I had the opportunity to serve as a judge in Seattle's Cochon 555, a competition where local chefs take on heritage pigs with delicious results. Here's my point of view, from the judge's table. This was true nose-to-tail eating, most prominent in the long-cooking broths with head parts, the ubiquitous use of lardo, the addictive chicharrones, and the appearance of pork in the desserts.
'matt's in the market' on Serious Eats
Matt's in the Market is nearly hidden in Pike Place Market, nestled upstairs in the building. The market bustles under the window, as diners calmly slurp oysters and order sandwiches. While there might be a better catfish sandwich somewhere, there's no way it comes with a view like this.