^[1]I had not been to Matt’s in the Market ^[2] for ages, and I was so mightily pleased to be sat at a table with such a charming view on a picture perfect day that all my cynicism and negativity melted away. Would the food offer the same level of satisfaction? A resounding YES. Halibut is pretty ubiquitous around these parts and it was cooked so perfectly here that I nearly wept: a golden bronze on the outside and so moist on the inside that I thought I could pick up the fillet and wring out the juices as if it was (were?) a wet sponge. How is it that when I cook halibut at home it never achieves this kind of perfection? Only one thing and one word comes to mind: butter. It has to be involved in the cooking process. With apologies to vegans and my cardiologist, fat is flavor.

Matt’s in the Market
First and Pike
(206) 467-7909

PS: The fennel salad, salmon, pork belly, and ahi tuna were also outstanding.