Centerplate, the food service provider to Safeco Field, announced last week it will partner with three headliner chefs to provide Mariners fans with delicacies like coal-fired thin crust pizza with San Marzano tomatoes, Mexican tortas, hamburg with frites, and authentic Parisian crepes.

The last two will be the work of Seattle’s own Ethan Stowell, impresario of Tavolata, How to Cook a Wolf, Anchovies and Olives, and impresario/chef at Staple and Fancy Mercantile. “Our mission was to create a restaurant-style hospitality experience—the anti-fast food— in a concession environment,” said John Sergi, of Centerplate. “We approached it the way a restaurateur would by bringing in Ethan as our consulting chef for the building in order to help us make the food ‘restaurant-real.’”

In addition to a chef in the starting lineup, look for a more open Bullpen Market. And, uh… go M’s.