Smd 4784 pps4ud

Gruyere and shiitake mushroom croissant from Sea Wolf.

Sea Wolf’s Croissant 

At Fremont’s spartan but beloved new bakery, croissants appear in haphazard bursts. They’re worth the wait—crisp and honey-colored on the outside, soft and buttery within, and often baked in coils around flavors like huckleberry or gruyere with seasonal mushrooms.  —Allecia Vermillion

The Atlantic’s Old-School Burger

Altstadt’s neighborly new sibling near 25th and Jackson has two burgers on the menu. The “new school” version is arugula-level fancy but the old-school version—shredded iceberg, classic pink sauce, brioche bun—is pure drippy, double-pattied comfort.  —AV

Grilled Flatbread with Marinated Lamb at Ciudad 

In this arty Georgetown warehouse come boisterous assemble-yourself plates of marinated meats and flatbreads, straight off the grill, with herbs, spiced salt, and sauces like chimichurri or burnt honey with vinegar. —Kathryn Robinson 

Mala Tang at A-Plus Hong Kong Kitchen 

Extinguish the fire wrought by that bowl of mouth-numbing Sichuan broth with something from the immense dessert menu (snow fungus, purple rice, tofu pudding) at the ID’s newest bistro.  —Darren Davis

Filed under
Show Comments