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PPeenniinnssuullaa DDiinniinngg GGuuiiddeePublished bi-annually by

Peninsula Daily NewsMain office:

305 W. First St.Port Angeles, WA 98362

360-452-2345

John C. BrewerEditor and Publisher

Sean McDonaldAdvertising Director

Jennifer VeneklasenSpecial Sections Editor

and Cover Design

To have your eatingestablishment featured in the Spring/Summer Dining Guide, contact

the AdvertisingDepartment at 360-417-3541.

2 OCTOBER 24, 2007 PPEENNIINNSSUULLAA DDIINNIINNGG GGUUIIDDEE ADVERTISING SUPPLEMENT TO THE PENINSULA DAILY NEWS

DDiinniinngg GGuuiiddee DDiirreeccttoorryy bbyy CCiittyyQQuuiillcceenneeLogger’s Landing....................2

PPoorrtt HHaaddlloocckkAjax Cafe.................................4

PPoorrtt TToowwnnsseennddCastle Key Restaurant...............5Food Co-op.....................................3Fort Worden Commons.........................6Ichikawa Japanese Cuisine....................5Salal Cafe .................................................8T’s Restaurant..........................................8Waterfront Pizza......................................7

SSeeqquuiimmAlder Wood Bistro.................................12Dockside Grill..........................................9Domino’s................................................14Double Eagle..........................................13

El Cazador .............................................12Galare Thai.............................................13

PPoorrtt AAnnggeelleessChina First........................................19Cornerhouse Restaurant................18CrabHouse........................................20

Domino’s............................................14Dynasty Chinese Restaurant.........17

Gordy’s Pizza ‘N Pasta................16Joy’s Bistro...................................15

Li Garden...................................14Rick’s Place.............................15

Seasons Cafe.........................17Van Goes Pizza..................18

VViiccttoorriiaaThe Gatsby Mansion Innand Restaurant............19

— Quiet pleasant atmosphere with dark wood and a down-homefeel. Loggers andlong-time Quilceneresidents often fillthe restaurant, thereto enjoy great foodand camaraderie.

7A298418

FRESH, QUALITY FOOD

Great

Logger’s

Breakfast

Hand-PressedGround SirloinHOUSEBURGERS

PRIMERIB

FRIDAYS

LOUNGE/COCKTAILS, BEER AND WINE

LOGGER’SLANDING

360-765-3161

OPEN Everydayat 7 am

LOCAL FRESH OYSTERS

www.loggerslanding.comDiners chow down on western omelettes prepared by JackHelgen, breakfast cook and owner of Loggers’s Landing.

UUnnwwiinndd wwiitthh hhuummoorr aanndd ttaassttyy ffoooodd aatt LLooggggeerr’’ss LLaannddiinngg— Homemade, American-style breakfast, lunch and dinner. $ to $$

— Breakfast favorites include corned beef and hash, chickenfried steak and eggs and the western omelette.

For lunch, patrons regularly opt for the patty melt or ham-burger — both are made from hand-pressed patties and come withyour choice of potato salad, macaroni salad, coleslaw, steak fries,curly fries, waffle fries or crinkle fries.

The dinner menu includes hand-breaded cod and prawns.

If I didn’t havefun, I wouldn’t becooking. We liketo joke, laugh andhave fun with ourcustomers.— Jack Helgens, owner

CCuuiissiinneeMMeennuu

AAttmmoosspphheerree

— Takeoutmenu andfull servicebar.

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SSeerrvviicceess

ADVERTISING SUPPLEMENT TO PENINSULA DAILY NEWS PPEENNIINNSSUULLAA DDIINNIINNGG GGUUIIDDEE OCTOBER 24, 2007 3

7A298421

Located at the Intersection of Sims Way & Kearney

Hours: 8am to 9pm Sun 9am to 7pm

FROM TO

Annie Cleveland holds two feature dishes — bok choy withalmonds and a platter of roasted autumn root vegetables.

FFoooodd CCoo--oopp iinn PPoorrtt TToowwnnsseenndd —— llooccaall ffoooodd ffoorr llooccaall ffoollkkss— Local. Local ingredients. Locally made. $

— Healthy entrees and many salads to choose from. Hot oat-meal, rice and beans, soups and sandwiches. Eat at the FoodCo-op or take it to go.

— Community melting pot where boat builders meet nurses, par-ents meet fishermen and elders meet farmers. Everyone belongs.

Supportinglocal farmers andproducers bycarrying 125sellers from thecommunity.

Taste the differ-ence with organicand locally grownfood. You're goingto like it!

—The Food Co-op



SSeerrvviicceess — Shelf signage for special dietary needs. Low sodium, glutenfree, etc.

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All of the fine restaurateurs included in ourPeninsula Dining Guide were asked to providea little information about their establishments.

Highlighted within each article are the typeof cuisine they serve, a listing of some of theirmost popular menu items and an overalldescription of the restaurant’s atmosphere.

We also left a space for any special servicesthey provide such as catering, delivery, largeparty rooms, etc.

Within the cuisine section of each listing,you will find from one to four dollar signs.Those stand for the following:$ = the average entree is below $10$$ = the average entree is $10 to $15$$$ = average entree is $15 to $20 $$$$ = average entree is more than $20

Chef Chris McBride sharpens a knife in the prepkitchen at Double Eagle, a new restaurant housedwithin the Cedars at Dungeness. Welcome sign located in the foyer of Galare Thai.

DDiinniinngg GGuuiiddeelliinneess

What’s inside . . .

