Friday was our big day in the big city of Seattle. Due to all the traffic we had driven in and witnessed, we chose to use the mass transit system to get downtown. The express bus ride took about 33 minutes but we didn't have to drive or park, just step off and start walking. We did have to drive about 20 minutes to get to the park n ride lot.
Our first stop was the Pike Place Market. It's at least two blocks long and packed with people. The flowers were the most prominent item being sold (and smelled) then the fresh vegetables and fruit. There were several fish counters, one of which is famous for tossing their fish around and we found one meat counter. We did not buy anything as we had no way to carry it all day and keep it fresh. All the blocks around the market were full of people and shops. Even the original and new Starbucks. The smells emanating from the many food stands and restaurants made us hungry long before lunch time. We snacked on cinnamon rolls to hold us over to a late lunch when the crowds would be thinner.
After lunch and a stroll along the waterfront, we walked to Seattle Center where the Chihuly Garden and Glass Museum and Space Needle are located along with several other science, kids and Sci-Fi museums. This center was the main grounds for the 1962 World's Fair with the Space Needle the centerpiece. Dale Chihuly is a prolific artist in blown glass getting a lot of his inspiration from the sea and flowers. The indoor exhibits had wonderful lighting while the outdoor pieces in the garden were sparking and glorious in the mid-day sunshine.
John visited the Seattle Space Needle as a child he thinks to attend the world fair. We rode up the elevator in 41 seconds to a viewing station that circles the tower. One floor below the viewing platform is the rotating restaurant where you must have reservations to enter. The views were awesome on this very clear and sunny day.
A bus ride to Pioneer Square and a short walk found us dining at Brooklyn Seafood, Steak and Oyster restaurant. We were seated at the Chef's Counter in comfortable, overstuffed, high backed chairs where we watched the seafood entrées being prepared. We started with a tasting of white wine and oysters for me and beer and oysters for John. Each oyster came from a different part of the Washington or Oregon coast and was raised in different ways such as on a rope or in a tray. We then dined on small plate and salads with lots of crab, shrimp and scallops. Oh, and a bottle of wine. It was such a fun evening and we didn't have to drive back, just hop on the bus.
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