There’s “local” and then there’s this year’s menu at Safeco Field. This season's updates to the ballpark's fare include fish and oysters from Taylor Shellfish, served at the Sound Seafood stand at the Third Base Terrace Club. Safeco executive chef David Dekker is especially proud of the fish and chips batter crafted through “a painstaking process” in collaboration with chef Ethan Stowell. Down in the food and beer hall known as The 'Pen, a new stand called Swingin’ Wings offers wings that Stowell calls “some of the best in town,” with a kick courtesy of Ballard’s own Bonache Hot Sauce. You'll also find fried Beecher's cheese curds sweetened with Ballard Bee Co. honey, and tater tots smothered in local cheese and pork belly and peppers.
Combine this with salmon smoked right in the ballpark, desserts from Hot Cakes in Ballard (available in premium suites), and a majority of tap handles being occupied by local craft beers, and you’ve got a pretty spectacular homegrown menu for a major league ballpark.
This season will add even more artfully crafted beverages to lineup, namely cask-conditioned ales served at the Power Alley bar and a station just behind home plate. “Firkin Fridays” will take place every home game with the very limited chance to drink beer that's gravity poured straight from these small casks. Safeco's beer situation is a pretty far cry from the constant pulling of Bud handles that happens at most away games. With the Mariners currently first in the division, it’s looking like it may be a pretty busy year at Safeco field, between the draw of a newly acquired major slugger and all these new menu offerings. Check the slideshow above for some photos from the media preview.
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