The burrata tartine is a standout at Renee Erickson's newest restaurant.

Image: Sarah Flotard

Bistro Shirlee’s Unexpected Burrata Tartine

Perfectly grilled bread topped with creamy cheese has its own appeal. But add a shower of dukkah (the toasty Egyptian nut and spice blend, gone Northwest with chopped hazelnuts) and lime zest: Suddenly this familiar pairing packs crunch and an amicable riot of flavors akin to an everything bagel. When Renee Erickson reconcepted Saint Helens Cafe in Laurelhurst back to its French bistro roots, she filled the menu with dishes like this—classics with a bright new edge. —Allecia Vermillion

Breakfasty Drinking Snacks at Hannyatou

If menus are flavor road maps, the one at Hannyatou—Mutsuko Soma’s Fremont sake bar encore to Kamonegi—first takes you to Japan with fluffy sandwiches of omelet cooked with dashi. Then into pleasantly offbeat territory. Soma’s “I can ferment that” attitude yields a malted onigiri rice ball with salmon bits that’s topped with a gently torched layer of miso made from jalapeño cheddar bagel. It’s a salty-great destination in one bite. Rosin Saez

West of Chicago Pizza’s OG Deep-Dish

Windy City Pie trained Seattle to order its deep-dish online, then show up for a semi-clandestine handoff. This friendly operation in Delridge applies a similar shoestring model to its own version: cornmeal-crust vessels whose “toppings” lurk beneath a surface of marinara and grated parm. Even Chicago neophytes can taste nostalgia in West of Chicago’s Original pie, layered with pepperoni, Italian sausage, two kinds of cheese, and caramelized onions. AV