Taking over old digs can be a real pain; first you gotta find the right place, then there's all the physical labor, and, in the end, even after you've used the Staff of Ra to find the Well of Souls, there's still a very good possibility you'll get captured by Nazis. Avoiding all that by taking their digs from McCormick & Schmick's instead of Belloq, Harborside & Harborside Bistro.
The crew behind M&S's tapped a former Ray's Boathouse chef to helm the transformation of their old lakeside location into a sustainable seafoodery boasting a downstairs bar (the Bistro), and an upstairs restaurant, which features a wall of glass-encased wine bottles, towering wooden booths, and a layout that focuses every eye on the view, though how could it not when Joy Behar is just so damn riveting?!? Ocean-based eats start with Hot Smoked Sturgeon w/ horseradish crème fraiche, orange & candied fennel; a Spanish chorizo/smoked tomato broth-based Penn Cove Mussel Pot; and daily catch-determined "fish specialties", which, thanks to Mardy, you just know will be served well. Land animals-turned-food include pigs (Skagit River Ranch Pork Chops w/ pear mustard & molasses glaze) and cows via a Roast Beef Brioche w/ onions two ways, and smoked salt-topped NY Strip from Long Valley Ranch, as opposed to a strip from NY's Long Island, which is just Ranchy.
Drinks mean nearly infinity bottles of wine (some of which is served using a state-of-the-art tap system), and tons of local drafts like Elysian's Dragonstooth Imperial Oatmeal Stout, Ninkasi's Total Domination IPA, and a Hefeweizen from Iron Horse called High Five, which, as a way to celebrate successfully taking over new digs, is followed closely by knocking a dude into a propeller.