A diehard baseball fan might scoff at the idea of going to a ballpark for the food. You should go for the love of the game, right? America’s Pastime! Peanuts and cracker jack and dubious hot dogs!
But for long-suffering Mariners fans over the past couple of seasons, the well-cultivated ballpark food (and drink) is a welcome distraction from the gloomy product on the field most games. While I enjoy a street sausage or take-out banh mi as much as anyone, I also like the option of having palatable, reasonably affordable food inside the gates. For the 2010 season, the folks at Safeco Field rolled out options like poutine (we all know how I feel about poutine), a nifty grilled salmon sandwich and a gyro, accompanying the existing standbys like garlic fries and Ichiroll sushi.
This season, they’re upping the ante even further by bringing in big-name chefs Ethan Stowell, Roberto Santibañez and Bill Pustari as part of a complete remodel of the centerfield lower concourse, formerly the “Bullpen Market,” into “The ‘Pen.” Personally I’ve always referred to that outfield plaza/beer garden area as the “Meat Market” because of the rabid singles scene playing out at most weekend games. Now it’s vastly more open, with additions like a firepit and cocktail lounge. The beer stands are stocked with mass-market brews and microbrews – obviously, you HAVE to have beer at the ballgame.
But okay – the food. I was invited, along with some other local food bloggers and media, to a tasting of the new fare. In The ‘Pen, you can get…
New Haven-style pizza made with locally sourced ingredients, cooked in a custom-made oven:
Local grass-fed burgers with fries, plus sausages cooked in beer:
Crepes – sweet and savory:
Tortas (Mexican sandwiches) made with pork, chicken or beef, plus fresh-made guacamole and salsa:
My favorite was definitely the torta. Made to order, it had a soft, fresh-tasting bun, with distinct flavor and spice, including fresh avocado and jalapeños. A lot of times ballpark food is on the bland side, a result of catering to the palate of the masses. This was good enough that I would order it outside of a stadium.
My almost-completely-eaten torta:
The pizza was decent, and at $5 for a big slice, a surprisingly affordable option for a gametime snack. The crepes were fine, although I can’t really see myself ordering a crepe during a game. You could tell the burger was made with quality ingredients, particularly the bun, though again I’m not sure I would opt for a burger at the game in general. Nor would I probably pick regular fries over garlic fries, though the garlic aioli dipping sauce with these was addictive.
Overall I was pleased to see the way the new food options and ‘Pen area reflect a certain facet of the Seattle community and fanbase. Yeah, it’s the snobby, foodie facet, but what’s wrong with that? I’d rather have a local chef like Stowell showcasing his sporty side with a local flair than some generic lackluster patty.
But at the end of my visit, what I was MOST excited about (besides the $5 beer happy hour from 4:30-6 during game days)? The removal of the chain-link fences around the bullpens. Now I could, theoretically, reach out and high-five Felix Hernandez during warmups. Sweet.
Lisa
Jeremy
