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Cactus Restaurants

Proud To Be Green – We are an EnviroStar!

Over the years, we’ve been proud to lead our industry in many areas. For example, in 1992 we were among the first restaurants in the country to ban smoking. The state of Washington made it official in 2005.

We were recently nominated by the City of Kirkland to go through the EnviroStar accreditation process. We were vetted by this consortium of public works agencies and just heard the great news that we are, indeed, still a leader, change agent and, now, officially, an “EnviroStar”.

What Does This Mean?

It confirms that we follow environmentally-friendly business practices, like:

  • Composting all our food scraps to reduce our waste and methane gas production in the landfills
  • Farming locally, using compost made from our own food scraps
  • Sourcing locally wherever possible to reduce emissions
  • Choosing recycled-content paper and reducing the amount that we print (we are currently working on technology that will allow us to avoid printing your bill at the end of the meal—while this sounds small, it’s a huge deal actually).
  • Switching to compostable straws and togo packaging.

Additionally, we’ve made our buildings more sustainable by:

  • Replacing all of our lighting with LEDs
  • Installing low-flow aerators in faucets and low flow toilets and urinals in our washrooms to reduce our water use
  • Changing out equipment regularly to reduce our carbon footprint. For example, low energy, water saving dishwashers (huge drivers of waste in our industry). Moving to hot water on demand vs. Holding and heating huge tanks of water.
  • Using sensor-activated lights that turn off when rooms are not in use to reduce our energy use

It’s important to us to help keep Washington’s water and air clean, and to run our business in a way that protects the environment we all share. Running our business sustainably keeps our employees safe (and happy!) and helps the environment—its just the right thing to do, yet we are still proud to receive this recognition.

Posted on in News

How To Make The Cactus Margarita

The Seattle Weekly once called this “Seattle’s Best Margarita”. Fresh lime is the key ingredient here, we squeeze ours fresh daily. If you want to make some at home, download our handy Cactus Margarita Cheat Sheet and learn how to shake like a pro. Additional recipes for Margarita Party Pitchers and the crowd-plasing Party Bowl. ¡Salud!

Squash Blossoms and Elote on the Cactus New Feature Menu!

One of our most popular Feature Menu items is back for a limited time: Squash Blossoms! We harvest these blossoms from Sound Sustainable Farms (read more about our partnership here) and they are stuffed with goat cheese and served up with chimichurri and smoked Fresno aioli. A new item for Cactus is Elote—grilled Mexican street corn, chile, lime, Cotija cheese, and cilantro.

Try both at your nearest Cactus now through August now. Full Feature Menu available here.

Posted on in Menu

New Feature Menu is Here!

Since we started in 1990, we’ve created over 3,000 unique menu items and we continue to innovate today. To send off winter in style, we have several new items on our Feature Menu. Check out the Albondigas—spicy meatballs, ancho-chile salsa, red onion escabeche, Cotija cheese, seerved with housemade corn tortillas. Wash it down with a Barrel-Aged Tequila Old Fashioned! More info and details on the Feature Menu page.

Posted on in Menu

Veterans Eat Free at all Cactus Locations on Saturday, November 11th, 2017


While serving free meals to our Veterans and active duty military is personal to some, it’s especially meaningful to Cactus South Lake Union manager Jodi Buschko. SPC Jodi Buschko, US Army Reserve, will be training with her unit on Veterans Day, so she won’t be able to be with us at Cactus this Saturday—but she will be here in spirit.

“I’ll be away training these next two weeks and I’m so sorry to be missing this amazing event that is giving back to my fellow service members. Recognizing the service of veterans is very special to me and I just wish I could thank them all personally for their service and support”, says SPC Buschko.

Jodi is an inspiration to all of us at Cactus. The restaurant business is tough and it can be a grind. While the rest of us are taking vacations to relax and rejuvenate, SPC Bushko spends her time serving our country. We are both humbled and proud of Jodi!

In honor of Jodi and all of our country’s Veterans and active duty members, Cactus will be offering a free lunch or dinner on Saturday, November 11th.


Cactus Restaurants says Thank You to America’s heroes by offering a free entrée to all Veterans and Active Duty Military members on Veterans Day (Saturday, November 11, 2017). Offer valid to U.S. Military Veterans and active military members who show valid military ID. No purchase necessary. Dine in only please.

Please join us!