| A look across the water at some of Seattle’s eateries will find that from the most casual take-out to locations of some of the finest dining in the Emerald City, restaurants around the region are making changes in an attempt to boost their check averages, lure new customers and keep their tables full in what has become a slower, post-dot com economy.
Some savvy Kitsap restaurant owners are looking at their offerings and contemplating similar moves.
Belltown, one of the trendiest areas of the city, is a hotbed of change with three, well-known upscale eateries all presenting new offerings.
Cascadia, the ultra-chic dining establishment, celebrated its second anniversary by relaxing a little, going somewhat casual, and offering some Mariners-themed events.
At a charity event to benefit the Fred Hutchinson Cancer Research Center Pediatric Oncology Fellowships, customers were invited to watch a Mariners game on TV with the players' wives, while chef Kerry Sear prepared goodies from right out of the team cookbook. It also ran a six-day, patio-based $5-a-head fund raiser for the Hutch, complete with beer, hot dogs and cotton candy.
In keeping with the summer relaxation theme, Cascadia also debuted a less-expensive cafe and bar menu that boasts 10 items for less than $10 each. That same menu is also available as carry-out for picnics.
At Belltown’s trendy El Gaucho steakhouse, the hot new ticket is take out aimed at the locals — steak to go. With 24 hours' notice, El Gaucho will now bag up and have ready for you, your choice of its locally famous steaks. It offers seven different steak packages with prices ranging from $35 to $55. The steaks are packaged raw and ready for your very own patio grill.
Seattle-based Pagliacci pizza — noted for it’s gourmet pizza, is now offering gourmet dessert as well — gelato from downtown Seattle's Gelatiamo. That’s if you still have room after a Pagliacci pizza.
Patrons can choose from five gelato and sorbet flavors. It's the first wholesale account for Gelatiamo, and gives Pagliacci its first dessert to offer, and naturally, an Italian one. | 