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I just recognized that it's not sustainable.

There's even a standard-bearer steak burrito—all gooey cheese and salty beef griddled in a flour tortilla—a nod to the Mexican restaurants the chef grew up around in suburban Chicago.Dávila doesn't beat her chest for hyper-regional focus or even rigorous authenticity.

Her cooking is authentic to her own experience as a first-generation Mexican-American: It's confident and joyful, and each course lands like the first few lines of a story you're going to want to remember.. 10. of 10.Brady Williams—Canlis, Seattle."So much of my story aligns with this place, starting with the Japanese influence on the service style.

In many ways, if I immerse myself in the story of Canlis, I can tell my own story, too.".Cherry blossoms rain their petals all over the sidewalks once a year in Seattle, as sure and fleeting a sign of spring in Washington as it is in Kyoto, Japan.

Back in the kitchen at.

, chef Brady Williams harvests the sakura, steeping them in vinegar or smoking salmon over their branches—experiments that find a sweet spot between Japanese and Pacific Northwest flavors.Pour oil in a 5- or 6-quart pot; add 3 popcorn kernels to oil.

Cover with lid, and heat over high.Cook, undisturbed, until you hear kernels pop, 3 to 4 minutes.

Uncover and pour in remaining kernels.Cover tightly, and vigorously shake pot to distribute kernels.