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Feb 1, 2012 03:15 AM

Culinary Road Trip! - Greater Seattle Recommendations (From Vancouver)

I'm going on a road trip from Vancouver down the coast to San Fransisco for 1 week from Feb 16 - 23.

More than willing to zig zag for significant food stops.

I'm looking for a mixed bag of experiences, from fine dining to street food, though my budget is not enormous so i'll likely do 2 evenings of fine dining, and the rest on a shoestring.

I don't mind cliche's (Salumi & Chez Panisse are both on my list)
If there are any destinations that are significant to the food culture of a place, i'm into that.

I love craft beer, wine does not excite me (Hoppy, floral smelling beer is my fav)
I'd love to try a barrel aged cocktail
I'm into head to tail eating
I like foraged food
I like novelty. Something i've never tried and could not replicate.


Tastes I like:
Hearty bread with a drizzle of portugeues olive oil and a sprinkling of grey salt
Old Fashioned Bitters
Buckwheat Honey
Scallop Sashimi
Chewing fennel seeds


My list so far:
Tartine Bakery (SF)
Chez Panisse (Berkley)
Chowder in a Bread Bowl (Fisherman's Warf, SF)
Dynamo Doughnuts (SF)
The Herb Farm (Seattle)
Pok Pok (Portland)
Considering Bouchon (Napa Valley)

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  1. When I think of foraged food in Seattle, I think of Sitka and Spruce. You might try Blind Pig for head to tail dining.

    Canon makes a great cocktail and has many bitters to try. When in Portland, go to Clyde Commons for a barrel aged cocktail.

    3 Replies
    1. re: Lauren

      great recommendations! I'm gonna try and squeeze in all of those:)

      any ideas for cheap eats?

      1. re: jkhdsf

        In reading The Weekly's review for Blind Pig, it's more seafood oriented than I expected. Ignore that recommendation for head to tail eating. http://www.seattleweekly.com/2012-02-...

        1. re: Lauren

          Ah right ok. I think i'm just gonna hit Incanto for head to tail then

    2. I had a wonderful dinner at Tilth in May 2010. Very homey atmosphere, and better food than I'd had at Chez Panisse the month before.

      Since you mentioned doughnuts in the SF thread, I'll note that Top Pot's raspberry doughnut was excellent. Now that I think of it, I don't remember having any crazy doughnut flavors in Seattle.

      Molly Moon has lots of interesting flavors, but struck me as having only okay versions of what you can get at Bi-Rite and Humphrey Slocumbe in SF (both of which you should check out)

      7 Replies
      1. re: hyperbowler

        have you tried all 3 of these ice cream places? I don't do so well with dairy so I want to minimize my dairy consumption. do you think I should hold out for SF or is Molly Moon worth trying too?

        1. re: jkhdsf

          I live in the SF Bay Area, and regularly eat at HS and Bi-Rite. Based on my one experience at Molly Moon's, I'd recommend waiting till you get to SF. You might also want to check out each place's twitter feeds to see their current flavors.

          FWIW Humphrey slocumbe and Molly moon's have sorbet. Scream Sorbet is worth checking out if you're in Oakland or if you catch them in SF'd ferry building on Thursday or Saturday.

          1. re: hyperbowler

            ya i'm gonna skip molly moons then and just go all out in SF:)
            It's nice that there are some sorbet options too. my tummy will thank me for it!

            1. re: Lauren

              For all the excessive-hype people give Molly Moon's over their ice cream, their sundaes are really, really good.

              1. re: GreenYoshi

                I'll have to try a sundae, although I'm hesitant because I really don't like their ice cream. It's hard to imagine a good sundae with blah ice cream.

          2. re: hyperbowler

            Also as excellent as Tilth Maria Hines' new place, Golden Beetle, shows her flair for tastes with a little more economy Go to Happy Hour and order the whole HH menu. All of it. Take a friend. Have a cocktail (the features are bound to be good). Do this at Revel, too. We are lucky.

            Seattle's eyes were opened to gelato by Procopio, followed by Gelatiamo and Bottega Italiana, and these have now been joined by new-fangled ice-cream makers. Molly Moon deserves credit for breaking new Seattle ground with her artisanal Ice cream shop, and for leading a trend, but she stands on the shoulders of other excellent purveyors. Lately, we have ingenious flavor combinations (mango chile, ube) by Full Tilt, and HUSKY Deli (opened 1933) has been providing West Seattle's ice cream fix for decades. Very old-school, here, you'll find licorice and chocolate-chip mint, butter-pecan. Dated, yes, but a visit to HUSKY is a visit to the past, and it turns out they had some pretty good ice cream then, too, if not anything like Berkeley's ICI (wow).

            Raspberry is not my choice at Top Pot, but definitely get one of their old-fashioned style donuts and a cup of coffee. If you can arrange for this to happen on a delightful spring morning, more the better, though that circumstance might as easily lead to Cafe Besalu (very French pastry) or Bakery Nouveau).

            (and, hey, there is no bad ice cream

            have y hit with her creative and tasty ice cream flavors, but we also have
            spawned competition Gelatiamo, Procoppio,
            bumping a trend starting a e]'s is OK, but not up to ICI stadard

          3. On the way south to Seattle, you could stop at the Breadfarm in Edison