Liz McCune

A Few Spots in Pike Place That You Can't Miss

Liz McCune
A Few Spots in Pike Place That You Can't Miss

Seattle, an oasis tucked away in the most northwest corner of America, is a bustling city filled with interesting people, places, and a diverse mix of cuisine.

Seattle is a food haven and a place where one can escape reality as they uncover all it has to offer.

Pike Place Market opened August 17, 1907, and is one of the oldest continuously operated public farmers' markets in the United States. In 2018, the market continues to thrive, sharing local Pacific Northwest (PNW) food with people from all over the world.

It’s a Pike Place Market regulation that all operators are established within the public market. Such as the famed coffee pioneer, Starbucks!

Screen Shot 2019-06-14 at 10.26.39 AM.png

As chefs, we are fully immersed in this special place and we wanted to give a few of our favorites spots that you absolutely can’t miss!

Bavarian Meats

Bavarian Meats is a third-generation, family owned and operated business that was established in Pike Place Market in 1961.

Founder Max Hofstatter who came to the US from Munich and built a respected farm-to-table business. Today, Bavarian Meats remains a homage to authentic German and central European flavor. 

This is a spot you CANNOT miss!

“Over the years, the store has become a premier destination for foodies, connoisseurs, and people looking for that one mustard they had on a Wednesday while studying abroad."

Their sausage basket paired with German mustard will transport your palate to Bavaria. I like to keep some of their house-cured landjaeger sausage around for both hiking or to avoid being hangry when stuck in Seattle traffic. Also, their breakfast is big, hearty and delightful. They serve jojo’s and will cook your eggs to perfection! Guten appetit!

Pike Place Chowder

When I think of the ultimate comfort food (seafood style) my mind goes straight to nothing other than clam chowder! 

CAN I GET A “ YUMMM!!” ???

But seriously, with Seattle having some of the best seafood in the country, you can’t skip out on this place! 

Pike Place Chowder(PPC) is tucked away off the beaten path of Pike Place Market in Post Alley. Pike Place Chowder serves Americas #1 Chowder!! That’s not just personal bias. PPC entered the Great Chowder Cook-Off in Newport, Rhode Island, back in the ’90s, and for three years in a row, they were named, “Nation’s Best Chowder.”This competition is the largest of its kind in the country and in 20 years, no restaurant outside New England had ever won that prize.

Haven’t sold you on this place yet??? PPC utilizes fresh vegetables and real ingredients. They offer more than just Chowder, they also have grab-and-go seafood rolls that’ll blow your mind. 

You don’t “do Seattle” without tasting some seafood. Why not the best Chowder in the country??

Screen Shot 2019-06-14 at 10.39.54 AM.png

Ellenos Greek Yogurt

Screen Shot 2019-06-14 at 10.40.40 AM.png

Yogurt isn't just a breakfast food, it is the ideal snack for any time of the day. Especially when its Ellenos Real Greek Yogurt.   This wondrous family-owned company opened its doors in Pike Place Market and has been a hit ever since.

When I go downtown Seattle and pass-through the market, I stop here to get a small cup of yogurt. Even if I’m not hungry, I can’t help myself because there are so many rotating flavors to try. I can never get enough.

The best part about Ellenos is that you know you're eating local and also eating a secret family recipe.


Sample as many flavors as possible when you go, or just do as the locals do and make it your daily stop!

There are many more businesses that offer a wide array of culinary wonders through Pacific Northwest flavor. Eat Seattle offers food tours through Pike Place Market and classes where you can experiment with PNW ingredients! Seattle is a place filled with flavors from all over the world that creates a unique experience unlike anything else. Eat Seattle Tours will help you embark on the culinary journey that is Seattle cuisine.


Post By Natalya Niehaus