The Pacific Northwest has long been celebrated for its pristine natural bounty and fiercely independent, slightly eccentric culture. In the third season of No Reservations (2007), Anthony Bourdain traveled to the twin cultural hubs of Portland and Seattle to explore a culinary landscape defined by its obsessive dedication to craft, local ingredients, and artisanal perfection. This episode captured the region during a pivotal moment, just as its hyper-focused, DIY food scene was beginning to gain national attention. Bourdain’s journey through the PNW highlighted the artisans who elevate humble foods into art forms. He sought out the legendary, rule-breaking donuts of Portland, the meticulously crafted pizzas made with fanatical devotion, and the masterful, old-world salumi techniques preserved in Seattle. It was an exploration of a food culture where passion and a borderline obsessive commitment to quality reign supreme. Here are the essential spots that showcased the incredible talent and unique flavors driving the Pacific Northwest food revolution.
When Anthony Bourdain visited the cities of Portland and Seattle in the Pacific Northwest on his show No Reservations Season 3 Episode 3, he and his crew picked many restaurants. Here are all the addresses and the dishes showcased on No Reservations – Anthony Bourdain Pacific Northwest, all in a convenient list:
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DISH – Bacon Maple Bar and Old Dirty Bastard
WHAT IS IT?
Bacon Maple Bar – raised yeast doughnut with maple frosting and topped with bacon; Old Dirty Bastard – raised yeast doughnut with chocolate frosting and topped with Oreos and peanut butter.
WHERE IS IT?
Voodoo Doughnut – Old Town
22 SW 3rd Ave
Portland, OR, United States
ANTHONY BOURDAIN PACIFIC NORTHWEST NOTES
The Bacon Maple Bar and Dirty Bastard are signature Voodoo Doughnut offerings.
DISH – Fresh Clams Pizza, Pizza Margherita, and Quattro Formaggio
WHAT IS IT?
Fresh Clams Pizza – pizza topped with fresh clams; Pizza Margherita – tomato sauce, mozzarella, grana padano, fresh garlic, extra virgin olive oil and fresh basil; Quattro Formaggio – four-cheese pizza.
WHERE IS IT?
Apizza Scholls
4741 SE Hawthorne Blvd
Portland, OR, United States
ANTHONY BOURDAIN PACIFIC NORTHWEST NOTES
Apizza Scholls is famous for its handcrafted pizzas.
DISH – Pirozhki and Borscht
WHAT IS IT?
Pirozhki – Russian boat-shaped buns filled with leftovers, like potatoes, beef, sausage and cabbage; Borscht – sour Eastern European beetroot soup
WHERE IS IT?
Piroshky Piroshky
1908 Pike Pl
Seattle, WA, United States
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ANTHONY BOURDAIN PACIFIC NORTHWEST NOTES
Piroshky Piroshky is one of Tony’s favorite eateries in Seattle’s Pike Place Market.
DISH – Gnocchi, Rognone con Funghi, Frittata, Insalata di Maiale, Coda alla Vaccinara, Salumi, and Maialino da Latte Arrosto – Anthony Bourdain Pacific Northwest
WHAT IS IT?
Gnocchi – pasta resembling tiny dumplings; Rognone con Funghi – pig’s kidneys with mushrooms; Frittata – Italian egg-based dish with cheeses, meats, and vegetables (Tony had one with pig’s brains); Insalata di Maiale – salad of pig’s ears; Coda alla Vaccinara – braised oxtails; Salumi – a platter of Italian cold cuts; Maialino Arrosto da Latte – whole roasted suckling pig.
WHERE IS IT?
Salumi
404 Occidental Ave S
Seattle, WA, United States
ANTHONY BOURDAIN PACIFIC NORTHWEST NOTES
Tony’s tip: “Having trouble finding it? Just look for the longest lunchtime line in Seattle.”
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This exploration of the Pacific Northwest highlighted Bourdain’s appreciation for the artisans who dedicate their lives to perfecting a single craft. By focusing on the intense, almost obsessive dedication of chefs making pizza, curing meats, or even frying donuts, he captured the unique, independent spirit that defines the region’s culinary identity. The episode proved that profound culinary experiences aren’t limited to fine dining; they are often found in the mastery of everyday foods. His genuine admiration for the skill and passion of these local makers helped shine a spotlight on the PNW as a premier American food destination. When you visit Portland or Seattle, seek out the specialists—the bakers, the butchers, and the brewers—who are making the best versions of the foods you thought you knew.
