Small Space, Huge Taste: Inside Mukilteo’s Red Cork Bistro

This story is brought to you by Live in Everett Member: Juanita "Nita" Dawson LMT/MMT

Photos: Rachel Weatherholt

Red Cork Bistro

Looking for elevated fare in an intimate setting? Follow me to a narrow space, tucked in a few doors down from the Mukilteo QFC. To a little unassuming bistro with a welcoming atmosphere, fantastic service, and some of the best bites in Muk.

A long-time Mukilteo resident, co-owner and Executive Chef Adrian Ramirez has been in the food industry since the age of 17. He started his career as a dishwasher and worked his way up to the role of Executive Chef at Harbor Pointe Golf Club. In August 2016, Adrian acquired Red Cork Bistro. Little did he know, this small bistro would be just one piece in his dream of serving his community in a way he loves best. Today, he and his wife, Soco, own Red Cork Bistro, Taqueria Puebla (located next door to Red Cork, which opened in August 2022), and a food truck permanently stationed at Project 9 Brewing Company in Seattle's Roosevelt neighborhood (opened in January 2025).

Adrian is very community-focused and is deeply grateful for his community. He expressed excitement that local tastes are leaning into new, fresh flavors and ingredients, like the zucchini blossom quesadillas at Taqueria Puebla. When asked what his next food adventure would be, if he happened to embark on one, his answer was exciting: a carnitas food truck. Nothing but carnitas, to honor the flavors and meals he grew up eating in Baja California. I’m in, feed me alllll the carnitas!

When you walk into Red Cork, it has a very close-knit family feel to it, something that is a top priority for Adrian. During our visit, everyone was greeted like a friend, and most of the visitors were on a first-name basis with the crew. There are a few patio tables out front and indoors there are less than a dozen tables and a bar. It is small, and weekend reservations are highly recommended.

We arrived at 4:00pm on a weekday and there were plenty of tables to choose from. The day was over 80 degrees so the first things we ordered were rhubarb palomas from the specials board. The rhubarb simple syrup was locally sourced and made and the drink was so light and refreshing. We started with a plate of cheesy bread with marinara. The marinara was very fresh and I wanted to eat it with a spoon. Next came a plate of Dungeness crab arancinis: beautiful deep-fried balls of Dungeness crab, nestled in a slightly spicy roasted red pepper sauce. The boyfriend and I shared a plate of these, but I now regret that decision; I could have eaten a whole plate and been a happy little camper. Maybe two plates…but I digress.

Our entrees were lamb sliders for me and wild boar cannelloni for the boyfriend. My plate had two sliders with a side of herbed potatoes. Each slider had goat cheese, arugula, tomato, onion, and a cucumber aioli on ciabatta bread. The boyfriend’s cannelloni was stuffed with wild boar bolognese, and swathed in marinara cream sauce, melted cheese, and carrot puree. Thankfully he let me have a nibble. Neither of us had ever tried wild boar before and we both agreed that we would be back just for the wild boar (they currently also offer wild boar and beef meatballs).

Red Cork also caters weddings and events, they can provide box lunches for staff meetings, and will even rent out the whole venue for your intimate event! When you visit their website, sign up for the Bistro VIP email subscription. They send weekly emails with current dinner specials, invites to VIP events, holiday meals, wine updates, and there’s even a special treat for your birthday.

Now if you’ll excuse me, I have some more arancini’s and wild boar to order.

Red Cork Bistro & Catering
11700 Mukilteo Speedway, #405 Mukilteo, WA 98275
(425) 374-8472