The Italians say, "chi mangia bene, viva bene" (those who eat well, live well).
Executive Chef Elise Wiggins lives up to that motto and assures that Panzano offers the best in contemporary Northern Italian cuisine with a focus on sustainable, local, seasonal and organic ingredients in a spectacular urban setting with uncompromised service and award-winning wine list.
M-Th: 11:00am-9:00pm ; Fri-Sat 11:00am-10:00PM ; Sun 11:00am-8:00pm
Zak's burger joint takes pride in serving Seattle with the highest quality burgers and shakes. Zak's burgers are made from 100% choice quality chuck beef and are slow cooked to maintain moisture and tenderness. We here at Zak's use the finest ingredients in our condiments and toppings including our Wild Pacific Salmon patty, Black Bean Veggie Burger and Washington Grown Chicken Breast.
We have a selection of wine and beers on tap including Manny's and Mac n' Jack's.
Zak's is located in the heart of old Ballard on 20th Ave NW and Market St.
Regular burger joint menu. Family owned and operated business, A favorite among many locals.
Open 24/7/365 - Call Ins & Carry Outs
Come down for a visit and say hi! We're perfect for breakfast before work, a quick lunch, and a hearty dinner. We welcome UofL students and people of all types. New ownership since July of 2008.
(from juanitasdiner.com)
Open Mon-Sat 5:30pm-9:15pm
Chez Panisse opened its doors in 1971, founded by Alice Waters and a group of idealistic friends. A neighborhood bistro, it is named after Honoré Panisse, a character in Marcel Pagnol’s 1930s movie trilogy about waterfront life in Marseille (Marius, Fanny, and César), as an homage to the sentiment, comedy, and informality of these classic films.
Open Weekdays 11:30am-2pm, 6:30pm-9pm; Sat 11:30am-12:30pm, 6:30pm-9pm; Sun 10:30am-1pm, 6:30pm-9pm
A quiet revolution bubbles inside the aqua blue fantasy like Victorian architecture – inventive modern New Orleans cooking coexists with our Haute Creole. Sense the team’s professional grace clothed in the warmth of the Brennan Family’s brand of hospitality. From your first sip of a Sazerac to your last crumb of bread pudding soufflé – we hope you are pampered and delighted... and go ahead be a little bad... that’s what living in New Orleans is all about. (from commanderspalace.com)
Sunday to Thursday: 5-9:30 p.m.
Friday and Saturday: 5-10:30 p.m.
McCrady’s Restaurant, which is listed on the National Register of Historic Places and Landmarks, represents the best of the amalgam that is new Southern fine dining, concomitantly serving as a canvas for postmodern gastronomy. The menu, created by Chef Sean Brock, recipient of the 2010 James Beard Best Chef Southeast award, centers around inventive cuisine fresh from the farm and local purveyors.
Open Daily 6am-10pm
Philippe's "French Dipped Sandwich" is the specialty of the house and consists of either roast beef, roast pork, leg of lamb, turkey or ham served on a lightly textured, freshly baked French roll which has been dipped in the natural gravy of the roasts. Swiss, American, Monterey Jack or Blue cheese may be added. To accompany your sandwich we offer a tart, tangy cole slaw, homemade potato and macaroni salads, hard boiled eggs pickled in beet juice and spices, large Kosher style, sour dill or sweet pickles, black olives and hot yellow chili peppers.
(from http://www.philippes.com)
Open Weekdays 11:30am-2pm, 5pm-11pm; Sat 4:30pm-11pm; Sun 4:30pm-10pm
Del Posto is the ultimate expression of what an Italian restaurant should be. Joe Bastianich, Lidia Bastianich and Mario Batali represent a convergence of different styles and experiences. The restaurant concept generated at Del Posto can best be described as trans-generational: an expression of the evolution of cuisines, menus, service and ambiance that have characterized the history of the Italian dining experience in this country.
Monday - Thursday 11:00 - 10:00
Friday & Saturday 11:00 - 11:00
Sunday 11:00 - 9:00
North Carolina is known for its legendary barbecue joints. We proudly continue this tradition by serving authentic whole-hog, pit-cooked barbecue at The Pit in downtown Raleigh's warehouse district.
A celebration of all of the great culinary offerings of the Old North State, The Pit has made a name for itself as the destination for the state's signature cuisine. The pigs used to produce the barbecue are all raised in North Carolina using free-range farming practices, and the freshest of the state's bountiful produce is featured in the starters, sides and desserts.