What to eat in Seattle
Pacific Northwest seafood, flame-grilled teriyaki, and late-night hot dogs built for the rain.
Five dishes. Zero regrets.
Seattle-style teriyaki
Invented here in 1976: flame-grilled chicken thighs marinated in sweet soy-ginger, slicked with sauce, and served over rice with cabbage salad. Teriyaki shops here are as ubiquitous as NYC slice joints.
Try it at: Toshi's Teriyaki
Seattle dog
A late-night Pioneer Square legend: a grilled hot dog in a toasted bun smeared with cream cheese, then piled with grilled onions, jalapeños, or kimchi. It sounds wrong and tastes like 2 a.m. genius.
Try it at: late-night hot dog carts downtown and outside the stadiums
Cedar plank salmon
Wild king or sockeye roasted on a cedar plank so the smoldering wood perfumes the fish with smoke and resin. This is the Pacific Northwest's signature preparation — nowhere else does salmon like this.
Try it at: Pacific Northwest seafood houses and Pike Place Market counters
Dungeness crab
Sweet, briny whole crab cracked tableside and dipped in drawn butter — the pure taste of Puget Sound, at its peak in the winter months.
Try it at: waterfront seafood restaurants and crab shacks
Geoduck sashimi
The giant clam only a Pacific Northwest low tide produces: sliced paper-thin and served raw, it's crunchy, sweet, and faintly of the sea. You can't get it fresher anywhere else on earth.
Try it at: upscale sushi counters and oyster bars around town
