There's nothing like sipping on a pink cocktail while chucking a bone in a bucket. After glancing through the drinks list at the casual...

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There’s nothing like sipping on a pink cocktail while chucking a bone in a bucket.

After glancing through the drinks list at the casual Gordon’s on the Green, I picked the house margarita, which includes tequila, triple sec and a splash of Mac & Jack’s. I couldn’t get through a second sip. Thankfully, my server switched out my drink just in time for my rib dinner ($19.95), a full rack, complete with bone bucket and wet wipes.

Perfect for a summertime dinner, this restaurant and lounge has clear, open windows framing a view of Foster Golf Links public golf course. The patio seating is open and relaxing with the course at your feet and water fountains in the seating area.

In the lounge, patrons watched Mariners games and a three-piece jazz band played.

The staff adds personality to the conservatively decorated restaurant. We were immediately greeted by a smiling hostess, who offered us a choice of booth, table or lounge seating. The waitress cheerfully suggested top-plate picks.

Gordon’s is the kind of place to take your dad for a birthday dinner, especially because birthday boys and girls get a free prime-rib dinner.

The menu gives diners options packed with meat, including nachos, soups and salads. The prime-rib fajita salad ($9.25) is perfect for those who want a little beef.

The 10-ounce flat-iron steak ($16.95) came out closer to medium than the ordered medium rare, but it was juicy and tender.

If you want to spend closer to $10, the Foster burger — topped with Swiss cheese, bacon, guacamole and sautéed onions — is a tasty choice. Skip the fries and go for the four-cheese fettuccine, which comes out hot and cheesy and could be a meal by itself.

For dessert, our server recommended Banana Caramel Zango, a pastry tortilla filled with cheesecake, banana and caramel sauce and rolled in cinnamon sugar. Add toasted-pecan caramel ice cream, and you have a dessert big enough to share and good enough to keep for yourself.

Amber Tafoya: 206-515-5536 or atafoya@seattletimes.com