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Like a majestic Eagle soaring overhead on the 4th…Jake brings his slow-grilled smoked ribs, homemade slaw, beans & cornbread. ‘MERICA.
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Eric has mastered BBQ Chicken Skewers, Asparagus, and Tomato & Mozzarella Salad. Just in time for Stephanie’s birthday. Well played friend.
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Reine goes off like she’s in Vegas and doubles down. First bringing out the Charcuterie, then closes it down with homemade pizza – north Seattle style.
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Big Jim rises up with the new breakfast of champions. Egg in a Hole, Bacon, Fruit, and broccoli mushroom scramble. Wheaties just got owned.
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You know Spring is here when Katie rocks her amazing Avocado Bruchetta. Send it a friend request.
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Ben shows St Patrick what time it is with Mishima Ranch Corned Beef, roasted potatoes, and of course cabbage. Topped off with a shot and a pint of the good stuff.
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Ben roars into March with savory Steelhead served over quinoa with spinach, asparagus & feta cheese. It’s good. And no one knows how to stop eating it.
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Hey kids – forget the turkey. You’ve got Pablo’s Holiday Baked Ziti up in here. Raise your hand if you’d like seconds.
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Who do you love for your tailgate fare? Penn of course, with a free lesson on how a Roasted Pork Loin masterpiece is built.
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TRTE welcomes Jim to the table with Asian Meatballs, broccoli & zucchini coming at you! Good showing.
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Jason’s Fall Classic, Grilled Portobello Pizza: Portobello mushrooms w/cherry tomatoes, thyme, shaved Parmesan, garlic, prosciutto piccolo and basil pesto. ¡Molto bene!
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Ben brings the Plancha Style Tri-Tip Roast with Chimicurri sauce. The Argentinian word for cowboy is Gaucho, and he’s back in the saddle.
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Mountain Biking inspired fare from Jason – Flank Steak Fajitas with Yukon Gold potatoes, jalapenos & peppers…and an ice cold Vitamin R.
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Clayton doing Seattle proud with ribs done right! Top it off with red potato salad & corn on the cob…nice.
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In case you were wondering, this is how Good Time Pete opens the summer…Camano Island Spotted Prawns and Clam Linguine…a timeless favorite.
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Good Time Pete wrapping up Spring with some world-class beef & veggie kabobs straight off the grill.
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Tough to beat a Clam Bake & Flank Steak dinner by Reine, with Twice Bakers and Asparagus – the definition of All In.
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When Penn treats you to his Guinness Shepherd’s Pie is when you know you’re doing St. Patrick’s Day proper.
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TRTE welcomes Katy to the table, she’s making sure we get our Chicken & Dumplings on…well played.
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Don’t call it a comeback, he’s been here for years…Scot goes heavy with Peppercorn Glazed Steak, Red Wine & Garlice Butter Sauteed Mushrooms and twice baked potato.
THAT'S READY TO EAT! 