DINING

Whether you’re looking to take a break from the action or grab some food on the go, you’ll find the most expansive variety to choose from at the Q’s new dining options.

THE KEG BAR

Enjoy appetizers, classic pub far and your favorite beverages.

Find exactly what you’re craving at this innovative food hall, featuring seven cooked-to-order food stations. Fresh, local ingredients from Northwest suppliers are prepared with the latest “green cooking” techniques, providing a tasty lineup including freshly prepared pizza and pasta, steaks, seafood, breakfast all-day, sandwiches/soups, global cuisine, frybread and more. Selections from the stations are recorded on a single card, and you pay one bill for all orders when you are finished.

THE LANDING

This dining experience honors the Tulalip Tribes’ Canoe Journey, an annual tradition bringing together the people of the Pacific Northwest Tribes to celebrate their connection to salmon, water and each other. With an expansive menu ranging from steaks and seafood to burgers, sandwiches, breakfast and desserts, you’ll be delighted with the variety.

THE STAGE

“The Stage” showcases the Northwest’s most advanced LED technology with four enormous video walls for the ultimate viewing experience. Enjoy wine, beer and a craft cocktail at The Stage Bar.

Quick Eats

Enjoy a quarter-pound all beef frank and bun with a variety of toppings, pretzels, nachos, ice cream treats and other grab-and-go items. Open 24 hours daily.

The kitchens at the new Q are the first in the region to fully incorporate energy-saving windspeed and induction technologies. Kitchen operations spotlight top-to-bottom commitment to energy savings and the environment.

Without sacrificing flavor and character, the “Q” culinary team is utilizing windspeed ovens and other innovations in food preparation. The result: a major reduction in energy consumption and waste output.

It’s a no-fry environment where open burners are replaced with induction cooking – using magnets to generate heat. And there is no need for overhead vents, since the ovens feature catalytic converters that dissipate grease into water and co2. Induction-style heat wells take the place of energy-gulping steam tables. Even to-go containers have a short “life” of 90 days and are compostable.

Coupled with advanced “green kitchen” preparation techniques, the focus on fresh local and regional products promises a memorable dining experience. Here is a partial list of local partners:

Locally sourced fresh Puget Sound clams and oysters
Fresh berries from Skagit Valley growers - showcased on menus as availability allows
Alaskan wild-caught sockeye salmon and line-caught cod
Chicken from nearby Draper Valley Farms, a Northwest Tradition since 1935
Certified Angus beef from Oregon
Sun-kissed Walla Walla sweet onions
“Fresh, never frozen” ground chuck and hand-carved prime rib
From Seattle’s Pike Place Market, offerings from Uli’s Famous Sausages
Tasty hamburgers featuring flavorful American Wagyu beef patties

Chocolate-lovers will be “wowed” by unusual Chocolate Shawarmas - pillars of solid chocolate goodness from chocolatier Sagra Inc. in Tacoma. Hand-shaved over scrumptious desserts or coffees, selections will include rich milk chocolate with a white chocolate swirl.

Minors (under the age of 21) are allowed in The Kitchen and The Landing dining venues, although they must be accompanied by an adult at all times.