Local Food

Our Local Expert Says:

Located a block from the Pike Place Market, this curiously quaint establishment seems like it fell out of a small European village. Once you work your way inside the single door leading upstairs, you will realize why this is considered by many to be Seattle's best-kept lodging secret. There are two 800-square-foot suites available, each with its own private bath, kitchen, balcony, and spectacular view of Elliott Bay and the Olympic Mountains. The other rooms share four bathrooms. Some rooms offer astonishing views of the bay, and the enormous breakfast is simply wonderful. Walk downstairs and enjoy brunch at Le Pichet or browse pastries at the Pike Place Market.

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Steps from Seattle's historic Pike Place Market, Pensione Nichols is a unique bed and breakfast with a stunning view. The pensione reflects European sense and sensibility married to Pacific Northwest heritage and hospitality. We are cozily situated on the second and third floors of a 100+ year-old building in the historic Smith Block on First Avenue. Pensione Nichols features eclectic antique furnishings, lots of warm light and spectacular bay and mountain views from our inviting living room / dining room and suites. It's a welcome retreat from a busy day, or lifestyle, when you need to "get off the grid" a bit or just slow down and simply plan an evening at one of the many great restaurants, cafes or theaters in the area.

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Nine acres of fresh produce, seafood, coffee, donuts, crafts, unique restaurants and friendly vendors, all set against a backdrop of the Puget Sound – that's Pike Place Market, widely recognized as one of the oldest and best farmer's markets in the country. If you only have one day in Seattle, head downtown to get a real taste of the city in every sense. From fresh cheese curds at Beecher's to chowder at Pike Place Chowder, from necklaces and bags to hand-stitched leather journals and hats, from accordions to pianos to hula-hooping guitarists – there's something for your eyes, ears, and nose everywhere you look at the market.

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Landscapes and figurative works, by both expressionist and realist Northwest and West Coast artists, are specialties of this gallery, which is located on the second floor of a building in Pike Place Market.

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Located behind Rachel, Pike Place Market's life-size bronze pig, this fishmonger is just about the busiest spot in the market most days. What pulls in the crowds are the antics of the workers here. Order a big silvery salmon and you'll have employees shouting out your order and throwing the fish over the counter. These "flying fish" are a major Seattle attraction, so just step right up and pick your salmon.

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This casual gourmet restaurant has the best location of any restaurant in Pike Place Market. Located on the third floor of the Corner Market Building, Matt's faces the big neon clock that is the quintessential symbol of the market. Until 2007, Matt's was a tiny cubbyhole of a place, but an expansion has given it enough tables that you can actually get in to eat here on short notice. The menu changes regularly, with an emphasis on fresh ingredients from the market stalls that are only steps away. There's also a good selection of reasonably priced wines. The food reveals whatever influences and styles happen to appeal to the chef at that moment -- perhaps Moroccan, perhaps Southern. However, if the menu happens to list anything with smoked catfish, try it.

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Named for the mid-century Seattle architect and artist who fought to preserve the Pike Place Market, this park is minuscule but beloved. The grassy knoll provides a much needed rest and lunch spot for market visitors and workers. The view of Elliott Bay (over the admittedly horrendous Alaskan Way Viaduct) is fabulous. Steinbrueck's son, Peter, is now a member of the city council, and is fighting to preserve the park's views from a hotel developer who wants to block them. The Seattle tradition of liberal politics lives on.

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If you need a break from the hustle and bustle of Pike Place Market head up Post Alley to the Tasting Room where you will find a cool retreat chock full of the best wines the Northwest has to offer, sidle up to the bar and order a tasting combo. One of the nicest things about the tasting room is that they don't bother stocking the large producers or low quality wines so you can count on every glass to be well balanced and complex at a good value. The Apex Semillon and Cabernet are outstanding and you can have them ship cases or half cases home.

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Head chef Matthew Dillon moved this popular Seattle restaurant up to its new location in Capitol Hill's Melrose Market in 2010. With fresh market produce, meat, cheese, and herbs, this is the place for foodies looking for a fresh, original meal. Sitka & Spruce also has a fantastic wine list, or if you'd prefer to grab a drink before or after your meal, Chef Dillon also owns and operates Bar Ferd'nand, a wine bar and shop just across from the restaurant.

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The Corson Building is quintessentially local. Located in Georgetown, co-owners Wylie Bush of Joe Bar and Matthew Dillon (named one of Food and Wine's top ten chefs) of Sitka and Spruce have carved out a food lover's dream in the heart of Seattle's old industrial area. The grounds have been converted into garden plots and there are heirloom chickens around the side of the building. The food is spectacular, seasonally appropriate, locally produced organic vegetables and local game and fresh fish are some of the delights you may encounter on the set menu.

Our Local Expert Says:

Located in a repurposed house in Wallingford, all the food is locally produced and organically delicious!

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Chef Maria Hines proves that you can be a good steward of the earth and still delight your palate. Entering the old craftsman bungalow with a rocking chair porch feels like going to a friend's house for dinner. The décor is sparse, but original leaded glass windows, a brick fireplace and painted green chairs add to its inherent charm. Using only locally sourced and organic ingredients, menu items change seasonally. Try the mini duck burgers with homemade ketchup and mission fig at dinner or weekend brunch. A chalkboard highlights artisanal cheese selections, and the extensive wine list features several eco-friendly choices.

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Seattle's oldest and largest "Farmers-Only" neighborhood Market hosts over 50 Washington state farmers every Saturday. Featured are seasonal fresh fruit and vegetables from both sides of the state, fresh organic produce, herbs, wild mushrooms, fresh farmstead cheeses, organic meats, poultry and eggs, hazelnuts, cider, local seafood, fresh pasta, honey, flowers, nursery stock, wine, and fresh bread and baked goods. Every Saturday, shoppers can look forward to performances by local musicians, our popular "celebrity chef" cooking demos, and expert gardening advice from Master Gardeners.

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Seaplanes are a fun alternative to the area's excellent ferry system. This establishment is one of the largest seaplane travel companies in the area. Fly to any of three locations in the San Juan Islands in about an hour. Trips are scheduled three times daily. The company also flies to Victoria, BC. Day trips and overnight packages are available. Call or check the Web site for up-to-date prices and schedule.

Our Local Expert Says:

So enjoyable you won't want to reach your destination!

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The country's largest ferry system would have to be in a city surrounded by water. With twenty terminals, eight routes and over 15 million passengers a year, Washington State Ferries are both practical and fun. If you're considering hopping over to Bainbridge, Bremerton, Mercer or any of Seattle's interesting islands, a peaceful ferry ride is a far cry from sitting on a bridge in traffic.

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One Pot is a phenomenon that is the brainchild of Michael Hebberoy who has been called a "food provocateur" by Food and Wine Magazine. After giving up on his widely acclaimed Portland restaurant, Clarklewis, Michael started throwing clandestine themed dinners all over the city in art galleries with guest speakers and motel parking lots accompanied by installation art and even in private homes and coffee shops. Each event is unique and the idea has multiplied all over the world as he considers it an open source concept. Anyone can hold a One Pot dinner anywhere but to attend one of Michael's is to experience the real deal and you can bet the guest chefs are fantastic. The ingredients are always seasonal, local and innovatively combined. You'll need to make a reservation on the website, www.onepot.org and find out if an event is scheduled. If not, create your own dinner with ingredients from the farmer's market or Pike Place and post the pictures on his blog.