Years ago, during the five years I served as food editor at Seattle Homes & Lifestyles magazine, I wrote an article entitled, “Seattle’s Top-10 Restaurant Dishes.” Among my top picks was the yummy Mussels Pigalle served at Place Pigalle in the Pike Place Market.

Here’s what I had to say back then:

“The idea for steamed mussels dressed with bacon-rich balsamic vinaigrette was inspired almost 25 years ago, long before balsamic vinegar became a household staple and mussels became a commonly ordered item in Seattle. I figured this unusual dish was discovered by Place Pigalle owner Bill Frank while wandering the backroads of France. WRONG! Back in 1982, Frank and then-chef Connie Miller Cheifetz were trying to incorporate the philosophy of the restaurant (which Frank describes as “unusual preparations of good raw products without being off the wall”) into a new appetizer. Frank also appreciates dishes that combine meat or animal components with seafood, which is where the rather offbeat (albeit brilliant) idea of pairing bacon and mussels was born. In today’s version, plump mussels are placed lip to lip like upright soldiers in a pristine porcelain ramekin, then topped with a thick balsamic vinaigrette laden with chunks of celery, shallots, and chewy lardons (bacon bits). Don’t be embarrassed to sop up the vinaigrette; luckily, Frank supplies tangy sourdough rolls, strategically suited for dipping.”

And here’s what I say now:

“I’m glad to report that when Lluvia and Seth Walker bought Place Pigalle from Bill Frank several years ago, they kept the Mussels Pigalle, along with other signature dishes such as Calamari Dijonnaise and the Chocolate Pot de Crème on their menu, while adding new favorites. Here’s a recent photo of the mussels served in all their glory.

And still, I’m happy to report, among Seattle’s Top-10 dishes.

Tomorrow, February 11, from 6 p.m. to 9 p.m., the good folks at the Pike Brewing Company will ask the age-old question, “What beverages go best with everyone’s favorite food: chocolate?”

And for the second year in a row, Pike will pair the best beers, wines, spirits, and mead with an assortment of chocolate that would make Willie Wonka jealous.

According to the company’s press release:

“Pike’s Chocofest, billed as ‘foreplay before the big day’ is a romantic and educational way to discover the wide variety of chocolate treats from here and around the world. Stations set up throughout the Micro Brewery Museum and Naughty Nelly Room feature different chocolate treats, each presented by an expert (usually the chocolate makers themselves). Adjacent to each chocolate table is a drink table staffed with experts to sample and explain their beverages.

“This year more than two dozen different chocolates will be sampled along with more than 20 different beers, wines, mead and spirits.”

Cost is $25 per person, and the tasting will be held in The Pike Pub’s Microbrewery Museum Room. R.S.V.P. to Michael St. Clair at mstclair@pikebrewing.com or (206) 812-6613.

Among the producers in attendance:

