | Let’s Eat! Federal Way 13

Salmon Teriyaki(Serves 4)

recipe from Canyon Ranch SpaCreated By: Diane Elder

1 1/2 lbs salmon

1/2 c. low sodium soy sauce

2 T rice or white vinegar

1 T chopped fresh garlic

1 T ginger

1 1/2 c. thawed apple juice concentrate Place salmon in glass baking dish.Make marinade: Combine all ingredients except salmon. Pour over salmon. Marinate 1 to 8 hours in refrigerator.Preheat oven to 350°F. Bake salmon in marinade for 8 to 10 minutes until fish flakes easily

Serve with

Fresh Cherry Salsa recipe by Kathy Casey

2 c. sliced pitted Bing cherries (about 1 lb.)2 T seasoned rice wine vinegar1/4 c. chopped sweet onion1 T finely chopped cilantro1 1/2 tsp. fresh minced ginger

Mix all ingredients together in a bowl.

Best if served immediately or within 2 hours.

Good on chicken, fish or salmon. Makes 2 cups.

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* Karaoke * Pool * Darts ** Gold Tee Golf * Video Games *

* Pull Tabs *Birthplace of 12 Man Pale Ale Beer!

Catch all the Games HERE On Our 12 TVs!

Breakfast served everydayuntil 1 pm

Daily Food Specials Mon-Fri

Happy Hour Mon - Fri 11 am - 6 pm

~Outside Seating Available~

35509 21st Ave SW • Federal Way253-874-5336

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A truly unique Wood Roasted Coffee, steeped in Italian tradition

$10.99 12 Single-Serve Cups

New Location! 33926 9th Ave. S, Federal Way

Open to the PublicPurchase your coffee for home or offi ce here!206-762-4381 caffedarte.com

THE OFFICIAL DINING GUIDE 2014 | Let’s Eat! Federal Way 15

Rhubarb Custard PieCreated by: Jan Crick

5 c. rhubarb4 eggs slightly beaten2 c. sugar4 T flour¾ tsp. nutmeg

Mix together and fold in 5 cups cut up rhubarb.Make or buy a 2-crust pie crust and put one in a 10-inch pie plate. Pour the rhubarb filling into the pie plate and top with a lattice crust. Bake 400°F for 45–55 minutes or until brown.

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2006 S 320th St. Federal Way(253) 941-6162

Like us onFacebook

For Specials Join the Fresh Catch Club at


16 THE OFFICIAL DINING GUIDE 2014 | Let’s Eat! Federal Way

Raspberry SorbetCreated by: Mickey Otteman

2 quarts raspberries4 c. water2 c. sugar1 T fresh lemon juice

Cook raspberries over medium heat until soft. Strain juice through 2 thickness of cheesecloth or fine sieve strainer, to remove seeds. Should be about 2 cups of thick juice. Chill.

Combine water and sugar. Stir over medium heat until the sugar is dissolved, then boil 5 minutes, covered to avoid crystallization. Chill.

Combine juice, syrup and lemon juice. Churn/freeze in electric ice cream maker.

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LOLLI’SBroiler & Pub

• Daily Specials • 26 Beers on Draft •• Sports • Pool • Darts • Karaoke •

• FREE Interactive Trivia •– Family Friendly ‘til 9 pm –




Great Foodat Great


Football Season is BACK!Sports on Multiple Big Screen TV’s

Food and Drink Specials forAll Hawks, Cougs, and Huskies Games

• • •Federal Way BEST Selection of Draft Beers

• • •Great Burgers,

Sandwiches, Pizza, Steaks, and more

• • •Breakfast

Served Saturday& Sunday

9 am - Noon• • •

32925 1st Ave SFederal Way

(253) 838-5929

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Locally owned and operated.

1706 S 320th St., Suite AFederal Way

Located next to Trader Joe’s, across from The Commons

(253) 941-3307

stacksburgers.com BU



• SH


• F



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Taste ‘The Coolest Ice Cream in Town’!!

$1.00 Off AnyMedium Ice Cream

Cannot be combined with other offers. Limit one per customer.

