One night at Tomo, I spotted an old friend seated near me on the back patio, its walls sheathed in plexiglass. Her table ordered the kakigori, an optional extra course of Japanese-style shaved ice. That month, it came topped with sorrel juice, grapes, and a savory custard of Dinah’s Cheese from Kurtwood Farms.
She caught my eye after the first bite and slashed her finger across the base of her neck in the international sign for “friends don’t let friends order shaved ice with cheese on top.”
I had obtained my reservation that night from another friend, who had changed her plans, but congratulated me on
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