We’re talking about a place that spent weeks refining the signature Sticks Burger. Where the elevated cheese sticks are made with Oaxacan cheese. When the sports bar turns the kitchen up to 11, this is the kind of place you get. Like, when’s the last time you saw rotisserie chicken at a tavern?

So food-focused, in fact, that they have a ghost kitchen for amazing hot dog delivery (look up “To Be Frank”). You’re welcome.

After the owner trained at Le Cordon Bleu College of Culinary Arts, worked alongside some of Thomas Keller at Bouchon, Charlie Palmer at the Stirling Club, and at Quinn’s Gastropub in Seattle, Water Street was chosen for its friendliness, walkability, location near Lifeguard Arena, as well as other neighboring bars and restaurants.