31653 Pac Hwy S #ANext to Best Buy


Taste ‘The

HOURS: M-Th 11:00 am - 10:00 pm; Fri-Sat 11:00 am - 11:00 pm; CLOSED SUNDAY

Catering Available • Ice Cream Cakes & Pies

Taste ‘The Coolest Ice

$1.00 Off

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THE OFFICIAL DINING GUIDE 2014 | Let’s Eat! Federal Way 19

Strawberry Pretzel Jell-O® SaladSubmitted by: Jennifer Anderson

2 c. crushed pretzels3/4 c. butter, melted3 T white sugar 1 (8 oz.) package cream cheese, softened1 c. white sugar1 (8 oz.) container frozen whipped topping, thawed2 (3 oz.) packages strawberry flavored Jell-O®2 c. boiling water2 (10 oz.) packages frozen strawberries

Preheat oven to 400°F.

Stir together crushed pretzels, melted butter and 3 T sugar; mix well and press mixture into the bottom of a 9x13 inch baking dish.

Bake 8 to 10 minutes, until set. Set aside to cool.

In a large mixing bowl cream together cream cheese and 1 c. sugar. Fold in whipped topping. Spread mixture onto cooled crust.

Dissolve gelatin in boiling water. Stir in still-frozen strawberries and allow to set briefly. When mixture is about the consistency of egg whites, pour and spread over cream cheese layer. Refrigerate until set.

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3 Cranberry & White Chocolate Chip Cookies

4 Breakfast Egg Casserole with a Mexi Twist

7 Goat Cheese, Orange & Honeyed Walnut Salad

7 Gorganzola & Toasted Walnut Spread

8 Lentil Soup

11 Mushroom Risotto

13 Salmon Teriyaki with Fresh Cherry Salsa

15 Rhubard Custard Pie

16 Raspberry Sorbet

19 Strawberry Pretzel Jell-O® Salad

20 Lasaco: Lasagna with a Mexi Twist

22 Garlic Dill Pickles

3 The Ram Restaurant & Brewery

4 Windward Pizza

5 Jimmy Mac’s Roadhouse

6 Marlene’s Market & Deli

8 Menchie’s Frozen Yogurt

9 Pac Island Grill

10 Burger Express

11 Indochina Asian Restaurant

12 Black Bear Diner

14 Jersey’s Sports Bar

15 Caffé D’Arte

16 Red Lobster

17 Lolli’s Broiler & Pub

18 Stacks Burgers

19 SubZero Ice Cream & Yogurt

20 Mika Japanese Buffet

21 Shari’s Restaurant

22 Gyros House

24 East India Grill



2 THE OFFICIAL DINING GUIDE 2014 | Let’s Eat! Federal Way

Publisher Rudi Alcott | editor cARRie RodRiguez

Advertising cindy ducich KAy MilleR | design MARcie ShAnnon


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20 THE OFFICIAL DINING GUIDE 2014 | Let’s Eat! Federal Way

Lasaco:Lasagna with a Mexi Twist

Created by: Carrie Rodriguez

2 boxes of lasagna noodles, cooked and drained3 cans of chili with no meat1 1/2 c. shredded Mexican cheese blend2 lbs of ground beef1 c. chopped scallions1 c. diced large onionsalt and pepper

Preheat oven to 375°F. Put ground beef into a pan over medium heat until browned. Drain. Throw in diced onion and some salt and pepper.

Open cans of chili and pour them into the pan with meat. Mix and bring to a light boil.

Ladle enough sauce to spread over the bottom of a glass pan. Place 4 to 5 noodles on top of the sauce, slightly overlapping.

Spread a layer of meat sauce over the noodles and sprinkle generously with cheese.

Repeat this build two more times. On the final level, put the rest of the sauce and top with the rest of the cheese.

Bake for 35-40 minutes, or until the cheese is browned. Let stand for 10 minutes then sprinkle with chopped scallions. Serves 8.

Page 14: Let's Eat Dining Guide - 2014 Let's Eat!


OR DINNER.We’re ready to serve you 24/7/365!

Federal Way • 34900 Enchanted Pkwy. S. • 253-838-1009Renton • 1820 SE Maple Valley Highway • 425-235-8117

Lynnwood • 19428 Highway 99 • 425-778-6028Aurora • 15252 Aurora Ave. N • 206-361-2552Totem Lake • 12207 NE 116th • 425-828-0716


off Breakfast for Two

$4Buy any two Breakfast Entrées and two beverages and get $4 off your total check.Valid thru 8/31/14. Good anytime, excluding holidays. Not valid with any other discounts. Limit one coupon per party. Must present coupon to receive discount.

POS 1038

Buy any two Lunch or Dinner Entrées and two beverages and get $5 off your total check.Valid thru 8/31/14. Good anytime, excluding holidays. Not valid with any other discounts. Limit one coupon per party. Must present coupon to receive discount.

