H
ailed as the cultural capital of the Pacific Northwest,
Seattle dazzles palates with an array of freshly
caught seafood and an intense passion for local
ingredients. We look at what makes the Emerald
City’s dining scene one of the nation’s best.
BY AIMEE WONG
PIKE PLACE MARKET
Overlooking the Elliott Bay waterfront, the Pike Place Market
opened in 1907 and is one of the oldest public farmers’markets in the
US. Boasting more than 10 million visitors a year, it is the 33rd
largest tourist attraction in the world. In addition to purchasing fresh
fish and seafood (be sure to stop by the Pike Place Fish Market to
watch the famous throwing of the salmon), meats, fruits and
vegetables, and baked goods, the market is a hotspot for dining.
Located in the center of the market, Pike Place Chowder (
www.
pikeplacechowder.com
) took first place in the largest chowder
competition in the country, the Great Chowder Cook-Off, for three
years in a row. Also be sure to pick up some smoked salmon jerky,
named
Food &Wine
magazine’s “Top Snack” in 2012.
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Fresh and Local:
Seattle Dining
22
enVoyage
Global
Cuisine
