I first fell in love with khachapuri, a Georgian bread boat filled with cheese and topped with an egg, on a trip to Russia 10 years ago. At this new Capitol Hill spot, the dish is comfort food personified—warm and hearty as a hug.
Brunch, even at its best, is often pretty basic. Not so at this Ballard hot spot, where the breakfast nachos (which are more like chilaquiles) feature a flavorful combo of braised short ribs, salsa roja and scrambled eggs.
Buttered crab and charred rice cake from Samara
Buttered crab and charred rice cake
With its emphasis on wood-fired cuisine, it makes sense that this newcomer excels at grilled meats and roasted vegetables. But who could have anticipated the standout dish being a pile of heavily buttered Dungeness crab atop an almost smoky rice cake?
I’m almost always disappointed by risotto, but this version at chef William Belickis’ new spot, prepared this particular evening with the most tender octopus, was perfection.
Vegetarian tasting menu
Art of the Table
It’s impossible to pick just one dish from chef Dustin Ronspies’ parade of plant-based delicacies—perhaps the chanterelle tamale, or the croquette of Dinah’s Camembert? Epic, all of it.
When it comes to dessert, I will always choose peanut butter, caramel or banana. Matcha, herbs and green apple? Not so much. And yet, pastry chef Kate Siegel tricked me into falling in love with the playful, inventive Garden dessert, which you have to crack a sugar dome to get to.
Eden Hill Provisions
Crisp and chewy, tangy and just spicy enough, the cauliflower chilaquiles have long been an Eden Hill favorite, and I was really pleased to find them on the menu at Provisions when it opened this fall. (The burger is amazing, too.)
No sandwich has my heart like a Reuben, and this new deli makes one of the best in town, thanks to thick slices of fatty pastrami and generous applications of Russian dressing and sauerkraut.
Pizza with nettles and cured hen yolk
My family celebrates spring with an annual trip to Orcas Island with friends. We always try to steal away for one special meal, and this year we finally got to try this revered spot, where the seasonal pizza lived up to (even exceeded) expectations.