Best restaurants Kirkland on Thursday evening (US)

Popular restaurants and hours for eating in Kirkland United States on Thursday evening: Secure a table before rush hour at the most popular restaurants.

Adjust the filters to find for example your desired busy, quiet, expensive, or highly rated restaurants.

Map
Dough Zone Dumpling House Kirkland (Chinese restaurant)
520 Uptown Ct
4.3

Dough Zone Dumpling House Kirkland is most popular around 6 PM on Sundays. Visitors usually stay 30 min to 1 hr here. It's most quiet on Tuesdays.

Dough Zone is an award-winning Chinese restaurant chain founded in Bellevue, WA, serving Chinese comfort food with a modern twist. From its humble origins as a mom-and-pop establishment, Dough Zone has flourished into a renowned West Coast chain. The secret to its soaring popularity? An unwavering commitment to delivering an exceptional dining experience that harmoniously combines Chinese tradition with modern innovation.

For more info visit the website or checkout Google Maps.

Vovina (Restaurant)
15 Lake St #103
4.3

Vovina is most popular around 8 PM on Fridays. It's most quiet on Mondays.

Handcrafted cocktails, wine bar, and scratch kitchen

For more info visit the website or checkout Google Maps.

Bok a Bok Chicken - Kirkland @ Totem Lake (Chicken restaurant)
12600 120th Ave NE Ste 150
3.5

Bok a Bok Chicken - Kirkland @ Totem Lake is most popular around 1 PM on Fridays. Visitors usually stay 20 min here. It's most quiet on Mondays.

Bok a Bok Fried Chicken - Kirkland

For more info visit the website or checkout Google Maps.

Kizuki Ramen & Izakaya (Ramen restaurant)
98033
4.1

Kizuki Ramen & Izakaya is most popular around 6 PM on Fridays. Visitors usually stay 45 min to 1,5 hr here. It's most quiet on Thursdays.

Kizuki Ramen’s philosophy is to serve the most traditional, authentic and delicious Japanese ramen that you can possibly have without actually flying to Japan. Kizuki’s food is still prepared the same way as it is in Japan; utilizing an unique method of roasting bones before boiling. Similar to the French style of making consomme, they were the first in the Japanese ramen industry to employ this method. The result is a rich, flavorful broth that is fragrant, and full of depth.

For more info visit the website or checkout Google Maps.

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