Snacks at Sport
Sports and snacks seem to go, well, hand in hand. Nothing’s better than watching a game – be it live or on an electronic device – with a foodie-based hand-held, if you get my drift, dear hedonists. Further, in such instances, it seems that the richer the food and drinks are, the better.
Chef John Howie’s Sport Restaurant & Bar – located just a stone’s throw from the Space Needle, on the main floor of Fisher Plaza – now has an expanded Food and Drink Menu to facilitate such hearty, ‘n’ rich sport-alicious foods. (They have more sports paraphernalia than you can shack a stick at, offer HD, LCD, and Plasma TVs, and even have TVs at the individual booths. Sports programming, of course, dominates.)
Not too long ago, your Hedonista attended a media lunch.
Some of the highlights are in image form in this article. The Cheesy Jalapeño Poppers had, to me, just the right amount of heat (and the chipotle-ranch dipping sauce is to die for). The Pike 5X Stout-infused hard-boiled egg was served up creatively with artisan salts. And the Texas Steak Chili was steak-alicious.
Other highlights included sliced bites of the 28-day aged grilled prime sirloin steak, the thin crust Margherita pizza, dubbed “Marguerite the Pizza not the Princess” and made with Fontina, Parmesan, and Mozarella cheeses, as well as Roma tomatoes, olive oil, garlic, and basil. (NOTE: these pizzas can also come Gluten Free upon request.) But the all-time fav of mine, hands down, was their New York Style Reuben: piles of thin-sliced corned beef and sauerkraut served up on slices of grilled caraway rye bread and Swiss cheese and sauced up with SPORT’s special sauce. OMG! Pure bliss.
There were really no duds on the menu, although I confess that the Char Siu Chicken Salad ($8.50 half size and $12.00 full size) really didn’t do it for me and the Homemade Clam Chowder ($3.75/cup, $6.50/smaller bowl, and $10.50/larger bowl) was good, but failed to knock my socks off.
Sport opens at 11:30 a.m. seven days a week and closes at 11:00 p.m. Sundays through Thursdays and at 1:00 a.m. on Fridays and Saturdays.