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5 Places To Dine In Arlington

Fuel up for the day's adventure or unwind with friends over a great meal.

What’s good to eat? It’s the question of the day, every day, three times a day. Arlington has got you covered with everything from Greek fries to wood fire pizza. 

Let’s dig in.


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Moe’s Lounge 

Moe’s is the Instagram-chic whitewashed-barndoor cafe that is stepping up the coffee game in Arlington. And besides all of their delicious espresso, Moe’s now offers a weekend brunch menu including avocado toast, biscuits and gravy, tomato bisque, and other warm dishes -- you won’t want to miss it.


Nutty’s Junkyard Grill

Get ready for a retro-themed burger joint that will remind you of your grandpa’s old garage. It has a vintage truck parked right in it and all the neon and road signage. Also, the burgers are so good that people drive from miles around to order them fresh from the grill. See what the cult-like burger fandom is all about by sampling Nutty’s no-nonsense eats. 


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Stilly Diner

There’s no breakfast or brunch substitute for a big platter of hashbrowns and eggs and a cup of coffee strong enough to stand a spoon in. If you love classic Americana diners, then the Stilly is your aesthetic. We’re talking eggs benny, French toast that sponges up the syrup, and a dish listed as “two large pancakes with meat.” Perfect.


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Elemental Hard Cider

Fun fact: cider is technically apple wine. And who doesn’t love apple wine? Enjoy fresh cider from Washington orchards and pair it with delicious wood fire pizza. Elemental is locally famous for their hearty ‘za, baked to crisp perfection and served up with a flight of your new favorite drinks from this premier cidery. Cheers!

(Oh yeah, they also dish out soft serve ice cream. Yikes -- so good.)


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Kafe Neo

Kae Neo’s modern take on Mediterranean cuisine is served! Enjoy favorites like kebabs, falafel, hummus, tzatziki, and Caprese salad as well as fresh new options like quinoa bowls. Basically anything you can put a kalamata olive on, they make, so you can’t go wrong. 


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Managing Editor
Richard Porter
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