Scoop: Morphing Menus

By Ellen Pepin

How have Seattle’s longstanding restaurants survived? Perpetually popular menu items. While a “tantalizing butter sauce” from the 1950s may have been replaced by today’s “spiced mango coulis” (likewise, a mysterious “dressing” was booted by a “sherry glace”), the core entrées haven’t changed—and Dick’s is still a deal.

Canlis

*1950s*	*2009*
$5.50 Hawaiian mahi mahi “We charcoal-broil them to your taste with a tantalizing butter sauce.”	$36 Mahi mahi Sesame crusted with spiced mango coulis and smoked shiitake mushrooms
$6.75 Filet mignon “Specify your wish—from raw-rare to well-done—and we’ll time it to the minute.”	$44 Filet mignon Aged, naturally raised Midwest beef with market vegetables and fingerling potatoes.

(Fairmont) Olympic Hotel — The Georgian

*1950s*	*2009*
70¢ Fried scallops	$39 Seared scallops With crisp potatoes, melted leeks, bacon butter sauce
70¢ Broiled salmon Maître d’Hôtel	$39 Cedar plank smoked salmon With sweet corn and prawn cake, baby vegetables, Parmesan foam
35¢ Spinach with egg	$13 Arrowhead spinach salad Dressed in truffles, shaved sottocenere

Ivar's Acres of Clams

*1950s*	*2009*
90¢ Creamed crab on toast	$11 Crab and chèvre dip Creamy melted chèvre and Parmesan cheeses, French bread toast points
$1 Acre of steamed clams With butter, cup of nectar	$13 Acre of clams One pound of tender local Manila clams simmered with red potatoes in garlic-white wine butter sauce
$1.25 Baked salmon fillet With “Ivar’s dressing”	$17 Seared wild king salmon Sherry glace, Brussels sprouts, house-smoked bacon and fingerling potato hash

Dick's Drive In

*1950s*	*2009*
19¢ Hamburger	$1.20 Hamburger
11¢ Fries	$1.40 Fries
21¢ Milkshake	$1.90 Milkshake

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Tags: Food + Drink Scoop