ON THE PLATE Lynn's Bistro My Linh Tran, head chef through the '90s at Crepe de Paris, has opened her own 30-seat eatery in downtown Kirkland. Luncheon specialties currently include a mango, red onion, and spinach salad ($6) and grilled halibut in a tomato-shallot wine sauce with cilantro pesto ($14). Dinner starters include French-bistro standbys like steamed mussels ($9), onion soup ($5), and sea bass in a tomato-saffron wine broth ($21). 214 Central Way, Kirkland, 425-889-2808. El Gaucho Heat up the barbie and grill your own 28-day dry-aged prime Angus steaks from chef Ken Sharp's personal beef supplier, Tarpoff Packing of Granite City, Ill. Prices range from $17 to $35 a pound depending on cut, and the restaurant would love 24 hours' notice if you're planning a hefty order. 2505 First, 728-1337. Mistral Now open for lunch Fridays only. The three-course prix-fixe lineup might include a main dish of Oregon quail, wild bass or sturgeon, range-fed veal, or breast of pheasant. Leave room for one of the house sorbets or desserts or a cheese tray from the James Cook Collection. $30. Reservations recommended. 113 Blanchard, 770-7799. IN THE GLASS Wineglass Cellars '99 merlot From Zillah, Wa., a lovely merlot with a sweet-cassis flavor. About $25 at a specialty wine shop near you. AT THE MARKET If you haven't been by the International District's signature supermarket Uwajimaya since its recent remodel, don't delay: This week (through Aug. 26) it's Hawaii Week on the store's international street of culinary dreams. Aloha! COMING UP 9/10 A little dubious about which fork is which? Spiff up your restaurant etiquette with mae-d'/sommelier Dieter Schafer over a six-course banquet by Geneva chef Hans-Peter Aebersold. $68 per person. 1108 Eighth, 624-2222. 9/15 Here's a chance to slumber in luxury at Willows Lodge in Woodinville, work your ass off the next day on Delille Cellars' 2001 wine crush, and recuperate in the evening with dinner at the Barking Frog. $495 per couple. 14580 N.E. 145th, Woodinville, 425-424-3900. Send tidbits to the Hot Sheet, email@example.com.