Many of you are shocked when I tell you we attended a talk by Tony Bourdain some years ago in Seattle. He had yet to start Parts Unknown on CNN, and was still using “No Reservations” as his vehicle for fame and fortune. Someone also gave me his book, “Kitchen Confidential” which was a perfect reflection of his often vulgar adventures through the culinary world.
But, as he morphed into “Parts Unknown”, he became more of an elder statesman, almost a sage, in the loosest sense of the word. He left a lasting impression on Seattle. Here is the article in the local Seattle paper, in case you missed it:
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Turning to his series “Parts Unknown” is never a bad choice, but particularly on the anniversary of his passing on Saturday, which marks one year since he died by suicide it seems a fitting way to …
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His visit was back in September, 2017. About Seattle, he said: Seattle is a town that likes talking about food, eating food and reading about food. We’re culturally rich and a town in transition, and that’s one of the reasons Bourdain chose to stop in.
I would agree that his choice of Seattle is a good one. We enjoy the food here, perhaps as much or more than anywhere else in the world. We love the fresh seafood, the farm to table concepts that began here have swept the restaurant world.
His perfect day in Seattle goes as follows: breakfast at Volunteer Park Cafe, a mid morning coffee at La Marzocco Cafe, a snack at Piroshky, Piroshky at Pike Market, lunch at Oriental Mart (Filipino). Then an afternoon coffee at Elm Coffee Roasters or The London Plane. Notice the coffee theme is quite heavy?
An afternoon snack is called for, at one of my favorite places, Uwajimaya, with a large bowl of pho at Dong Thap. It has four pounds of meat, four pounds of noodles, and four liters of broth! Then about 5pm, it is time for a brew at Georgetown Brewing Company or Machine House Brewery. Dinner is at a place I have yet to dine, the Corson Building, with a changing daily menu.
His other recommendations:
Pacific Island Pub (fish and chips)
Revel (new Asian)
Emerald Haze (cannabis)
Mamnoon (Syrian Lebanese)
Taylor Shellfish Oyster Bar
North Star Diner and shanghai Room
Ocho (tapas)
What I like about his choices is they are not stuffy. Most are newer types of cuisine and chefs. He is willing to give the new guys a chance. Hail the newbies!!!
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