— The chefs are committed tousing the freshest and mostcolorful foods to create aunique cuisine.

With access to the finestlocal seafood, locally grownvegetables, wild berries andmushrooms, the Ajax Caféfeatures a scrumptious menuthat changes seasonally.

House specialties includelocal clams and mussels sim-mered in a delectable broth,Ajax’s famous baby back bar-beque ribs and the Alaskanhalibut filet.

Featured as a “NorthwestBest Places” the Ajax has alsoheld the No. 1 spot for itssteaks and has placed in thetop three for its seafood inthe local “Best of JeffersonCounty” for many years.

All desserts are homemade.

4 OCTOBER 24, 2007 PPEENNIINNSSUULLAA DDIINNIINNGG GGUUIIDDEE ADVERTISING SUPPLEMENT TO THE PENINSULA DAILY NEWS7A298420

AWARD-WINNING STEAKS & SEAFOOD • LIVE MUSIC • OPEN AT 5 PM FOR DINNER • OUTDOOR DINING

Reservations Recommended

(360) 385-3450www.ajaxcafe.com

COTTAGE RENTALS

Nightly & Weekly Rates

UNFORGETTABLE DINING ON PORT HADLOCK’S HISTORIC WATERFRONT FOR 30 YEARS

FFrriieennddllyy ssttaaffff bbeecckkoonnss yyoouu ttoo AAjjaaxx CCaaffee ffoorr NNoorrtthhwweesstt ccuuiissiinnee aanndd hhiissttoorriiccaall cchhaarrmm— Northwest-style cuisine.Serving dinner only. $$$

— An exciting montage of his-tory, tantalizing food, warmfriendly staff, and ambient musicswirling in a fun and vibrantatmosphere, the Ajax Café offersa unique dining experience.

Accessible by land, by sea, by

air, this legendary destinationspot is well worth the journey.

It is located in a Victorianwaterfront home that oncebelonged to Samual Hadlock, acolorful character and founder ofPort Hadlock.

Established in 1977, thisdinner-house has a stellar repu-tation locally and internation-ally. The Ajax Cafe is simply amust do in this area.

— Eileen Steimle, owner

CCuuiissiinnee

MMeennuu

AAttmmoosspphheerree— The Ajax features aneclectic decor (yes hats), sea-sonal deck seating, and livemusic on the weekendsshowcasing local andnational talent.

It’s the perfect place for aparty no matter what the size.

Staff gathers at the Ajax Cafe for a Sunday night employee dinner. From left are Jim Nyby, Julia Briggs, Dov Hayes,Alicia Dominguez, Jason Bates and Quinn Seiffert.

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SSeerrvviicceess

79298424/

7A298424

7A298419

TTrraavveell bbaacckk iinn ttiimmee aatt CCaassttllee KKeeyy RReessttaauurraanntt aanndd LLoouunnggee

— Northwest with an international flair. Serving dinner most daysand brunch on Sundays. $$$

— Crab cakes with Asian slaw, coffee roasted rack of lamb,soy-glazed black cod, crab-stuffed prawns and much more.

— Comfortable and elegant dining room and lounge located inthe historic Manresa Castle Hotel. It is surrounded by beautifulgardens that overlook Port Townsend and Admiralty Inlet.

Wonderfulatmosphere, excel-lent food, and firstclass service. Theoverall experience isto step into a timewhen mystery andromance are alive inour conversationsand curiosity is thefocus of oursenses.

— JohnpaulDavies, owner

CCuuiissiinnee

MMeennuu


SSeerrvviicceess — Full banquet facilities for meetings, parties or weddings.Catering services are available for off site parties and events.Plus, special Dinner Club-style performance events, live jazzand comedy.

Rhonda Myher serves dinner to guests at Castle Key.

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WWaanntt ffiisshh?? IIcchhiikkaawwaa iiss aa ddeessttiinnaattiioonn ssppoott ffoorr ssuusshhii lloovveerrss— Japanese/Sushi.Lunch and dinner. $$

— Serving the finestsushi, poultry, grilledfish, meats, noodles,homemade soups, beer,wine, sake and saketinis. For a fullmenu, click onwww.Ichikawa-PT.com.

— Casual elegance withbeautiful hardwoods,open kitchen, gorgeousdesign and a friendlystaff.

Since 2000, we have been theOlympic Peninsula's destinationsushi bar and a three-time (2005-2007) winner of the PeninsulaDaily News’ Best in JeffersonCounty award.

— Jim Switz, manager

CCuuiissiinnee

MMeennuu


SSeerrvviicceess — Tatami room seatsbetween eight and 12people and is availablefor reservations.

Takeout and partyplatters also available.

Peter Nakamura is the executive chefand sushi master at Ichikawa.

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360 385-6629* Voted for 8 years! - Jefferson County Peoples Choice Awards* Voted for 9 years! - Peninsula Daily NewsOver 20 years of Pizza making has produced what we believe to be one of the finest pizzas anywhere.

7A298429

— Pizza combinations include the ‘Waterfront Combo’with Italian sausage, pepperoni, mushrooms and olives;the ‘Portuguese Delight’ with Linguica sausage, mush-rooms and olives; and ‘Everyone’s Favorite’ with pepper-oni, mushrooms and olives.

Waterfront offers several veggie options including the‘Pesto Combo,’ ‘Greek Pizza’ and the ‘Very Veggie’ withmushrooms, olives, onions, green peppers, chilis, toma-toes and sprouts. New this year: jalapenos.

