Seattle Travel Guide
Consider your assumptions debunked: Seattle locals do shop at Pike Place Market. Maybe less often in the summer, when parking and tourist volume is a nightmare. But most of us don’t dismiss it simply as a tourist trap. At least, not the local foodie population who appreciates the freshness and fair prices offered by most of the market’s 240 vendors. (Summers, though are off limits. Unless you’re willing to throw an elbow here or there, you’re going to get stuck behind a photo-snapping family of five who act like they’ve never seen asparagus before. Like, ever.)
From Pioneer Square to Belltown, Seattle’s waterfront is undergoing a massive transformation. The plan is to demolish the Alaskan Way Viaduct, thread traffic through a 1.8-mile tunnel under SR 99 and rebuild the Elliott Bay Seawall. New parks, paths and access to Elliott Bay are in the works to replace the current ugly eyesore.
Sriracha and Major League Baseball don't have a whole lot to do with one another. Well, aside from the fact that they both boast some serious hotness. (How we’d love to run the bases with Cole Hamels!)
Apparently, cuddling has many benefits. According to Women’s Health, cuddling releases dopamine and serotonin – two hormones that help make you happy. (It also does a host of other good stuff, which you can read about here.) But would we pay for a cuddling service? West Seattle resident Lashanna Williams sure hopes so. She recently opened Seattle’s first Cuddle Club, a place to be “held” and “benefit from more meaningful human contact,” according to her site.
Here’s Williams' official announcement:
We liked Chef Charlotte Glaves the minute we sat down with her before a recent dinner at Frolik Kitchen + Cocktails at Motif Seattle, A Destination Hotel. The Cle Elum, Washington native is every bit as light-spirited as the name of the restaurant she works at as Chef de Cuisine.
Growing up as one of five kids to a single mom, Glaves’ culinary palette was mostly limited to tacos, spaghetti and beef stroganoff (Cream of Mushroom style, natch). She grew an interest in food, attended culinary school in Portland and went on to work at Suncadia Resort for seven years.
She recalled the first time she took her culinary school chops home and and made Roast Chicken with Mirepoix (a mixture of chopped onions, carrots, and celery) for her family. They raved about the “fancy chicken.” She later introduced them to an authentic version of Beef Stroganoff. The Cream of Mushroom soup was missed, but the dish was still a huge hit.
Alaska Airlines / Travel Hell / SEA / Airlines / Airline News / Stowaway Travel / Baggage / Weird News / → All Tags
We've heard of people being fired for sleeping on the job. But this is on another level. Several thousand feet higher, in fact.
One contract employee of Alaska Airlines has been banned from future work with the airline after taking a little bit of a nap on the job—and in a really bad location.
The baggage handler needed to take a quick break, and thought catching a little shuteye inside the baggage hold of the airplane was a good idea. Any guess what happened next? Bingo! The individual was trapped inside the belly of the plane as Alaska Airlines flight 448 departed from Seattle, bound for Los Angeles.
A bacon-wrapped hot dog because, why not?
The food and beverage program at Safeco Field in Seattle has always been good, but they’ve stepped up their game and gone super local this season.
Yesterday, we got to sample a sneak peek of some of the new menu items and can vouch for deliciousness. We’re headed back to watch the Seattle Mariners play on Tuesday night to see how they stack up in an actual game day scenario. We’re confident just like pitcher Felix Hernandez delivers to the plate.
What is it? Twenty-two year old Peregrine Church has taken to Emerald City sidewalks to spread positive messages (of the non-God, thank gawd, variety) via art work that only appears when it rains. Church’s 25+ positive public space messages (and counting, thanks to commissions) have included:
Don’t Quit Your Day Dream
Today’s Weather: Rain
You Have the Power to Make Anyone Smile and
The Rain Is Shining
”It's amazing to take something that makes people sad and turn it into something that makes people happy,” he told King 5. You gotta love a guy that wants to spread smiles.
