"Soulful dishes such as the Creole-style fried “chicken,” doused in mushroom gravy with a side of sweet corn mashed potatoes, really satisfy. This place is down-home."
"Order dishes such as Hawaiian hearts of palm with lemon grass corn puree or saffron cauliflower soup with fennel pollen and green olive persillade. Make a reservation; this place gets packed."
"The extensive menu includes classics (double-fried bacon, kung pao chicken, dan dan noodles) as well as adventurous fare like beef tripe in spicy chili sauce."
Enjoy small-plate staples (patatas bravas), entree-size delicacies (grilled Vermont quail), and spot-on desserts (churros and hot chocolate) with your Bob Dylan.
On the unadvertised (but totally worthwhile) kids’ menu, choose from cheeseburger sliders and chicken fingers.
When it’s sunny, hike. When it’s rainy, watch the storm fall on the city from above. Unexpectedly romantic.
Lots of home/gift items + a tiny space = better results when you ask knowledgeable staff to guide you in the right direction.
Bakery, larder, cafe. Breakfast, brunch, lunch. It’s impossible to go wrong. Read more.
We're a teensy bit obsessed with the gel manis here. We dig the gradient tips, too.
Don't miss the new annex next door (33 Howard Street). The second and third floors are a veritable fashion Dagwood sandwich. Read more.
Go for the beer-and-a-shot chicken tacos; stay for the selection of tequilas. Read more.
Tiny retro pie shop serves ginger cream, apple cranberry, Key lime, quiche, potpie, and scones with farm-fresh ingredients. Read more.
Hipster haven invites heavy-hitting whiskey drinkers and die-hard foodies for wild boar sloppy joes. Read more.
Stefana Serafina’s popular weekly Hoop the Flow classes combine hula-hoop and dance with a sound track of hip-hop, world, Balkan, electronica, and Middle Eastern beats.
Perfect your sun salutation atop a paddleboard in Shilshole waters during the two-hour Paddleboard Yoga at WA Surf Academy. A brief preboarding shoreside lesson serves beginners well.
Indoor cycling has been kicked up a notch with John Terlingo’s studio. Riders spin, sweat, and sway to pulsating music for 45 minutes of inspirational instruction before a moment of meditation.
Start on the nation’s largest climbing wall to gain the know-how to head outdoors. Then join experts on treks to the peaks of Ecuador and Tanzania.
Lithe Method Therapy Melt takes the studio’s combination of cheerleading and dance, intensive barre work, strength training, and cardio and adds in a simultaneous massage.
Strap into the silks at this aerial yoga class, and stretch, swing, and flip from three feet off the ground. Caution: You may fall head over heels for this class.
A village-size museum of Americana, the collection comprises a chateau with 175 period rooms; a museum holding 85,000 objects and a naturalistic 60-acre garden.
Famous for its entry stairs (the ones Rocky sprinted up) as well as its massive collection. Work spans from medieval to modern, and its Art After 5 events bring a party feel to the hushed environs.
Enjoy a basket of throwback cake donuts from this neighborhood institution. Chocolate sugared and molasses are must-haves.
No fair-weather fritters or twists here— each confection is made to order. Pick your donut, fill it up (w/ fruit, jam, Nutella, or even cheese), choose a glaze, and top it off (candy, nuts, bacon).
These minidonuts are a Seattle food legend: The smell of sugar, butter, and deep-fried dough lead you to the tiny stand at Pike Place Market.It doesn’t get fresher than this.
Just the thought of a creme brulee, peanut butter and jelly, or tres leches is reason enough to hoof it to the minuscule, bare-bones, (lower) Lower East Side location. And plant yourself there.
Appetizers (pork gyoza; submarine tartar with salmon, jalapeno, and mayo), soup specials, and a copious sushi platter for two prove why this place has been a Brooklyn institution since 1985.
Unlike most sushi spots, there are no chefs in sight. Put your trust in chef Nozawa’s simplified menu of top-quality fish, consistently fresh across all eight local outposts.
Chef Taka hits the markets daily to grab the freshest ingredients for halibut carpaccio, bluefin tuna with wasabi root, and the lunchtime chirashi, packed with tamago, tuna, white fish, and albacore.