VVeennttuurree ttoo tthhiiss lliittttllee eeaatteerryy ffoorr aa bbiigg ppiizzzzaa eexxppeerriieennccee— Pizza and salads seven days a week. Salads and pizza bythe slice $. Whole pizzas range from $$ to $$$$.

— Casual, friendly and charming little pizza shop. Down-stairs is a takeaway counter, often packed with customersand lines of eager pizza fans streaming outside the doors.

There are a handful of seats downstairs, and an upstairsdining room with tables and three large windows looking atdowntown Port Townsend.

We have good food. Nobody makesreal pizza anymore – everything hereis made from scratch which mostpeople don’t do anymore. We makeour own dough and sauce.

— Diann Kuchera, owner

CCuuiissiinnee

MMeennuu


SSeerrvviicceess

The entrance to Waterfront Pizza is nestled in theheart of Port Townsend on Water Street.

”

Diann Kuchera, owner ofWaterfront Pizza makes her ownpizza dough every morning. Thesecret to her exceptional doughshe says is a several-hundred-year-old sourdough starter

— Delivery available within city limits after 4 p.m.

Manager Debbie Long in the upstairs dining room.

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ADVERTISING SUPPLEMENT TO PENINSULA DAILY NEWS PPEENNIINNSSUULLAA DDIINNIINNGG GGUUIIDDEE OCTOBER 24, 2007 77A

298432

— Delicious hot entrees, expansivesalad bar, fresh seafood, awesomeAsian dishes, Southwestern fare, vege-tarian choices and a great selection ofdessert items.

Lunch buffet open 11:30 a.m. to 1p.m. Monday through Wednesday.

Sunday bunch offered from 10 a.m.to 2 p.m.

EEnnjjooyy aa bbaannqquueett aatt TThhee CCoommmmoonnss ffoorr hhoolliiddaayyss,, wweeddddiinnggss aanndd ssppeecciiaall eevveennttss— Classic and upscale American cuisine. $$$

— Located in the beautiful and historicFort Worden State Park, the Commonsis the latest addition to the more than60 buildings located on over 434acres that comprises the park.

The Commons is centrally locatedand overlooks the park out towards theStraight of Juan de Fuca.

Make Fort Worden Commons a gathering place for you, your family, friendsand co-workers. We offer many packages for your fine dining experience.

— Tara Homeyer

CCuuiissiinnee

MMeennuu


SSeerrvviicceess — Fort Worden is a haven for specialoccassions. Come together for wed-dings, reunions, Christmas Parties,conventions and their magnificentSunday brunch featuring an omeletand waffle bar.

Mother’s Day brunch is made evenmore special with live music andcarved roast beef.

Exclusive catering from Fort Wordenis also available for wedding orthrough holiday packages. The grounds at Fort Worden Commons.

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7A298422

634 Water St.Port Townsend

360-385-6532

• Breakfast All Day• Lunch from 11:30 a.m.• Beer and Wine• Lunch Crepes• Wide Variety of Large Salads• Dine in our Lovely Solarium

Overlooking Franklin Court Gardens

BESTBREAKFASTVoted

11 years in a row!OPEN DAILY7AM to 2 PM

7A298425DINNER • Wed - Mon 5PM to Close

50% OFF2nd ENTREE

OF SAME OR LESSER VALUEnot valid on Holidays or with any other discount or coupon

T’s Restaurantis conveniently located near theBoat Haven in Port Townsend.Discover this award-winninglocal favorite.

LIVE MUSIC • SEASONAL MENU • WEEKEND SPECIALS

“She would cook, as the labor or the fields and orchards, the harvest of the tides, the

luck of the markets, the kindness of neighbors...would provide, so that our bill of fare reflected the Rhythm of the Season”

Marcel Proust

2330 Washington St.at the Boat Haven

Port Townsendts-restaurant.comReservations Suggested360-385-0700

BISTRO • Wed - Mon 4PM to 5:30PM

SStteeaakkss aanndd sseeaaffoooodd ffrroomm aa ffaammiillyy ooff rreessttaauurraatteeuurrss

— Northwest-style steaks and great seafood. Open for dinneronly, with a bistro menu from 4 p.m. to 5:30 p.m., and dinnerfrom 5 p.m. until close everyday but Tuesday.

Bistro prices $ to $$, and dinner prices from $$$ to $$$$. Mostdinner items are priced in the $21 range.

— Popular menu items include ginger and scallion crusted wildsalmon, pan roasted scallops and macadamia crusted rack of lamb,peppercorn crusted top sirloin and spice rubbed flat iron steaks.

— Warm and inviting with a fireplace in the bar area and openkitchen so guests can see their meal being prepared.

We are a familyrun restaurant.Gary is host andbartender, I am aserver and our sonTim is our executivechef. We strive tohave fun, serve greatfood to our customersand make them wantto continue to comeback again andagain.

— Nancy Tocatlian,owner

CCuuiissiinnee

MMeennuu

AAttmmoosspphheerreeSSeerrvviicceess — Able to accommodate small and large groups, plus guests can do

buy-outs where they have the whole restaurant.

The Tocatlians — Nancy, Gary and Tim.

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NNoo sshhoorrttaaggee ooff cchhooiicceess aatt tthhee aawwaarrdd--wwiinnnniinngg SSaallaall CCaaffee— Northwest inspired, award winning breakfast and lunch. $

— Popular menu items include the salmon omlette, bacon avocadoscramble, blintzes, tofu-veggie saute, artichoke crepes, Greek shrimpsalad and mimosas.

— Cheerful, sunny dining room with windows on Water Street.Salal Cafe is located in a Victorian building with additional seat-ing in the solarium overlooking Franklin Court.

