mary eats

Our trip to Seattle was successful for several reasons. The first being that I am “on the list” to start at the Seattle Culinary Academy in winter of 2007. The second being that both kev and I are still recovering from meal after fabulous meal, and the last being that my trip happened to coincide with the Nordstrom’s Women and Children’s sale. Ah-sa (Korean for Awesome)!

It had been over a year since I last strolled through Pike’s Market. My mother, sister and I stocked up on imported goods at Seattle’s best Italian market Delaurenti. Stop by for marinated mushrooms, artichokes, and baby buffalo mozzarella along with various salamis and prosciutto.

Daily we checked off restaurants from our to-eat list, only missing a couple in our short week home. The first must eat was Salumi in Pioneer Square. The closet sized Italian sandwich joint belongs to the father of Mario Batalli. Though we arrived 8 minutes after opening, the line stretched out into the street. Lucky for us we arrived on Aunt Izzy’s last day, granting us a plate of her hand rolled gnocchi. Right now she’s on holiday, and is expected back to her window pasta making station sometime in September.

Other hits included Etta’s, one of Tom Dogulas’ restaurants. Clockwise from the top right: Mom buying Sockeye salmon at Pike’s Market. Etta’s Crab Eggs Benedict with Chipotle hollandaise. Avocado, Crab, and Watercress salad. Halibut Fish and Chips with Red Cabbage Slaw.

The Noodle Ranch in Bell town, a favorite for Asian cuisine ranging from Green Thai Curry to Singaporean Noodles. The Alibi Room, Seattle’s sexiest watering hole, who puts down a mean diced tuna carpaccio. McCormick and Schmicks in the new Bellevue Lincoln Center, an overpriced fish house, but a fun spot for a family meal. Thai Gingerin Bellevue for halibut cheeks in panang curry. Tosoni, for a painting worthy last supper complete with lobster, filet mignon, salmon, veil fillets and sausage. And last but not least Pagliacci, Seattle’s number one pizza joint. For a piece of heaven in a pie, look no further than the Brooklyn Bridge; pepperoni, sausage, peppers, and no corn in sight (Korean pizza places commonly use canned baby corn as a pizza topping, which isn’t too bad, just not something I’d ask for on a pizza).