Church uses “Always Dry,” a super hydrophobic coating that is environmentally safe, non-toxic and non-flammable when dry, reports King 5. Each rainwork is estimated to last four months to one year, depending upon foot traffic.
Want to know if there’s a #Rainworks near you? Check the map.
Seattle Travel / Wine and Food Festivals / Eating / Drinking / Pacific Northwest Travel / → All Tags
If you find yourself in Emerald City this weekend – and thirsty – hightail it to Taste Washington, the nation’s largest single-region wine and food event. There are a handful of fancy schmancy events, but the main attraction is The Grand Tasting, which takes place Saturday, March 28 and Sunday, March 29.
The sip and bite extravaganza goes down at CenturyLink Field Event Center and features more than 200 wineries and 70 restaurants. Be sure to bring your A-game palate and wear your finest stretchy pants. Grand Tasting tickets range from $90-205, and include all food and wine samples. (Yay for no tickets or tokens!)
So, what are we most excited to check out? Walla Walla’s àMaurice Cellars, Yakima Valley’s Gilbert Cellars (we swoon for their rosé of Mourvedre, hello spring!) and Rotie Cellars’ Rhone varietals.
For foodstuffs, we’re looking forward to Jemil’s Big Easy, Purple Café and Wine Bar and Tulio from Hotel Vintage.
Sure, there are lots of fantastic small wine tasting rooms within the (206) city limits. But you won’t find this kind of variety unless you schlep two hours to Yakima or four hours to Walla Walla. And we can pinky swear promise, you won’t find these kind of food pairings if you make the trip. Gah.
[Photo: Taste Washington/Facebook]
If you’re a frequent traveler, the hotel bar is a necessity. Some are truly great (HotelChatter knows a few); others suck. We’re looking at you, 99% of airport hotel bars.
Usually it's a great place for commiseration, and the bartenders always have the best stories and fellow guests can be a rich source for the local down-low. Besides, after a long day of travel, there’s no better place to grab a nightcap and stumble back to your room.
Still, generally speaking, the hotel bar is not a big draw for local demographics. Drinks may be stiff, but tend to be overpriced and not very sophisticated. Most kitchens avoid taking risks, instead relying on standard issue bar fare and the almighty FryDaddy. Décor often best resembles a dressed-up cafeteria. It fancies itself somewhat of a Little Black Dress, serving breakfast, lunch and dinner, but lacks a distinct personality and serves none of these diners, at least aesthetically, all that well. Service varies greatly.
However, Kimpton Hotels have broken that stereotype (yet again) in the Seattle market with the opening of The Palladian, and its bar, Pennyroyal. (Pennyroyal is an old snake oil ingredient.) We were already huge fans of Kimpton’s bars at Hotel Monaco and Alexis Hotel, but Belltown’s brand new (albeit housed in a historic building) addition steps up the cool factor with Pennyroyal.
Postcards / Restaurants / mSouvenirs / Menus / Seattle Travel / Interviews / Brimmer & Heeltap / Jen Doak / → All Tags
At Brimmer & Heeltap, a bistro-pub in the Ballard neighborhood of Seattle, they’ll mail their menu in postcard form to whomever you choose. Jot down a sweet nothing, fold it up and they’ll even pay for postage. Such a cool way to reclaim the lost art of letter-writing, right? (We live for handwritten correspondence.)
The neighborhood spot is a favorite for locals and foodies. Brimmer & Heeltap’s chef, Mike Whisenhunt hails from Revel, bringing a loyal following for his locally-sourced dishes with an Asian twist. Proprietress Jen Doak, has worked some of Seattle’s best dining rooms, and brings her warm sense of conviviality to the front of the house experience.
Jen also contributed menus collected from her travels to the restaurant’s “Wall of Menus.” It’s one of our favorite features of Brimmer & Heeltap (aside from Chef Mike’s pork shoulder with kimchi, natch). We caught up with Jen for a quick Q&A to talk food, travel and handwritten letters.