Our restauranthas been winningawards and hashad a stronglocal followingfor the 25 yearswe’ve been inbusiness.

I’m pleased tobe a part of thePort Townsendtradition.

— Jenny Westdal,owner



SSeerrvviicceess — The entire four-page menu is available for takeout.

Salal Cafe’s front entrance is on historic Water Street,where it is housed in a beautiful Victorian building.

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297008

Northwest Waterfront Dining at John Wayne Marina

360-683-7510Lunch served 11 am to 3 pm • Dinner served 4 pm to 9 pm

Open Wednesday - Sunday • Closed Mon. & Tues.2577 West Sequim Bay Rd. Sequim

Welcome to Dockside Grill on Sequim Bay, where our menu, wine selection and the view are perfect for a simple meal or a special occasion.

Steve & Ruth LittleChef/Owners

— Northwest seafood with an elegant flair. Serving lunch and dinner.lunch $$/ dinner $$$

— Lunchtime favorites include a roasted red pepper agnolotti stuffed with lobster, shrimpand ricotta cheese, served with grilled prawns and scallops in a pink vodka sauce or thegrilled flat iron steak sandwich.

For dinner, try the Dockside paella with Italian sausage, chicken, clams, mussels,prawns and crab tossed with saffron infused basmati rice and baby peas or the cedarplanked steak, an Argentinean influenced dish that is slightly spicy.

— Elegant granite tables decorated with seashell fossils. The warm colored walls arepainted with a seascape from local artists Brenda Newman and Rusk Saenow, and anindoor waterfall fountain adds to the Dockside’s ambiance.

Picture windows allow guests a panoramic water view.

— Wine, beer and cocktails are always available. On-site catering with a large banquetroom, accomodating up to 150 guests, can be used for weddings, company parties andreunions. Dockside Grill is now taking reservations for holiday parties.

DDoocckkssiiddee GGrriillll ppaaiirrss ffiinnee ddiinniinngg wwiitthh tthhee bbeeaauuttyy ooff JJoohhnn WWaayynnee MMaarriinnaaCCuuiissiinnee

MMeennuu


SSeerrvviicceess

The large yacht, Serendipity, sits moored just outside Dockside Grill.

Large picture windows atDockside Grill provide forstunning views of the marinafrom inside the restaurant. From outside, they serve as asort of mirror with large yachtsand smaller craft reflecting theirimages off the glass.

Sequim’s only water-front dining destinationfor all seasons.

— Steve Little, chef and owner

“”


Leslie Kartak, a waitress at Logger’s Landing in Quilcene, writes out the dailyspecials. The restaurant is a favorite among locals for great food and friendlyservice. For more information on Logger’s Landing, turn to Page 2.

Van Goes Pizza owner Clint Darrow layers cheeseover newly fashioned pie dough while a part-timeemployee, Jessica Cortez, and his daughter Chynaprepare to add toppings.Darrow’s unique style is evident by the eclecticdecorating in his small pizza shop — making diningthere a feast for the eyes as well as the tastebuds. For more on Van Goes, turn to Page 18.

At left is the fresh wild-caught halibut entreeserved at Dynasty ChineseRestaurant in Port Angeles.The dish is pan fried with awhite wine garlic sauce, or,if you like, a black beansauce. For more informationon Dynasty, turn to Page 17.Below is one of the organic,wood-fired entrees you canfind at Alder Wood Bistro inSequim. For more on thiseatery, turn to Page 12.

The Kantoke room at Galare Thai is set in an authentic Thai atmosphere andcan be used for large parties. For more on this restaurant, turn to Page 13.


On a beautiful fall day in Port Townsend, this friendly pooch patiently waits for hisowner outside Salal Cafe. To learn more about the cafe, turn to Page 8.

All signs point to great dining

Dennis Grimes and Alex Maybury enjoy burgers, fries andshakes at the Cornerhouse Restaurant in Port Angeles. Formore on this down home diner, turn to Page 18.

T’s Restaurant in Port Townsend boasts a varied andsuperb wine collection. Turn to Page 8 to learn more aboutthis family owned and operated fine dining establishment.

More on Page 3.

More on Page 12.

More on Page 15.

More on Page 4.

More on Page 9.

More on Page 16.


Lunch & Dinner

MexicanFavorites

Vegetarian DishesSeafood DishesChicken Dishes

House Specials DailyAnd Much Much More!

531 W. WashingtonSequim, WA 98382360-683-4788

OPEN 7 DAYS A WEEKWWW.EL-CAZADOR.COM

7A295120

7A297991

AAllddeerr WWoooodd BBiissttrroo sseerrvveess uupp oorrggaanniicc,, wwoooodd--ffiirreedd ccuuiissiinnee

— Organic wood-fired Northwest cuisine. Lunch and dinnerTuesday through Saturday. $$ to $$$$.

— Using local, seasonal and organic ingredients, Alder WoodBistro serves planked fish, thin crusted pizzas, grilled steak andlamb, entree salads and seasonally inspired daily specials.

— Lively neighborhoodbistro, friendly staff,hand-crafted wood-fired oven, artisinalwood counter, boldlycolored walls, globalmusic and oak floors.

Come in and findout why people saythat local food tastesbetter.

— Gabriel and Jessica Schuenemann, owners

CCuuiissiinnee

MMeennuu


SSeerrvviicceess — Tuesday nightTapas, eat-in or take-out, beer and wineshop plus seasonaloutside dining in theedible garden.

Chef Gabriel Schuenemann at the hand-builtwood-fired oven.

