Bainbridge Island's culinary mastermind just brought his magic to the mainland. Brendan McGill, a James Beard Best Chef Northwest semifinalist, debuted a café in the glorious art deco Exchange Building downtown in spring 2017. For breakfast, start with cold-pressed juice and proceed to a biscuit topped with cheddar, a fried egg, fennel-onion spread, and ham made from McGill's rare Mangalitsa pigs (dark, earthy pork rich in unsaturated fat). The menu blossoms after 11 a.m., ranging from New York City–style pastrami on rye to a spicy cauliflower salad with a dressing of yogurt and charred lemon. You won't regret trying the crispy Ozette potatoes: a wonderfully flavorful South American variety that Spanish explorers introduced to the coastal Makah Nation in 1791.