Seattle is a city wrestling with an identity crisis, caught between its working-class, grunge-era roots and the sleek, rapidly expanding footprint of tech giants like Amazon. When Bourdain arrived in late 2017 for Parts Unknown (Season 10), he was keenly focused on this tension. The culinary foundation of the Pacific Northwest has always been rooted in incredible natural bounty—pristine oysters, Dungeness crab, and wild salmon—complemented by a deep, historic Asian influence. His angle for this episode was to find the authentic soul of Seattle that was fiercely resisting the sterile tech boom. He wasn’t interested in the glossy, new-money dining rooms; he was hunting for the gritty dive bars, the innovative immigrant-run kitchens, and the old-school seafood institutions that have weathered the changes. He sought to highlight the chefs and locals fighting to keep Seattle weird, flavorful, and true to its roots. Let’s dive into the essential spots that provided a taste of the real, unvarnished Emerald City.
The great Anthony Bourdain left his mark everywhere he went. When his death was announced to the world in June 2018, media throughout the globe chimed in and listed all the great things he had done for their respective city. Whereas before, tourists would shy away from exotic foods, thanks to him, travellers now go the extra mile to find and try local bites. With this in mind, here are all the restaurants Bourdain visited and the dishes he tasted when he shot Anthony Bourdain Seattle for his show, Parts Unknown Season 10 Episode 7 (originally aired November 19, 2017):
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DISH – Fish and Chips
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WHAT IS IT?
Battered and fried fish fillet, served with potato fries, tartar sauce and coleslaw.
WHERE IS IT?
Pacific Inn Pub
3501 Stone Way N
Seattle, WA, United States
ANTHONY BOURDAIN SEATTLE NOTES
In Parts Unknown Seattle, Anthony Bourdain describes Pacific Inn Pub as “a holdout – a place that has, so far, managed to resist the temptation to appease the invaders.”
DISH – Green Noodles, Kimchi Pancakes, Short Rib Rice Bowl and Short Rib Dumplings
WHAT IS IT?
Green Noodles – cilantro noodles, yu choy and thinly-sliced flatiron steak; Kimchi Pancakes – pancakes made of kimchi, with braised pork belly and bean sprouts; Short Rib Rice Bowl – marinated short rib rice bowl with house sambal, daikon, kimchi and egg; Short Rib Dumplings – dumplings filled with short rib meat, topped with pickled shallot and scallion salad.
WHERE IS IT?
Revel
401 N 36th St
Seattle, WA, United States
ANTHONY BOURDAIN SEATTLE NOTES
Serves Korean dishes with a twist.
DISH – Kebabs, Fried Cauliflower, Fatteh and Dolma – Anthony Bourdain Seattle
WHAT IS IT?
Kebabs – baharat-spiced beef and lamb kebabs; Fried Cauliflower – fried cauliflower topped with tahini; Fatteh – pieces of flatbread with local squash and charred tomatoes, topped with sizzling brown butter and pine nuts; Dolma – grape leaves stuffed with sweet and sour rice and meat.
WHERE IS IT?
Mamnoon
1508 Melrose Ave
Seattle, WA, United States
ANTHONY BOURDAIN SEATTLE NOTES
As Anthony Bourdain puts it, Mamnoon offers “a modern take on traditional Syrian and Lebanese food… and it’s done well.”
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DISH – Shucked Taylor Oysters, Local Smelt and Local Dungeness Crab – Anthony Bourdain Seattle
WHAT IS IT?
Shucked Taylor Oysters – oysters from the Taylor Shellfish farm, served raw with lemon and horseradish; Local Smelt – flash-fried local smelt served with pepperoncini-sambal aioli; Local Dungeness Crab – cooked and chilled, with pickled ginger sauce.
WHERE IS IT?
Taylor Shellfish Oyster Bar
410 Occidental Ave S
Seattle, WA, United States
ANTHONY BOURDAIN SEATTLE NOTES
Anthony Bourdain visited the old school oyster bar in Pioneer Square in Parts Unknown Seattle. The Taylor family has been farming tidelands in the Puget Sound, Willapa Bay and Hood Canal since 1890. They have 3 restaurants in Seattle.
DISH – Crabby Bacon Melt – Anthony Bourdain Seattle
WHAT IS IT?
Crab, bacon and melted cheese sandwich.
WHERE IS IT?
Shanghai Room
8580 Greenwood Ave N
Seattle, WA, United States
ANTHONY BOURDAIN SEATTLE NOTES
Anthony Bourdain noted that Fred Moody tends the bar here. The North Star Diner next door provides food at the bar.
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This 2017 episode stands as a poignant snapshot of a city fighting to preserve its soul amid explosive, alienating growth. By championing old-school haunts like the Pacific Inn Pub alongside innovative spots like Mamnoon and Revel, Bourdain highlighted the diverse, working-class fabric that makes Seattle truly special. It is memorable for its melancholic yet defiant tone, celebrating the individuals—from oyster farmers to dive bar cooks—who refuse to be pushed out by the tech monoliths. It serves as a potent reminder that the best of the Pacific Northwest is found in its unpretentious access to incredible ingredients and its diverse communities. If you head to Seattle, skip the corporate cafeterias and seek out the independent holdouts that keep the city’s true flavor alive.