”

Jessica Schuenemann with some ofAlder Wood’s vast wine selection

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EEll CCaazzaaddoorr mmaarrkkss tthhrreeee ddeeccaaddeess ooff sseerrvviiccee iinn SSeeqquuiimm— Authentic Mexican lunch and dinner. $ to $$.

— Large assortment of dishes including nachos, taco salads,tostadas, burritos, enchilada, combination plates and fajitas.House specials, desserts, egg dishes and a few Americanoptions, plus vegetarian dishes and a kid’s menu.Full service lounge.

— Mexican cantina situated in a comfortable, family atmospherewhere colorful illustrations adorn all the walls.

We are a family-stylerestaurant and work tomake everybody feel athome in a Mexicanatmosphere. Thank youto every friend of ElCazador and thank youfor letting us be a partof the community.

— Arturo Briseno, owner



— Large banquetroom can hold upto 60 people forparties or otherspecial occasions.

Maria Briseno, Arturo Briseno and Maria Hall.

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SSeerrvviicceess

— The essence of Thailand. Colorful walls display authentic Thaiart, while traditional Thai music fills the air.

Unique Kan-toke room, set inan authentic Thaiatmosphere, canbe used for largerparties.

ADVERTISING SUPPLEMENT TO PENINSULA DAILY NEWS PPEENNIINNSSUULLAA DDIINNIINNGG GGUUIIDDEE OCTOBER 24, 2007 137A297992

360-683-8069

120 W. Bell | Sequim, WA 98382

79297007

GGaallaarree TThhaaii sseerrvveess cceennttuurryy--oolldd ffaammiillyy rreecciippeess— Authentic Northwest Thai cuisine. Lunch and dinner. $$

— Chef Kanay prepares each dish with fresh ingredients. Some ofthe favorite dishes are:

Tom–Kha, a hot and sour chicken coconut milk soup with shrimppaste, lemon grass, kafir lime leaves, galangal and fresh mushrooms.

Pad thai made with stir-fried rice noodles, eggs, bean sprouts andgreen onions topped with fresh ground peanuts.

Salmon pineapple curry served with bell peppers and fresh basilleaves and the ‘Drunken Noodle’ made with prawns, stir-fried ricenoodles, egg, mushrooms, onions, tomatoes, fresh basil leaves inshrimp paste and white wine.

Come in and experiencethe art of dining Thai style.

— Suree Chommuang, owner



SSeerrvviicceess — Casual seatingfor small or largeparties, takeout andcatering.

Reservations arerecommended.

Live jazz musicis played the firstand second fridayeach month.

Galare Thai staff in the Kantoke room.

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— Newly remodeled building complete withplush booths and elegant granite tables. Vis-itors can enjoy a scenic view of the OlympicMountain range or the landscaped golf courseof The Greens at Dungeness.

DDoouubbllee EEaaggllee ooppeennss aatt tthhee CCeeddaarrss aatt DDuunnggeenneessss— Steak, seafood and pasta. Serving breakfast,lunch and dinner. $$$— Signature dishes at Double Eagle includebarbeque baby back ribs, prime rib, NewYork steak and the create-your-own surf andturf where guests can choose from any of therestaurant’s six steaks and add a Dungenesscrab cake, sauteed jumbo prawns or panseared scallops.

Come join usfor great wine,great food andgreat times.—Denny Negus,

manager



SSeerrvviicceess — Full bar. Reservations are recommended, butwalk-ins are always welcome. Banquet roomcan seat up to 150 people — perfect for holidayparties. Inquire about Double Eagle’s specialoccasion limousine service.

Course greens can be seen from the picture windows inside Double Eagle or from theoutdoor patio. The restaurant makes it easy to enjoy a great meal and a round of golf.

”

Walls are adornedwith NativeAmerican art.

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— Pick your pizza up or opt for home delivery.Delivery usually takes about 30 minutes, brought to your

door by one of Domino’s top notch drivers. Delivery is availableto most locations including the park, construction sites or wher-ever you happen to be.

Domino’s can also handle very large orders to serve biggatherings efficiently.


Extravaganzza: Pepperoni, Onions, Green Peppers, Ham, Sausage, Mushrooms, Black Olives, Beef & Extra Cheese.Deluxe: Pepperoni, Onions, Green Peppers, Sausage & Mushrooms.Meatzza: Pepperoni, Sausage, Ham & Beef.Bacon Cheddar: Beef, Bacon & Cheddar Cheese.Pepperoni Feast: Double Pepperoni & Extra CheeseHawaiian Pizza: Ham, Pineapple & Extra CheeseChicken Deluxe: White Garlic Sauce, Roasted Chicken, Green Peppers, Onions, Mushrooms, Extra CheeseChicken Bacon Ranch: Ranch Sauce, Roasted Chicken, Bacon, Extra Cheese, Chedder Cheese

FEAST PIZZAS

$699

$1399

Plus tax. Deep Dish & Extravaganza Feast slightly extra. Limited time offer. Not valid with any other offer. Cash value 1/20¢. Valid at participating stores only. Prices may vary. Customer pays sales tax where applicable. Delivery areas limited to ensure safe driving. Our drivers carry less than $20.©2004 Domino’s Pizza, LLC.

$1399

1-Topping PizzaCarry Out Only

Offer may end without notice

X-Large

3 - T O P P I N G S

Choose any large Feast Pizza or make your own

pizza with up to 6 toppings

FEAST SPECIAL

7A301921

+Tax

$7.99 next two

©2004 Domino’s Pizza, LLC. Delivery charge may apply. Not valid with any other offer. Cash value 1/20¢. Valid at participating stores only. Prices may vary. Customer pays sales tax where applicable. Our drivers carry less than $20.

