ON THE PLATE Pogacha Enjoy cuisine inspired by the sun-kissed Adriatic coast. Start with a round of skewered lamb with chutney ($7.95); the seasonal-green salad ($3.75) is served with the house's justly famous lemon vinaigrette. Grilled Dobar chicken ($13.95) is served over port-wine-purpled penne pasta; grilled Dalmatian tenderloin ($15.95, and no, it's not white with black spots, shame on you for asking) with wild mushroom risotto. The ossobuco-style braised lamb shank ($13.95) is an Eastside legend. 119 106th N.E., Bellevue, 425-455-5670; 120 N.W. Gilman Blvd., Issaquah, 425-392-5550. Picolos New at Kirkland's Waterfront Market: hot Italian panini sandwiches (choose from seven varieties including roast beef, grilled chicken, mushroom, and salami, $5-$6.50) for dine-in or take out. Plus soups, salads, and an array of sweets including Joseph Schmidt truffles and the homemade house fudge. 175 Lake, Kirkland, 425-576-8807. Brasa The tastiest happy hour in town offers sizzling Portuguese piri-piri chicken and fish stew (both $10), shrimp and rabbit paella and pan-seared red trout (both $13), along with more familiar tapas-style fare like grilled chorizos and zesty spare ribs. All dishes half-price 5 to 7pm daily. 2107 Third, 728-4220. Yarrow Bay Beach Caf頼/B>The exotic flavors and textures of Caribbean cuisine color the rotating daily specials on Cameon Orel's weekday luncheon menu: crayfish saut饤 with ginger served with sweet corn ($16), conch ceviche over plantain chips and butter lettuce ($15), duck breast with pineapple-bread stuffing ($21), a quiche of tomato and saut饤 shark ($15), and tiger prawns in spicy coconut broth ($19). 1270 Carillon Point, Kirkland, 425-889-0303. IN THE GLASS Balcom & Moe 30th anniversary releases A '97 cabernet sauvignon, '98 merlot, and—new for this venerable firm—a '99 sangiovese, compounded with a dash of cab and merlot for balance. All three wines will retail for about $20. AT THE MARKET On the fruit stands, look for pluots (a plum-apricot cross, sweeter than the former but firmer than the latter) and first-of-season gala apples and Bartlett pears. Both shell and soft beans are going strong, and peppers ranging from sweet to blazing are at their peak. Tender summer squash of all kinds are winding up, with firm-fleshed "winter" varieties just appearing. COMING UP 9/7 & 9/10 Kathy Casey and Cynthia Nims sign and offer free samples from their Seattle Best Places Cookbook, featuring recipes from 65 of the town's more notable eateries. 4-6 p.m. Fri. at Queen Anne Thriftway (1908 Queen Anne N., 284-2530), 4-6 p.m. Sun. at Admiral Thriftway (2320 42nd S.W., 937-0551). 9/8 Thirty restaurants take part in What's Cookin' in Wallingford to benefit FamilyWorks food bank and community center. Participating chefs alongs N. 45th between Stone Way and Eastern offer $2 samples to all comers. 4-8 p.m. Sat., Sept. 8. Hey, hot stuff—send updates to the Hot Sheet, firstname.lastname@example.org.