Seattle Press on Line

3 Squares

By Unknown Writer #5

Feb 21, 2001 -- Each winter at the end of February, farmers market managers and vendors from across Washington and Oregon descend on Pike Place Market for their annual conference. This year it will happen on February 26 and 27 (www.wafarmersmarkets.com for more info). I work with this lot when I am not porking my way through Seattle's eateries. I thought I would guide these out-of-towners to some of Pike Place's grazing opportunities, while paying homage to one of Seattle's oldest and grandest institutions.

I encourage you to simply eat your way through the Market periodically in search of new favorites and fascinating experiences. Businesses are locally owned, and in many cases, you are being served by the owner. They represent a diversity of foods and ethnicity in an atmosphere left over from a time when bigger, faster, shinier did not rule so much of our lives. Take time to learn the endless secrets of Pike Place Market, and you will enjoy a lifetime of extraordinary experiences. I am featuring a mere sampling here.

Breakfast

I followed the advice of Market friends to Soundview Cafe for breakfast and one of the most spectacular views of Elliott Bay. My friends told me to get the Deluxe Potatoes, which are topped with green onions and melted cheddar. They were great. The menu is basic: eggs, spuds, waffles, pancakes, omelets and oatmeal. The lunch menu features a wonderful salad bar, four fresh-made soups and a variety of sandwiches. Everything is tasty and affordable, but the real attraction is being able to space out over your meal, or pot of tea, while watching the water, the mountains, and the comings and goings of the ships in the harbor.

Soundview Cafe is located under the Clock, past the flying fish and down the ramp; 623-5700.
Open Monday - Saturday, 7 a.m. - 5 p.m., breakfast 'til 11:30 a.m.; Sunday, 9 a.m. - 3 p.m., breakfast 'til 1 p.m. Lunch daily from 11 a.m.

Lunch

Just on the north side of the First Avenue entrance to the Corner Market Building resides M. Michel Chriqui and his aptly named Kosher Delight. Michel welcomed me with a smile, a friendly conversation, and a thick accent. He's owned this place for 15 years, and people come from miles around for his pastrami and corned beef and beef tongue sandwiches. If you ask for cheese on them, you won't get it--Kosher, remember? I had half a pastrami on rye and a cup of matzo ball soup. Amen! I had long ago concluded that such Big Apple delicacies were forever lost to me here in Seattle. They are not!

Koster Delight is at 1509 1st Ave., 682-8140.
Open Sunday - Thursday, 7 a.m. - 5 p.m.-ish.

Dinner

Some of Seattle's finest restaurants are tucked away in the Market. One of them is Matt's in the Market. Matt Janke took over the old Counter Intelligence space, and the old tile counter still remains. So does the fantastic view of the Market and Elliott Bay. Matt prides himself on providing local flavor both in his food and in the atmosphere. He buys ingredients from Market vendors. He chats with guests as if they were in his home dining room.

Matt's chef, Jeff, brilliantly prepares creative dishes in Matt's tiny kitchen. We started with the Smoked Catfish Salad on this visit--awesome. Frankly, all the salads are. And the bread from Macrina Bakery (2408 1st Ave.) is great. For the main course, we had the Albacore Tuna, and a nightly special of Penn Cove Mussels in a red sauce over penne pasta. Jeff sears the tuna perfectly, and sauces the mussels wonderfully, and the various sides were lovely, complementary and delicious. For dessert, we had the pot of chocolate, and the ice cream du jour. Oh, mama!

Matt's in the Market is on the third floor of the Corner Market Building, 467-7909. Reservations recommended.
Open Tuesday - Saturday, for lunch 11:30 a.m. - 2:30 p.m., and for dinner 5:30 - 9:30 p.m.

No More Honey Bear!

Honey Bear Bakery (2106 N 55th Street, reviewed January 10) closed suddenly in mid-January, much to the surprise of its workers, neighborhood and me. I apologize for getting your hopes up for naught.

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