southwest-kitchen-and-bar patio-dining-happy-hour

Cactus Restaurants

Press Clippings & Accolades

“Best Mexican Restaurant”Seattle Weekly Reader’s Choice, 2016

“Best Mexican Restaurant”425 Magazine, 2013, 2014, 2015, 2016

“Top 13 Restaurants of 2013”Providence Cicero, Seattle Times, 2013

“★★★ It’s a happy place, equal parts bar and dining room, painted in sun-washed tropical tones.”

Seattle Times, South Lake Union, 2013

“Roll-up garage doors let in sunshine on nice days, illuminating the southwestern fare and electric–bright cocktails.”

Seattle Met Magazine, Eat on The Waterfront, 2013

“It was the neighborly feel that first made this Southwest-inspired eatery a hit, but the intriguingly quirky style and interior design of the now five locations has certainly played a part in the sustainable success. ”

425 Magazine, Best Eastside Mexican, Best of 2013

“Best of Western Washington”

Evening Magazine, 2012

“Best Eastside Restaurant”

— 425 Magazine, 2011

“Seattle’s Best Margarita”

Seattle Weekly, 2011

“Cactus’ tacos are every bit as good as those you can buy from a truck in White Center (the current benchmark for taco fanatics looking for an authentic fix).”

— Leslie Kelly, Seattle Post-Intelligencer, 2007

“The food at Cactus is reminiscent of that amazing road trip down south you once took—or have been jonesing for. You can’t help but leave with a full belly, a burning mouth, and a warm glow to take you out into the night.”

— Zibbey Wilder Seattle Weekly, 2010

“Seattle’s Best Margarita”

— 107.7 FM “The End” KNDD, 2011

“Best Mexican restaurants around the Puget Sound. Easily”

— Tacoma News Tribune, 2006

“Best Kirkland Casual!”

— Seattle Times, 2002

“Best Outdoor Dining”

— Seattle Magazine, 2009

“★★★ Though Cactus looks hipper ’n heck, it is actually kid friendly, high-chair wealthy, willing to modify for innocent taste buds. For the rest of us, taste buds get quite a workout.”

— James Goldsmith, Seattle Post-Intelligencer, 2002

“Excellent!”

— Zagat Guide

“Fajitas (served in a big cast-iron skillet), superb tamales (pillow-soft masa enveloping slow-cooked beef brisket presented in a corn husk), soft tacos (stuffed with various carefully prepared meats) and chiles rellenos (fresh poblanos oozing with caramelized onion and asadero cheese), give Mexican food back its good name.”

— Nancy Leson, Seattle Times, 2002

“Best Mexican Restaurant”

— CitySearch

“Top 100”

— Seattle Weekly

“The staff is capable and energetic, the prices moderate and the festive air contagious.”

— Providence Cicero, Seattle Times, 2002

“Nancy Leson’s Top Ten”

— Seattle Times

“Tacoma News Tribune Top Ten”

— Tacoma News Tribune