Luau

 >This may be encroaching into Greenlake a bit, but I highly
 >recommend Luau.
          ^^^^

 I heartily second this recommendation. In fact, I think Luau _is_ the most
 promising young restaurant to come along in some time and _may_ be the
 best new restaurant of the year (though Axis could certainly give it a
 run).

 Gavin, the chef, cramked out entrees for Tom D. at both Dhalia and Etta's
 for severla years and the influences are definately there (e.g. rock
 shrimp/shiitake pot stickers).  Still, there are clear signs he's coming
 into his own with a flavor sensibility that's right on. Though certain
 preps may sound a bit wacky, they always work.  Suspend belief. Kind of
 like a junior version of the French Laundry -- one of those places where
 you go tell the chef to make you whatever s/he pleases. The question I
 have is how long Gavin can stay there before slingshotting into national
 notoriety and fame.  He and Scotty at Brie and Bordeaux across the street
 are some of the most exciting young chefs to come along since Tamara and
 Monique at Campagne and Fuller's.

 >father's tiki hut.  I've sampled about 75% of the menu, and it's all
 >fantastic.  Of particular note is Shaggy's Chicken (the Shaggy's Chicken
 >Wings on the PuPu platter are even better), which is served with mashed
 >sweet potatoes which are nothing short of divine.  The macadamia-crusted
 >pork loin is superb, and the shrimp potstickers are a must.  The wasabi

 >I don't drink alcohol, but my companions seemed to enjoy their selections
 >from the cocktail menu.

 Tom, one of the owners, was a bartender for many years.  His credits
 include building the bars at Etta's and El Camino, where he perfected,
 unquestionably, the best Margarita north of California. The concoction of
 Patron Gold, Cointreaux, and Lemon juice with a splash of sugar is plain
 ethereal -- nothing could ever come close.