Seattle's Pike Place Market is notable regarding this culinary style, along with Portland and Vancouver. Former restaurant critic of The New York TimesFrank Bruni wrote of Seattle in June 2011, "I'm hard-pressed to think of another corner or patch of the United States where the locavore sensibilities of the moment are on such florid (and often sweetly funny) display, or where they pay richer dividends, at least if you're a lover of fish."[2]
There is generally an emphasis on fresh ingredients, simply prepared.[4] Unlike other cuisine styles, there are various recipes for each dish with none being considered more or less correct than the others. This has led some food writers to question whether it truly is a "cuisine" in the traditional sense of the word.[5]