"I love this place, probably because I grew up on Yesler as a kid. The guy who makes your barbecue should never be handsome, should never be clean. If he has a clean shirt, he ain't doin' no cookin'. This guy who used to work at Home of Good Bar-B-Q was cross-eyed, had a yellowing beard, big ol' pot belly: 'What you want!' That is barbecue! Where the brisket is not chopped. It's right on Yesler, which is The Hood. Home of Good Bar-B-Q is so good that when the sun is still up — it's funny, but it's true — all white people. They come all the way through the ghetto to get Home of Good Bar-B-Q! Now, at night, not so much."

"Tup Tim Thai is one of my favorite spots. I can go there any day of the week. I love that place. Simple. The food is so good. The first time I went, my manager took me and asked me if I wanted one to five stars. I said, 'Man, come on. This is Seattle. Give me five.' Whoa! I got the garlic chicken and fried rice. It was the first thing I ever ordered there. It was so hot, I was crying. Next time I went I got three. But, I like the fact that they didn't scale it back because I was some smart-ass Seattleite trying to prove how tough I was. They didn't scale it back. I love restaurants like that."

"There's one at Kent Station, but the one I go to is in Puyallup. You get off the (Highway) 410. There's no other restaurant there. It's like a bunch of apartment buildings and it's always crowded. Some of the best Italian food I've ever had. They don't hold back. In Seattle people tend to run from spice, so the Cajun food is like a hamburger with pepper on it — that's Cajun here. They don't hold back. The marinara is garlicky with some spice. If it's meat sauce, it has meat in it. If you don't like a lot of meat, don't buy it. I love that. I love when you do it right. I'm old school like that."

"I do like El Gaucho. The one downtown is a little more cozy. I get the flaming brochette. They bring out these swords and you have red meat, lamb or beef, a tomato, a gigantic mushroom from hell — I don't even know where you get a mushroom that big, and I don't even like mushrooms. It's really weird, but it looks cool. They light it on fire. Oh my god. It's delicious. You don't need any sauce. And I'm a sauce fanatic. Me and condiments get along real well."

"People are like, 'You like Fatburger?' Yeah. I see a piece of meat that somebody has pressed by hand. I love that place. Is it the best burger place in the world? No, but I like it better than Dick's."

"They have this Cajun chicken where they butterfly a chicken breast — I don't know how they do this — they butterfly the chicken breast, but they have skin on both sides. And oh my god. It keeps it so tender with the skin on it. So the center of it — you could cut it with a tablespoon. Oh my goodness."

"I love baked goods. I'm serious. I will drive 40 miles for one apple fritter. There's a little place in Auburn. They only open from about six in the morning until like noon and that's it. They cook the doughnuts, when the doughnuts are gone, they close the door. It's right across the street from Les Schwab. That's how I found them. I was getting my tires done and I said, 'Oh my god.' There's something about them. It's hard to make an apple fritter without making it greasy and they do it well."

"Oh my goodness. The cinnamon roll! It's as big as a table. I'm serious. I've seen babies smaller. That thing is huge! But it'll definitely give you constipation. Yeah, you eat that thing, you're going to be sitting around for three days waiting to see it again. I mean, it is huuuuuuuge! I bought an oatmeal cookie there and it was like a frisbee. You gotta love that place."