Here are our favorite restaurants of 2012:
Cheesemonger's Table [Review]: 203 Fifth Ave. S, Edmonds;. 425-640-8949; www.cheesemongerstable.com. This gourmet cheese, meat and specialty-items shop serves lunch and dinner and is committed to artisan food and to sourcing local producers. You can have an amazing meal and the chef occasionally surprises with such treats as the black-and-blue cake, which mixes chocolate and gorgonzola -- and it totally works.
Brasato [Review]: 1011 First St., Snohomish; 360-563-5013; www.brasatobistro.com. This eatery blends Old World decor with fine dining in an intimate atmosphere on the river's edge in historic downtown Snohomish. Try the duck confit sliders: leg of duck poached in its own fat and served on top of a mini roll accompanied by caramelized shallots and orange aioli. It's dreamy.
The Repp [Review]: 924 First St., Snohomish; 360-568-3928; www.therepp.com. Also in historic Snohomish, The Repp gives you the total fine dining experience: cocktails, Bohemian style, live music and happy hour. Also, the scallop bouche is delectable.
Petite Sweet [Review]: 2613 Colby Ave., Everett; 425-258-1800; www.petitesweetbakery.com. Here's where you can grab something fresh and fabulous to take on a lovely picnic, whether it's a turkey panini on focaccia bread paired with a broccoli and bacon salad or something from the sweet side, like a snickerdoodle that is a fine mix of crisp and chewy.
Tablas Woodstone Taverna [Review]: 15522 Main St., Mill Creek; 425-948-7654; www.tablaswt.com. The restaurant evokes Spain and everything is served as a small plate priced from $7 to $9. Notable dishes included the Serrano ham and excalivada roule, three packets of roasted vegetables wrapped in a smoky, flavorful slice of Spanish ham, and the Dungeness crab-stuffed artichoke hearts topped with melted cheese and bread crumbs.
Evviva Woodfired Pizza [Review]: 178 Sunset Ave. S, Edmonds; 425-299-0142. Evviva does hand-formed artisan pizza made with natural and organic ingredients and offers about 12 different pizzas, Caesar and caprese salads, gelato, microbrews on tap and a handful of select wines. If that's not enough, this pizzeria uses natural meats and organic flour and olive oil, offers corn syrup-free sodas and drinks, and tiramisu and gelato from D'Ambrosio in Seattle. And what you smell when you step inside is cherry wood from Yakima in its pizza oven.
Janbo Cafe [Review]: 6125 Evergreen Way, Everett; 425-347-2688. Chinese and Vietnamese food, such as Vietnamese salad served with seasoned and grilled chicken thighs sliced and placed atop a bed of shredded cabbage, cilantro and daikon. This salad is top of the list for a hot-weather food and a taste of the flavors of Vietnam.
St. Rita Supreme Chocolate [Review]: 10208 State Ave., Suite B, Marysville; 425-530-9950 or 425-308-4485; www.stritasupremechocolat.com. This jewel box of a store is filled with the most delectable dark chocolate from a husband and wife team who produce chocolate bars, truffles and hot chocolate. They also sell raw cocoa beans. The purest of chocolate lovers will appreciate that St. Rita steers away from trendy flavors and sticks with pure chocolate. Also, there is no dairy in the chocolate.
John's Grill [Review]: 649 Fifth St., No. 101, Mukilteo; 425-347-1068; johnsgrillmukilteo.com. This upscale yet laid-back steak house serves the tenderest cut of New York steak, the filet mignon, topped with green peppercorn mushroom sauce, and king salmon with pesto sauce. Chef John Alden makes all his own stocks and salad dressings. His sauces are complex and complement the food while not taking away from its quality.
The Camano Island Inn Bistro [Review]: 1054 S West Camano Drive, Camano Island; 360-387-0783; www.camanoislandinn.com. The bistro offers a small menu of appetizers, pasta dishes, meat and seafood. The poussin is served simply and roasted with the smallest bit of spices -- delicious and incredibly tender. You might want to stop in just for a dish of panna cotta, a rich, creamy and smooth dessert that is decadent beyond belief.
Theresa Goffredo: 425-339-3424; firstname.lastname@example.org.
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