Las Brisas Mexican Restaurant, and El Puerto, offers meals right in downtown Edmonds. Local food truck Taqueria’s Los Amigos is located on Highway 99 and their South of the Border menus is sure to satisfy Cinco de Mayo appetites with spicy tacos and more.
Celebrate Big Brew in 2016. Find your way to your favorite brew pub and join the Simultaneous Toast scheduled for noon CDT (or 10 a.m. Pacific) on May 7, 2016. Follow up later in the month with National Beer Week from May 12-22.
Dine out this Mother’s Day. Below are among the Edmonds restaurants that offer delicious specials on Sunday, May 8, 2016 and celebrate the wonderful women in your families.
Salt & Iron is serving Mother’s Day Brunch from 9 a.m.-2 p.m.
Everyone dining at Scott’s Bar and Grill on Mother’s Day Weekend — Saturday, May 7 or Sunday, May 8 — will receive a special gift. Their Holiday Brunch Buffet on Mother’s Day, Sunday, May 8 features Bottomless Mimosas for those of drinking age, of course.
Restaurant owners, if you are offering specials for Mother’s Day, please comment below!
Other Mother’s Day dining specials:
Black Angus Steakhouse in Lynnwood says: “Let us do the cooking for Mom this year! Give Mom the Prime of her life, and treat her to our seasoned, seared & slow roasted prime rib.”
Buca di Beppo of Lynnwood says they are the “perfect place” to take Mom on her special day.
Café Bistro at Nordstrom Alderwood mall will be open for afternoon lunch on Mother’s Day.
Did you know that Mother’s Day is one of the State Parks Free Days? Take your Mom picnicking and playing at any of these 140 Washington State Parks. It’s Mom’s day off from work in the kitchen, so pick up some tasty to-go food at one of our local Edmonds restaurants, or shop the deli at PCC, QFC, IGA or other fine stores, stocked with items for portable picnics.
“Great Greek food,” a hot tip from Edmonds Community College culinary students, inspired a road trip. Just a short drive down Edmonds Way, under I-5 and into Mountlake Terrace led me to Time Out Greek and American Restaurant. It’s located on the north side of 244th/205th Street, on the opposite corner of the Rite-Aid.
Do not be put off by modest décor. Time Out’s menu offers variety for all appetites: American classics such as Reuben sandwiches, burgers and fish & chips, and breakfasts like corned beef & hash, chicken-fried steak, omelets, pancakes and more. Breakfast is served all day long. Local customers praise authentic ingredients and excellent service.
Their Greek food selection includes lamb, gyros, and Greek salad, and a dish I love — and rarely see outside of the deli case — giant baked beans. These are the real deal, huge tender beans in a subtle red tomato/dill sauce that lets the beans have the spotlight. It’s served with pita so you can scoop up every last one. We started our meal with homemade Avgolemono soup, a generous bowl of hearty lemon rice soup, enriched by carrots, celery and onion, accented with mint and tarragon. After the soup and giant beans, I could have stopped and been more than satisfied, but Restaurant News means tasting as much as I can, and companions are willing too, so variety can be shared and compared.
My main dish choice — Moussaka –came with Greek salad and more pita. Fresh greens, olives, peppers and thinly-sliced veggies were topped off with tangy fresh oregano vinaigrette and a mound of fresh grated feta cheese. Oh, the Moussaka! Tender slices of eggplant, zucchini and potatoes are layered like lasagna rich sauce with ground beef, covered with creamy Béchamel sauce and, of course, more of that delicious fresh feta.
My partner ordered a gyro and so happy he reluctantly shared a few bites. Tender pita wrapped around falafel: crunchy on the outside and perfectly cooked inside. Crisp veggies, tangy tzatziki, and shredded fresh feta finished off the dish.
Thirsty patrons have many good options too. The bar has taps from several local breweries and they offer a selection of private label wines that complement the Greek food menu.
I caught a glimpse of an outrageous burger that took up most of the plate. I’ll be back with my burger-loving boys as dining companions. Feta fries are on my “next visit” list too.
A display of tempting baklava at the register meant I had to take some home. My grateful family agreed this was a good peace offering, until they could accompany me on the next visit.
A little history: The Flemetakis family started Time Out Greek and American Restaurant in 2004. The original space began with three tables and a basic menu. Success meant expansion of location and food items. Mom and Pop: Emmanuel and Georgia are still on hand to greet customers. Their sons Nikolaos and Demetrios are on board to ensure their parents’ successful restaurant will continue for years to come.
TA DAH! The Black Ball at 22001 Highway 99, #300 in Edmonds is finally open! Word of their soft opening spread like wildfire and long lines formed at opening time. I visited and found the location to be bustling with customers, young, old, families with children. This is not just a fad hangout for teenagers, it is a destination. Customers braved traffic to arrive and savor the Black Ball original Taiwanese desserts and teas.
Edmonds should be proud: There are only two other Black Ball locations in the whole USA — both in California. There are about 50 franchises in the entire world.
One young couple drove all the way to Edmonds from Bellevue. They were excited and we spoke about the differences between a cup of tea at many coffee and tea places, versus the quality and care that Black Ball puts into selections of their teas. Healthy options allow one to select how much sugar is in their drinks and the attentions to providing organic ingredients were important values.
Greeted by local manager Tim, and a Black Ball company support person and trainer Janice, I was presented with a tray of items and sampled the various ways one can enjoy these healthy desserts and teas. There are three distinct versions- Grass Jelly, Aiyu Jelly and Matcha Jelly. Customers can choose to enjoy the jellies Iced, Cold, Warm or Hot. Toppings may be selected to enhance the base of jelly.
First way to taste is ICED- think Hawaiian shave ice only more refined and flavorful. Grass Jelly Black Ball is herbal and tasted mellow. Aiyu Jelly is a slightly sour lemon taste, refreshing in the iced version. COLD is gelatinous, and fun to eat. I giggled a bit as I captured a spoonful.
The WARM and HOT desserts are like soup. Toppings make the dish. Taro and yam, sweet potato and jellies are offered in balls or cubes, and join several varieties of organic beans to add texture and variety to the beverages and puddings. I loved the Boba topping. Boba reminded me of giant pearl tapioca, a favorite dessert.
The other drinks can be in form of fresh-brewed tea, or combined with various fruits. Real fruits are used, never syrups, and taste is proof of this fact. Tim stressed that all ingredients are sourced from Taiwan and only from organic sources. The sugar is a unique blend of brown sugar syrup and one can choose how much is in the tea or other beverages. I choose the 30-percent portion and my teas were flavorful and fruit tastes dominated. My Winter Melon tea tasted like fresh melon. Delicious.
IT’S OFFICIAL! Salish Sea Brewing Co. is expanding. Owner Jeff Barnett signed a lease on the neighboring space. He says “Segway will likely be moving to Salish Crossing. We hope to introduce a full ‘bar and grill’ by 2017.” In the meantime their offerings of food grow. I sampled pretzels, handmade and oh so tender! It gets even better- pale ale stone ground mustard and amber ale cheese sauce as condiments.
Visits to other local construction sites yielded little new information. Stay tuned for updates on Top Pot, 190 Sunset and the Chinese restaurant whose interior remodel is still in progress, next to the IGA. All locations are manned by construction workers and the My Edmonds Restaurant News suspects that her business cards are still in their pockets.
— By Kathy Passage
A specialty gourmet food broker for over 30 years, Kathy Passage has in-depth knowledge on food and the special qualities of ingredients used in the exquisite products she helped bring to market. Kathy brings this unique perspective from the “other side of the plate” to writing about the food and restaurant scene in Edmonds.