On a blue-sky morning in 2003, Larry Mellum raised the big green “garage door” just off the cobblestone street in Seattle’s Pike Place Market revealing a 20-seat café. His only mission: Preparing and serving great chowders with the sparkling taste and aroma of premium seafood, farm vegetables, fresh milk and cream, and perfectly balanced seasonings. While Larry prepped and simmered, employee Michelle Trulson set out utensils and condiments. And, with the briny aroma of seafood and seasonings wafting out into the morning air, any doubts Larry may have had disappeared. The chowder-lovers arrived –in twos and threes, then in ever-growing numbers, and finally, in lines around the block. In a few months, Chef Dario Guerra took over the kitchen. Fourteen years later, the original team remains and the demand for these world-famous chowders continues to grow.
In 2018, Yelp announced the “The 10 Most Popular Dishes in the Country,” and Pike Place Chowder topped the list. Still, even with all the fame and attention, Larry puts his soup to the test. In prestigious cook-offs from coast-to-coast, the “Chowderheads” have taken first-place in 16 regional and national competitions...so far.
Asked about his tremendous success, Larry comments, “We’re delighted to watch our business grow and we’re proud of our many competitive wins. But, what really brings us back to the kitchen every day is the 300,000 visitors we served last year and the thousands of customer reviews claiming that ours is the best chowder they’ve ever tasted. That’s what it’s all about.
Currently open for takeout, delivery, and dine-in. Order online
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