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Updating the Eater SEA Heatmap: Where To Eat Now

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It's the answer to many a question: What are the hot new restaurants? Who's the latest chef to open a new place? Where should I eat right now? The Eater Heatmap is a current reflection of the buzziest restaurants and places so new, they might not be on the collective radar yet.

While the Eater 38 is a resource that covers old standbys and neighborhood essentials across the city, it is not necessarily a chronicle of the "it" places of the moment. Thus, we offer the Eater Heatmap, which changes every month to continuously highlight where the food nerds are flocking. This month, the ushering in of two fresh faces and a fond farewell to a pair of seasoned vets:

IN: Mezcaleria Oaxaca, Red Cow
OUT: Le Petit Cochon, mkt.

See any vital omissions? Leave 'em in the comments.

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Note: Restaurants on this map are listed geographically.

Altstadt

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Hitchcock's Brendan McGill quietly opened this German beer hall in Pioneer Square in mid-November to the sound of growling stomachs that can only be tamed by wurst, soft pretzels and a dozen brews on tap.

[Photo Credit]

Aragona

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Spinasse's Jason Stratton took over the old Thoa's space across from the Four Seasons Hotel to open a contemporary Spanish restaurant with a top-notch crew that includes Top Chef's Carrie Mashaney, Master Sommelier Chris Tanghe and bar manager David Nelson.

[Photo Credit]

Loulay Kitchen & Bar

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Six months after closing his beloved French restaurant Rover's, Thierry Rautureau opened up this pretty kitchen and bar next to the Sheraton downtown. The bustling bistro offers a menu based on chef's childhood memories, such as salmon, sweetbreads, duck confit sliders, braised rabbit and oysters on the half shell.

[Photo Credit]

Miller's Guild

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Jason Wilson has taken a sharp detour from his fine-dining restaurant Crush to open this wood-fired grill concept in Hotel Max. The 3,200 square-foot restaurant in the old Red Fin space is punctuated by a 9-foot Inferno grill, which makes sitting at the counter a warm welcome from winter.

[Photo Credit]

Sighs of relief all around when Matt Lewis finally opened his New Orleans-inspired restaurant in Upper Fremont in November after years of teasing. Turtle bolognese, gator wings, pig ears and shrimp & grits are standouts. In short, Roux is worth the epic wait.

[Photo Credit]

Tallulah's

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Linda Derschang's stylish new restaurant (arguably her most grown-up venue to date) on the "so hot right now" corner of 19th and Mercer is a nod to her daughter, Tallulah, as well as an homage to mid-century design and the vibe of Big Sur in the 1970's.

[Photo Credit]

Bourbon & Bones

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Wandering Goose alum Michael Law has opened a fried chicken and smoked meats (locally sourced, of course) oasis in what looks like an old smoke shack on Leary Way. Slaw, cheese grits, mac and cheese and gravy round out a nice selection of "you best not be on a diet" sides.

[Photo Credit]

Brimmer & Heeltap

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Former Revel chef Mike Whisenhunt has partnered with industry vet Jen Doak to transform the old Le Gourmand space into a neighborhood bistro-pub. The menu spans everything from pork shoulder with kimchi to creamed spinach with rice cakes, braised turnips, and a basket of fried lardo with pickled quince. The staff's family meal du jour is also available on the late-night menu.

[Photo Credit]

Din Tai Fung Dumpling House, University Village

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The popular dumpling house that already resides in Bellevue now has a home in U-Village. The new DTF not only has a bar twice the size, it's about 1,000-square-feet larger than the 7,000-square-foot Eastside behemoth. The good news here is that when you're told there will be a (long) wait for a table, you'll be notified via text.

[Photo Credit]

Red Cow

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Ethan Stowell’s latest opened in Madrona last month in an 1,800-square-foot space most recently occupied by Restaurant Bea. The meat-centric menu features French brasserie classics like pate de campagne, moules frites, and (of course) steak frites: Red Cow serves its crispy fries with four different cuts of beef paired with any of four sauces, including red wine reduction and horseradish cream.

