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When the former chef of Canlis opened Tomo in Seattle's White Center, it got designated as fine dining. Bethany Jean Clement assesses the new, "more fun" Tomo.

Use honey vinegar much as you would white balsamic, where its natural sweetness can brighten a buttercream, add tang to a fruit cobbler, or take a caramelized onion jam to the next level.

Put in the mortar celery seed, dry pennyroyal, dry mint, ginger, fresh coriander, seedless raisens, honey, vinegar, oil and wine; crush it together [in order to make a dressing of it].