What's in this Issue:
Goin' yard at Safeco Field! Just back from Opening Night. I'm sure you are all sick to death of hearing about the new stadium. So let's just talk about the food: the Italian sausage was good, the 30-person-deep lines were bad. The BBQ sandwich was a handful but tasty, and the lines for them were miniscule compared to the other concession areas. The fresh pop popcorn in center field was delicious but needs an additional butter dispenser for people like me who like to have the butter dripping off their elbows. The $4.50 hot dogs were sold out by the first inning - I guess they didn't know the game would sell out. (Du-uhh.) Unfortunately, in my section (the 300 level third base side, left field) all the draft beer is Miller Lite. Double unfortunately, it is less filling but it doesn't taste great.
After visits to Camden Yards (Baltimore), Arlington Stadium (Texas), Coors Field (Denver) and numerous other ball parks across the country, we still have a lot of work to do in making this one Seattle's park. The only identifiable Seattle food feature of Safeco Field that I could see was the Ivar's stand. I hope to see some more local emphasis throughout the entire stadium that better represents Seattle and Washington state. For example, smoked salmon sandwiches, crab cakes, an oyster bar where you can get a quick half dozen with a Red Hook, a Remlinger Farm shortcake stand, Tree Top apple chips from Wenatchee...things that when you bring a guest in from out of town and you drop in for a game, you know you are watching the Seattle Mariners and not just any team in the world.
On a recent trip to New York to meet with the publishers of our new cookbook (Tom Douglas' Seattle Kitchen - due in Fall of 2000, published by William Morrow), I had the opportunity to eat in a couple of old favorites and discovered a few new ones. The restaurants I was looking most forward to was Daniel Boulud's re- located Daniel which has moved to the previous LeCirque space. The old Daniel at 73rd and Madison was possibly my favorite restaurant in the country. I loved it from the moment I stepped inside; you were enveloped by the restaurant. The ceilings were low, the flowers were huge, the tables were tight and crowded, the service was spectacular and fun, and everything was about the food and the wine. Course after course, I was blown away by the intensity of even the simplest flavors. It was an all-consuming restaurant experience.
The new Daniel, just by reason of its physicality, is somewhat aloof. The ceilings are high, the private nooks are now open stages. Naturally, with more space there is less intimacy, and with less intimacy the staff has to work harder to create the connection with the customer that was a hallmark of the old Daniel. The food is still fantastic, Daniel himself is as gracious as ever, but I think it will take a few years to reclaim that old synergy. Other stops -
- Grammercy Tavern: Danny Meyer's and Tom Colicchio's place was fabulous as usual. I had lunch at Danny's new restaurant,Tabla, with it's East Indian inspired menu. My dish of curried yogurt soup with rice balls was a particular stand-out.
- Firebird: in Times Square, featured classic Russian caviar service and a terrific champagne list.
- Balthazar: I still think there's nothing like sitting at the bar at this place. Eating steak tartare; to my left, two Manhattan women in mini skirts discussing child care, and to my right, someone (sex undetermined) in a full leopard skin bodysuit, eating french fries and drinking Cosmopolitans.
- Payard Bakery: for breakfast. Has the best coconut meringues outside Laduree in Paris.
I've been very fortunate to travel Europe extensively but have never been to Spain. We have a quick trip to Barcelona planned for the fall. If you have any suggestions for where to eat or where to stay, e mail me at tom@tomdouglas.com with your secrets, or at least the ones you are willing to part with.
Here's to summer!
- Tom & Jackie
