Andrew Zimmern Bizarre Foods Delicious Destinations Seattle - Photo by Jeffery Hayes - Jeffery Hayes under CC BY-SA 3.0
Andrew Zimmern Bizarre Foods Delicious Destinations Seattle - Photo by Jeffery Hayes - Jeffery Hayes under CC BY-SA 3.0

Andrew Zimmern Seattle: All Of The Restaurants Picked On Delicious Destinations

In Bizarre Foods Seattle, part of the Delicious Destinations series featuring Andrew Zimmern, the host and his crew visited numerous restaurants in the city, showcasing a variety of unique and delicious dishes. Here is a convenient list of all the addresses and dishes highlighted in this exciting exploration of Seattle’s food scene.

ANDREW ZIMMERN SEATTLE DISH – Dungeness Crab

WHAT IS IT?

Dungeness crab is known for its large hard shell and delicate sweet white meat. To cook it, the chef brings a pot of water to a rolling boil and boils the crabs for around 12 minutes until they turn bright orange. After cooling, the chef removes the top shell and cleans out the innards, including the gills, mandible, and abdomen, also known as “The Mustard.” The chef pre-cracks the crab and serves it with drawn butter and grilled lemon.

WHERE IS IT?

Etta’s Big Mountain BBQ
2020 Western Ave, Seattle, WA 98121, United States
Seattle, United States

NOTES – DELICIOUS DESTINATIONS SEATTLE

Dungeness crab has been a staple food for native peoples for millennia. It was named after New Dungeness, a fishing village in the Olympic Peninsula, in the 1880s and was the first commercially harvested shellfish in the region.

DISH – Raw Shellfish

WHAT IS IT?

Seattle is embracing raw shellfish, including oysters, clams, and shrimp. A first-tier platter features a trio of Puget Sound clams: cockle, mahogany, and little neck. The second tier includes Dungeness crab, crudo made with fresh raw fish, and spot prawns with olive oil, lime juice, and lemon-infused salt. The dish includes fried prawn shells served as chips.

READ MORE: ANTHONY BOURDAIN SEATTLE: ALL OF THE RESTAURANTS PICKED ON PARTS UNKNOWN

WHERE IS IT?

The Walrus and the Carpenter
4743 Ballard Ave NW, Seattle, WA 98107, United States
Seattle, United States

NOTES – DELICIOUS DESTINATIONS SEATTLE

Consuming raw shellfish is not a new phenomenon, as it was practiced by ancient civilizations such as the Greeks, Romans, and Chinese with oysters and other mollusks. In the 1800s, the oyster craze hit the United States and exporting these delectable shellfish became a lucrative business.

READ MORE: ANTHONY BOURDAIN SEATTLE: ALL OF THE RESTAURANTS PICKED ON THE LAYOVER

ANDREW ZIMMERN SEATTLE DISH – Salmon Sandwich

WHAT IS IT?

The salmon sandwich features freshly grilled coho salmon on a crusty baguette with caramelized sweet onions. The chef sources baguettes and sweet onions from neighboring vendors, while the wild-caught coho is supplied by another local supplier, seasoned with Market Spice blend of herbs and spices. A toasted baguette is filled with a silky lemon-rosemary mayo and buttery grilled onions, making it the perfect base for the medium-rare coho.

WHERE IS IT?

Market Grill
1509 Pike Pl #3, Seattle, WA 98101, United States
Seattle, United States

NOTES – DELICIOUS DESTINATIONS SEATTLE

Seattle annually receives tons of salmon passing through the city center, leading to the construction of a fish ladder at the Ballard Locks to aid salmon in reaching freshwater for spawning. Salmon has played a key role in Seattle’s history since the 19th century, serving as a primary ration for Yukon gold rushers and remaining a major export and hometown favorite for the past century.

ANDREW ZIMMERN SEATTLE DISH – Seattle Dog

WHAT IS IT?

The Seattle Dog is a hot dog served crispy and juicy, topped with grilled onions and cream cheese. At Monster Dog, the manager caramelizes onions and pre-cooks three types of sausages: all-beef Polish sausage, hot beef links, and vegetarian tofu dogs. Customers can customize their hot dog with a variety of condiments.

WHERE IS IT?

Monster Dogs
925 E Pike St, Seattle, WA 98122, United States
Seattle, United States

NOTES – DELICIOUS DESTINATIONS SEATTLE

Legend has it that the Seattle Dog originated in 1989 during Seattle’s grunge era, created by bagel vendor Hadley Longe. Customers became interested in Longe’s bagels when he started stuffing them with grilled hot dogs, onions, and cream cheese. The combination became so popular that Seattle-style hot dogs began selling throughout the city. While the bagel has since been replaced, cream cheese remains a key ingredient in the Seattle Dog.

DELICIOUS DESTINATIONS SEATTLE DISH – Sushi

WHAT IS IT?

Shiro’s omakase is a sushi dish consisting of 14 pieces of hand-selected raw fish and vinegar-seasoned rice. The head chef selects fresh stock from free markets in Japan weekly, including Tokyo’s Tsukiji market. The chef breaks down each fish, with bluefin tuna being cut into various muscles, including toro, the most prized and fatty cut with the most sublime flavor. The mastery of making a single piece of sushi is mesmerizing, as the chef takes a precise grip of rice seasoned with vinegar, sugar, and kelp and adds a dab of wasabi. Shiro’s omakase features local specialties, such as savory salmon roe and creamy sea urchin, and the chefs expertly accentuate each nuance of flavor. The dish is designed to be eaten in a particular order, traditionally from lighter to heavier fish. The chefs perfectly complement each piece with ingredients such as shizo leaf and a sour plum wine sauce, which complement the sweetness of the red snapper.

WHERE IS IT?

Shiro’s Sushi
2401 2nd Ave, Seattle, WA 98121, United States
Seattle, United States

NOTES – BIZARRE FOODS DELICIOUS DESTINATIONS SEATTLE

Edomae is a 19th-century style of sushi that exclusively uses fresh raw fish from Tokyo Bay, known as Edomae, which was renowned for its diverse and delicious seafood, similar to Seattle’s Puget Sound today.

BIZARRE FOODS DELICIOUS DESTINATIONS SEATTLE DISH – Espresso

WHAT IS IT?

Espresso is a strong, rich shot of coffee that requires careful execution at every step. The barista controls everything, from the cleanliness of the equipment to the water content. They grind a precise amount of Dolce blend, a mix of Brazilian, Indian, and African beans roasted in the northern Italian style, and extract the shot with consistent, pressurized flow to create the perfect foam called crema. Drinking the espresso within the first 10 seconds is crucial for enjoying its full flavor. A skilled barista can create a work of art by perfectly mixing milk and espresso for a stunning presentation.

WHERE IS IT?

Espresso Vivace Capitol Hill
532 Broadway E, Seattle, WA 98102, United States
Seattle, United States

NOTES – BIZARRE FOODS DELICIOUS DESTINATIONS SEATTLE

Espresso was invented in Italy in 1901 and gained popularity in the US in the 1950s, but it was not until the late 1980s that the Pacific Northwest saw a surge of appreciation for this syrupy coffee shot.

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