Celebrating the people, passion, and stories behind great hospitality with Tock 10.
Lupo
Seattle, WA
The concept
Lupo is a neighborhood pizza spot in Seattle’s Fremont area serving naturally-leavened sourdough pies, natural wines, classic cocktails, and house ice cream. Executive chef Cam Hanin, with nearly two decades of experience in Seattle and New York kitchens, perfected his sourdough pizza to create something unique that builds on a traditional Neapolitan approach.
A roaring wood-fired pizza oven dominates the compact kitchen, cooking pies at very high heat. The oven’s flames create the signature char and texture on Lupo’s sourdough crust while also inspiring preparations for seasonal vegetables and other wood-fired dishes like the hearth-baked bread that comes out hot and served simply with butter and sea salt.
For the level of craft, starting with the sourdough crust. It’s naturally fermented and developed with the care of a baker who understands timing and temperature. As much care goes into the house-made ice creams, which have rotating flavors and serve as the perfect end to this rustic meal. The menu also showcases low-intervention wines from as nearby as Willamette Valley and as far as Italy, Baja Mexico, and Slovenia.
Archipelago
Seattle, WA
Family history
When Amber Manuguid and Aaron Verzosa traveled to the Philippines in 2016, they found that the land of their ancestry didn’t quite define who they had become. Rather, they existed in what they describe as “in-between of identities” as Filipino Americans. The husband-and-wife team founded Archipelago as a way to own and explore their identities through food and storytelling. In turn, they’ve created an experience uniquely their own.
From the chef’s counter to the intimate sala (living room), every course is intentionally designed and influenced by the area’s freshest ingredients: Kumamoto oysters, king salmon, Pacific geoduck. The kitchen prioritizes sourcing from small, local producers and vendors, particularly those led by women and people of color, to reinvest back into their South Seattle community.
Archipelago is more than a restaurant—it’s a place of purpose and learning, where food becomes a classroom and cultures come together. Through ongoing fundraising efforts, the team is elevating stories of Filipinx people in the Seattle Public Schools curriculum and providing students with educational dining experiences. And they’re just getting started.
Canlis
Seattle, WA
Origin
California native Peter Canlis moved to post-WWII Hawaii in the 1940s, opening his first restaurant on Waikiki Beach where he bucked tradition by hiring women as floor captains. He brought that progressive vision to Seattle, determined to create “the most beautiful restaurant in the world.” When he chose Queen Anne Hill overlooking Seattle and Lake Union, the location was considered “way out of town.” But Canlis had a mantra: “If it’s within a dollar’s cab ride of downtown, they’ll come.” Come they did, from politicians and celebrities to business leaders and Seattle’s elite. With its mid-century modern design featuring cedar beams, granite columns, and tropical prints, plus kimono-clad Japanese servers, Canlis quickly became Seattle’s hottest destination. The restaurant pioneered Pacific Northwest cuisine while sourcing local seafood, produce, and more, and introducing the now-iconic Canlis salad (a Mediterranean riff on a Caesar).
After Peter’s death in 1977, his son and daughter-in-law continued the tradition for 30 years. Now, 75 years later, third-generation brothers Mark and Brian Canlis have carried on the family legacy, though Brian departed for Nashville in 2024, leaving Mark to helm the restaurant. Canlis earned 15 James Beard® nominations, winning three, plus more than 20 Wine Spectator Grand Awards. In June 2025, the restaurant named James Huffman as executive chef, its first Seattle-born head chef in 75 years, to carry on the tradition.
Canlis has always championed women in leadership. In 2021, Aisha Ibrahim became the first female executive chef, re-introducing a sustainably focused tasting menu that earned her recognition as a 2023 Food & Wine Best New Chef. Though Ibrahim departed in early 2025 to open her own restaurant, her legacy continues through Huffman.
Beast & Cleaver
Seattle, WA
The concept
As the name suggests, Beast & Cleaver is an artisanal butcher shop by day, where whole animals from local, organic farms are broken down into prime cuts of meat. By night, however, the shop switches gears into The Peasant, where Chef/Owner Kevin Smith serves five set courses at communal tables. On weekends, he offers an à la carte steakhouse experience, dubbed “The Beastro,” with steaks cooked to order, plus housemade charcuterie, salads, small plates, desserts, and beer or wine by the glass or bottle.
“Eating here feels like sneaking into a museum to have a sleepover, only the display cases here showcase your prospective dinner instead of fossilized pterodactyl tracks,” says Aimee Rizzo, a Seattle-based writer for The Infatuation. “You get to sit catty-corner to their selection of raw links, patties, and chops while cradling a glass of German weissburgunder trocken and snacking on pâté en croûte.”
Beast & Cleaver also hosts hands-on classes, where Smith teaches students how to select and cook the perfect cut for any occasion—whether it’s a weeknight or a holiday. In these intimate workshops, Smith helps diners taste the differences between value cuts and indulgent splurges.
Kamonegi
Seattle, WA
The name
In Japanese, “kamo ga negi wo shotte kuru” (a duck flies in with a leek) suggests that one good thing leads to another. “Kamonegi means duck and leek, namely that a duck bringing a leek in its mouth is one good thing that brings another,” Chef-owner Matsuko Soma shared with Seattle. “I think our fortune recently is a reflection of the name we chose. I hope to keep living up to the recognition we’ve received and just work harder.”
Soma’s journey with noodles began by watching her grandmother cut soba from homegrown buckwheat in Japan. After culinary school and working in Seattle’s top restaurants, she returned to Japan for intensive soba training, then opened Kamonegi in 2017. Her mastery of soba, tempura, and sake has earned numerous accolades, including Food & Wine best new chef and James Beard nominations.
This intimate space, with its warm woods and open kitchen, is like a nice hug. Soma’s daily-made soba noodles showcase her culinary creativity, from the namesake dish with duck and leek in hot dipping broth to innovative combinations incorporating global ingredients like pork birria and foie gras mousse.