For most of the nearly two decades I’ve been writing about food in the Seattle area, I’ve created something of a “wish list” at the beginning of the new year: the restaurants, cuisines, and changes I’d like to see before the calendar changes again. Some are realistic—after years of dreaming of a Ghanaian restaurant, I can consider that wish fulfilled by the superlatively excellent Gold Coast Ghal Kitchen. Others are pie-in-the-sky, like a complete moratorium on tipping in any form and conversion to European-style all-inclusive prices.
This year, when I sat down to write my list, the top item feels concerningly closer to the out-of-reach category: I want survival.
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