Xiao long baoor soup dumplingsare the reason people pack this sleek and silver-toned dining room (reservations are essential). Supreme makes seven versionsfrom spicy Szechuan or black truffle and chicken to classic iterations. But the fried rice and noodle dishes are just as meticulous.

Carmine Smeraldo built the legendary Il Terrazzo Carmine in Seattle. His sons and wife carry on his legacy with a Bellevue spinoff that feels as essential to its surroundings as the original. This is old-school white tablecloth Italian foodexecuted by the next generation.

Former Carmine’s GM Adrian Lopez applies white tablecloth finesse of his previous workplace to flavors from his native Mexico (chef Francisco Bautista is also a Carmine’s alum). You’re undoubtedly in Old Bellevue—sliced wagyu drives the tacos de asada and a few dishes feel more calibrated toward power dining than posole. But the food is unrelentingly excellentfrom enchiladas to salads to a chile relleno with filling that changes seasonally. The tequila selection and wine service are equally adept.

Jun Takai was mentored by none other than Seattle sushi legend Shiro Kashibathen went on to build a following of his own. Kashiba tapped his former apprentice to give the Eastside a long-overdue flagship for destination sushithough the dishes are undoubtedly Takai’s. The menu is entirely omakase; diners who wrangle a seat at chef Jun’s 10-seat sushi counter experience a 24-course version that’s slightly longer than the version available in the dining room.

This fast-casual chainlet delivers the best kathi rolls in the regionlayering flaky roti with a fried egg and your choice of fillings. The results nail the kathi roll’s essential blend of flavorfreshnessand texture. Roll Pod’s menu has tons of combos and lets you order items as a bowlwith rice and tomato gravy in place of the roti wrap.

Of the restaurants within Bellevue Squarethis Spanish restaurant and tapas bar deserves way more attention. Chef Clara Gutierrez Carroll (yesshe's from central Spain’s Castilla region) puts out the sort of enormous menu built for a mall’s worth of tastes. But there’s exciting stuff here: grilled chorizoempanadasbacon-wrapped dates or shrimpand massive pans of bright paella. The bar (ormore specificallythe menu of build-your-own gin tonicas) is worth its own visit.

Technicallythis spot is just a laid-back brewpub that puts out individual-size pizza and an accessible lineup of IPA and lager. But the attention to detail in both food and beer (not to mention friendly service) makes it a versatile standout. Gently sourdough pizza crusts update classic parlor combos with quality meat (or you can build your own).

In a city full of great Chinese foodthe fish pot (and dry pot) here stand out. Diners customize their ample cauldron of halibutchilesand fiery broth with their preferred mix of additional meatvegetablesand rice noodles. You can choose from three spice levelsbut even the mildest delivers a Szechuan- spicy-numbing odyssey.

Northern India’s broad category of savorycrunchy street food anchors the menu at this functional counter-service spot. Chaat House’s all-vegetarian menu includes a standout papdi chaatchole bhatureand some Indo-Chinese disheslike hakka noodles.

Wood brought in from Tulum wraps the walls and ceiling of this modern Mexican spotbringing a genuine sense of rustic glitz to the ground floor of the Lincoln Square South tower. Monarca (owned by the same folks as the casual Moctezuma chain) excels at anything margarita relatedincluding a flight of three different choices from the cocktail menu. Surethis is the sort of spot where diners photograph themselves rather than the foodbut dishes like hefty individual tacoslump crab enchiladasand steaks with corn tortillas live up to the surroundings.

It’s as if a tiny piece of Las Vegas landed on the 31st floor of the Lincoln Square. Ascend is a high-end steak restaurant (and in-house sushi bar) that’s as serious about drama and presentation as it is about its bespoke beef menu. A sizable lounge offers perpetual party vibes and a trio of patios let you choose between mountain or skyline views.

A lengthy menu of Szechuan dishes (plus other Chinese American restaurant stapleslike honey walnut prawns) are prepared with careand best enjoyed as a group. That wayyou don’t have to decide between classics like ma po tofudry-fried green beansfish with peppercornstoothpick lamband eggplant with preserved egg.