©2004 Domino’s Pizza, LLC. Delivery charge may apply. Not valid with any other offer. Cash value 1/20¢. Valid at participating stores only. Prices may vary. Customer pays sales tax where applicable. Our drivers carry less than $20.

Large

+Tax

+Tax$899

X-Large+Tax

Locally owned & operated since 1986

C A R R Y O U TS P E C I A L S

Port Angeles360-452-4222

Sequim360-582-1600

$1099Large

+Tax

Chinese Food you know and love!“Where Great Food Is Our Passion”

134 West Front Street • 457-7850Pick up - To Go - Dine In11 AM - 9 PM Everyday

7A301429

TThheerree aarree ssoo mmaannyy cchhooiicceess,, bbuutt oonnllyy oonnee LLii GGaarrddeenn

A server at Li Garden in Port Angeles showssome of the fresh dishes offered daily.

— Chinese. $

— TraditionalChinese favoritesprepared withthe freshest vegetables.

— Spacious,casual and clean.Chinese decorsituated withinclassic Americanbrickwork andexposed beamsfor a uniqueexperience.

With so many Chineserestaurants to choose from,come try the Li Garden andsee why we are the best.

— Yok Li, owner

— Takeouts arealways welcome.Large party roomavailable for busi-ness meetings,holiday parties orother specialoccasions.

Port Angeles Domino’s crew — Scott Houston, Bruce Winters and Jeff Erlwein.

— Pizza. Daily from 11 a.m.until late.

Pickup and delivery. $

— Pizza, salads, chicken wingsand kickers, bread stix, cheeseybread, cinna stix, Oreo dessertpizza and an assortment of pop.



SSeerrvviicceess

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TTaakkee aa bbrreeaakk ffrroomm ccooookkiinngg —— DDoommiinnoo’’ss PPiizzzzaa ddeelliivveerrssCCuuiissiinnee

MMeennuu

SSeerrvviicceess

We have been servingthe best pizzas at the bestprices since 1986. Whycook yourself, let us do thework for you.

— Robert Doster, owner

“”


Satisfying Lunches to carry you through the day

Hearty Breakfast to start your day right

Delicious Dinners to make your night special

A trusted reputation for quality food that we re-earn every day we happily serve you.

Join us in the restaurant or the lounge,call or fax in take-out orders or ask about

in town deliveries.

For great food served in a casual, relaxed atmosphere

Everyone goes to

102 W. Front St. Port AngelesPhone: 452-8683 • Fax: 452-8205

7A301431

7A301919

W i n t e r H o u r sLUNCH Mon. thru Fr i . 11-2 • DINNER Tues. thru Sun. 5-9

1135 E. Front St. PA • 360.452.9449

F R E S H • O R G A N I C • L O C A L

Northwest Best Placesgives it 3 stars

“A new hot spot inPort Angeles.”

The San Francisco Chronicle:“Hip new spot

with eclectic menu and great wine list.”

Joy Siemion at her bistro in Port Angeles.

— Fresh, organic and local. Lunch $$/ dinner $$$

— Dinner is fine dining while lunch has more of a casual, funkyatmosphere, Joy says. Colorful artwork from friends and familyand one from a local artist adds flare to the intimate eatery.

— Full catering ser-vices available, andJoy says she oftenrents out the entirebistro for special occa-sions. Joy sells onlyPrincess Valiant Cof-fee, produced by alocal, organic, free-trade roaster.

RReellaaxx aatt RRiicckk’’ss PPllaaccee wwiitthh ggrreeaatt ffoooodd aanndd ccuussttoommeerr sseerrvviiccee

Rick Mathis, owner and chef, whips up a batch ofeggs for a private breakfast party. Rick is known forhis fabulous breakfast Biscuits and Gravy.

— Classic American. Breakfast, lunch and dinner. $$

— Wraps, steaks, seafood, specialty salads and desserts.House specials include delectable dishes like chicken in aReisling sauce.

— Casual, relaxed setting able to house larger parties or perfectfor an intimate dining experience for two.

Good food attrac-tively served in acomfortable settingisn’t a privilege, it’sour daily commit-ment to our cus-tomers. Tasty dishes,generous servingsand strong customerservice keeps ourfriends coming backagain and again.

— Rick Mathis, owner

”

— In town delivery and takeout. Full liquor lounge and an offsiteliquor license for catering parties. Rick also welcomes people tofax in their orders — great for office takeout.



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We are definitely a familyowned and operated business.

Everything here is madefrom scratch, from our soupsand sauces to our breads. Webuy as much as we canlocally, and we buy organicas much as possible.

— Joy Siemion, owner

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— Fall dinner menu features red wine braised short ribs overroasted parsnips and chantrell mushrooms and duck breast withmashed sweet potatoes and a port wine sauce. For lunch, try thelamb sandwich with oven roasted tomatoes, caramelized onionsand smoked mozzarella.


Port Angeles’ ONLY Family Owned ItalianRestaurant for 46 years!

7A

301922

WE DELIVER

Daily SpecialsPizza & PastaCalzonesItalian SandwichesUnique SaladsSpecialty Appetizers

Beer & Wine on Premises

VOTED #1 PIZZA on the

Peninsula! and...Finalist

BEST ITALIAN FOOD

457-5056 1123 E. 1st St., Port Angeles

$2 off MediumPizza

W ITH TH IS C O U P O NN ot va lid w ith any other

d iscounted item s

$3 off LargePizza

W ITH TH IS C O U P O NN ot va lid w ith any other

d iscounted item s

Fall

Din

ing

07

Fall

Din

ing

07

Cheers from the Gordy’s family — Gordy, Pat, Crystal, Cynthia and Randy.

