Laura Lynch is on a mission. For the past 20 years she’s traveled throughout Europe, South America, and Asia in search of the world’s best food, wine and spirits. On her blog Savored Journeys she writes about Russian caviar, the nuances of Estonian schnapps, and what it’s like dining at Copenhagen’s Michelin-rated restaurants.
Her quest has taken her from the floating markets of Bangkok to the taquerias of Mexico. But this foodie says she’s always happy to return to her hometown of Seattle.
“Seattle has a really creative and competitive food scene,” she said. “There’s a strong focus on farm-to-table and sustainable cooking, as well as on international cuisines and fusion cooking.”
Markets here are well stocked with ingredients that can’t be found anywhere else in the world, Lynch said. The Puget Sound brings a steady stream of fresh Pacific salmon, Alaskan halibut, and Dungeness crab. While the farms and fields outside the city mean easy access to fresh produce, wild mushrooms, and edible flowers.
Travelers to the Emerald City will find a dizzying amount of top-notch restaurants, farmers’ markets, and food stands. No need to feel overwhelmed. Lynch has the inside scoop on what to eat, what to drink, and where to go when you’re craving some mean mac-n-cheese.
Pike Place Chowder
“People will literally stand in line for an hour or more to get a taste of the famous Pike Place chowder,” Lynch said. “The soup is insanely creamy with huge chunks of fresh local clams and tender potatoes. It’s served with a thick slice of homemade sourdough bread. It’s the best clam chowder I’ve ever had and that’s saying a lot. A local favorite beer that pairs really well with the chowder is Manny’s Pale Ale.”
Beecher’s Cheese
“A local, much-loved cheese shop, Beecher’s makes some of the locals’ favorite cheeses – from their Flagship Cheddar to the No Woman Jamaican Jerk cheese. They also serve up what has been called the world’s best mac-n-cheese,” Lynch said. “You can find Beecher’s in Pike Place Market and now at the airport as well. A local Cabernet Sauvignon from Columbia Winery or Chateau St. Michelle would be a fantastic pairing for a crunchy grilled cheese sandwich or a steamy bowl of mac-n-cheese.”
Copper River Salmon
“Every May for about three or four weeks, Seattle restaurants and fish markets create a buzz with their first shipment of Copper River salmon. Yes, Seattle is blessed with fresh, local salmon all year round, but there’s something special about the Copper River variety,” Lynch said. “The distinctly red flesh and the rich and nutty flavor of the Copper River salmon is unlike any other. It only being available for a short time means locals go out of their way to get their fill of it. I like to pair a Pinot Noir with salmon. It’s light and fruity and can stand up to the richness of the Copper River Salmon. One of my favorites is the Hollywood Hills Pinot Noir.”
Dungeness Crab
“Another Pacific Northwest specialty is the Dungeness crab,” Lynch said. “The top places to go for whole crabs are Taylor Shellfish in Capitol Hill, Chandler’s Crabhouse in South Lake Union, Elliott’s Oyster House on the waterfront, or Blueacre Seafood downtown. My favorite wine to pair with Dungeness crab is Sparkman Cellar’s Lumiere Chardonnay.”
Serious Pie Penn Cove Clam Pizza
“Tom Douglas is one of the top restaurant owners in Seattle. He has a dynasty of restaurants, mostly scattered around the downtown area. One of them is Serious Pie, and the downtown location of this gourmet pizza joint is always packed full of tourists and locals alike,” Lynch said. “The pizza to try is the Penn Cove clam pizza. It’s topped with a generous amount of clams, a dusting of Parmesan cheese, pancetta and a lemon thyme sauce that draws it all together. If you’re not a big fan of clams, the Yukon Gold potato pizza is also incredible. To me, the best thing to pair with pizza is beer. Two of my favorites from the area are Schooner Exact’s King Street Brown Ale and Fremont Brewing’s Interurban IPA.”
Enjoying the city’s food scene can get expensive, Lynch warns. “My advice is to have lunch in one of the smaller, casual eateries, then have dinner in one of the popular restaurants.”
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