The Top 10 New Dishes of 2010

The #6 New Dish of 2010: Seatown Seabar’s Turkey Pot Pie

A comfort food classic soars at TD’s new Market counter.

By Christopher Werner December 24, 2010

The turkey pot pie at Tom Douglas’s Seatown Seabar, located on the cusp of Pike Place Market.

2010 was a biggie for restaurant openings in Seattle. Nosh Pit looks back on the year with a survey of new standout foods we couldn’t stop talking about.

The next time you find yourself wandering Pike Place Market on an inclement afternoon, steer north and hunker down at Seatown Seabar. Order the turkey pot pie. Let it be said, the pie is actually on the menu of adjoining takeout counter Seatown To Go. But the staff here is friendly folk, they’re likely to oblige and serve it to you at Seabar.

The pie is a toothsome five inches, and inside are tender hunks of sage butter turkey—lots of them, swimming alongside assorted veggies coated in a stewy, delicious rue roux. With any exceptional pot pie, the crust is at once flaky and fluffy—it deflates a little with the first puncture of the fork—but chewy-substantial. Is it filling? Oh my, yes.

In short, this pie is the type of food to make one relish rainy days—comfort food at its finest. Scout’s honor, it succeeds much more than the photo skills here might suggest.

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