At No Bones, you won't find any soy-rizo, mock chicken, or portobello mushrooms doing their best impersonation of hamburger patties. Instead, you'll find tacos loaded with beer-battered and fried avocados, sandwiches stuffed with sesame-seed-crusted taro cakes, and poke (Seattle's current favorite dish) made not with raw fish but smoked golden beets. DeVito describes her menu as "Southern California–style food—fresh, with lots of vegetables, herbs, and great textures." After just a few bites, you'll be grateful that DeVito, who adopted a vegan diet seven years ago, has spent all her time since developing such flavorful, satisfying, and surprising food. ANGELA GARBES