Foods That Seattle Started or Made Better

I may write a lot on this blog about real estate and the ever-changing landscape of buying and selling residential property, but even this broker needs a break. I want to talk about a subject that is universal, sometimes controversial … and never needs rehearsal. (Sir Mix-a-Lot, I am not!)

I’m talking about eating – the often-mundane action of getting nutrition to fuel you through another 8 hours (give or take). I’ve lived here for a little more than a decade and in that time, I have tried all sorts of foods – truly the good, bad and ugly. The great Pike Place Market (above) notwithstanding, I have stored away memories of my favorite foods that either got its start here (as best as I can tell) or was made better with local influences.Sure, this is subjective and I may even change my mind after the next magical food moment … but, for now, here are five memorable Seattle foods worth trying.

Seattle dogs

I’m Philly-born, so when I heard that Seattleites love their hot dogs with Philly cream cheese, well, I did a double-take. “Say, what?!” I said. Say, “Oh yeah!” after my first Seattle dog (admittedly, following a long night out).

The basic dog in a bun goes to a new and scrumptious level with this concoction of hot dog (or sometimes sausage), cream cheese, grilled onions and hot peppers (optional) nestled into a slightly thicker, sometimes toasted, roll. Zip-pity-do-dog … delicious! A meal in a bun.

The phenomenon of the Seattle dog apparently grew in popularity around the time the Mariners went on a record-tear season (116 wins!) in 2001, when vendors sold the wiener-wonder to happy/hungry fans before and after games. It’s now common to see the creamy-cheesy tube steaks hawked outside clubs and bars from Belltown to Capitol Hill.

Philly has its cheesesteak. Seattle has its Philly cream cheese-based Seattle dog.

Fresh oysters

Dining or just snacking on fresh oysters can be a glorious experience (or awful, hours later!). Some of the best you will ever taste come from the Pacific Northwest.

I have had oysters from off the coast of Maine, Chesapeake Bay and Gulf of Mexico, but I honestly believe the local varieties are some of the best in the world. Nowhere else can you taste such a range of types and flavors than right here. One writer called Seattle “the most intense oyster town in the country” and I can’t disagree.

While I am no expert, the folks at Taylor Shellfish Farms are some of the best in the business. With six locations, including four in the city, Taylor delivers amazing freshness each day direct from their own local farms. Try the Salish Sampler or the shucker’s dozen raw oysters and you’ll be in heaven. Pure deliciousness!

Ginger beer

The sharpness of ginger tastes great in many dishes – curries, soups, salads – but there is something quite unique and flavorful about ginger beer.

Many of us enjoy the tangy tonic with a Moscow Mule or Dark ‘n’ Stormy, but there is a great non-alcoholic use as well. And no one does it better – at least in these parts – than Rachel’s Ginger Beer. Using locally sourced water, fresh ginger, lemon juice and organic cane sugar, Rachel’s delivers a zingy, zesty taste to its ginger beer.

Rachel’s, which has four city locations, also makes seasonal flavors such as blood orange, pink guava, white peach and spicy pineapple. Don’t knock it until your try it!

Oh, and they also create great cocktails made with Rachel’s. Now, I’ve got your attention!

Tasty tacos

Tacos?! Yes, tacos!!

Sure, you may have tasted some amazing tacos in Miami Beach, Austin, Las Vegas or San Diego, but I think we can go toe-to-toe with the best of them.

Most bars offer fresh-tasting soft tacos – perfect for lunch or appetizer with a cold one – but we are thinking more of the local eateries that specialize in uniquely Seattle tacos.

Take Marination, with four locations and a mobile food truck. My go-to are the Kalua pork tacos, comprised of slightly spicy Nunya sauce, loads of fresh-made slaw, pickled jalapenos (optional), tasty/tender Kalua pork tucked into a soft corn tortilla. The combination of flavors is something to behold. Simply, wow!

Succulent salmon

You don’t have to travel the world to get the best tasting salmon. I have lived on the East coast and in Scotland and nowhere does salmon taste better than here in the PNW. Yes, I know! I am saying even the Scots are outdone by some masterful preparations of Alaska salmon.

There are dozens of wonderful seafood establishments dotted around the area, but Ivar’s Salmon House does it best. As a former short-order cook from another generation (Remember Howard Johnson’s? Yep, that may have been me making you an order of all-you-can-eat fried clams or oysters!), I have this tendency to “inspect” the kitchen while dining from afar – especially when, like Ivar’s, the kitchen is open to public view.

I will watch intently for a minute or two while waiting to be seated at a table during Happy Hour (when prices are unbeatable!), checking how chefs season and sear the grilled delicacy. And Ivar’s delivers every single time with any variety of fresh-caught salmon option.

While I usually order the Alder grilled wild Alaska Coho, my favorite is the fresh Copper River sockeye. It’s only available for a couple of months starting in May. Containing more Omega-3 fat content than most salmon, the flavor is delicious – not fishy – and extremely moist (buttery, even!). Wash it down with a glass of your favorite white wine, and you have a meal to remember.

So, there you have it! My take on the five locally curated concoctions of creative cuisine. (Say that five times fast!)

Let me know what you think of my list or please suggest something I may have missed. There is always room in my stomach for another tasty treat if you convince me!