Bakeman’s Restaurant

The image I have of cafeteria lunches revolves around chicken nuggets, lukewarm cartons of chocolate milk, and corn dogs.  I think of the tacky tables that never quite get clean and the shoulder-to-shoulder bench seating from my elementary school days. While Bakeman’s Restaurant in downtown Seattle has the same linoleum floors and plastic trays of my childhood, its turkey and cranberry sandwiches are a far cry from mystery meat.

The counter ladies mound oven-roasted turkey between slices of sourdough or whole-wheat. Dark meat and white meat lovers are both welcome. You have your choice. For just 25-cents extra, a healthy dose of cranberry can be added to the mix.
There’s nothing gourmet about this hidden gem. Don’t expect tablecloths or drink service. Here seating is a free-for-all and bussing your own table is expected. Since 1970, construction workers and business execs alike have been grubbing on Bakeman’s selection of reasonably priced, homemade soups, salads, and sandwiches.

Their sub-street level location can be hard to find, but it’s worth the hunt. On cold days, bowls of their freshly made soups provide a homey warmth. Ranging from traditional chicken noodle and clam chowder to corned beef and cabbage and butternut squash, there’s an option for everyone. (Word to the small stomachs, cups look more like bowls here.)
Large portion sizes can make finding room for dessert difficult, so pace yourself and consider sharing. Their pies are pretty darn good. (Flavors range from Pumpkin to Strawberry Rhubarb.) 

Soups: $2.15 & $2.75 (SM/LG)
Pie: $2.50
Turkey: $4.50 (+ $.25 for cranberry)
Meatloaf or Tuna: $4.25
Roast Beef, Corned Beef, Pastrami, or Baked Ham: $4.50

122 Cherry St
Seattle, WA 98104

(206) 622-3375 

Monday – Friday 10:00 AM – 3:00 PM


Bakeman's on Urbanspoon

About Mikaela Cowles

I’m a food-gobbling, book-reading, aspiring photog. Born and raised in Seattle, I love dancing in the rain, bouquets of fresh basil and green grass between my toes. I like how kneading butter into flour makes my fingers soft. I’m passionate about all things sweet potato. I prefer my coffee black, my scotch on the rocks and my steak bloody. I hunt, when I have time; play basketball; and hike. I’ve been known to laugh so hard I hyperventilate. And, I’m the owner of Making Language Count, a boutique freelance writing business.

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