Kerry Sear, executive chef at ART Restaurant & Lounge, is known about town for his amazing sliders—vegetarian, beef, and salmon—that he originated while still chef/owner of Cascadia restaurant and now serves during ART’s super-popular (and incredibly reasonably priced) happy-hour (Sunday through Thursday, 5 p.m. to 7 p.m.).

But during our recent remodel, when the offer of dinner at the new Bin on the Lake (BotL—get it?) followed by an overnight stay at the Woodmark Hotel on Kirkland’s Carillon Point was especially welcome, the media types around the table all agreed we had found a worthy contender.

Executive Chef Scott Lents’ amazing Scallops P.L.T. (layered with prosciutto, Bibb lettuce, and cured tomato and served on puffy, fluffy, housemade brioche buns gently kissed with garlic aïoli and topped by a leaf of fresh basil) are a revelation. The plumpest, most prime Diver sea–its edges wrapped in a fine layer of prosciutto, was seared and caramelized to golden-brown perfection. Non-pork eaters (such a yours truly) can ask for the P.L.T. without the P, no problemo.

We enjoyed the P.L.T. almost as much on a subsequent visit, and our table mate (who had never experienced them, but had enjoyed chef Kerry’s iteration) agreed they were grand.