Chef

Frank Otte

"If it's not NY-style pizza, I usually turn my nose up. But holy cow, get the classic deep dish here with the holy trinity of sausage, onion and green bells. It's pizza gluttony at its best. Be prepared to unbutton your pants and take a nap. Don't forget an easy drinking red or a pint to wash it down."

"The simplicity of the food here is strangely complex! Be prepared to be taken away to another time and place where you are made to feel like royalty. Order the the rack of lamb. The magic that happens between lamb fat and olive tapenade is unreal. And let the sommelier or chef pair a wine—you'll be blown away."

"It's all about the super burrito! I usually get the pork al pastor, but after a little partying, I go for chorizo. And I love the green avocado salsa. I like to sit at the window and people watch; plenty of freaks walking by all day."

"A simple, no fuss bowl of hot noodles. Order the tan tan ramen (the pork melts in your mouth) and some edamame (it's yummy with garlic and parmesan). When I'm feeling sick, I order it extra spicy and have a hot sake; clears my sinuses right up."

"My favorite thing ever. Chef Tim is amazing. Hands down the freshest sushi in town. It's consistently amazing, and most of the seafood comes from Japan. Sit at the bar and enjoy the show... These guys know their stuff!"