Chef

Dalis Chea

"I love spicy barbecue sauce, and lucky for me, Pecos makes it spicy! I only get it medium. Ask them to "spike it," which means adding a Louisiana hot link sausage."

"Kevin Davis is from The Big Easy, and boy, does it show in the gumbo he serves at Steelhead! I have had the opportunity to make this when I worked for him, so I know the love that goes into making this. It's a love you can taste!"

"Rad na is one of my top favorite Thai dishes, and I have yet to find a better one than the one these gals make. The dish is a rich soy bean gravy with wok-fried, wide rice noodles and Chinese broccoli. The gravy is what makes this dish, and they do it perfectly."

"This is the best $18 you can spend on a meal. Actually, it's not just a meal—it's a feast. You get to cook your own meats and vegetables in a choice of different spicy and non-spicy broths, but I suggest getting the spicy!"

"This custard is just a side dish to the amazing array of Korean classics here. Service is not always great, but it's because they only have a few women running the whole joint. Don't be surprised if you see me here at least once a week."

"Although the bone soup is not on the menu at this Cambodian restaurant, all you have to do is ask for it. The flavor and love that is put into it is so satisfying. The pork meat falling off the neck bone is the best. If you are a beef tenderloin or chicken breast lover, though, this soup is not for you."