POS 1011

off Lunch or Dinner for Two


7 14 Let's Eat ad ALT.indd 1 7/9/14 10:53 AM

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All Meat is Halal.

22 THE OFFICIAL DINING GUIDE 2014 | Let’s Eat! Federal Way

Garlic Dill PicklesCreated by: Marcie Shannon

To each quart jar, add in order:1 head fresh dill, placed on bottom1 peeled garlic clove, placed on bottom5 medium cucumbers, washed & pricked 3 times with fork – one on each end & once in the middle. Pack the cucumbers firmly into the jars but not too tightly. 1 peeled garlic clove, placed on top1 head dill, placed on top

Brine (enough for 3 or 4 quarts pickles):1 c. white vinegar3 c. water1/4 c. pickling salt

In a large saucepan, combine vinegar, water and salt. Bring to a simmer then pour brine to within ½ inch of top of jar, screw on lid. Wipe rims, apply lids and rings and process in a boiling water bath for 10 minutes. When 10 minutes are up, promptly remove the jars and allow them to cool. You will hear a popping noise as the lids begin to seal. When the jars are cool, check the seals by pushing on the top of the lid, there should be no give. Pickles are ready to eat in 2 weeks.Recipe yields three 1-quart jar of pickles.

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THE OFFICIAL DINING GUIDE 2014 | Let’s Eat! Federal Way 23

Best Of directory

All of the listings on this page either placed or won in their categories in the 2014 Best Of Federal Way voting.

AZTECA32015 23rd Ave S ............................................... 253-839-6693

BASKIN ROBBINS1901 S SeaTac Mall ............................................ 253-946-33752138 SW 336th St .............................................. 253-661-6429

BILLY McHALE’S RESTAURANT1800 S 320th St ................................................ 253-839-4200

BLACK BEAR DINER32065 Pacific Hwy S ........................................... 253-945-8332

BURGER EXPRESS32805 Pacific Hwy S ........................................... 253-874-2701

EAST INDIA GRILL31845 S Gateway Blvd. S. .................................... 253-529-9292

FATBURGER1507 S 348th St ................................................ 253-835-0582

INDOCHINA ASIAN RESTAURANT31406 Pacific Hwy S ........................................... 253-529-4214

JIMMY MAC’S ROADHOUSE34902 Pacific Hwy S ........................................... 253-874-6000

MENCHIE’S FROZEN YOGURT1409 S 348th St ................................................ 253-835-2110

MIKA JAPANESE BUFFET1426 S 324th St #B 201 ..................................... 253-839-9988

POVERTY BAY COFFEE COMPANY 1108 S 322nd Pl. ............................................... 253-945-0012

R JAY’S SCOREBOARD1200 S 324TH St ................................................ 253-839-4791

RED LOBSTER2006 S 320th St ................................................ 253-941-6162

ROUND TABLE PIZZA34410 16th Ave S ............................................... 253-941-4000

TIME OUT ALE HOUSE34525 16th Ave S ............................................... 253-838-0086





Page 17: Let's Eat Dining Guide - 2014 Let's Eat!

East India Grill31845 Gateway Blvd. S. :: Federal Way

253.529.9292Menus, directions and more at www.eastindiagrillwa.com

Fresh Ingredients Purchased Locally

Join Us for Dinner 7 Days a Week!India, a land rich in tradition, has seen the rise of many

civilizations. Every dish is touched by history, and is a feast in itself.

Full Weekday Lunch Buffet … $1095

Special Weekend BrunchSaturdays & Sundays … $1595

Full bar available everyday servingan extensive cocktail list, beers and wine to go with any dish.

Page 18: Let's Eat Dining Guide - 2014 Let's Eat!


THE OFFICIAL DINING GUIDE 2014 | Let’s Eat! Federal Way 3

Cranberry and White Chocolate Chip Cookies

Created by: Candy Santucci

½ c. butter, softened1 egg1 tsp. vanilla extract1/3 c. packed brown sugar1/3 c. white sugar1 c., plus 2 T all-purpose flour½ c. rolled oats½ tsp. baking soda½ tsp. salt½ c. dried cranberries½ c. white chocolate chips

In food processor, or using a hand mixer, blend butter and sugars until creamy. Add egg and vanilla. Pulse in flour, oats, baking soda and salt until well blended. If using food processor, put dough in separate bowl and hand stir in dried cranberries and white chocolate chips.

