By: Laura Sabo 
On a recent drive to Seattle, I was pondering the old standbys of eating establishments that I’ve grown to love and where I’d find myself once I arrived in the Emerald City. While eating at these tried-but-true places are highlights I look forward to, I also seek out “new to me” restaurants, specialty food markets, bakeries and bars adding an element of adventure, and sometimes risk, to the journey.
One block from my hotel, I happened upon Top Pot Doughnuts where I could see the vast array of goods through the window. It was nighttime so I held out until morning. While I like doughnuts as much as the next gal, I told myself to only give in on one of the days. The next morning, in we walked. As I was sinking my teeth into a Frisbee-sized chocolate cake doughnut, I had one of those devil/angel shoulder moments where they argued back and forth about the virtues of doughnuts and whether I should order a second. The angel won, but on the second day’s visit, although I was going to watch my son devour two ginormous cake doughnuts and eat more healthful elsewhere, the devil in me took over and this time I tried the Bavarian crème doughnut accompanied by an Ovaltine latte. Doughnuts and coffee drinks on both occasions were TDF (to die for), even if it does mean a few more laps around the track.
Intrigued by the name Top Pot, I asked at the counter and they told me this story. Two of the co-founders bought a neon sign from a Chinese restaurant named Topspot. After leaving the sign idle for several years, they decided to refurbish the sign but on the way to get it restored, the “S” fell off leaving the words Top Pot.
Guess I’ll happily be adding this to my list of old standbys in Seattle. No risk this time.
5 Seattle locations - online
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Michael Recchiuti has been making handcrafted chocolates in San Francisco since 1997. Simple and elegant in presentation, these chocolate are just the right size and have amazing depth of flavor.At least 27 different flavor profiles all with creative twists. Try the Star Anise and Pink Peppercorn; or the Bergamot Tea made with dark chocolate ganache infused with Ceylon tea and Bergamot oil. We also love the classic Fleur de Sel made with burnt caramel. To order call (800) 500-3396 or go online.
