I’ve followed Macrina Bakery on Instagram for the last year, constantly gawking over their feed of baked goods. Finally, I went to their Queen Anne location. My roommate picked out this fruit braid, and we talked about the equally unique and appealing texture of the pastry.
For under $5 you can get layers of ham, egg, provolone cheese, pesto, red pepper and avocado between two perfect sides of an in-house rosemary english muffin. In college, I dragged myself down to Railroad Avenue often on weekend mornings. My friend Lety orders two. Who could blame her?
Situated on a busy corner of Fremont is an unassuming bakery with two things: cake and espresso. We always say, you know they’re doing something right if they can stay open only serving cake and espresso. I find myself peering into their glass case often, trying to decide between one of the eight-or-so flavors. Generally I land on the white chocolate with strawberries. You may be thinking, white chocolate? Really? But it’s the greatest piece of cake I’ve had, and I don’t take that title lightly. This time, I branched out for a piece of German Chocolate. It lived up to my expectations.
After working at an event in downtown Seattle one day, I walked in the pouring rain to meet my dad at Miller’s Guild. I’m lackluster about red meat, so I had never been. I showed up sopping wet, but thankfully my dad was perched at the wooden bar in front of their open fire. The premise of Miller’s Guild is that they cook your meat of choice on an open flame where anyone in the restaurant can watch. I warmed up quickly. We picked out a Wagyu steak and a couple of starters to share. Every time one of the chefs tending the fire pulled out a steak to cook, my dad would make a throaty “Ohhhh” noise and follow it with, “Kody! Look at that big boy! What is that?” The guy would play along and tell him which cut of beef he was about to grill, and my dad would say, “Wow that looks so good. I guess I will see you tomorrow!”
I will admit, the steak was exceptionally seasoned and cooked to a perfect ruby medium. We ate it with fried brussel sprouts and roasted garlic mashed potatoes. My dad already has plans to go back with a group of people and order one of the “big boys” we saw.
I would drive the 90 miles north to Bellingham just for one of the co-op’s ginger molasses cookies. They are always the right texture with a soft center and necessary crunch of sugar.
On my last trip to NYC, I helped celebrate a friend’s birthday at Prune. Everything in the city that Monday night was dark, so bright interior of Prune was refreshing. Almost as refreshing as the French 75 I ordered. We let Emily, the birthday lady, go nuts. She ordered most of the menu. We all had different favorites, whether it was the fried cheese curds, the chicken soup, the roasted cauliflower or the succotash. My favorite was the “Straw and Hay” pasta with chicken livers. I didn’t even know I liked chicken livers.
Tommy and I ventured to Ballard one Friday evening to finally eat at Molly Wizenberg’s Delancey. I had just read her book about opening the restaurant with her husband Brandon, and I had a hankering for pizza. The 45-minute wait was no problem because we took a seat at their bar next door, Essex, and sipped on Moscow Mules while nibbling roasted cauliflower toasts. The host called us over to the restaurant some time later and we had a wonderfully simple, yet flavorful, meal of salad, pizza and a chocolate chip cooking to finish.
Columbia City Bakery produces some of Seattle’s most sought-after bread. I sometimes visit the storefront and get coffee and a treat like this stone fruit danish.
What makes this salad most special is the cracker-thin piece of bread, which is toasted with herbs and cheese in place of croutons.