Burger King ditched the “Have it your way” slogan in 2014, but this year, the trend in fast and casual restaurants is to let customers design their meals. Whether it’s Korean, Italian or Hawaiian, salads or poke bowls, the formula remains the same: You get to play chef (minus the work), picking a starch, protein and perhaps a sauce or vegetable.
Billed as “wok-fired eats,” the menu looks to Asia for inspiration with yakisoba noodles as a base option and peanut hoisin as a sauce. Various locations.
This scientifically-engineered pasta, offered in three shapes (all of them also available as gluten free), is made to be more healthful than the traditional by lowering carbs and increasing protein without harming texture. But the real intrigue starts in the sauce options, which include combos such as braised hen and citrus, and oxtail and osso buco ragoût with a horseradish gremolata. First Hill, 412 Broadway E; 206.397.4375.
Bibimbap, a Korean rice dish, lends itself well to the choose-your-own-adventure style of ordering. Here, the veggies come standard, but the diner chooses the protein, rice, sauce and even how cooked the egg should be. Capitol Hill, 1223 E Cherry St., Suite C121A; 206.538.0080.
As the poke tornado sweeps through town, this local spot brings diners a completely customizable raw-fish experience—in burrito, bowl or salad form—while keeping everything sustainable. Wanderfish is one of our five favorite Seattle poke spots. Capitol Hill, 1620 Broadway.
Check out the rest of Seattle Magazine's Best Restaurants package here.