The smoked pig’s head gets all the attention at this meat-and-whiskey haunt in the rafters of Pike Place Market, but Radiator Whiskey’s fried pork shank—crackling with fat outside and unctuous--tender inside, served over a bed of herby aioli and under a fierce relish of pickled goat horn peppers—well, that’s the pork lover’s dream. Best enjoyed with a side of smashed potatoes, a McMillan Manhattan, and three gallons of water. 

Here are more of my favorite dishes of 2013.