Interesting shopping discovered in Seattle

WE HADN’T spent a weekend in Seattle since before the

Space Needle was built.

The last time we drove down to stay our 48 hours, we took the main highway #99, and arrived on Aurora Avenue.

Seattle has been a city we view- ed, more or less, from the ugly [-5 overpasses or from the air. I sup- pose if we totalled the time we've spent cooling our heels in Sea-Tac Airport it might add up to a weekend, or at least seem like one.

travel wise Barbara McCreadie

After deciding to give Seattle the pleesure of our company for a weekend, I realized that I'd better do all the tourist preparation that I'd do for any other unfamiliar ci- ty, starting with a map.

A cail to the USTTA (the local US government agency to promote tourism to the South — 669-1446) provided me with an excellent map of the city and an assortment of booklets on the entire state.

First priority was to choose a hotel. I'd heard good things about the Pike Place Market and wanted to prow! without trying to drive through the downtown traffic — what about a hotel nearby?

From the map, I picked the Inn at the Market — it’s impossible to get any closer than that!

Getting a reservation isn’t all that easy, even off-season. It took four days calling the toll-free number (1-800-446-4484) to con- firm, but the results were worth it. Fine hotei, marvellous service, casy access from the freeway and smack in the centre of the market. -

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daily parking. Freeway Exit: Stewart Street. Parking: turn right on First Avenue, the lot is kitty- corner from the hotel — no valet parking. Tote your bags across the street to the Stewart Street en- trance.

1 must elaborate on the service.

I doubt if any of the staff has passed a 30th birthday. They are simply a great group of young people doing a fine job.

From the bowl of help-yourself apples on the desk to free limo service, you get royal treatment.

We had dinner reservations con- firmed, shopping outlets discovered and ali done with a per- sonal touch. We'd definitely stay there again.

With the help of the staff at the hotel, we discovered two excellent restaurants. Neither is kind to your budget, but since we weren't on an economy kick we chose to be kind to our stomachs instead.

Cafe Sport: 2020 Western Avenue (a one-block stroll from the hotel). Expect a wait if you haven’t a reservation — half of Seattle likes to have Sunday brunch there. Brian had the old faithful bacon and eggs while I chose the crab omelette. Mine came with a scone that defies description — molasses and raisins featured. I could have eaten six! The bill was about $15, including tip. The orange juice is “‘real.”’

Metropolitan Grill: 820 Second Avenue. Warning: Order carefully! My Caesar Salad could have fed three. Brian’s smoked salmon was full-meal size and those were just the starters.

We ordered the chef’s special, that night Peppercorn Steak. How were we to know that they were 16-02. servings?

The baked potatoes were roughly the size of cantaloupes and the side dish of mushrooms enor- mous.

in addition came a loaf of cracked-wheai sourdcugh bread I'd walk a mile to be able to pur- chase here.

Our bill, including two glasses of wine and a bottle of Perrier, was nearly $90, but next time we'll erder with more care. As it was, we were grateful that the limo picked us up — I’d still be limping back to the hotel.

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The Pike Avenue Market monopolized our attentiosi for two days, including the Pier area just below. We didn’t even look at our car the whole weekend.

The market dates from 1907 when it was a farmer's outlet. It still is but also includes every kind of craft) and = knick-knack stall you’d care to find plus clothing — designer fashions from, I suspect, student designers, handmade jew- elry, leather...

Here are a few highlights:

Linda Marie Designs: Look for Linda in one of the alcoves in the original market. I bought a cotton knit set that has my daughters wondering if Mom’s been hit by the Auntie Mame syndrome. | love it! Flame red, two pieces, under $100.

Country Store and Farm (stall). Herbs and herb vinegars. Next to it, taste the goat cheese.

Pike Place Fish Company: t calt it the ‘‘Flying Fish Market’’ as customers choose their purchase from the array out front and a young employee snaps it overhand to the counter to be wrapped. Be prepared to duck when an eight- pound saimon lofts overhead.

kat

To reach the Piers from the Market, look for signs saying “Hillclimb.”’ The stairs are at your fac left as you face the water from the main part of the Market, right beside a huge iron pig. Despite the

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