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Ivar's: Life After Clam Chowder
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$7 plate of herb-seared weathervane scallops at Ivar's Acres of Clams
For seven decades, Ivar's has been Seattle's go-to spot for clam chowder and fish & chips. Still is. Fully a third of the touirsts who eat at Pier 54 order their seafood fried.
But things are changing. A new chef, 33-year-old Chris Garr, is shaking things up. Take, for example, his weathervane scallops with smoked gold chanterelle mushroom vinaigrette and organic frisée: as a small plate, it's $7. It's also one of the main courses on Ivar's three-course, $19.38 dinner menu.
Nor is Garr limiting himself to more contemporary preparations of seafood; he's adding some mainstream dishes as well, like Duroc pork medallions with braised red cabbage, Yukon potato purée and a chardonnay pear compote.
The special pricing and special menus are part of a six-week promotion to celebrate Ivar's 70th birthday throughout the company's three full-service restaurants. Even the stadium and airport venues are participating, so it's a good time (until the end of October, anyway) to keep clam.
For more info: Ivar's Acres of Clams, Pier 54, 1010 Alsakan Way, Seattle. 206-624-6852 www.ivars.net
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