Blue Cheese Mussels, one of my favorite recipes from Pacific Northwest Wining & Dining, is a mainstay on the menu at Voilà! Bistrot in Seattle’s Madison Valley neighborhood. When paired with a fruity red wine, such as a good-quality Merlot, the earthiness of the mussels and the tanginess of the blue cheese are both tamed and enhanced by the big berry flavors.

I’ve said it before, but I’ll say it again. Tom Douglas’s Dungeness Crab Salad, which he serves at Etta’s Seafood, is one of the best dishes around town. A generous mound of the freshest, sweetest Dungie crab meat sits regally above pristine baby lettuces along with sliced avocado, ruby-red grapefruit segments, blanched haricots verts, and housemade flatbread. I always get the Lime Vinaigrette on the side so I can sauce as desired.