Badger Mountain Vineyards and Powers Winery - Seri Sedlacek will pour Badger Mountain Port and Powers Malbec
Carter’s Chocolates - Matt Carter of Port Orchard, WA will present his boutique truffles made with 3 different Pike beers.
Chocolate Box - This neighborhood retailer, located just steps from the Pike Place Market, specializes in Northwest chocolatiers and will showcase Lesley’s French-style artisan chocolates by sampling her “seafoam”, and salted caramels.
Chukar Cherries - Jamen Tyler will bring a dynamite Chukar Cherries - Pike Brewery tasting combo.
Classical Wines - Ole Thompson and Marshall Jorgensen will pour: Bodegas Toro Montilla-Moralles Albalá, Montilla-Moriles (Amontillado Viejisimo - Dry 30 yr. old), Don PX 2004/2005 (unoaked, very rich) and Don PX Gran Reserva 1982 (Great Vintage!) From Bodegas Gutiérrez de la Vega, Alicante: Casta Diva Cosecha Miel 2007 (Sweet Muscat) and Casta Diva Recóndita Armonía 2005 (Sweet Monastrell)
Clear Creek Distillery - Lynn Bauer will represent this producer of Eaux de vie, Grappas, and Pot-Distilled Wine Brandy made with the finest fruit from Oregon orchards using traditional European brandy-making techniques; and McCarthy’s Oregon Single Malt Whiskey made in the Islay tradition of Scotch whisky.
Click Wholesale - Local distributor of fine beer, including Pike, and wines; will present Ommegang Chocolate Indulgence from Cooperstown, NY and Ficklin Chocolate Port.
Claudio Corallo - A “single origin” chocolate company with a compelling story of “plantation to bar” chocolate from São Tomé e Príncipe, the smallest and least well known country in Africa. The North American importer is located here in Seattle.
Confectional - boutique bakery in Seattle’s historic Pike Place Market, offering exquisite, sinfully dense, baked cheesecakes and cheesecake truffles
Fran’s Chocolates - President Obama’s favorite salted chocolate caramels presented by Fran Bigelow
Gelatiamo Gelateria - Maria Coassin and Skyler Locatelli are brainstorming to outdo themselves with another blockbuster Pike and Gelatiamo creation; a tough act to follow on the heels of last years Pike XXXXX Gelato, now permanently on the dessert menu at Pike.
Leonidas Chocolate - from Wallingford’s Bottleworks creamy chocolates from Brussels
Merchant du Vin Corporation - Jhon Gilroy of MdV will present Browerij Lindemans of Belgium and Samuel Smith Organic Fruit Beers
Mount Baker Vineyards - Randy Finley, owner, will pour his favorite wine pairing with chocolate.
Noble Wines - Naomi Smith will pour Scharffenberger Brut and Helix Cabernet
Oh! Chocolate - Stout Truffles made with Pike XXXXX Stout
Pacific Distillery LLC - Marc Bernhard will present his local, Woodinville made Absinthe
Pike Brewing Company - Pike’s menu features local, sustainable foods paired with Pike beers. Desserts include a Chocolate and Ale Pairing with Carter’s Pike infused Kilt Lifter, Tandem, and Stout truffles; and Gelatiamo XXXXX Stout Gelato Floats. A surprise beer or two will be paired with chocolates for Chocofest.
Ritrovo Italian Regional Foods - U.S importer of extraordinary Italian Bru-Co Chocolates.
Sky River Brewing - Denise Ingalls presents Sky River Mead from Sultan, WA
Taste Restaurant - Pastry Chef Lucy Damkoehler’s amazing Pike beer infused cupcakes
Theo Chocolates - In Fremont, America’s first genuine Bean-to-bar Organic chocolate factory making chocolates that compete with the finest of Italy, Belgium and France.
Trevani Truffles - Anne Boyington’s will bring her creative, locally produced Truffles that she sells only at farmer’s markets using many items from local farmers.

Every now and then, usually in the winter months, when the weather is typically Northwest (gray, gray, and more gray), I get a hankerin’ for Place Pigalle’s Oyster Stew.

This outstanding version of the genre has been on the menu at the venerable Pike Place Market hideaway for god knows how long–I’d bet ever since former bartender Bill Frank took over the famous biker bar in 1982. Whenever it was, I hope new owners (at least by Pike Place Market standards) Seth and Lluvia Walker  NEVER take it off!

Somehow, its creamy smoothness is totally imbued with über amounts of oyster nectar. A coupla perfectly poached oysters lurk within. I always add pieces of broken-up bread (soft inside part only, no crust) to sop up the sensual soup and make it last longer.

One cup, along with the Roasted Beet Salad, is all I can rationalize, although I’d drink vat loads if the calorie count and sat-fat levels were lower. Which more than qualifies Place Pigalle’s Oyster Stew as my Dish of the Day.

There’s nothing more comforting than a good fried-egg sandwich. And the French (as they do in so many culinary endeavors) take this classic to new heights in the guise of the Croque-Madame.

Here is Maximilien Restaurant’s Croque Madame served on the weekend brunch and weekday lunch menus at the restaurant’s waterfront location in the Pike Place Market. It’s made with Black Forest ham, béchamel, and cheese, all topped with two sunny-side up-eggs. You get to choose between hand-cut French fries or green salad.

For more than you ever wanted to know about the Croque Madame (and variations–such as the Croque Monsieur, which is the same sandwich sans the fried egg) here’s a link to WikiPedia.

Turning to a more heart-healthy option on the Maximilien midday menu, here’s my Salmon Caesar, properly called Saumon Grillé sur Salade Tiède. It features grilled salmon (sadly slightly overcooked on our last visit–be sure to ask for medium-rare if you like your salmon that way) atop meltingly tender butter lettuce (that wilts slightly under the heat of the fish), perfectly steamed new potatoes, pear tomatoes, a bit of red onion, walnuts, and Dijon vinaigrette (which I asked for on the side so I could sauce the salad myself). Think of all the heart-healthy Omega-3s in this main-dish salad, thanks to the salmon and the walnuts. I could eat it every day. . .

