IN A YEAR with unexpected challenges for the hospitality industry, The Seattle Times refrained from critiquing restaurants and assigning star ratings.
But that didn’t mean I stopped eating out. I continued to visit new restaurants, and I tried new dishes at my old favorites.
In a year we’d rather forget, here are the 20 dishes that I’ll remember.
Tomo, White Center
Summer squash ($68, third dish in a five-course tasting menu)
James Beard Award winner and former Canlis chef Brady Ishiwata Williams composes some of the most original vegetable dishes. We’re not talking eggplant mimicking sirloin, or other kitchen