Just returned from a great Memorial Day Pacific Northwest jaunt.- Seattle, Victoria B.C., Mt. Rainer.
We covered all the Big Name territory- Dahlia Lounge, Wild Ginger, Etta's, The Herb Farm. The Alaskan halibut was sublime as were the Copper RIver King and sockeye salmons.
My favorite meal of all was at the very simple counter of the Market Grill in Pike Place Market. Not surprising. All the best fish we've ingested has been at counters. Cal Pep in Barcelona, Swan Oyster Depot in San Fran, Pearl Oyster in NYC and now Market Grill in Seattle. I can't believe there aren't a ton of posts about this place! The grilled fish sandwiches were PERFECT.
A choice of either salmon or halibut on warm, fresh baguette from the nearby Pike Place bakery, some grilled onion, red pepper, and greens with awesome garlic pepper jelly from another nearby stall whose name escapes me. Such simplicity. No other choices save a wonderful clam chowder and fried chicken that no one in their right mind would order. Just a few items made perfectly. My husband and I started each day here with a small paper cup of chowder and one of each sandwich cut in half , slathered with extra pepper jelly and shared. I'm still dreaming of this perfect lunch. I'm still dreaming of the very mellow Mark, the one man act behind our yum fare who plodded around the small space humming along to wacky Fish music. It was such great, honest food. I am surprised no one mentioned it here. Snagging one of those seven or eight stools at the counter should be on all visitor's and native's lists :)
Other things we loved were the dark chocolate covered cherries at the Chukar stall (sold everywhere, even NYC- we were disappointed to learn we were about three weeks too early for the fresh dipped cherries and blueberies), Tully's coffee, the coconut cream pie at Etta's, the small and large portions and prices for the same dish that seemed available at so many restaurants, the cheese and onion bread at Pike Place Bakery, the cinnamon and sugar mini donuts at Daily Dozen, the nut chocolate chips at Cow Chip, the chicken hom bao at Mee Sum, the cheese proshky at Prosky's, and the "elephant ear" fried dough at the booths at the Folklife Festival.
by Hana Asbrink | My latest haul. Welcome to Chow...
by Dan Koday | You ever notice how a great marinade can instantly elevate what otherwise would end up as a pretty...
by Eric Silverstein | By Eric Silverstein Chef Eric Silverstein is the founder and owner of The Peached Tortilla in Austin...
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.