— Italian. Lunch $/ dinner $$

— Pizza, pasta, calzones, Italiansandwiches, unique salads, appetiz-ers and specialty desserts.

Specials are available daily.

— Casual family dining that offerssomething for everyone.

— Dine in, pick up and deliveryavailable. As an added option, takepizza home and bake it yourself.

FFrreesshh IIttaalliiaann ccuuiissiinnee iiss aa ffaammiillyy ttrraaddiittiioonn aatt GGoorrddyy’’ssWe are truly

blessed to be such ahometown favorite toso many. For threegenerations ourfamily has been hon-ored to serve localsand visitors alike for46 years!

— Randy Sexton, co-owner

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There is no right or wrong when it comes to tipping, just commonsense. Also note that tipping is an option, not a must. There are cir-cumstances that are obviously not as simple as black and white.Use your judgement when deciding to tip or not to tip.

Tips should be accepted, notexpected!

It should be kept in mind thattips are a way of expressing satis-faction. Larger tips should be leftfor those who provide extraordi-narily good service; smaller tips orno tip at all should be left whenservice is poor. These are by nomeans a set of RULES. Use yourown judgment when you thinkamounts should be adjusted.Again, these are just suggestions.

BUFFET: 5 percent to 10 percent of the total bill is suggested. Thisdepends heavily on exactly how much work is done by the waitstaff. Insome restaurants, the waitstaff does very little, usually simply bring-ing fresh linen and/or utensils. In some restaurants, the staff bringsdrinks and special orders directly from the kitchen.

RESTAURANT: The tip calculation should be based on the pre-taxamount.

Also, tips involving liquor should follow the following guidelines:• If one bottle of wine was ordered, then it is usually OK to

include its cost into the tip calculation.• If there is a lot of wine ordered or if the price of a single wine

bottle is above $10, its cost should NOT be included in the final tipcalculation.

From “The Original Tipping Page,” found online at www.tipping.org.

When indoubt, a simplerule of thumb:double theamount of tax.

TTIIPPSS: TTo IInsure PPrompt SService — Yes, but how much?

The tip “jar” at Waterfront Pizza in Port Townsend is actually an endearing work of hand-crafted art, a ceramic figurine that looks like an opera singer — with flour dust in her hair!Good food and exceptional service at your favorite restaurant may make you feel likesinging arias — but the hard working staff would probably appreciate financial feedbackas well. However, how much to tip is a quandry many math-challenged diners face.


Dynasty Chinese Restaurant136 E. First St. Port Angeles

Phone: 452-8687Order Out - Dine in - Meals To Go

Hong Kong Halibut

Pho Beef Soup

7A301430

Pan Fried Halibut in White Wine Garlic Sauce

7A301923

Owner and chef Vince Ma sends out aplate of Honk Kong style halibut.

— Chinese. $$

— Menu is full of classic Chinese food,but also features manypopular “China Town”favorites.

One of the mostpopular dishes is thefresh Makah wild-caught halibut, pan-fried with white winegarlic sauce or blackbean sauce.

— Relaxed, intimateclassic Chinese settingwith a large fish tankthat adds to the tran-quil atmosphere.

No one beats our fresh, localhalibut - not for the taste andnot for the price!

— Vince Ma, owner

— Delivery is avail-able in Port Angeles,and customers arealways welcome toorder takeout.

VVaasstt aarrrraayy ooff hheeaalltthhyy ccuuiissiinnee sseerrvveedd iinn aa sscceenniicc sseettttiinngg

— Unique blend of Northwest, American and internationalfair. $

— A wide range of entrees, soups, salads, wraps, sandwiches,burgers and grilled items prepared fresh daily by talentedlocal chefs.

— Comfortable, airy and bright with a contemporary mix ofwood, metal and tile accents. Breathtaking views of EdizHook and the Strait of Juan de Fuca.

Eating atSeasons Cafeis a healthypleasure.

— Graciela Harris,director of nutritionservices at OlympicMedical Center

”

— Open daily from 7 a.m. to 7 p.m. featuring daily specialsand senior discounts.

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The Strait of Juan de Fuca is visible from the windows insideSeasons Cafe or from its patio. The setting is captured herewith Chefs Brian Whippy and Matthew Fineout.

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Phone: 417-5600

Our Dough & Sauce

Made Fresh Daily

From Scratch

7A305333

Pizza by the slice, Burritos, Tamales & Chicken Bitesserved hot all day!

JUST ASK AND WE’LL BAKE YOUR WHOLE PIZZA FOR YOU TOO. ONLY AN EXTRA $1.00

Open from 10:30 AM - 8:00 PM MON-SAT

2 large slices of pizza and beverage only $5.49

Chicken Bites

Fresh Salad

Giant Tacos

Chicken & BeefTamales

Home style cookin’ and we’ll do the dishes!

Seafood Dishes * Biscuits & Gravy * Crab & Shrimp Salads * Chowder * Steaks-Chicken-Veal * Senior Discounts & Children’s Menu

Cornerhouse Restaurant & Lounge“Where the locals come to eat”

101 E. Front St. Port Angeles • 452-9692Restaurant opens daily at 6 am - come on in! 7A

301432

Our friendly staff is always ready to welcome you to the Cornerhouse, where we treat you like family and it feels like home.

