Dahlia Bakery is a well-known Tom Douglas creation, which features desserts, breads and lunch items.
Home to the world famous Triple Coconut Cream Pie, Tom Douglas’ Dahlia Bakery offers artisan breads, handmade pastries, and cakes which are baked daily in small batches. Breakfast and lunch options created by the Dahlia chef team, start at breakfast with bacon and organic eggs and finish the day with a quart of Tom's Tasty Tomato soup and a loaf of fresh baked bread.
So, the coconut pie is really what this place is famous for. So, I took a trip over to the nearest location one morning to make it my breakfast - along with a coffee, of course.
TOM'S FAMOUS TRIPLE COCONUT CREAM PIE
coconut crust . shredded coconut cream filling . swirls of fresh whipped cream . toasted coconut . white chocolate shavings
There was a small line, but nothing too bad. The counter has the pies in whole form, in slice form, or in mini bite-sized form. I got a slice and a cold brew from Stumptown Coffee.
The coconut cream pie is quite good. It's way more fresh and light than I've ever had. It's not an artificial sweet either - it's great.
And, I don't think I've been a huge fan of coconut cream pie. Until now.
Plus, the nice, deep roasty flavor of the coffee just pulled it all together for me.Grade: A
If you've been anywhere near the Suncrest Towne Centre, you may have seen the new plaza atop the hill across from it. There, a new Starbucks has opened. And, soon, there will be a Penn Station and a Papa John's, I believe.
Over on the other side of town at the University Town Center, Fusion is being built, and a Wendy's looks close to opening!
Dairy Winkle has a bit of a cult following.
It's a little off the beaten path - but I'm willing to travel for a tasty hot dog & a delicious caramel milkshake!
Listen, I only went to so many breweries in Seattle for ~research~. It's good to see how other places are doing things so I can see how West Virginia fits in. 
We stopped at Old Stove Brewing Co. for a drink.
Usually, I go for a sampler, but I had already made up my mind here.
The Saison de Poele is a flavorful Belgian farmhouse style beer, brewed with white wheat and oats and a sour mash. Cloudy and gold in color, and hopped with Centennial and Sorachi Ace. 
Like the Pike Place Market we call home, Old Stove Brewing is all about local flavor and dedication to the craft. We are Seattle’s newest brewery, even if our old stove is from 1905 –as old as the Market itself. Queen Anne resident Chris Moore grew up chopping Michigan hardwoods and stoking the family Kalamazoo stove to keep the house warm. His love affair with the warmth-giving pieces of functional art has been glowing ever since. So when Co-Founders Chris and Brian decided to open a brewery, they knew they had to bring in their friendly old partner. A Kalamazoo stove occupies a place of honor in the corner and on the mural that brings the early days of the Market to life. This may be your grandfather’s heater, but this is not your grandfather’s beer. We piped steam into our brewery – not an easy task, but a good one for brewing beer and sustainable fuels. We scour the Pacific Northwest for the best hops and grains. We treat the water differently for each style of beer. We make sure ingredients are fresh, temperatures are precise and lines are clean. We welcome young ones, too. Kids will marvel at the mural and its hidden treasures while you sample one of our highly drinkable beverages – no iPad needed. “If you came in and, God forbid, you order an iced tea instead of a beer with a sandwich,’’ Brian says, “you’re still going to love that sandwich and the environment.’’ But go ahead and order a beer and savor the spirit of the Market. And cozy up to our old Kalamazoo stove – it’ll feel like an old friend.
This beer was good. I like a just slightly sour beer, so this is up my alley. I only wish it was even more so. Not bad, though.
Grade: B
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