Although those of us who are lucky enough to live in downtown Seattle can quickly enjoy views of Elliott Bay if we hoof it down to the Waterfront, sometimes I get a hankerin’ for views of a working marina along with the freshest seafood.

When that happens, for Saturday lunch, we head over to Fisherman’s Terminal and Chinook’s at Salmon Bay, a member of the Anthony’s Homeport chain of restos. According to the restaurant’s Web site, “Fisherman’s Terminal has been the base of the North Pacific fishing fleet since 1913 with over 700 commercial fishing vessels calling it home.”

Here’s the view you’ll see outside the floor-to-ceiling picture windows from one of many dock-side tables.

The food isn’t bad, either. Meals start out with a basketfull of just-baked foccacia bread redolent with garlic and herbs.

I often opt for a bowl of the Manhattan (tomato-based) clam chowder and a spinach salad. Sometime, perhaps this winter when it is cold and gray outside and no longer bikini season, I’ll split the difference and try a bowl of half New England (cream-based) chowder and half Manhattan. Sounds yummy.

Spencer chose the Whole Blackened Idaho Trout served with green beans and roasted potatoes.

We always enjoy the exposed ceiling and simple architecture at this bustling restaurant, which really allows the seafood on the plate and water-filled views outside to shine.