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Seattle Travel Articles
- Pleasures & Pastimes
- Savory Cuisine
A quick scan of Pike Place Market's stalls shows you what's on restaurant plates every season: strawberries in June, Walla Walla onions in July, wild blackberries in August, and apples in autumn. Such ingredients, fused with European and Asian cooking techniques, define the heart of Pacific Northwest cuisine.
Seafood also stars: meaty grilled salmon; fresh shellfish; thick, milky clam chowder; cioppino (seafood stew in a tomato base). Ethnic restaurants -- particularly in the International and University districts -- serve up authentic dishes from countries on nearly every continent. Washington's wineries produce many award-winning labels, and local brews come in a range of flavors, which you can often try in sample sizes.
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