Roasted chicken is one of those benchmark dishes that Spencer and I love to try at various restaurants because such a seemingly simple dish can really show a chef’s mettle.

The Whole Roasted Chicken pictured below (Note: This very generous serving is meant to serve one person, not two!!!) is one of the best renditions about town, available at Le Pichet in the Pike Place Market, but only with one hour’s notice. And you have to be in the restaurant in person to order it–no phoning ahead!

Butter-basted to order, this Washington-raised chicken from Don & Joe’s Meats in the Pike Place Market has a crispy skin, moist and steamy interior, and tantalizing texture. The evening we enjoyed it, its chicken broth was swimming with fresh English peas, dandelion greens, and bite-sized bits of ham hock.

Half a chicken is way too much for me (especially after the Salade Verte–Butter Lettuce and Hazelnut Salad with Mustard-Hazelnut Vinaigrette–plus an interesting appetizer, such as Friture de Calamars Sur Salade Aux Pois-Chiches et Frisée–Fried Calamari and White Bean-Frisée Salad, pictured below).

Luckily for us, roasted-chicken leftovers make for a glorious soup or stew the next day.

Cafe Campagne is one of those places that carries you back to your favorite bistro in Paris, whether you’re seated in the main dining room watching the bartender (or tendress) mix Kir Royales, to the right of the entryway where tourists navigate the steep sidewalk outside the big picture windows, or outside at the cozy cafe tables along Post Alley.

For brunch, I’ve always loved the House-Cured Salmon Gravlax, Salmon Rillettes and Demie-Baguette. It’s served with a fennel, red onion, and citrus salad, but I always order a small field-green salad as well. I figure you never can eat too many greens, and I like the contrast of the salad’s crunchy textures and bitter flavors with the lush salmon.

Spencer opts for the Lamb Burger with Balsamic-Grilled Onions, Roasted Peppers, Aïoli, and Pommes Frites, a recipe from my “Pike Place Market Cookbook” that I chose as my Recipe of the Month back in March, 2009.

Tucked back behind the main dining areas at the ever-popular Steelhead Diner in the Pike Place Market you’ll discover a small outdoor patio with just about four tables and a couple of overhead braziers to keep away the cool Northwest chill. Peekaboo views of Post Alley (depending on where you’re sitting) tantalize at this secret aerie; if the floor were just a few inches higher, you could even see Puget Sound.

But chef and co-owner Kevin Davis’s food is enough of a view. Here’s the Steelhead Diner House Salad–iceberg lettuce kicked up to the highest notch thanks to the addition of chopped hard-boiled eggs, tomatoes, red onion, avocado, crispy bacon, and blue-cheese crumbles with Lorenzo dressing (the best Thousand Island you’ve ever tasted, more like a Remoulade sauce).

And here’s the nightly salmon dish–Copper River king the night we visited–perched on a pond of herb-rich green sauce enlivened with tender artichokes and preserved lemon. Yum!

Whole Grilled Idaho Trout couldn’t have been prettier, served with roasted chestnuts and swimming in a pool of cracked-sage brown butter.

We paired our fish with Mark Ryan 2006 Chardonnay, whose fruit comes from two renowned Washington-State vineyards: Conner Lee and Stillwater Creek. This not-overly-oaked white is balanced, yet focused, with pleasing citrus and tropical-fruit flavors and medium mouthfeel that enhance seafood entrées instead of overwhelming them.

Dense Chocolate Mousse and strong cups of decaf brought our outdoor repast to a sad, but inevitable end, and made us hungry to head back to Steelhead Diner soon.

One of our perennial favorites for outdoor dining is the long-running Pink Door, where the Antipasto of the House platter never fails to delight with a lovely array of shareable foods: tapenade and bean salad, roasted red peppers and grilled veggies, fresh mozzarella and prosciutto.

The fruit- and vegetable-decorated oilcloths that festoon the tables add a festive touch to what I’ve referred to in my “Pike Place Market Cookbook” as “a garden party with 100 of your most attractive friends.”

Here’s the Pink Door’s spicy rendition of Squid Ink Spaghetti del Pescatore brimming with a boatload of shrimp, calamari, clams and mussels.

And here’s the Fish of the Day. . .halibut in a tomato-y sauce teaming with Market-fresh veggies.

Swordfish with Grilled Eggplant and Green Pesto was another toothsome dish that we savored under the stars. . .

While we enjoyed the happening scene.