As always, Eater concludes the year by surveying local writers and editors on a variety of restaurant-related topics. Come back every day this week to see more feedback from our experts and check out all things Eater Seattle. year of the eater years of coverage.
What’s the best restaurant meal of 2022?
Meg van Huygen, food writer
Communion on my birthday, and Kachika (Portland) the next day. neckbone stew and herring under a fur coat, respectively. Marmite sole meuniere and calfat pork chard cariette (at the time probably by chef Bruce Naftali, better known at Le Gourmand) was also a contender.
Corinne Whiting, Travel/Lifestyle Writer, Copy Editor
Our 17-course omakase meal at Sushi by Scratch was a true theatrical experience that we will not soon forget.
Aimee Rizzo, Editor of Infatuation Seattle
Beast and Cleaver’s ‘wine bar’ nights have consistently impressed me on multiple visits. But my favorite meal there was the pork adobo, rich in all-day braised tenderness and the ideal punch of tangy sauce, all caught on a sheet of crispy rice to catch the drippings. Naturally, the smash burger was my side dish, and for dessert, roasted corn custard topped with toasted coconut and a heavy handful of flaky salt added crunch while bringing summer corn flavor to life. had.
SEAtoday Senior Editor Gabe Guarente
I love Chef Preeti Agarwal’s Kricket Club in Ravenna. While the ‘bread bar’ on the menu alone could make for a satisfying meal (I recommend the jalabara kulcha), we also had the rockfish ceviche that was dynamite – and the tiffin box is always delightfulMore .
Jay Friedman, Contributor, Eater Seattle
My reaction might come as a surprise, because these days, fine dining is just a dime (or like, a thousand cents). Rise & Shine Bakery in Edmonds. Owner Mai Her Trang puts her heart and soul into creating home-cooked Vietnamese dishes such as banh mi chao. No matter how busy the shop is, they will serve you with a warm smile.
Sabra Boyd, journalist
Black cod simmered in tomato looks like a simple dish. But when Harry’s featured this special in his November, the rich buttery flavor paired nicely with the bright acidity of the tomatoes. Silver cod is a merciless ingredient that can easily spoil if overhandled. Like deep-sea bread, for example, which risks over-kneading with distracted hands in a busy kitchen. It’s a picky fish that requires pastry-level precision and attention. Still, a soft layer peeled off beneath the smoky charred scales. The way I accomplished this without sous vide is pure alchemy. I’m messed up I may never eat fish again.
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