Clay's Smokehouse Grill   

Think of it as a barbecue joint with a split personality. Sure, Clay's does the standard ribs-and-brisket fare. But if you're hankering for something a little less caveman-esque, the kitchen also tosses house-smoked meat and seafood into lush, dinner-size salads. Try the greens topped with slices of freshly smoked turkey breast, cheddar and curried pecans. The spinach salad with chunks of smoked salmon, diced pears and chopped hazelnuts is another favorite. Diners also rave about the cold smoked seafood platter and the basic burgers. All of the meats, poultry and veggies are smoked on the premises, using a hickory and mesquite blend. (The seafood is smoked on-site too, but with alderwood.) For dessert, try the pineapple upside-down cake or the key lime pie, both made by Clay's grandmother. This small Eastside grill draws a diverse crowd of professionals, students and families. -- Jo Ostgarden