Chef

Molly Moon

"These oysters are raised by Taylor to be tastier (I think!) than a Shigoku. The housemade mignonette adds a fresh brightness to the clean, ocean flavor. I love ordering half a dozen Kumamotos. These are a delicious snack any day of the week!"

"When you want a simple, healthy, delicious lunch, this plate of all the right things hits the spot. You can make little combo stacks out of the salty ham, green apples, sharp Cheddar, crunchy lettuces, boiled eggs, pickled onions, and a chunk of baguette."

"This tangy, not overly sweet goat cheese mousse is always perfectly balanced with a beautifully simple fruit compote or preserve of some sort. I love the addition of cocoa nibs for the crunch and depth."

"This little cheeseburger is evil! It tastes so good, in a terrible 'I-could-eat-this-every-day' kind of way. It's a quarter-pound of Painted Hills beef, Tillamook Cheddar cheese, chopped onions, pickles, ketchup, and mayo. You can't get any better than that. Plus, it's less than $5!"

"This thin slice of steak is well-seasoned and served with soft homemade tortillas, crunchy white onions and lettuce, all smothered in a slightly smoky tomatillo sauce and crema Mexicana. I've never left a bite on the plate!"

"Although the accompanying vegetables are seasonal, whichever way Ethan Stowell sears a scallop is divine. Buttery goodness and amazing texture make these bites of scallops just melt in your mouth."