AT THE MARKET Sunset shopping More was popping at Pike Place than snap peas last week. Meeting with Friends of the Market, manager Daniel Lieberman

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Hot Dish

AT THE MARKET Sunset shopping More was popping at Pike Place than snap peas last week. Meeting with Friends of the Market, manager Daniel Lieberman disclosed that merchants and vendors may now stay open until 8 p.m. to accommodate downtown workers who get off the job just about the time farmers are leaving their stalls and stores locking their doors. So far, just one produce stall and one fish market have signed on, but Lieberman "is working with others to inspire that investment." Another gratifying change: After-5 parking in Market lots will cost just a buck. And say goodbye to Louie's on the Pike: The downscale minimart at the north end of Pike Place will be replaced July 1 by the Pike Place Grocery and Deli. Erica C. Barnett SAVE THAT FISH The latest edition of the Audubon Society's wallet guide to responsible seafood shopping has some significant changes. Pacific cod and Atlantic lobster are now considered questionable buys, while calamari and ahi tuna are right on the edge of the red zone (do not buy under any circumstances). Other major no-nos: monkfish, red snapper, and Chilean sea bass. Big surprise: Farmed salmon's in the red zone, not because it's endangered but because salmon farming wreaks environmental havoc. Don't buy the stuff: It tastes lousy anyhow. Get your own Audubon card at www.audubon.org/campaign/lo/seafood/index.html. CENTRALIZED Remodel hell continues at the Grand Central Arcade in Pioneer Square, but Grand Central Bakery fans will be pleased: Their favorite sandwich, bakery, and espresso bar will reopen Monday, July 8 all in one convenient location instead of scattered round the building. Drop in for a basil-egg-salad on kalamata bread to celebrate. 214 First S., 622-3644. CHANG-ING More menu upheaval at Capitol Hill's ever-evolving, oddly named ing: The 50-cent deviled eggs and other ironic Americana are out, midpriced Northwest cuisine is in. Chef James Wilfong offers the likes of steamed mussels in a ginger white wine broth ($9), a wilted arugula salad with toasted hazelnuts and a hot sake/maple vinaigrette ($6), and a marinated pork chop with jalape�range marmalade ($15). Sounds pretty good; maybe it'll last. 1530 Bellevue, 329-5388. Bethany Jean Clement FRESH SQUEEZED Nineteen olive oils from the 2002 Mediterranean vintage are just in at O&Co., the gourmet olive oil boutique in Pacific Place. To simplify decision making, the oils are now broken down into "floral," "herbal," and "spicy," but since you get to taste before you buy, what the hey. $13 to $35 for quarter-liter bottles or half-liter cans. 600 Pine, 381-1418. Food and/or beverage news and/or gossip? E-mail Hot Dish at food@seattleweekly.com.

 
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