‘Twas a fine, fine year to be hungry in Seattle. For ten days I’m reminiscing about just how fine, in my annual recap of the top ten plates of the year.

#8 Sparkly, neighborhood joints specializing in extraordinary wood-fired pizza have in the last half-dozen-or-so years become a thing in this town, which isn’t much newsworthy unless you know how awful pizza was in Seattle before that. Beacon Hill is the latest neighborhood thus blessed, with the happy, crowded energy of Bar del Corso. Pizzaiolo Jerry Corso makes pies so special I’m not going to choose between them—see here a seasonal clam pie—because the best part’s the wood-fired crust anyway. From my scribbled notes: “Crust is elastic, with enough breadiness to provide a satisfying sinky chew but crispy without, with nice char bubbles.” Corso’s taste in toppings is peerless; he also makes a frisky salad. Beacon Hill, your ship has come in.