Joke all you want about eating your feelings. We survived these past 12 months by the grace of dumplings and doughnuts and an inordinate amount of pasta. Carb-centered dishes comfort us in our valleys, but can push chefs to new creative peaks. Some view pizza crust (or croissant dough, or congee) as a blank canvas, for others it’s a chance to perfect that technique. Especially with a customer base that spent the pandemic acquiring a newfound appreciation for the art of baking. Either way, let us embrace Seattle’s buttery innovations and chewy classics to usher in a new golden era of carbs.