"With foraged and wild foods, chef Cameron Lee Dunlap, formerly of Fireside and 23Hoyt, serves a upscale menu of cerebral Northwest cuisine at Morchella. Depending on the season, dishes range from bison rib-eye confit with sunchoke, dandelion, and elderberry gastrique, to venison leg with wild mushrooms and green garlic. When it comes to desserts, look for things like cobbler with hazelnut ice cream." - Levi Rogers