Because it's 2012, this list of favorite dishes wouldn't be complete without a kouign-amann, the suddenly fashionable Breton pastry. And because it's so exquisitely-made, Le Reve's version would deserve a spot on this list even if cake pops were still the "it" sweet.
Although I still have to consciously will myself not to say the name of a former UN secretary general every time I ask for it, kouign-amann is correctly pronounced as "queen ah-MON," and there is something regal about the fatty treat. The pastry is made from layers of salty butter and dough, and wears a caramelized sugar crown. It's like a croissant cosseted with more of everything that makes croissants good.
Kouign-amanns are now sold at bakeries around Seattle, but I'm partial to La Reve's rendition. It's flaky and firm -- yet still terrifically light -- and boasts the perfect butter-bolstered balance of sticky sugar and salt. Sometimes the trendsters get it exactly right.