Family Tradition

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.

Neighbors and tourists gather for local seafood, easygoing cocktails, and heaping platters of chamomile-spiced chicken that earned this family coveted spots on Best New Restaurants lists from Bon Appétit and The New York Times. And while the menu is designed for sharing, don’t be surprised if everyone claims the cheddar “rillettes” or banana pudding for themselves.

Family isn’t just in the name; it’s in the details, like the preserved boat motors on the walls, including one that belonged to Andrew’s late father, a former Red Lobster corporate manager who first sparked Andrew’s love for hospitality.

Dig into grandmother-approved (and Michelin Bib–recommended) plates of traditional Cantonese and Taiwanese favorites, such as Si Yao Chicken and “Three-Day” Beef Noodle Soup, served alongside familiar Peruvian dishes like Lomo Saltado, Pollo a la Brasa, Anticuchos, and Tiradito. Vegans will appreciate plant-based takes on Mapo Tofu and Dan Dan Noodles.

With its bright green exterior, heart-shaped window, and zebra-striped walls, the space draws a stylish crowd. (Humberto is also a fashion designer, known for collaborations with brands like Opening Ceremony and Katseye.)

The complex 24-hour braised pork ribs with hand-cut spaghetti noodles—listed on the menu as Pappardelle alla Lisa—blend Rhett’s Italian influences with his family history. The dish’s creator and namesake is his mother, Lisa, who is not only a co-owner of the restaurant but also the Roberts’ next-door neighbor and, most importantly, “Gigi” to the twins.

For the sentimental spirit. “We want Hendrix & Siena to evoke a feeling of sitting at the family dinner table and enjoying the presence of the people you’re there with, to connect with each other,” says Rhett. Daughter Siena—a budding artist—selected the exact shade of peachy-pink paint that coats the restaurant’s exterior.

While the picturesque property welcomes visitors year-round, tastings showcase an ever-evolving lineup of four current releases. Plan ahead to sample new vintages, including seasonal pours of Roman Press White and Red, Zinfandel, Caterina Reserve, Merlot, Sparkling Brut, and more.

For the scenic views of the Chiles Valley, which can be enjoyed while soaking up authentic Napa lore from descendants of the Nichelini family. Where else can American oenophiles find century-old stone cellars and a hand-built Roman wine press without a passport?

Considering its moniker, a strong list of whiskey is a given. IN Kansas City Magazine lists the barrel-aged Old Square cocktail made with locally distilled Union Horse rye, along with a plate of the pork Milanese, on its guide to “21 Dishes and Drinks to Devour in Kansas City Now.”

Fried chicken is sentimental for Colby, who grew up on a Thursday night tradition of dining with his dad at KC’s legendary chicken-and-steak joint Boots and Coates. Now, Rye’s version is the “landslide customer favorite” (FEAST Magazine).

From the salsa to the hand-pressed, cooked-to-order tortillas, everything here is made from scratch using time-honored methods with contemporary ingredients. Perhaps the most special is the red mole. As reported by Kansas City Magazine, the dish is based on Jose’s grandmother’s recipe and boasts 24 ingredients, including dark chocolate, ancho chilies, peanuts, almonds, mulato chilies, plantains, fried tortillas, and toasted bread, plus more that remain secret.

For shining a spotlight on the cuisine of Hidalgo. Jose Gomez told The Kansas City Star, “The last 10 or so years, people know about Oaxacan food and the cuisine on the (Mexican) coasts. We think we can bring something new to the KC food scene by reexamining the culture and indigenous food traditions from central Mexico.”

If omakase seems out of place in landlocked Dallas, think again. Premium seafood is flown in from Japan, Mexico, Spain, and Alaska, then preserved using the traditional edomae preparations, like soy and vinegar cures.

Located in the landmark Continental Gin Building in Dallas’ trendy Deep Ellum neighborhood, the intimate omakase room at Tatsu is a juxtaposition of the past and present. Only 20 guests per seating makes it one of the city’s hardest-to-score reservations—and also gives its lucky diners an interactive, front-row view of the action.

Sample a flight of biodynamic pours, curated based on seasonality and paired with a personalized picnic lunch. Cabernet Sauvignon is considered the Hoopes’ specialty: the 2019 vintage, crafted by winemaker Aaron Pott and aged for 28 months in 100 percent French oak, was recently featured as a top pick for the Robb Report Napa Valley Wine Club.

The Oasis by Hoopes isn’t your typical vineyard. With its string lights, Airstream trailers, and fire pits, the low-key vibe feels more akin to hanging out at a friend’s farm. Hoopes is also proud to have one of the few family-friendly wineries in Napa and a nonprofit animal sanctuary, where the herd includes dogs, hens and roosters, goats, pigs, lambs, ducks, turkeys, and a horse named Sheldon.

The Sarkars’ cooking style traces back to their family’s roots near Kolkata, India, where memories of tiya—the Bengali word for parrot—inspired the restaurant’s name. As Pujan has shared, his grandmother taught him that the presence of parrots in mango trees was a sure sign the fruit would be especially sweet. At Tiya, vibrant canapés such as puri puri filled with passionfruit water, avocado, and mango kick off the meal, followed by inventive courses like yogurt chaat with tamarind, mint, and raspberry chaat masala. Be sure to save room for dessert: rasmalai tres leches, topped with saffron syrup, rabri foam, raspberry compote, and a touch of gold.

For the unique way the Sarkars blend storytelling into their menu. For example, each cocktail pays homage to the culinary landmarks that define San Francisco, from the alleys of Chinatown to the bustling Mission District.