On 1919 Post Alley in Seattle, WA, lies The Pink Door; a cozy, vintage-inspired restaurant hidden within Pike Place Market. The Pink Door opened in 1981 in a historic space that once housed a violin shop. It is known for its iconic pink door and farm-to-table approach to serving food. Jackie Roberts, the owner, opened the hidden gem when she was just 29 years old and has since intertwined her upstate New York Italian upbringing into the establishment. The Pink Door has remained a Seattle hotspot for decades, and I had the privilege of reviewing the restaurant alongside my good friend and colleague, Chef Nicholas Marrero.
Chef Marrero was previously the head chef of Ma’ono, a vibrant restaurant in West Seattle known for its Hawaiian-style chicken, for over two years and has worked in the culinary industry for more than seven years. He also served as the kitchen manager of The Galley and Loft. His extensive experience in cuisine and fine dining provided exclusive insights about fine dining, while reviewing The Pink Door.
Walking into the establishment, we were welcomed by warm lighting and comforted by the sound of a live jazz band. The restaurant hosts various performances throughout the week; when we attended on Wednesday, Matt Weiner, Jacob Zimmerman, and Tony Foster were performing a variety of jazz pieces using different instruments. Chef Marrero and I were seated in the back portion of the restaurant, which highlighted Seattle’s famous pier and waterfront view. While the scenic view added a romantic touch, the back section of the restaurant lacked some of the character and charm that made the front half feel warm and inviting.
Once seated, we ordered our first cocktails of the night: Hope Springs Eternal, a prosecco-based drink complemented by crème de violette and mint. Chef Marrero ordered the Blushing Rhubarb, which our server described as similar to a daiquiri. Both cocktails were crisp and refreshing, though we preferred the Blushing Rhubarb because of its bolder flavor profile and subtle hint of sweetness.
While enjoying the refreshments and the view, I asked Chef Marrero, “How important do you think ambiance in a restaurant is?” To gain more insight into how he personally evaluates dining experiences. Chef Marrero gave a humble and thoughtful response, responding, “Honestly, not that important. (Laughs) I’ve had some of the best food I’ve ever eaten in terribly lit restaurants with fluorescent lighting that I would never have in my own home.”
He goes on to explain that while it can elevate an experience, it is not necessary. He adds that all places can have a charm of their own, “I also enjoy going into places where people are smoking cigarettes and gambling in the back. Maybe that’s an ambiance of its own, but it’s not the upscale dining atmosphere people expect.”
Our appetizers arrived shortly after the Arancini, fried rice balls stuffed with caciocavallo and mozzarella cheese over a spicy Calabrian chili sauce, along with the Grand Central ciabatta bread served with house-infused olive oil. The sauce paired with the rice balls was balanced with just a slight hint of spice from the Calabrian chili. The arancini itself was crispy with the perfect temperature and presentation. However, it was quite a heavy appetizer, and we would both recommend arriving with a large appetite. Our favorite part of the ciabatta bread was the house-made olive oil, which tasted fresh and had a subtle hint of garlic.
For the main entrées of the night, we ordered the Risotto, which included spring peas, Astoria Bay shrimp, mascarpone, and mint. We also ordered the Grilled Rack of Lamb Scottadito, complemented by fried lemon slices, artichokes, and potatoes. The risotto itself was delicate and flavorful, offering a traditional and simple dish; however, we were both disappointed by the size of the shrimp, which made the entrée feel slightly underwhelming overall.
In contrast, the rack of lamb was delicious, filling, and well-balanced. The unique addition of the fried lemon slices elevated the dish and added a bright, refreshing flavor that neither of us had experienced before. We both agreed that if the risotto had incorporated a similar citrus element, it would have added the finishing touch the dish seemed to be missing.
For dessert, we ordered the Ricotta Zeppole, accompanied by a handmade huckleberry purée sauce and a glass of Vin Santo, a rich Italian dessert wine with a smooth, warming finish that pairs well with pastries and lighter desserts. While waiting for dessert, we reflected on the overall dining experience. I asked Chef Marrero what he believes creates a great dining experience for guests, to which he offered valuable insight, saying, “It’s got to be comfortable. I don’t want to feel awkward coming into a place, like I don’t belong there. I don’t want to feel like I have to be confident, you know?”
To end the night, the zeppole arrived and was airy and fluffy, ending the meal on a sweet and satisfying note. My personal favorite part of the dessert, aside from the wine, was the huckleberry purée, which added a fresh and slightly tart contrast to the richness of the dish. Overall, the cuisine was delicious, the atmosphere was warm and inviting, and the service met the high expectations of the restaurant. Chef Marrero and I would recommend The Pink Door to anyone looking for a taste of Italy in the heart of Seattle.
Cuisine: 3.8/5
Pricing: 3/5
Atmosphere: 4/5
Experience: 4.5/5
Leave a Reply