As he gets ready to head to New York tomorrow for a big-time chef job at Cookshop in Chelsea, Matt's in the Market chef Chet Gerl dishes about his last meals in Seattle: "I'm trying to get to Altura tonight." He's never been, but, "My wife went the other night and said it was her best in Seattle ever!" The official goodbye dinner took place in Ballard: I went to The Walrus & the Carpenter and Staple & Fancy for a farewell dinner last week."
"At Staple we had fried oysters and charcuterie that they sent out to us. They were really good. At Walrus, we had a dozen oysters and beef tartare, which is for sure my favorite thing there (I think that they make the best in the city ). I also had a really tasty sardine dish. Lots of wine that night, too, so I know I'm missing a few things!
His last stop?
"Dick's Deluxe for the road when we leave!"