Even though Seattle’s notorious for gloom, this market convenes every Sunday, year-round, from 11 am – 3 pm, in front of Seattle Central Community College on Capitol Hill. Sure, they’ve got pristine seasonal produce, which during my visit included winter squash and peppers from Tonnemaker Farms, plump blackberries from Hayton Farms, and mushrooms (lion’s mane, shiitake and blue oyster) from Sno Valley Mushrooms. Broadway also features delectable prepared foods like ramen, cheese, yogurt, ginger beer, and perhaps best of all, smoked and cured salmon that displays a clear sense of place.

Accomplished bartender Jamie Boudreau, a self-professed “cocktail whisperer,” created a spirited destination below Capitol Hill with his Whiskey and Bitters Emporium. Canon’s beautiful space features exposed brick, a shimmering pressed tin ceiling, a dark wood bar, plush brown banquettes, an old fashioned cash register and phonograph, and moody Edison bulb lighting. The wide-ranging menu features cocktails that are Carbonated, Aged, and Large Format, Elevated Classics, Booze & Bubbles and bottled drinks.

Jason Parker, the original brewer at Pike Place Brewery, and good friend Micah Nutt, a longtime homebrewer, launched their large-scale distillery in an industrial space by the waterfront. The building dates to 1917, originally housed a fishing net and line company, and last hosted pharmaceutical giant Amgen. The duo operates a 1000-gallon copper still, which is visible beyond glass from a tasting room with wood bar and high-top tables. They’re utilizing malted barley to brew uphopped beer, which currently delivers a distinct flavor and aroma to vodka and London dry gin, and is going into new American oak barrels to yield whiskey.

Neil Robertson is the creative force behind this Capitol Hill bakery, which features an enticing display case fronting an open kitchen. A parklet out front makes it possible to stand and enjoy these high-value French pastries, many of which come with twists. For instance, flaky outside, buttery inside croissants are complemented by ingredients like pistachio paste or smoked paprika. If progressive pastries aren’t for you, don’t worry, you can still get textbook classics like Canele and Kouign Amann.