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THIS RESTAURANT IS CLOSED Yakima Grill Restaurant Review: Casual and comfortable, this hotel restaurant's understated décor avoids the worst South-of-the-Border clichés. The cheery color scheme, accented by primitive art and vividly colored blankets tossed over a few chairs and banquettes, will lift your spirits even on the grayest Seattle day. Two dining rooms flank the central bar, the scene of early and late happy hours featuring two-for-one tapas and $3 margaritas, beers and well drinks. Sharing an assortment of tapas is our favorite way to start dinner. Ceviche, raw fish marinated in lime, tequila and cilantro is a must-have, and we also like the empanadas, roasted eggplant with tomatoes and Kalamata olives and cashew-crusted fried manchego cheese. Among entrées we can recommend the quinoa and cotija-stuffed poblano chili, pasta fideau (think paella with vermicelli) and braised lamb shank paired with a hash of parsnip, chayote and butternut squash. The Latin-influenced menu is a tribute to the Hispanics who labor in the farmlands of the Yakima Valley, and much of the produce is grown exclusively for the restaurant at a local farm. Likewise, the wine list salutes Northwest grape-growers. For dessert, look for vanilla lime flan and hope that it arrives with an irresistible, chocolate-dipped ladyfinger.