Place Pigalle: A User’s Guide
French Cuisine | Pike Place Market | Puget Sound Views | Intimate Seating
Cocktail: Mariana, made with vodka, Mandarine Napoléon, Campari, and fresh lime
Appetizer: octopus with housemade lavender-and-fennel sausage, preserved lemon, tomatoes, spinach, and garlic
Entree: bouillabaisse provençale with seasonal fish, Dungeness crab, clams, mussels, prawns, saffron-tomato broth, and crostini rouille
Where to Sit: Day or night, find a window seat, or—better yet—grab a table outside to take in the epitomic Seattle sights.
When to Go: The restaurant is open seven days a week for lunch and dinner, or you can stop in for a glass of wine or cocktail at the bar.
While You’re Waiting
Take in the views of the bright ferris wheel, glimmering Elliott Bay, and Olympic Mountain.
Glance through the 11-page list of regional and international reserve wines, from champagnes to sherries.
Don’t skip the cocktails. Bartenders squeeze fresh orange, grapefruit, lime, and lemon juice for house drinks, such as the Tuscan Lemon Drop with fresh lemon and vanilla-citrus liquor, and classics like a Hemingway Daiquiri or Corpse Reviver #2.
Silence your cell. Fellow diners will appreciate it, and the staff will expect it.
Fun Fact: Place Pigalle is named after the red-light district in Paris. Years before it became a fine-dining institution in 1982, it served as a bordello (masked as an inn), a biker hangout, and then a gathering place for artists and travelers.
Dungeness crab: West Coast crab with a slightly sweeter taste than snow or king crabs.
Bouillabaisse: a Provençal fish stew originating in Marseille, typically made with several types of fish and shellfish and served with rouille on grilled bread.
Rouille: a creamy sauce blended with olive oil, breadcrumbs, and saffron.