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Jan 10, 2013 07:45 PM

first time to Seattle

Making trip to Seattle 24- 29. Staying downtown and would like to have 5 must sees and 5 must eats to check out while we are there. Adult couple mid 50's and like all good chow....

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  1. I'd nominate either Revel or their sister restaurant Joule as must-eats. They aren't downtown but transit to either of them is pretty straight-forward, and they offer food you don't find often in other places.

    1. Tim, could you give us a few more details? Price range, will you have a car/willing to bus/taxi/walk, types of food you like, where you're coming from?

      2 Replies
      1. re: dagoose

        Will not have car. Willing to taxi/bus or walk. We are traveling from Tulsa. Our favorite food city is New Orleans.

        Open to all kinds of foods. Price range. Not going for elegant but fun, trendy and or local.

        1. re: tldmblack

          Go to Quinn's for fun and trendy. We did it for a late dinner after watching the sunset from the space needle and getting stuck there for a couple hours due to an event taking up the elevator space.

      2. Take a ferry boat to Bainbridge Island and go to Greg Atkinson's Marche or Brendan McGill's Hitchcock. Ferry boat ride leaves from downtown Seattle regularly. Takes about 35 minutes. Both restaurants are an easy walk from the ferry terminal. Spend a half day exploring Bainbridge Island, or at least downtown Bainbridge where both of these restaurants are located. Takes care of a "must see" and a "must eat" at the same time. If the weather is good, views from the boat are fantastic.

          1. While neither are walkable from downtown, my "must eat"s in Seattle are Walrus & Carpenter and Paseo.

            I'll second the vote for Long Provincial, which IS walkable. Tasty and affordable.

            11 Replies
            1. re: Bax

              Is the bread at Paseo at all special, or would a solo diner be better served to order a few "Loners"?


              1. re: uhockey

                The bread is the weak point of Paseo (and why I think it's an overrated sandwich...). It's too tough and crusty for what it should be and you end up not being able to eat it like a basic sandwich. That's not the worst thing in the world since the fillings are all delicious and you could eat those straight up, but still.

                (Their lettuce choice is also weak.)

                1. re: GreenYoshi

                  Excellent - will focus capacity on the protein choices.


                  1. re: uhockey

                    I like the bread a lot. Its the sum of the whole that makes that sandwich good not just the individual meats.

                    1. re: dagrassroots

                      Agreed. I love the pork sandwich with onions and aioli on the bread. I also love the smoking thighs dinner.

                2. re: uhockey

                  I've gotta disagree -- for the most part -- with GreenYoshi. I LIKE the bread. I'm a fairly light eater and a lot of times when I get a sandwich somewhere I am likely to abandon the last 1/3 or so of the bread and just eat sandwich innards. I don't think I have ever done that at Paseo. It's all crusty and delicious and slathered with aioli and soaked with pork-juicy-goodness...YUM.

                  I will agree that it's a little too much on the "tough & crusty" side so that it makes for slightly difficult sandwich eating. But that has never stopped me. So things slip out -- you pick 'em up with your fingers and eat 'em anyway. And if you're left with a little bit of filling-less roll at the end it's ok because like I said, it's delicious on its own.

                  Now I want Paseo. :(

                  1. re: Bax

                    Come on... That's just buying into the Paseo hype a little bit, isn't it? You agree that it's tough & crusty.

                    If your corner sandwich shop, not named Paseo, used that same bread for the same kind of sandwich, you'd say "Yeah, it's a good sandwich, but I wish they used a softer, chewier bread that allowed me to fully enjoy bread and meat in the same bite."

                    (Actually, the bread itself is fine. It you took a slice of nice cheese and prosciutto, or something else that wasn't going to fall out, that would make for a pretty good sandwich.)

                    1. re: GreenYoshi

                      The sandwich would be messy no matter what kind of bread it's on. In any event, that's the only bread you can get at Paseo, so the choice is: (1) sandwich on that bread, or (2) no sandwich. I'd go for the sandwich because whole is greater than the sum of its parts. :)

                      1. re: GreenYoshi

                        Uh...I'm telling you how I feel; hype has nothing to do with it. I think the bread is really delicious. The first time I went there I remember commenting to my boyfriend that I loved it and would eat it even if it wasn't part of a Paseo sandwich. So I'm guessing even if "my corner sandwich shop" used it I'd still enjoy it.

                        Does it make the sandwich difficult to eat because of its texture? Yeah. Does that bother me? No. Because it's yummy. And it's not like every single bit of the fillings fall out leaving you with bread sans fillings. It's a full sandwich. You lose a little stuff, so what? There's still plenty.

                        Whatever, I don't know why you're arguing with me about MY OPINION about the bread. I think it's an important part of the whole experience and vote in support of the bread.

                        1. re: GreenYoshi

                          Tough and crusty? How can it be tough or crusty when they are so wet with mayo and pork drippings?

                          OMG I love this sandwich so much.

                          1. re: GreenYoshi

                            I agree with Yoshi, the Paseo bread is "tough and crusty," and prone to excessive and premature ejection of onions and meat, which makes for a sub-optimal sandwich experience. It seems odd to me that a diner would actually *want* to have their sandwich fillings slipping away from them and splattering on surfaces below.

                            Beyond this ingredient extrusion, IMO crusty tough bread also is suboptimal for most sandwiches to the extent it requires one to clamp down with the jaw and use tension or flexion of the neck to free a bite. Such an effort is understandable for a pack of hyenas upon a felled ungulate, but really, as 21st century sandwich conniseurs we can do better.

                            This problem of excessively tough bread actually affects several renowned local sandwhich makers (though not to the same degree as Paseo). It's a shame, because the makers otherwise put a lot of thought and attention to their sandwichcraft. It's like one sees a lovely baguette and assumes because it's fantastic when torn by the hand and dipped in mussel broth or clam chowder it must be the best choice for a sandwich. Not so.

                            On the East Coast, the best deli sandwiches are typically using some variant of the thin-crusted, internally forgiving rolls produced by local Italian bakers. Maybe the absence of that supply chain in SEA accounts for the overutilization of the crusty, baguette style roll.