Is your thought bubble filled with seasonal cuisine that warms, sates and comforts? Come to Kent to get a taste of delicious fare paired with non-alcoholic drinks—the biggest trend in cocktails! Here are a few spots that will take care of your fall cravings.
This Kent Station fixture offers a delicious blend of Pacific Northwest, American and Old World Italian fare. From pasta to pizza to seafood and more, its “delizioso” menu pays homage to their guests’ discerning taste buds and a love of cooking handed down by the original Mama Stortini.
On the fall food menu: Grilled salmon with your choice of cranberry, chili and orange sauce or a butter, brown sugar and crushed-pecan glaze; and silk-handkerchief pasta covered in an authentic Italian garlic bechamel Bolognese and topped with shaved parmesan.
On the mocktail menu: Non-alcoholic versions of most of Mama’s creative cocktails are available, including the Volcano. Skip the rum and enjoy a delicious swirl of strawberry puree and pinã colada mix.
Dogwood Café and Lounge
This newest member of the historic downtown Kent community is cooking up American comfort food with a Spanish flair, including soups, salads and sandwiches made with slow-roasted meats and house-baked breads. The creative staff is always adding new seasonal items.
On the fall food menu: Steak salad with blue cheese and balsamic; soft pretzel bites with beer dipping sauce; and two sandwiches sure to dissipate the chill—Philly-inspired steak and slow-roasted turkey basted in sage butter.
On the mocktail menu: Nothing says fall like apple cider. Have it straight or let Dogwood’s cocktail gurus create something special that’s as fresh as an autumn day.
Duke’s Seafood & Chowder
Kent Station is home to one of seven Duke’s Seafood & Chowder locations in the Pacific Northwest that offer creative dishes with wild, sustainable, organic and natural ingredients. Duke’s award-winning chowder is known (and enjoyed) region-wide.
On the fall food menu: Blackened wild Alaska Copper River salmon and pumpkin mascarpone ravioli; a mixed grill of grass-fed filet mignon and wild Mexican Pacific prawns; and a vegan stew of shitake mushrooms, caramelized onions and seasonal vegetables.
On the mocktail menu: Request a signature “Duketail” sans alcohol or opt for a blueberry lemonade or Cock ‘n Bull Ginger Beer.