Dry-aged steaks and grilled seafood that garnered praise from the Seattle Times and Zagat

Crawfish étouffée, chicken shawarma, and Mediterranean fusion dishes such as gyro poboy sandwiches

Shawn Richardson and staff sizzle up a menu of 25 types of wild game, including bison, elk, and fish, as servers dole out draft beers

Dynamic, locally-sourced menu crafted by Chef Goncalves, who has been praised by Time magazine and The New York Times

Domestic beers and more than 20 different sandwiches fuel conversations between groups of two or four

Loaded seafood risotto, organic chicken with white-truffle sauce, and roasted lamb served amid brick walls and blown-glass lamps

Grass-fed beef or spiced lamb burgers, housemade pappardelle pasta with roasted mushrooms, and pan-roasted organic chicken

Dinner options include chicken or seafood with pasta or smothered steak tips on a menu that offers gluten-free options

Zagat-rated restaurant serving upscale dishes inside one of four distinct dining rooms

Seasonal menu packed with made-from-scratch American bistro dishes cooked in wood-fired oven