[Photo Credit]

Mezcaleria Oaxaca

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The same family behind Ballard’s La Carta De Oaxaca and Queen Anne’s Mezcaleria Oaxaca launched a Capitol Hill Mezcaleria Oaxaca location in what was once an auto repair shop. A central kitchen in the knockout space pumps out piles of tortillas, mole, and salty tortilla chips served with fresh guacamole. This summer, the Mexican spot will open a rooftop seating area for al fresco dining.

[Photo Credit]

Altstadt

Hitchcock's Brendan McGill quietly opened this German beer hall in Pioneer Square in mid-November to the sound of growling stomachs that can only be tamed by wurst, soft pretzels and a dozen brews on tap.

[Photo Credit]

Aragona

Spinasse's Jason Stratton took over the old Thoa's space across from the Four Seasons Hotel to open a contemporary Spanish restaurant with a top-notch crew that includes Top Chef's Carrie Mashaney, Master Sommelier Chris Tanghe and bar manager David Nelson.

[Photo Credit]

Loulay Kitchen & Bar

Six months after closing his beloved French restaurant Rover's, Thierry Rautureau opened up this pretty kitchen and bar next to the Sheraton downtown. The bustling bistro offers a menu based on chef's childhood memories, such as salmon, sweetbreads, duck confit sliders, braised rabbit and oysters on the half shell.

[Photo Credit]

Miller's Guild

Jason Wilson has taken a sharp detour from his fine-dining restaurant Crush to open this wood-fired grill concept in Hotel Max. The 3,200 square-foot restaurant in the old Red Fin space is punctuated by a 9-foot Inferno grill, which makes sitting at the counter a warm welcome from winter.

[Photo Credit]

Roux

Sighs of relief all around when Matt Lewis finally opened his New Orleans-inspired restaurant in Upper Fremont in November after years of teasing. Turtle bolognese, gator wings, pig ears and shrimp & grits are standouts. In short, Roux is worth the epic wait.

[Photo Credit]

Tallulah's

Linda Derschang's stylish new restaurant (arguably her most grown-up venue to date) on the "so hot right now" corner of 19th and Mercer is a nod to her daughter, Tallulah, as well as an homage to mid-century design and the vibe of Big Sur in the 1970's.

[Photo Credit]

Bourbon & Bones

Wandering Goose alum Michael Law has opened a fried chicken and smoked meats (locally sourced, of course) oasis in what looks like an old smoke shack on Leary Way. Slaw, cheese grits, mac and cheese and gravy round out a nice selection of "you best not be on a diet" sides.

[Photo Credit]

Brimmer & Heeltap

Former Revel chef Mike Whisenhunt has partnered with industry vet Jen Doak to transform the old Le Gourmand space into a neighborhood bistro-pub. The menu spans everything from pork shoulder with kimchi to creamed spinach with rice cakes, braised turnips, and a basket of fried lardo with pickled quince. The staff's family meal du jour is also available on the late-night menu.

[Photo Credit]

Din Tai Fung Dumpling House, University Village

The popular dumpling house that already resides in Bellevue now has a home in U-Village. The new DTF not only has a bar twice the size, it's about 1,000-square-feet larger than the 7,000-square-foot Eastside behemoth. The good news here is that when you're told there will be a (long) wait for a table, you'll be notified via text.

[Photo Credit]

Red Cow

Ethan Stowell’s latest opened in Madrona last month in an 1,800-square-foot space most recently occupied by Restaurant Bea. The meat-centric menu features French brasserie classics like pate de campagne, moules frites, and (of course) steak frites: Red Cow serves its crispy fries with four different cuts of beef paired with any of four sauces, including red wine reduction and horseradish cream.

[Photo Credit]

Mezcaleria Oaxaca

The same family behind Ballard’s La Carta De Oaxaca and Queen Anne’s Mezcaleria Oaxaca launched a Capitol Hill Mezcaleria Oaxaca location in what was once an auto repair shop. A central kitchen in the knockout space pumps out piles of tortillas, mole, and salty tortilla chips served with fresh guacamole. This summer, the Mexican spot will open a rooftop seating area for al fresco dining.

[Photo Credit]

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