Recommended by: Tom Douglas of Brave Horse Tavern, Cuoco, Dahlia Lounge, Etta's, Lola, Palace Kitchen, Seatown, and Serious Pie
At this tavern full of seafood tanks, "the squid are dredged in cornstarch and potato starch and deep-fried alive," says Douglas. "Then they're seared in a red-hot wok with salt and pepper, garlic, and chiles. Kaboom!" $$; 509 Seventh Ave. S.; seagardenseattle.com.