Sunset Hill / Ballard
At this neighborhood favorite in Sunset Hill, chef Eric Anderson uses fire to make seasonal slow-roasted vegetables and heritage breed animals taste even better. Think smoked oysters, roasted sunchokes with a bright lemon purée, and oven-charred rainbow carrots bathed in an herbaceous almond salsa verde — even their old fashioned is noteworthy, stepped-up with brown butter and maple syrup. For the best view, book a spot at the chef’s counter. Seatings are available at 5:15 p.m. and 7:30 p.m. every Thursday.