Our Favorite Restaurants of 2009

Brasa: If youre the type whod put a pig in a blender and drink it, youll be building a shrine to Tamara Murphy, whose treatment of all things porcine borders on the transcendent. Start with a melting braised guanciale, served slumped over black lentils and crowned with a poached quail egg. Order a half portion of the paprika-spiked Portuguese piga brothy mix of chorizo, pulled pork, clams, and potatoand you might be able to arrange a few spoonfuls of pillowy goat-cheese gnocchi in between. Brasa may not be new, but with an ever-changing menu, inventive takes on local grub (creamed nettles, anyone?), and a palate peppered with smoky Iberian flavors, the experience is always fresh. And who doesnt like a restaurant where half the servers look like Sinead OConner? Note by JESS THOMSON; Serves: dinner. 2107 Third Ave., 728-4220. BELLTOWN, brasa.com