San Francisco has the Ferry Building, New York has Chelsea Market, Philly has Reading Terminal. Now Seattle is adding to the culinary cred it established through Pike Place with a new destination-worthy food mall: Melrose Market.
At Marigold & Mint, you'll find "organic flowers and edibles" from the owner's family farm, as well as vintage Mason and apothecary jars, while The Calf & Kid offers a small but stunning selection of imported and Pacific Northwest cheeses. Witty tasting notes and a liberal sampling policy add to the appeal.
Rain Shadow Meats, one of Seattle's only regional and sustainable butcher shops, features house-cured meats from butcher Russell Flint, formerly of Boat Street Cafe. Stop in for some of the delicately spiced chicken-liver pâté, or pick up some thinly sliced beef short ribs to throw on the grill; Flint likes to marinate his in chermoula, a fragrant paste used in North African cuisine (click here to download his recipe).
Melrose is also the new home of chef Matthew Dillon's Sitka & Spruce, which relocated in May. The hyper-local menu changes frequently, but a recent visit included rustic delights such as raw scallops with green garlic and preserved lemon ($18) and long-line-caught lingcod with asparagus, honey and Banyuls vinegar ($23).
And the future looks bright: Soon-to-open Melrose tenants include Homegrown Sustainable Sandwich Shop and Bar Ferdinand, a wine shop/bar co-owned by Dillon.
Melrose Market, 1501-1535 Melrose Ave., Seattle; melrosemarketseattle.com
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