Chef

Tommy Habetz

"So, this is pretty much the best ice cream you'll ever have. It's like tripping on flavor. It's salted right to the tipping point. It's a balancing act. Jimmy is certainly making some of the best ice cream in town, and this one is his masterpiece."

"I love this dish, but I think what makes me love it more than anything is how happy it makes my wife, Brooke. You see, my wife's from Abilene, Texas, and I've heard many, many stories about Texas barbecue. Rodney Muirhead's lovingly smoked brisket with tortillas, homemade salsas, and pinto beans make me wish I was from Texas, too."

"These guys just opened up right next door to us at Bunk Bar on Water Ave., and they already have a line out the door at lunch. This dish has become an instant favorite. The cauliflower and Brussels sprouts are always perfectly brown and crunchy, and the spice from the vinaigrette cuts through the pork belly that I, inevitably, always add on."

"I think this is my partner Nick Wood's favorite dish in the world, and for good reason. It's marinated catfish fried in turmeric oil and served over vermicelli rice noodles. This with some Ike's Fish Sauce Wings and a Tamarind Whiskey Sour... that's why people move to Portland, OR."

"When I'm on a roll, I have to get my Du's fix at least once a week—it's the perfect lunch. Sweet, charred chicken thighs covered in Sriracha, steamed rice, and an iceberg lettuce salad with the world's most addictive poppyseed vinaigrette. You can smell it from a few blocks away. Awesome."

"Rob Walls, the owner and chef of Double Dragon, used to work for us at Bunk Sandwiches. He opened his own bánh mì shop at the end of 2011 and is making some killer sandwiches. This is my personal favorite. They're pork and beef meatballs with lots of spice and fresh herbs exploding with flavor inside them: cilantro, lemongrass, and Thai chilies. Definitely a hunger killer."