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If Seattle eats for sustainability, Bellevue eats for business. Like any good CEO, chef Dan Thiessen knows what his people want: Predictable food served in a busy, sprawling dining room. And though it's predictable, Thiessen's food is great. By day, a delicious lunch menu blows kisses to expense-account travelers with Dungeness crab bisque, cedar-planked salmon, and a Northwestern cioppino. By night, solid business dinner classics like a "Cowboy" rib-eye steak, massaged with a coffee-kissed spice rub and served at precisely the requested temperature, ensure the deal gets signed.
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