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Food from China Pie (Image: Suzi Pratt/China Pie)

The 10 Hottest Restaurants in Seattle Right Now

Where should you go for dinner tonight? What's the cool new restaurant you're going to want to tell your friends about? And what in the world will you eat for lunch today? Fret no more, fearless eaters, we've rounded up the coolest, newest, most intriguing places to find food in town. Consider it your edible to-do list for the next few weeks.

FlintCreek Cattle Co.
Eric Donnelly's meat-focused follow-up to RockCreek just received three very deserved stars from the Seattle Times and has been packed to the gills since its late-fall opening. Come for the meaty mains, but stay for impressive vegetable dishes such as blue-cheese-tahini with pickles and kuri squash with pistachios and burrata.

China Pie
Only Vuong Loc (Pomerol, Portage) could have the skill and imagination to pull off this jumble of Vietnamese, Chinese, and Italian flavors and dishes. Think fish sauce on pizza, pho-flavored soup dumplings, and salt-and-pepper squash--but don't miss the foie gras and hoisin pizza, called the Pomerol Pie.

Mean Sandwich
Much-lauded and ambitious restaurateur couple (and Momofuku alums) Kevin and Alex Pemoulie moved back to her hometown to start something simpler--and the result is this sandwich joint serving up sardines and steak tartar between buns. The eponymous corned beef and vegetarian Midnight on the Oasis (fried eggplant and harissa beet) fight for best of the bunch, but the "yesterday's bun" bread pudding is worth ordering as well. Bonus: as of this week, Caviar delivers them (with no extra charge until the 29th).

Ba Bar South Lake Union
It's not that we don't still love the Ba Bar on First Hill, it's just that the new location of Eric Banh's stellar all-day Vietnamese cafe does bánh cu?n every day, unlike the original location, which only makes the fresh, mushroom-flecked rice-noodle sheets on weekends. Even without that, though, more places to get superb pho and a good cocktail on the side never hurt anyone.

Central District Ice Cream Co.
A simple name for a place with such exciting flavors: this new spot from the former owners of the Happy Grillmore food truck serves up eight flavors of ice cream including avocado toast and chicken and waffles. The scoops here are colorful (try the bright green buko pandan), intriguing, and sometimes come sandwiched between pizzelle cookies. Also, gummy candy by the pound.

goPoké
There's no shortage of poke in Seattle these days - it's swept through with the same shocking speed as everywhere else in the country - but somehow, the opening of this International District spot still had people lining up around the corner. Perhaps it's the poke-burritos, perhaps it's the fresh fish, but, if we had to make a guess, the Dole Whip probably has something to do with it.

Cook Weaver
Nope, nobody has any idea what the heck they're talking about when this restaurant claims to be serving "inauthentic Eurasian" food. But we do know the famous murals in the Loveless Building are again uncovered, and that the menu looks like an appetizing round up of the usual Northwest ingredients, Asian inspirations, and European techniques.

Marmite
Seattle was left in disbelief when Bruce Naftaly closed his classic Le Gourmand, but faith in good cooking has returned: with wife Sarah (the pastry chef from Le Gourmand, now running Amandine Bakeshop next door to Marmite) he is now serving soup, salad, and casual lunch plates from this Capitol Hill shop. The same, deep, rich flavors drawn from traditional French cooking that inspired Le Gourmand are back - but in a more bite-sized, affordable form.

L'Oursin
Chef JJ Proville spent time at Il Corvo before starting his own shop here, and in some ways, this is the French version of the same concept: a cuisine boiled down to its essence. From the small space under Seven Beef, lined with wooden banquettes, Proville serves cheese with marmalade, grilled leeks, and warm lentil salad.

New Luck Toy
Opened by chef Mark Fuller of Ma'ono and restaurateur Patric Gabre-Kidan, vaguely Chinese-American joint is designed to be a less-sticky version of the classic karaoke-dive where you bought stiff drinks, sang stupid songs, and gorged on fried food at two in the morning in your twenties (or, you know, last month). Unsurprisingly, the General Tso's-style chicken makes great drinking snacks.

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