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Mussels and Fries at Restaurant Marché

Dish #3: A classic moules-frites you don’t have to cross a pond to savor. Just a Sound.

Kathryn Robinson
Author: Kathryn Robinson
Less than 1 min.read

Mussels and Fries at Restaurant Marché

In his classic French restaurant on Bainbridge Island, Restaurant Marché, longtime culinary luminary Greg Atkinson presents moules-frites the way they were meant to be done. The Taylor Shellfish Farms mussels are sourced, then steamed, perfectly—this is Greg Atkinson—in a light reduction of Pernod, cream, and handfuls of fresh fennel, along with brine from the shellfish; you’ll want bread for sopping for sure.

As for the frites, they’re made from Kennebec potatoes, carefully twice-fried, sprinkled with fines herbes and sea salt, then served in a vertical cone. You think you’ve had good moules-frites in Vancouver perhaps? Brussels? No better than these.  




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Kathryn Robinson
Kathryn Robinson
Senior Writer Seattle native Kathryn Robinson, award-winning restaurant critic and senior writer at Seattle Met, has been anonymously reviewing restaurants for over 30 years—first as editor of the Best Places guidebook series, then as staff critic at Seattle Weekly and contributing critic at The Seattle Times and Seattle magazine.  Midcareer she spent a year-long sabbatical studying comparative religion as a Knight Fellow at Stanford University where she had been an undergrad 10 years earlier, gaining a knowledge base she now calls upon for her monthly “Back Fence” column on our collective urban existence and the meaning it holds for our personal lives. In her off hours she is a partner and a parent—which means she has no off hours.