Get Hungry – Seattle Recommendations from a Local Foodie

William “Trey” Wallace is associate publisher at insideHPC. If you enjoy fine food and wine, his Seattle picks just can’t miss.

Dahlia Lounge—Cuisine:Asian Influenced North- west: 2001 Fourth Ave. (Virginia St.) Seattle, WA 98121 206-682-4142

This 20+year veteran of the Seattle scene is still going strong with a super-loyal local following that mixes with out-of-town foodies looking for a unique Seattle experience. Chef Tom Douglas will take you on a culinary journey using Asian ingredients and tech- niques along with the freshest Northwest offerings. All of this in a sophisticated, yet comfort- able urban-chic dining room with professional, informed and unstuffy service. Don’t miss the raw bar, the crab cakes and a chance to see why salmon is king in the world of Cascadia cuisine. Certainly do not leave without having something sweet from one of the most expertly de- signed dessert menus in town.

Le PichetFrench Cuisine 1933 First Ave. (Virginia St.) Seattle, WA 98101 206-256-1499

Take a trip to Paris without leaving this fair city by stop- ping by the gorgeous, yet simply designed bistro. Named after the vesicles by which you can (and should) order expertly chosen wine from a value-based list, this long time Belltown favorite is for the Francophile in all of us. Choose from a number of crisp, properly dressed, seasonal salads and a charcuterie plate, then move on to perhaps the best chicken dish in Seattle—a whole bird perfectly roasted to order for two. Of course, the French love their desserts and Le Pichet delivers not only the classics like chocolate mousse and crème brulee but other nicely done modern takes as well.

Matt’s in the MarketLocal, Seasonal NW Cuisine 94 Pike St # 32 Seattle, WA 98101-2066 (206) 467-7909

Located on the 3rd floor of the Corner Market Building in the world famous Pike Place Market, this simply, yet tastefully de- signed restaurant offers spectac- ular views of the Puget Sound. With the market directly

across the street the chef and his staff have access to an amaz- ing bounty of the freshest local ingredients. Try the absurdly flavorful pork belly or grilled octopus then have anything involving the always fresh fish or a locally sourced lamb dish. It is every chef’s dream to not have to get in a truck to find the fresh- est, most local of ingredients and even more of a dream to have an endless supply right at your doorstep—Matt’s makes this a dream come true.

“Start with the wicked shrimp, have the tuxedoed waiters make you a before-your-eyes caeser, then experience a table-side carved Chateubriand…”

El GauchoSteakhouse 2505 First Ave. (Wall St.)Seattle, WA 98121 206-728-1337

The restaurant to see local sports celebrities, broker a multi-million dollar deal or plain just be seen, El Gaucho is a Seattle institution for movers and shakers. Step back in time in this ultra swank, darkly lit supper club style restaurant and re-live the glory days. Steak, of course, is star of the show here and the 28 day dry-aged, hand picked, Mid-West prime beef does not disappoint. Start with the wicked shrimp, have the tux- edoed waiters make you a before- your-eyes caeser then experience a table-side carved Chateubriand and finish with Bananas Foster. With live Latin music nightly, a happening bar scene and a well- dressed crowd, you’ll feel like Frank and Dean could walk in at any moment.

Wild GingerModern Pan-Asian 1401 3rd Ave Seattle, WA 98101 206-623-450

Wild Ginger has been around since 1989—an eon in restaurant years—and in it’s current stunningly beautiful digs for the past 11 years. A certain testament to the fantastic job the kitchen has been doing over this span in serving up perfectly executed Pan- Asian cuisine that takes advantage of the local access to Asian ingredients and the freshness that the local water and land provide. Try the satay bar where you can savor a lovely skewered prawn

or Vietnamese Hawker Beef that comes with various dipping sauces that are superbly paired. Duck, a staple course in Asian cuisine, is rendered grandly here with crispy skin enveloping the smoky, gamy meat inside. Dungeness crab, a Northwest staple, is also prepared magnificently and served with

a black bean sauce, ginger and chiles that will take you on a tour of Southeast Asia in one dish. 22 years in the business and Wild Ginger’s atmosphere, food and service have only seemed to got- ten better over time—a remark- able feat.

SalumiArtisan Cured Meats 309 Third Ave South Seattle, WA 98104 206-621-8772

This cured meats (salumi) shop run by Armandino Batali—yes, father of star Chef Mario—in Pioneer Square is a closet of a restaurant/deli that has a very NYish feel.

Mr. Batali cures all meats in- house and serves other more entrée like items including a to-die-for porchetta lasagna or an excellent wild mushroom gnocchi. Sit down at the long communal table and rub el- bows with local business people, tourists and hipsters and have a glass of excellent, inexpensive wine poured in a juice glass. If that is too cozy, the line for to go sandwiches–while often long– moves rather quickly and is more than worth the wait to have some of this wildly popular establishments homey, yet fantastic fare.

Reprinted from the Print’nFly Guide to SC11 Seattle, an in-flight magazine custom-tailored for your trip to the biggest Supercomputing conference ever. Download the PDF (15 Mbytes). If your IT crowd blocks Dropbox, please Download here.

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