Bloom, Seattle

A veteran of some of the city's best Japanese restaurants, chef Jason Harris struck out on his own to start a lunchtime pop-up. Though it was hosted by a pizza joint in Fremont, Harris delighted his midday visitors with bright, seasonal bento boxes, a sentiment that now translates into a rotating menu at Harris's brick and mortar, Bloom. There, the menu is organized into three categories: ramen, small plates, and large plates, which are ideal for spinning. Diners will find traditional ramen made with a rich pork broth, as well as vegetarian options like seaweed salad. Small plates include oysters and ginger-chicken potstickers with a housemade gyoza sauce, and large plates range from Korean–style beef short ribs to garlic miso ramen with pork belly or grilled tofu.