Chef Johnathan Sundstrom, who was also named the 2007 Best Chef of the Northwest by the James Beard Foundation, works with local artisans, farmers, and foragers to create an ever-changing menu that is a blend of simple, seasonal, classic, and adventurous dishes within an elegant-rustic dining room. My personal favorite dishes include: Bluebird Grain Farms farro, Foie gras, Carpaccio of Yellowtail, the Branzino, Crispy pork belly and virtually anything on the menu with Burrata. If you like dessert, you can’t go wrong with the House made malt ice cream or the tarte tatin.

City Stimulus cardmembers will receive a free appetizer, up to $12 value, with the purchase of $25 or more at Lark.

Best known for romantic dinners and Sunday suppers, the charming bar/lounge offer a respite for a quick snack or beverage on your climb up the hill as you head home from work. There’s guaranteed to be something new and seasonal to nosh on (from Crespelle to decadent toasts) and an exceptional drink menu. 

Enjoy Happy hour all evening, from 4om to 10pm on July 14th, 15th and 16th with your City Stimulus card. The menu includes specialty cocktails, beer, wine and sangria plus small plates averaging $5-7.

1514 E Olive Way
Seattle, WA 98122-2130
(206) 328-2282

And if you appreciate an approach to food in that very same spirit, with natural, slowly cooked flavors, then you’ll be staying at this brilliant turquoise restaurant and bar for longer than you expected.

That’s because you’re a City Stimulus card holder who will enjoy the insane happy hour dubbed “5 for $5” on select signature cocktails and tapas all night long — all week long! It’s The Saint’s way of celebrating our local community with flavor and history.

The Saint is located on its own block, at the intersection of East Olive Way and Bellevue Avenue, in a triangle building painted brilliant turquoise. You can’t miss it.

Chef Johnathan Sundstrom and his partners have created a wonderful neighbor for Lark that delivers handcrafted cocktails and small plates: Licorous!

The house cocktail list features infused liquors with seasonal ingredients. The Shiso Fine uses organic Rain vodka infused with fresh local shiso leafs and lime, and is crisp and clean tasting. There is also the favorite Lark cocktail, a sparking drink made of Campari, grapefruit juice and prosecco. Enjoy $1 off cocktails (excludes Happy Hour specials) just for being a City Stimulus cardholder. After a cocktail (or two) try the tuna tartare, pretzel dots or a salumi plate.

Licorous serves cocktails and small plates until late in the night, Monday through Thursday from 5pm to 12am and Friday/Saturday from 5pm to 1am (no reservations).

Chef Ericka Burke’s charming Volunteer Park Cafe (VPC) oozes charm- with mismatched vintage chairs, throw pillows tossed along banquets, and a communal table running the length of the inviting sunlit room. The food is delicious home-style goodness with rustic pizzas and ever-changing seasonal offerings like Summer Veggie Risotto, Pan Seared Halibut, or the heavenly Daily Pot Pie. After dinner, remember to present your City Stimulus card for a complimentary Dessert (with purchase of a large plate or daily special- valid at dinner only).

Volunteer Park Cafe is open Tuesday – Friday from 7am – 4:30pm, weekends from 8am – 4:30pm, and dinner is served Tuesday – Saturday from 5:30pm – 10pm.

How to Cook a Wolf has received tremendous recognition including a “Best New Restaurant” nod from Seattle magazine and being named one of the “50 Best New Restaurants in America” by Travel + Leisure. The restaurant is open daily from 5pm to 12am. How to Cook a Wolf has a small patio for seasonal dining.  For more information visit howtocookawolf.com.

FYI- How to Cook a Wolf does not accept reservations.

Enjoy house made pastas and simple Italian cuisine before presenting your membership card.  As part of City Stimulus, Tavolàta is offering a complimentary dessert of Zeppole (Italian donuts) with minimum food purchase of $25.

Tavolàta serves dinner seven nights a week from 5pm – 12am. A happy hour bar menu is offered from 5pm – 7pm every evening. Tavolàta has a small patio for seasonal dining. For more information visit tavolata.com.

Anchovies & Olives, located at 1550 15th Avenue in the booming Pike Pine Triangle neighborhood on Seattle’s Capitol Hill opened in February of 2009. This Italian seafood and pasta focused restaurant is number four for chef Ethan Stowell and his business partners.  The wine list created and maintained by partner Angela Stowell is100% Italian with an emphasis on white varietals. Anchovies & Olives serves dinner seven nights a week from 5pm –12am. Anchovies & Olives has a small patio for seasonal dining.

FYI- Anchovies & Olives does not accept reservations.

Union Restaurant, located at 1400 First Avenue (at the corner of First and Union) in downtown Seattle, was opened in October 2003 by chef/owner Ethan Stowell. Union’s creative, elegant menu changes daily to reflect the freshest and most unique offerings available. Union maintains an award-winning wine list, which includes a cellar with over 200 premium wine selections to choose from.

Union has received numerous accolades from many prestigious culinary publications including Food & Wine, Wine Spectator, and Gourmet. Union was named one of John Mariani’s “21 Best New Restaurants in the USA” in his annual roundup in Esquire magazine and Food & Wine named Union one of the “Top 376 Restaurants in the World.”

Visit Union for dinner seven nights a week from 5pm – 10pm. A happy hour bar menu is offered between 5pm – 7pm and 10pm –12am every evening. Union has a small patio for seasonal dining. For more information or reservations, call (206) 838-8000 or visit unionseattle.com.

Crust options include traditional (aka white), whole wheat & Gluten-free. See the full online menu for details and call, order online or visit one of their three locations in Capitol Hill, South Lake Union & Ballard. ‘Zaw is open from 3-9:30 PM Sunday to Thursday, and from 3-10 PM on Fridays and Saturdays.  Delivery is available until 9 PM any night of the week.