Table 35's multi-colored ambiance makes it an ideal Happy Hour setting.

When my high school friends came of the marrying age, our “rat pack” – a very diverse group at that – was situated at the same table each and every wedding: Table 19.

The same rings true for the Faour family’s Table 35 Restaurant & Loungelo; its inspiration came from this Mediterranean family’s previous Italian restaurant, called Salute in Old Bellevue. Nestled in the back corner of this restaurant was Table 35 – the table from which the business was run, regulars frequented (and many of whom became family) and friendships and deals were formed.

Once the building that had housed Salute for several years had sold, the Faours – three brothers named Sammy, Sam and Yaz – searched high and low for the ideal new place to relocate the business, this time with a twist. They chose West Seattle, with its welcoming atmosphere, discerning citizens, and strong sense of community. Once negotiations to acquire Bamboo Bar and Grill on Alki fell through, in October 2009 the Faours chose the ol’ Ama Ama Oyster Bar and Grill site (formerly Ovio) on California Avenue. After three solid months of renos (don’t worry, they kept those cool hanging lights in the front corner window) Table 35 is the result: with an ambiance worthy of anything to be found on the Belltown strips, this new West Seattle restaurant & lounge combines the minimalist-chic of its California Avenue neighbor Spring Hill with the funky-hipsterness of another Cali Ave eatery, Shadowland.

Majidah & Sammy Faour welcome guests at tonight's "Friends 'n' Family" night.

Table 35 is where East meets West … meets North meets South. This menu travels the world – literally. From Asian to Polynesian to North American to Southern European, this menu spans the globe – with the culinary skills to back it up: Chef Bernard Wascher spent seven years in Hawai’i; Chef Chris Smith – who worked with Sammy and Yaz at Salute – handles the Italian food; and Chef Sam Faour, with his Lebanese heritage, oversees the authentic Mediterranean. In addition, Yaz Faour spent fifteen years in Montreal, Québec, so Canadian and European influences abound. A few tasting notes:

The Table 35 sangria is unlike any sangria you've ever tasted (and TOTALLY worth a try).

Their diverse menu approach may seem risky, but the menu actually works. Their Mediterranean fare is both authentic and fabulous; highlights include the Tabouleh salad, their Kobe-filled Kafta, and the grilled garlic chicken skewers with potato garlic spread. Although I admittedly never made it out to Salute, their Italian is also yummy – I recommend the rigatoni bolognese and the Caprese. Their Asian fare includes everything from decent sushi to tasty honey walnut prawns to always-good seared Hawaiian ahi tuna.

They also have a pretty respectable wine list and creative cocktails – which they call “Candy Drinks,” “Tropictails,” and “Classic Twists.” Table 35 has not just one, but two Bartenders: Donella Perez-Barbarus and Mike Taib, who together contribute roughly 50-50 to the liquid menu. The staff as a whole also contribute; my fav thus far, for example, was a group effort: the Table 35 Sangria, made with sake, plum wine, white cranberry juice, and pineapple juice with a drop of soda – think an adult version of the fruit punch-flavored Capri Sun ($8, or $5 during Happy Hour). (Of course, there’s beer, too.)

Take a trip around the world ... for your taste buds.

Check it out: their Grand Opening takes place tomorrow at 10:00 a.m.! (Open 7 days a week, starting 10:00 a.m. on weekends and 11:00 a.m. on weekdays (only 21 and over after 10:00 p.m.); Happy Hour currently runs from 4:00 p.m. until close. (Your Hedonista attended the “friends & family” soft opening as media.)

Go get a seat at Table 35 … or any table there, for that matter. You won’t be sorry.

Note: In order to comply with FTC Act 16 C.F.R. 255, Heed the Hedonist would like to disclose that it does receive media “comps” and/or media discounts – but not in exchange for favorable coverage, or for withholding unfavorable coverage, of the given venue/meal/performance/product/service.

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