Kekoa Chin-Hidano took over Nook in the U District, not far from the University of Washington, and enlisted chef Domingo Ramos to continue the tiny property’s outsized biscuit tradition, which runs the spectrum from basic oversized beauties to serious sandwiches bursting with ingredients like eggs, bacon, proscuito, Manchego and Mama’s lil peppers aioli. Akaash Saini presides over the specialty coffee program, which features a La Marzocco two group espresso machine, Mazzer grinders, and Velton’s Coffee Roasting Company beans, which if you’re lucky, will may include Mexico Nayarita espresso, aka “strawberries & cream.”

This craft beer bar at the base of Seattle’s Capitol Hill occupies a former church and touts a wood bar with Bulleit Bourbon bottle vases, and reclaimed pews doubling as booths, complete with crosses facing out from the mezzanine. The Pine Box features 33 taps of craft beer, including several local breweries, and they even house a Randall, which infuses even more electricity into select beers.

Salumi Artisan Cured Meats, the salumeria and sandwich shop from former Boeing employee Armandino Batali (Mario’s dad) resides in Seattle’s Pioneer Square, and is only open weekdays for a total of 20 hours. Basically, you’ll always find a line snaking out the door, but by all means persist. Salumi houses a glass front, pastel green walls, pressed tin ceiling, and communal table with blue and white checked cloth, which hosts salumi, antipasti, homey pasta specials, and meat-filled sandwiches. Yes, Salumi has a choice of three terrific breads: ciabatta-like Guiseppe, dense, rustic Sticcole, and soft focaccia.

Chef Matthew Dillon, who has his hand in several Seattle restaurants, may be best known for Sitka & Spruce, which rests in the back corner of Capitol Hill’s Melrose Market. The airy space features glass siding, and communal wood tables that bleed into open kitchen with wood burning oven. Counter filled with cazuelas of raw materials, some roasted and baked, others raw. There’s even a record player in the corner, with Feist playing on vinyl. Of course the food’s local and seasonal, with some ingredients sourced from fellow market purveyors. If you really like to be taunted, sit by the pedestals full of buttermilk scones, buckwheat caneles and cultured butter croissants, and do your best not to treat them like a trough.