Chef

Josh Henderson

"This is my go-to pizza. Probably once every two to three weeks, I'll order the Salumi's spicy pepperoni with mushrooms. I always ask for my pizzas well-done if they're delivered because I don't like risking a soggy pizza crust. I want it crispy!"

"This chicken is some of the best fried chicken I've had in Seattle. The first time I tried it I was blown away. Served with Tabasco black pepper gravy, it's a solid dish. Don't forget to get the buttermilk biscuit too."

"I think Presse is one of the most consistently solid restaurants in Seattle. It is just good every time, and I think they do such a great job. The Croque-madame is an example of the simple, great food they excel at."

"The whole experience at Walrus is amazing. The space is beautiful. The mousse is seasoned well and comes with different accompaniments that change with the seasons. I tend to gravitate towards food that is simple and this is it. It's not simple in execution, but it's simple when it is presented on a plate. Make sure to call ahead and see if they are serving it that day. Editor's note: the menu changes frequently."

"I think this is the best ice cream in the city. Owner Adria Shimada is one of the only folks in town who makes hers from scratch. All of her ingredients are organic. For her chocolate ice cream, she uses organic chocolate from TCHO in San Francisco. I think her ice cream is amazing."

"The sloppy joes from Quinn's are a perfectly balanced, not-so-sloppy sandwich. While it is a fork-and-knife event, it is spicy, perfectly seasoned, somewhat gamey, and crunchy from the crisp sage. It's super delicious. I could wreck about five of them in one sitting."