If you haven't eaten the fish and chips at Slapfish, then you deserve a slap in the face. No, really. Of course, the permanent location has only been open since April, so maybe you can be excused. After only a year and a half of business—most of it in a fancy food truck—Slapfish's fish and chips is the Jason Wu of the classic seafood plate. Head chef Andrew Gruel and partner Jethro Naude insist on fresh, sustainable ingredients and work with local fishermen and the Aquarium of the Pacific to obtain this ethic, making the dish look, taste, smell and feel better than any competitor's. You won't find greasy batter here, only a light, golden, crispy layer over a clean, flakey fish sitting atop a pile of French fries seasoned and fried to equal perfection. Dip either of them in the house-made tartar sauce, which is creamy but not overpowering. The best part is that when you're done picking off the last few crumbs from the paper nesting, you don't feel like dying. You feel satisfied and as though you may have to come back and eat it again tomorrow.