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The Ultimate Ferry Food Dining Matrix

Rosin Saez
Author: Rosin Saez
Less than 1 min.read

For a long while the galley on a Washington State Ferry was an ugly fluorescent-lit pit stop for hot dogs, heat lamp cheeseburgers, clam chowder, and pricey bottled water. Those charming staples remain (the lighting situation hasn’t changed much either). But in 2016 ferry food offerings evolved. Centerplate, the company behind concessions at the baseball stadium, took over the kitchen and crammed it full of local goods: kombucha, Reuben’s Brews, Ellenos yogurt. That beloved salty popcorn stuck around, but now you can wash it down with a local IPA.

See the full-size version of this chart here.

Published in the Take a Ferry Ride issue of Seattle Met.




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Rosin Saez
Rosin Saez
Digital Editor Rosin Saez covers various beats for Seattle Met, from style to sports to dining. She also edits the Elements of Style department and develops regular fashion features. As the digital editor, Rosin helms Seattle Met's online content, which entails managing editorial direction for web stories, editing writers, converting the print issues into a digital format, and running the magazine's social media accounts. Rosin grew up in Bremerton, Washington. She graduated from the University of Washington with degrees in Environmental Science and Italian Studies. You can follow her on Instagram @rosink and Twitter @rosinkal.