6 East Coast Favorites in the Seattle Area
Craving a lobster roll? A bialy? You can find good ones in Seattle.
By Chelsea Lin & Naomi Tomky April 23, 2018
This article originally appeared in the April 2018 issue of Seattle magazine.
A version of this article originally ran in the February issue of Seattle magazine.
For years, it wasnt easy for transplanted Easterners to get their fix of regional favorite foods in Seattle. And while fans of fried Ipswich clam bellies and the Maryland blue crab will still have to travel cross-country for those favorites, were happy to report there are great bialys, cheesesteaks and even lobster rolls to be found nearer home.
1. NEW JERSEY ITALIAN SUB
While the nomenclature gets complicated can anyone actually describe the difference between a hoagie, grinder, hero and sub? we can all agree that the East Coast wins when it comes to sandwich composition and proliferation. Shorelines homey Grinders Italian, though, could be straight out of Jersey, with the mega sandwiches to prove it. Most are served hot (the meatball is excellent), but our fave is The Bambino ($9.25), a cold-cuts classic featuring salami, ham, mortadella and capocollo. Grinders, Shoreline, 19811 Aurora Ave. N; 206.542.0627; grindersitalian.com
2. NEW YORK MATZO BALL SOUP
A delicatessen is more a social institution than it is a restaurant, owner Steve Gilbert says on the Gilberts on Main website. His statement manifests itself in the New York-style Jewish delis decor, service and menu. Youre here as much for the size of the matzo ball in the soup ($9.99) somewhere between baseball and softball as you are for the flavor, as much for the presence of a pastrami sandwich ($19.99) as the meat itself. Gilberts on Main, Bellevue, 10024 Main St.; 425.455.5650; gilbertsonmain.com
3. NEW ENGLAND LOBSTER ROLL
In New England, lobster rolls are everywhere. In Seattle, youll find the best (of only a few) at South Lake Unions stylish Bar Harbor, owned by Maine native Ben Hodgetts. And you wont be settling for a substandard roll. The sandwich knuckle and claw lobster meat perched in a toasted split-top white roll ($21) is wonderful by any account. You can get your lobster tossed in mayo (Maine style), celery, chive and mayo (New England style) or warm clarified butter (Connecticut style, and our preference). Bar Harbor, South Lake Union, 400 Fairview Ave. N; 206.922.3288; barharborbar.com
4. NEW YORK BIALY
People from all over the country have opinions about where to find the citys best bagel and most of them are still looking. But only true New Yorkers zero in on the best bialy. Without the hole or pre-bake boiling stage, the bialy is tougher, homelier and with its onion-filled center more flavorful. But while the bagel garners national fame, this ugly stepsister stays hidden in the shadows for those who know to look for it. The best local bialy ($1.75) can be found at the classic bagel shop Bagel Oasis. Bagel Oasis, Ravenna, 2112 NE 65th St.; 206.526.0525; seattlebageloasis.com
5. RHODE ISLAND JOHNNYCAKE
Chef Jay Pyfer first heard of this Rhode Island specialty in an episode of The Sopranos in which a diner cook tells Tony, Heres your johnnycakes. I gotta warn ya. Theyre addictive. Intrigued, Pyfer looked them up theyre cornmeal flatbread and made them with what he had at home. His version of johnnycakes ($9) at Heyday are similar to pancakes, with yellow instead of white cornmeal and nontraditional ingredients like cheddar cheese and green onions. Its not what Grandpa sits down to at a Providence diner, but still darn good. Be warned: The johnnycakes are available only at brunch (9 a.m.2 p.m.) on Saturdays and Sundays. Heyday, Mount Baker, 1372 31st Ave. S; 206.829.9816; heydayseattle.com
6. PHILLY CHEESESTEAK
In Philadelphia, everyone has a favorite cheesesteak, be it the neatly stacked sandwich at Tony Lukes or the down-and-dirty version at Dalessandros. In Seattle, there are those loyal to the stalwart version available downtown at Tats (tatsdeli.com), and those who love Calozzis Cheesesteaks, where the overstuffed sandwiches ($10.25) come from the Dalessandros school of steak. Mounds of thinly sliced and finely chopped meat explode out the top of this sandwich, which is also the only thing on the menu (in various permutations). Let them know if you want onions by saying wit or witout and your choice of cheese. Dont be afraid of the Philly classic choice of Cheez Whiz; its practically a necessity. Calozzis Cheesesteaks, Georgetown, 7016 E Marginal Way; 206.762.1777; Facebook Calozzis Georgetown