With Memorial Day weekend behind them, New Yorkers are looking west as spring travel season picks up. Seattle has emerged as a destination for diners interested in regional seafood and a range of international cuisines. Direct flights from JFK and Newark to Sea-Tac have been near capacity this week, according to Delta and Alaska Airlines.
At Pike Place Market, halibut and spot prawns are in season. On Monday morning, chefs at Matt’s in the Market prepared grilled fish sandwiches for a lunch crowd that included at least two tables of visitors from Brooklyn. Nearby, Korean, Vietnamese, and Ethiopian restaurants have reported increased business since the start of May, according to the Seattle Restaurant Alliance.
The city’s restaurants maintain a relaxed atmosphere, with most main courses priced between $22 and $38. Outdoor seating fills quickly after 5 p.m. as temperatures hover in the mid-60s. Local restaurants are emphasizing sustainable sourcing this month, with several menus highlighting partnerships with Puget Sound fisheries and farms.
Back in New York, some local chefs are taking notes. Last Friday, a sous chef from a Lower East Side seafood spot posted photos from a Seattle oyster farm on social media. Industry observers expect to see some of these influences on seasonal menus in Manhattan and Brooklyn by July.