As the name suggests, this small restaurant inside a Mexican market specializes in birria de res, a Tijuana-style braised beef — a regional variation on the slow-cooked beef dish served in its reddish-brown, chile-laced braising liquid. The menu offers birria served a dozen or so ways, from tortas to the vampiro taco, a corn tortilla birria taco griddled until cracklingly crispy. The soft tortilla versions dipped in consume are melty, meaty, and messy in the best way possible.

This family-run food truck turned fixed location serves excellent Oaxacan dishes like the chicken in black mole, a regional specialty of Oaxaca, complex and layered with warm spices. The spicy braised lamb is an example of owners Artemio and Leticia Diaz’s command of flavor, balancing the richness of tender lamb with smoky heat. Both are served with supple handmade tortillas, which arrive at the table warm. And the chicken soup, topped with avocado and tortilla chips, is a perfect rainy day pick-me-up.

Here’s the perfect Burien spot for a boozy brunch, where one can soak up affordable mimosas and strong bloody marys with satisfying stacks of thick-cut french toast or shrimp and grits, all while gazing at paintings of classic Harley Davidson bikes and several old Hollywood portraits, including Frank Sinatra and Audrey Hepburn. Much like the name and decor allude to, the menu leans classic Americana, but always with a little twist: the country fried steak is smothered in jalapeno gravy, for example, and can serve a dual purpose as a hangover-cure.

This modern taco spot treats its veggie offerings with the same reverence as the classic asada or chicken tinga. Florets of roasted broccoli and cauliflower are topped with pickled onions and a smoky chipotle-cashew dressing that evokes the charred flavor of meat off a plancha (grill). The bottled homemade margaritas are strong and perfect to stay or go.

Butter chicken in a creamy tomato curry and garlic naan will warrant return visits to this gem, among the stretch of restaurants on 152nd Street. The warmly spiced lamb boti kebab, fired in a tandoor oven, is a highlight from the tandoori side of the menu, and — in addition to Indian favorites like korma and biryani — Royal Everest nails momos (Nepalese dumplings) served with a spicy, pepper-flecked “special sauce” that balances the richness of the meaty filling.

This 1970s-inspired Midwestern bar and restaurant offers a taste of old-school American cooking in a cozy setting. The menu reads a bit like an edition of the Joy of Cooking, with classics like Swedish meatballs and Salisbury steak, but the dishes don’t feel dated; in lieu of mashed potatoes, the meatballs are updated with au gratin crostini and the Salisbury steak is grilled instead of pan-fried, for better flavor and a better crust. Vintage Schlitz posters hint at the large selection of beer, both Midwestern and local, chilled behind the bar in a 1940s refrigerator, but the specialty cocktails, including the Minnesota mule with Aquavit, are the standouts of the bar menu. 

This small but mighty coffee shop in Olde Burien serves velvety lattes and continually innovates with a rotating list of specialty drinks. A sprawling wall of pantry staples from artisan salts to tinned fish welcomes customers to the shop, perfect for browsing while snaking through the line on a busy morning. There are excellent housemade pastries and breakfast sandwiches, plus natural wine and beer available for delivery via their service Plants and Animals.

This restaurant and market may not look like much from the outside, but inside, the food excels, with succulent tibs and key wot siga, a berbere-spiced beef stew served on housemade injera that is perfectly sour to balance the warm and spicy stew. The vegetarian combinations feature rich and savory red lentils cooked in tomato and berbere spice as well as buttery stewed collard greens with jalapenos. The injera, imported bulk spices, and more are available for purchase from the market as well.

Tucked in a strip mall, this restaurant serves a variety of Middle Eastern and Greek dishes, including falafel with a deep-brown, crispy shell and fluffy center served in diamond-shaped, Iraqi-style pita called Samoon. For carnivores, there are juicy kebabs, shawarma, and lamb kofta all served over tender yellow rice. While not traditional, the gyro fries swimming in feta and oregano are a delicious salty feast.