The innovative sandwich artists behind this food truck opened their permanent location in early July and immediately drew immense crowds, selling out regularly before 3 p.m. Not only do they have sandwiches like the Notorious P.I.G. (slow roasted pork belly and fresno pepper jelly with chicories and aioli), they’ve added non-sandwich fare like biscuits, salads, Stamp Act coffee, and a range of non-alcoholic drinks, wine, and beer. Did we mention it’s right next to Green Lake?

Even for a town that loves its bakeries, the July opening of the brick-and-mortar location of Ben Campbell’s beloved pop-up was highly anticipated. We’re here to say that the hype (and the lines) are justified. Campbell’s bread is one of the best sourdough loaves in Seattle, crispy and dark on the outside and marvelously chewy on the inside. The pastries are great as well, but the can’t-miss item here are the “Cheez-Isnts,” a grown-up Cheez-it with a soft interior and some heat from cayenne pepper. Just bring a book for the line.

In September, renowned butcher shop and impossible-to-get-into tasting menu restaurant Beast and Cleaver opened an outpost inside Ballard’s Fair Isle Brewing. This adults-only saison-focused taproom is a little fancier than most of the spots in the brewery district, and the steaks and charcuterie on the menu here are more upscale than the food truck cuisine you get in the area. But the real draw here is the burger, which the Seattle Times has called the best in Seattle. It’s made from beef that’s been aged 100 days, always cooked medium rare, topped simply with American cheese and ketchup, no substitutions or changes allowed — unless you want to add bacon, which you should. The meat is juicy and rich, the ketchup adds a bit of sweetness that balances the umami quality of the aged beef, and the toasted bun holds up incredibly well. The only problem is that there are usually around 50 or fewer of these burgs available every day, so plan to come by early.

Rachel Yang (of Joule and Revel) and Gabby Park (of Saint Bread) have a simple idea here at this Fremont shop, which opened in September: Let’s make cake. That’s what’s on the menu here, classic cake and nothing else, though what else would you need? The creations here often feature flavors traditionally used in Asian cuisines, and there are some delightful combos that result, like Blube, which is (duh) blueberry and ube. The standout jawn we’ve had here so far is the Big Bang, which is a chocolate cake with a layer of tahini that gets a boost of unexpected umami from the miso caramel. Every slice sold here is gorgeous, so go forth and make your followers jealous.

The owners of Post Alley Pizza and Saint Bread launched this Fremont pizza-and-sandwiches spot in August, and whatdyaknow, it’s terrific. The pizza crust here is crisp but chewy and foldable, not technically sourdough but with a slight tang to it; the sauce is rich and flavorful; and the toppings are top-notch and change based on seasonal availability, just as they do at Post Alley. Tivoli makes its own bread, and the focaccia here makes any sandwich a worthy lunch. Grab some cookies if you want to treat yourself, or grab a spritz or a beer if you’re trying to treat yourself in a different way.

Owner Trey Lamont is still trying to reopen the original Jerk Shack via a crowdfunding campaign, but for now we’ll settle for the counter-service version in the Central District’s Midtown Square development. “Settle” is actually the wrong word, because this is one of the best takeout operations going right now. Two highlights for us are rich jerk chicken — with a fair amount of heat — and the plantains, which are juicy and tender and sweet, the perfect snacks to eat in the car while you’re driving home.    

In June, this Filipino diner reopened in a new downtown location blocks away from its former home. It already feels like a permanent part of the breakfast-into-lunch landscape, and weeks after opening it’s bustling with people looking to get their fix of lumpia, garlic fried rice, and photogenic ube pancakes. The best thing on the menu, though, might be the longganisa — eating these as part of a classic diner breakfast plate makes you wonder why all diners aren’t Filipino diners. 

Chef Melissa Miranda’s new International District bar and restaurant is just so much fun. Opened in October, it’s filled with light and bold colors, the walls are covered in shelves nodding to Miranda’s Filipino heritage, and the menu is no more complicated than it needs to be. Over here you have a few different kinds of pancit (Filipino noodle dishes), and over here you have bulalo, a slow-cooked beef soup. (For the vegetarians, there’s also a mushroom version.) That bulalo broth is so beefy and decadent that you’ll want to have a shot of it, and you can, paired with a shot of cognac. Told you this place was fun.

The story here is that a while back Charlie Garrison, co-owner of West Seattle barbecue joint Lady Jaye, started a side project selling over-the-top baked goods on Sundays — think Rice Krispies treats only made out of Ruffles, or massive shokupan doughnuts. This was so successful, and the lines got so long, that Garrison and co. opened an entire bakery in South Park in October. The location has changed, but the more-is-more baking style hasn’t — the brownies are chocolate squared, the cookies are huge, and there’s this thing that’s like a cross between a Rice Krispies treat and a s’more that is too much for two people, let alone one. Check it out. They also have sandwiches and coffee.