Want to eat at a counter? Need some culinary entertainment? If you're in Seattle, you're in business. We've got many restaurants with counter seats that front an open kitchen — the best seats in the house.
From this vantage point, you get the raw and the cooked! Sharp knives and hot pots! The speed of the feed! Wondering what's in the soup? Where'd they get that grass-fed beef? How to make that delicious pan sauce or brandish a squeeze-bottle like a pro? Look and learn.
A young cook mans the stove at this slender Ballard cantina, grilling pork chops, stuffing and saucing enchiladas and pan-frying some of the best chicken-fried steak you'll find in these-here parts (offered at lunch as a sandwich). His boss, "Jefe" Birkner — an adopted son of Austin, Texas — grabs a hunk of chuck roast, hoists it onto the counter and cuts it in two.