Preheat oven to 350°F. Grease a cookie sheet, use parchment or a silpat. Drop cookies by heaping teaspoon onto prepared cookie sheet. Bake 8-10 minutes. Remove from oven, cool slightly on cookie sheet and finish cooling on wire racks. Makes about 18 cookies.

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4 THE OFFICIAL DINING GUIDE 2014 | Let’s Eat! Federal Way

Pre-heat oven to 375°F.In a large bowl, combine the eggs, milk, salt and pepper and beat together. Add the hash browns (sauté in oil), cheese, parmesan cheese, sweet red pepper, green bell pepper; sliced mushrooms, shredded spinach, onions, salsa and mix well. Pour into a greased 13-inch x 9-inch x 2-inch baking dish. Arrange spoonfuls of Mexican sour cream on top of casserole. Bake, uncovered, at 350°F for 65–70 minutes or until set and golden brown and an internal temperature of 165°F is reached. Let stand 10 minutes before serving. Serve with salsa or picante sauce if desired.

Breakfast Egg

Casserole with a

Mexi TwistCreated by: Patci Serrano

9 eggs3 c. milk1 tsp. salt1/2 tsp. pepper1 pkg. shredded hash brown potatoes2 T canola oil2 c. mild cheddar cheese1/3 c. grated parmesan cheese

1/2 c. diced sweet red pepper1/4 c. diced green bell pepper1 c. sliced mushrooms2 c. shredded spinach1/3 c. thinly sliced onions1 c. salsa or picante sauceMexican sour cream (as needed)

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C’mon in and meet the Jimmy Mac’s staff!

Federal Way 34902 Pacific Hwy So.


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THE OFFICIAL DINING GUIDE 2014 | Let’s Eat! Federal Way 7

Goat Cheese,Orange andHoneyed Walnut

SaladCreated by: Diane Elder

Dressing from Cooking Light

Salad1 bag mixed green lettuce1 orange cut into bite size pieces1/2 c. crumbled goat or blue cheese1/2 c. chopped walnuts

1 T honey

Combine honey and walnuts in bowl, spread on baking

sheet and bake at 350°F for 8 minutes, stirring after 5 minutes,

let cool an hour before using. Dressing

1/4 c. of balsamic vinegar3 T orange juice1 T honey

Combine in saucepan, bring to a boil over high heat (be careful not to burn) and cook to reduce for 5 minutes. Mix lettuce in salad bowl, toss lightly with dressing; top with oranges, walnuts and cheese.

Gorgonzola and Toasted Walnut Spread

Created by: Candy Santucci

6 oz. light cream cheese, soft tub or brick4 oz. crumbled gorgonzola or blue cheese½ c. Litehouse brand blue cheese salad dressing1-2 T half and half, if neededdash of pepper¾ c. toasted walnuts, coarsely chopped

Put walnuts in single layer on a cookie sheet and toast in 350°F oven for 5-7 minutes. Watch carefully so they don’t over brown. Cool and then chop.

In food processor, blend cream cheese and salad dressing. Add gorgonzola and pepper and pulse in. If seems a little too thick for spreading, add a little half and half. (I use the fat free one.) Pulse in chopped walnuts.

Serve with sliced apples or pears.

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8 THE OFFICIAL DINING GUIDE 2014 | Let’s Eat! Federal Way

Lentil SoupFrom East India Gril l

1/2 c. red lentils1/2 c. mung beans 4 tsp. chopped garlic3 T ghee or vegetable oil1-1/2 tsp. salt1/2 c. chopped onion2 T tumeric powder1/2 c. chopped tomatoes1 tsp. cumin seed6 c. water2 tsp. chopped cilantro

Wash lentils. Combine all ingredients except ghee, cumin and garlic. Cook lentil mix until tender. Cool and blend until smooth and return to pan. Meanwhile, in second pan, heat the ghee and add cumin seed. Sauté for 2 minutes. Add garlic and cook until brown. Combine and garnish with cilantro. Enjoy!

Page 24: Let's Eat Dining Guide - 2014 Let's Eat!

hawaiianstylebbq.net2012 S. 320th St., Ste H • 253-529-8667



Welcome to Our Ohana

The Pac Island Grill isTHE destination for the Flava

of the Islands!Authentic Island

Inspired Cuisine in the Heart

of Federal Way.

Party Platters❀