— Classic, American comfort food. $$.

— Giant burgers, classic dinner salads (including crab andshrimp), specialty sandwiches, clam chowder and hearty break-fasts with items such as biscuits and gravy.

— Warm diner feel, classic but not kitschy. Customers can dineat tables, in booths or at the counter.

— Comfortable,full-servicelounge offers aquiet place foradults to enjoya meal. Smallprivate diningroom availableby reservation.

Crystal Diaz de Leon serves coffee to one of hercounter customers. Crystal works as head waitress atthe Cornerhouse and has been there for eight years.

VVaann GGooeess PPiizzzzaa —— ggrreeaatt ffoooodd sseerrvveedd iinn aann eecclleeccttiicc eennvviirroonnmmeenntt

Owner Clint Darrow with his daughter Chyna, son Shay and part-time employee Jessica Cortez at Van Goes Pizza.

— Gourmet pizza and Mexican food. Lunch $/ Dinner $$$

— Pizzas include chicken club, crab supreme, spicy Italian, Thaichicken and garlic pesto shrimp. Other items are chicken artichokecalzones, fresh salads, giant tacos, burritos and tamales.

— Relaxing, neighborhood pizzashop with hardwood floors,antiques, artwork and plentymore to look at.— Take-and-bake gourmet food,pizzas on request. Pizza by theslice, tacos, burritos, tamales andsalads are ready to eat all day.



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CCoommffoorrtt ffoooodd iinn aa ccllaassssiicc ddiinneerr sseettttiinngg aatt CCoorrnneerrhhoouussee

We are a casual comeas you are kind ofplace, and our returncustomers speak forthemselves. We have alot of local businessand would love to havemore. — the more themerrier.

— Joanne Albertson, owner



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We know that peopleappreciate good freshfood and will go out oftheir way for it.

— Clint Darrow, owner

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3062167A

301920457-1647 • 633 E. First • Port Angeles

Mon.-Sat. 4 - 9 p.m.Sun. 4 - 8 p.m.

Seniors$9.99

11 a.m. - 3:30 p.m.Sun. Noon - 3:30 p.m.

Seniors$6.99

ALL YOU CAN EAT

O p e n 7 D a y s A We e k M o n . - S a t . 1 1 a . m . t o 1 0 p . m . • S u n . 1 2 t o 9 p . m .

Voted1st Place

BestChineseBuffet

3 - 2 a.m.

5 - 6 p.m.Well Drink & Tap Beer Specials

Plus...Menu & To Go Orders

available

VotedFinalistBest

ChineseFood

in ClallamCounty

Holly Coburn, owner Ahn Voang and Mary Lawrence stand at China First’s Buffet.

— Chinese seven days a week.Lunch $ / dinner $$

— Buffet and full menu availablewith choices like Moo Goo Gai Pan,barbeque pork, eggrolls, GeneralTsaos and sweet and sour entrees.

— The comfortable atmosphere isadorned with authentic Chinesedecor and a koi pond.

— Banquet room, lounge with pooltable, big screen television and jukebox. To go orders are available.

Try us and seewhy for the pastthree years we havebeen voted firstplace Best Buffetand finalist for BestChinese Food inClallam Countysince 2001.

— Anh Voang,owner

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The Gatsby Mansion Hotel andRestaurant offers breathtaking viewsof Victoria’s Inner Harbour.

— West coast fusion.$$$

— A combination ofhearty foods, made fromfresh and healthy ingre-dients, that look deli-cious and have a tasteyou can savor.

Champagne, wines,cocktails and traditionalEnglish afternoon teaavailable.

— Delightful heritagerestaurant with theambiance of several dis-tinct rooms and commonreception area, allowingfor intimate dining forjust two or parties of upto 90 guests.

The rich are different fromyou and me. They dine,whereas we merely eat.

— F. Scott Fitzgerald,author of The Great Gatsby.

— Fireside alfresco din-ing. Guests can also stayat the hotel with a choiceof accommodations — amanor or a mansion.

DDiinniinngg aatt tthhee GGaattssbbyy iinn VViiccttoorriiaa —— aann eennrriicchhiinngg eexxppeerriieennccee

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20 OCTOBER 24, 2007 PPEENNIINNSSUULLAA DDIINNIINNGG GGUUIIDDEE ADVERTISING SUPPLEMENT TO THE PENINSULA DAILY NEWS7A

301428

You can’t beat the up-close and personal waterfront view at the CrabHouse.

— Classic dining includes seafood, steaks and much more.Breakfast $/ lunch $$ and dinner $$$$

— Seafood specialties and upscale dining entrees including Dungeness and King crab,alder-planked salmon, Jack Daniel's marinated New York steak, plus chicken, pastaand salads. A regional wine list with most selections available by the glass. Kid’smenu is also available.

— Relaxed, casual atmosphere with a divine water view. The CrabHouse is locatednext to the Red Lion Hotel. Guests can enjoy the elegant lounge with a full bar andwide screen television.

— Professional catering on site for up to 250 people or offsite for up to 500 people.Audio visual, dance floor and bar packages are also available.

The Port Angeles Crab-House Restaurant and Lounge

with our 'million dollar view' of theStrait of Juan de Fuca, serves the freshest

seafood and steaks with fun, friendly service.

— Cassie LaPierre-Shuck, Food & Beverage Manager

GGeett ddeelleeccttaabbllee ddiinniinngg aanndd aa ddiivviinnee vviieeww aatt tthhee CCrraabbHHoouussee

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