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Jones Ball at Jones Brothers and Company

Like the restaurant, this juicy beef meatball (above)—with smoky bacon, cheese, and onion blended in—is named after the owner’s grandfather, who ran Jones Brothers Meats a block away in Ballard for 60 years. Eat it with your choice of pasta—the gnocchi is a pillowy, lovely option—and sauce, like a Swedish one with lingonberry drizzle, another nod to this corner’s Scandinavian past. —Rosin Saez

Burger at Ma‘ono

Mark Fuller’s new burger at Ma‘ono in West Seattle squishes supreme nostalgia, with some Pacific Rim updates, between one soft, supersize Hawaiian bun. A sort of molten magma of cheese (kicked into fiery overdrive with Korean gochujang chili paste and gochugaru chili flakes, not to mention fish sauce) cascades over grilled onions, Japan’s extra-savory kewpie mayo, and a rarer-than-average patty. It’s a goddamn mess—and tastes incredible. —Allecia Vermillion

Beefy Dude Sandwich at Raney’s Bar and Grill

After slinging Northwest-style barbecue from a roving meat wagon, the Raney family now serves its slow-smoked goods on Airport Way in Georgetown. The brick-and-mortar menu places various beefy combinations between two slices of an artisan roll, like a mound of brisket atop a thick-cut slab of meatloaf, with layers of grilled onions, cheese, and cabbage slaw. —RS

Empa Nachos at Butcher’s Table

Denny Regrade’s grandiose steak palace has a new late-night menu of poutine (with beef fat fries), tacos (a beef shank platter that serves six), and a stoner’s South American dream: ravioli-size empanadas, fried till crunchy and piled, all nacholike, with tortilla chips, steak strips, and copious melted cheese. They’re available only from 10pm to midnight—key hours for making good decisions.  —AV


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