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Mortons, the Steakhouse debuts a new bar menu this month featuring Northwest tastes, such as smoked Pacific salmon, alongside dishes like shrimp Alexander and broiled sea scallops wrapped in bacon with apricot chutney, all sized for sharing and priced at $11.95 and under. 1511 Sixth Ave., 206-223-0550. DOWNTOWN
Every Sunday in March, Earth and Ocean offers a special three-course prix fixe wine dinner. This Sunday, the menu includes a mushroom bisque with duck confit and rosemary oil and king salmon with creamy French lentils and tomato chutney, among others. $25 (wine not included). 510 p.m., 1112 Fourth Ave., 206-264-6060. DOWNTOWN
First conquering chain Krispy Kreme staked its claim in Issaquah, and now theres another caloric invader on the Eastside: Marble Slab Creamery opened its first Western Washington outlet in Redmond last month. Choose from over 40 flavors of ice cream, then watch as your choice is slapped down on a marble slab and enriched with mixins (nuts, candy, and fruit). 8916 161st Ave. N.E. (Bella Bottega Shopping Center), 425-885-3068. REDMOND.
The Frontier Room continues to ply Belltown with barbeque and Southern treats. Chef Paul Michael has added new items including hushpuppies, mini-barbeque sandwiches (get a plate of chicken, pork, and beef with coleslaw for $7.50), and bacon wrapped shrimp. Hitch up the horses an git yourself down there. 2203 First Ave., 206-956-7427. BELLTOWN
Saltys is greeting spring with new menu items at both Seattle-area locations. Saltys on Alki chef Byron Shultz is preparing his warm white asparagus salad with an Oregon truffle vinaigrette ($11.95). At Saltys on Redondo, chef Gabriel Cabreras composing seared Alaskan halibut over mashed potatoes and a garlic-, thyme-, and olive oil-grilled Portobello mushroom ($16.95$22.95). 1936 Harbor Ave. S.W., 206-937-1600, WEST SEATTLE; 28201 Redondo Beach Dr. S., 253-272-0607, FEDERAL WAY
Thanks to an early season, fresh Alaskan halibut has arrived at the Pike Place Market ($5.99$12.99 per pound). Halibut keeps well in the freezer, so head down to Pure Food Fish, Pike Place Fish, City Fish, or Jacks Fish Spot now and get any spring fish-buying urges out of your system. PIKE PLACE MARKET
Atlas new Texas menu gets down n dirty with little vittles such as the Lone Star Tostadas ($7.50) with smoked chicken, roasted poblanos, cotija cheese, cilantro, and pico de gallo; and big bites like the Hill Country Honky Tonk Brisket Bar-B-Q ($13.50) with Texas caviar, southern slaw, and ranch-hand fries. Good eatin! Available through mid-May. 2820 NE University Village, 206-522-6025. UNIVERSITY DISTRICT
Mardi Gras over, but the Coastal Kitchens southern party is just gettin down to bizness. Now through May 1, the ber-popular Capitol Hill restaurants serving up New Orleansinspired fare like Beauregard Parish bronzed catfish ($13.75) and Big Daddys Bowl of Gumbo ($6.25). Even the kitchens popular brunch is getting the Bourbon Street treatment with specials like bananas Foster French toast ($7.75) and, for the brave, a crawfish poboy breakfast sandwich ($8.75). 429 15th Ave. E., 206-322-1145. CAPITOL HILL
March 1216
Il Fornaios monthly special menu offers a culinary tour of Liguria, the sea-beaten Italian coastal province nearest France, under the experienced tutelage of chef Umberto Pala. Expect lots of seafood items, and surprisingly, basil, which grows here as nowhere else. 600 Pine St. (Pacific Place), 206-264-0994. DOWNTOWN
March 1217
McCormicks Fish House and Bar goes green all week long for its 26th annual St. Patricks Day celebration. Executive chef Phillip Swendts preparing Irish classics such as corned beef and cabbage ($8.95). Also lamb stew, shepherds pie, and bangers and kraut ($6.95$7.95, $1.95 for happy hour from 3:306 p.m. and 10 p.m.midnight daily). Look for Irish coffee and ales, too. 722 Fourth Ave., 206-682-3900. DOWNTOWN
March 13
Chef Mike Davis of the Salish Lodge and Spa takes the reins tonight as guest chef at FareStart. $16.95. 5:308 p.m. 1902 Second Ave., 206-443-1233 x17. DOWNTOWN
Rays Boathouse hosts a wine dinner with winemaker John Bigelow of JM Cellars. $75. 6:30 p.m. Northwest Room, 6049 Seaview Ave. N.W., 206-789-6309. SHILSHOLE
March 15
Lisa Dupar Catering hosts a wine dinner with DeLille Cellars Chaleur Estate winemaker Christian Upchurch. On the table: monkfish with white truffle and snap peas; pheasant with juniper and cardoons. In the glass: 2000 DeLille Cellars D-2, 2001 Chaleur Estate Blanc, 2000 Harrison Hill, and more. $100. 79 p.m. 17825 N.E. 65th St., 425-881-3250. REDMOND
Chateau Ste. Michelle chef Laurel Davis and Canoe Ridge vineyard manager Mimi Nye join forces to highlight terrific terroirs with a multicourse chef dinner. $99. 7 p.m. Chateau Manor House, 14111 N.E. 145th, 800-267-6793. WOODINVILLE
March 15April 15
Love cheese pizza but bored with the same old mozzarella? Pagliacci offers its Pizza Bianca starting midmonth. Atop a roasted garlic and cream sauce are four cheeses: ricotta, mozzarella, provolone, and romano. Eccellente. All Pagliacci locations.
March 18
The Dahlia Lounge takes inspiration from Joyce Goldsteins Saffron Shores: Jewish Cooking of the Southern Mediterranean and creates a menu featuring poisson chermoula (grilled fish kebabs) with Moroccan orange salad; Mechoui (roast lamb with Moroccan spices) with harissa, lemons, and couscous; and almond cigars with orange blossom honey. Three wines will accompany. $75. 6:30 p.m. at Dahlia Lounge, 2001 Fourth Ave., 206-682-4142. DOWNTOWN
March 19
The Boomtown Cafes March dinner is donated and prepared by Chef Shah Kahn of Cucina Mama Mia, with wines from Click Imports. Includes baked chicken marsala and an Italian trifle with mascarpone. $20 donation for dinner, $7 donation for wine tasting. 5:307:30 p.m. Boomtown Caf鬠513 Third Ave., 206-625-2989, www.boomtowncafe.org. DOWNTOWN
