Viva La Gastropub

Viva La Gastropub

Babirusa Seattle

www.babirusaseattle.com

sum up: The little sister to Blind Pig Bistro is big-time tasty. With fewer dishes than the number of fingers on your hand, Chef Charles Walpole proves that less can be more. Think bar snacks on culinary crack; food as hip and vibrant as graffiti with the technique of fine art.  Named after a breed of pig, Babirusa is a rare oasis in Eastlake’s dining desert.  

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The Mount Real Deal

The Mount Real Deal

Snowdon Deli Montreal

http://snowdondeli.com

sum up: In Montreal, everyone is a Canadiens fan, but the city is divided about who makes the best smoked meat. Me, I'm a Snowdon Deli girl. In terms of fame, Snowdon Deli is the single A team to the major league Schwartz's (which was recently bought by Celine Dion). Yet, when talking quality and the charm of a family-run deli, Snowdon wins the smoked meat championships hands down. Plus, Snowdon Deli brims with Jewish classics, especially the transcendent, chopped chicken liver. 

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Singing Song's Praises

Singing Song's Praises

Night Market Song Silver Lake

www.nightmarketsong.com

sum up: Straight outta Thailand, Chef Kris Yenbamroong's second Night+Market (song=two) brings his funky, fresh fare to the Eastside. Eclectic and fun, this Silver Lake spot suits Yenbamroong's food better than the OG Sunset Strip locale. Song is all about full-body spice, where your eyes water, your nose runs, and your skin sweats. Forget the master cleanse; Song rids your body of toxins while filling your belly with bomb-ass grub. 

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Waffling Around

Waffling Around

Monsoon  Seattle

www.monsoonrestaurants.com

Sundays in the Steinman were synonymous with waffles. Like churchgoers, our brunch was a weekly tradition, except instead of God, we believed in the all-mighty power of Bisquick. Though our family was the size of a basketball squad, we ate enough for a football team, packing in carbs like we were prepping for the big game. Dad being practical, he'd insist we make a double batch for leftovers. The uneaten waffles would get piled on a plate to cool, yet they never made it past 3pm. Whenever anyone would pass through the kitchen, they'd tear off a quarter, snacking on them as if they were potato chips.

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