Blink as you’re walking past the corner flower stand at Pike Place Market and you may miss the sign for this hidden gem tucked above the market’s busy thoroughfare. But it’s worth tracking down: Matt’s in the Market is Seattle’s most-enchanting neighborhood bistro, made even more enjoyable by views of Pike Place’s iconic neon sign out the dining room window and the tiny ferry boats crossing Elliott Bay beyond. Chef Shane Ryan’s food is at once casual — you shouldn’t miss the half-dozen deviled eggs — and sophisticated. This is the sort of place that makes both lunch and dinner feel special. Make sure, too, that you check out the restaurant’s sibling bar, Radiator Whiskey, across the hall. 

This dimly lit, near-broody restaurant on Lake Union’s southeastern shore has different water views from the Elliott Bay vantage tourists have come to expect. For that matter, White Swan doesn’t serve the standard seafood dishes either—and that’s precisely the point. Chef Josh Nebe approaches oysters, clams, scallops and even whole daily fish with a bit of a rock-and-roll attitude. Check out the Poutine O’ The Sea (essentially chowder-topped fries) and the Bone Marrow Kilpatrick (with smoked oysters and bacon) for excellent examples.

It’s a local toss up — pun intended — whether the pizza is better at Delancey or Dino’s Tomato Pie. If the Pacific Northwest had a style of pizza, Delancey would have spearheaded it: The wood-fired pies at the cozy Ballard restaurant are topped with nettles or roasted padron peppers, as seasons allow. But owner Brandon Pettit (the same that owns Essex, and its awesome burger) is an East Coast native, and though Delancey’s pizzas are New York-ish, he longed for the kind of square Sicilian “grandma pies” he grew up eating in Jersey pizza taverns. So he started one of his own: Dino’s Tomato Pie opened in Capitol Hill in early 2016.

To argue about Seattle’s best burger is a lesson in futility: Either you’re in the camp for Dick’s Drive-In, a local institution where the deluxe is still around $3, or you’re not. But the burger at Ballard cocktail bar Essex isn’t drive-in-quality fare — and that’s a good thing. Owner Brandon Pettit cooks the charred, juicy patties in the same wood-fired fashion as the pizzas at his first place, Delancey, next door, and then dresses them simply with two different aiolis and lettuce. Cheddar, bacon and Padrón peppers are available (and recommended). OK, so it’s $16 and occasionally takes upward of 30 minutes (more time than it takes to park, order and eat at Dick’s), but the cocktails are divine, the wallpapered space is gorgeous, and this is definitely a burger worth waiting for. 

To sit at the sushi counter and have master chef Shiro Kashiba expertly prepare you handrolls and perfect salmon nigiri, and to look out over Pike Place Market’s neon signs onto Elliott Bay beyond… well, to have that meal is to participate in a living piece of Seattle’s history. Kashiba is recognized as the local godfather of sushi. Now in his 70s, Kashiba opened his eponymous restaurant late in 2015; no reservations are taken for the sushi counter, so go early to wait in line, because the omakase is unparalleled. If it’s not Kashiba behind the counter, you needn’t worry—all his sushi chefs are talented, and there’s not a bad bite in the house.

Though it’s nearly three hours north of Seattle — including the short ferry ride to Lummi Island — The Willows Inn is worth the time for the truest taste of the Pacific Northwest. James Beard Foundation Award-winning chef Blaine Wetzel prepares a three-hour prix-fixe meal at a single seating each evening that utilizes the best and freshest of what can be fished, farmed or foraged nearby. His kind of edible magic invites comparison to René Redzepi, of Copenhagen’s renowned Noma, where Wetzel spent three years absorbing, learning and crafting his own creative approach. Make a weekend of the restaurant's ever-changing menu with a stay at the Inn.

Yogurt … really? Before you scoff at the idea of intentionally seeking out one of breakfast’s most-stalwart options, know that Ellenos is no ordinary yogurt. Made from farm-fresh whole milk and a proprietary dose of probiotic cultures, it is Greek yogurt at its very finest: so rich and creamy it could easily replace dessert, but with enough protein to keep it fairly guilt-free. Toppings range from seasonal marionberries to exotic passion fruit to housemade muesli and more. It’s a secret treat even locally, though word is getting out now that the yogurt is available on local grocery and cafe shelves, with nationwide shipping. 

Seattle’s best view can be seen from the waterline: Lake Union in the foreground, that iconic skyline punctuated by a tiny Space Needle in the back. And set in the most-prime location, with a perfect patio, Westward has been steadily gaining accolades since it opened in 2013. While Chef Zoi Antonitsas’ inspired, award-winning Mediterranean cuisine is reason enough to go, the real draw is the outdoor space, complete with picnic tables, a fire pit ensconced in oyster shells and a dock to pull right up to from the lake.

To dine at Canlis is to experience 65 years of Seattle’s culinary history. In many ways, things here have stayed the same — the family-run business still offers unparalleled views, spectacular service, live piano music in the lounge and the city’s only dress code (suit coats on, boys). But age doesn’t mean that Canlis has lost its touch. Though you’ll still find original owner Peter Canlis’ signature prawns and steak tartare on the menu, the kitchen has been home to a number of high-profile chefs over the years (currently Brady Williams) who play adventurously with the tasting menu, reinventing the restaurant's rich history in a very modern way. Don’t miss the 90-page wine list.  

It’s only fitting that one of the city’s best mixologists opened its best cocktail bar — the man is Jamie Boudreau, and the bar is Canon. It’s a dark, sexy sort of place with just seven tables, where bartenders need a library ladder to reach the top shelves, and the menu of inventive and classic cocktails is so encyclopedic you may die of thirst before reaching the end. Make it simple: If you can’t narrow down the barrel-aged creations, group-sized punches and seasonal specialties, your best bet is the signature Canon cocktail: rye, amaro, Triple Sec foam and a dash of bitters. A well-curated food menu is available as well.