IT WILL BE REMEMBERED AS THE YEAR OF SMALL PLATES AND GASTROPUBS, healthy food and simple food, tiny restaurants and unrestaurants, Wallingford and Capitol Hill—and, oh yes, pasta. Street food went stylish (Boom Noodle, Kushibar), stylish food went street (Fish Fry, Villa Victoria), and ice cream went everywhere—north (Molly Moon’s) and south (Full Tilt) and every farmers market (Empire, Poco Carretto) in between. Chefs we’ve long admired broke out to do their own thing—see Joule, see Spring Hill, see Poppy—and others, like the Harvest Vine’s Joseba Jiménez de Jiménez and Sitka and Spruce’s Matt Dillon and Union’s Ethan Stowell, began empire building in earnest. As for that recession we keep hearing about? All those small plates, pasta houses, tiny rooms, and sweet nothings scaled things back so we could more affordably get our gastronomy on. And that we did, in some of the most groundbreaking, even world-class, new restaurants we’ve ever seen open around here. Envelopes, please…