Where We're Eating in July and August 2024

Get your big city feels without all the tourists at this hidden gem on the fourth floor of the Fairlane. New chef Angeline Chiang is serving simple yet gutsy food. The gnocchi with pistachio pesto was loaded with asparagus, peas and olives, as was the carbonara with lobster, tomatoes and proscuitto. Cocktails and desserts are outstanding as is the view from the patio nestled amongst the office buildings on Union and 4th Avenue. 

 

The chocolate cake is the best in town, but recently we accidentally left with the bacon and cheese scones. OMG. Everything is swell at this certified gluten-free bakery. 

 

After stalking this third bay in The Wash for months on Instagram—and circling the block for a parking space for just about as long—we finally made it. And the Thai fried chicken was well worth it. The Southern Thai fried chicken (gai tod)—crispy, salty, moist and juicy—served with sticky rice, cucumber, lettuce, cilantro and a divine sauce of garlic, tamarind, chili, fish sauce and vinegar transformed a familiar favorite into something uniquely bright and fresh. Heaven. 

 

The best walks lead toward destinations, and when it comes to walking the 440 greenway, Sump Coffee in the gleaming ONEC1TY community beside the Connector is a worthy pedestrian goal, with cold brews, herbal-infused lattes, iced teas and espresso tonics, along with seasonal pastries from Dozen Bakery.  

 

Blink and you’ll miss this tiny caffeinated sister of nearby Otto’s Bar, where the enclosed alley between two buildings features artisanal coffee and tea-based drinks and maybe even some breakfast burritos from Secret Bodega. We grabbed an iced matcha latte with lavender and orange. Oh, and we also took home a free Cherokee Purple tomato plant from the giveaway table on the sidewalk.   

 

 

There’s lots to say about our Tuscany-influenced meal of asparagus risotto with morels and artichoke chips; cheese-stuffed squash blossoms; and fried potatoes with thin golden layers like a cronut. Mostly, we can’t shut up about tableside tiramisu—delivered on a bar cart and assembled in front of our eyes—with layers of lady fingers, espresso and fluffy mascarpone cream and served with two spoons.

 

At this dark, clubby, bubbly “Italian chophouse,” which feels like a li’l New York in the Gulch, skillful staff serve fish tableside and sweep crumbs away between courses. Bear Creek Farm beef tartare with hazelnuts and black truffle on crostini was perfection. West Coast oysters were fat and briny. House-made pasta was expertly sauced. And garlic rolls with Parmigiano Reggiano were tender. While we’re never ones for a big steak, we loved the coating on a dry-aged strip loin. We finished with limoncello over lemon sorbet and big cups of coffee. Just lovely.