Heading to Safeco Field for the Mariners home opener? Come with an appetite, because Safeco Field has a lot of new food items to entice hungry Mariners fans.
The big news this season at The Safe: Edgar's Cantina at the Pen and Home Run Porch lounge.
The open-air restaurant, named after the legendary designated hitter and Mariners Hall of Famer Edgar Martinez, is located just beyond the left-field fence. In addition to the great view, Edgar's features a menu created by award-winning Seattle chef Ethan Stowell.
Stowell created a Northwest Mex menu for Edgar's Tacos at the Home Run Porch, which includes a basket of three fresh corn tortillas with the choice of carne asada, carnitas, chicken or lengua (beef tongue), topped with diced onion, cilantro and cotija cheese.
Down below Edgar's Cantina, Stowell updated the South-of-the-Border menu of the former Flying Turtle Cantina (which was renovated and renamed Edgar's). Fans of the authentic Mexican sandwiches tortas can still find the popular pork carnitas and salchica tortas. They'll also have some new torta choices: carne asada and Chicken Milanese. Also new are Stowell's house-made chicken tenders with chips and salsa.
To wash it down, fans over 21 can enjoy a selection of South-of-the-Border beers, and at Edgar's, five signature cocktails created by Anu Apte, owner of Belltown lounge Rob Roy.
The new drinks feature Zac, the artisanal mezcal that Martinez and business partner Gene Juarez import from Mexico. The cocktails include Zac Paloma with grapefruit soda, the .312 (Edgar's lifetime batting average) with Campari and soda, and the Martinez Michelada with Mexican beer, lime and pineapple juice with a dash of cayenne pepper.
Safeco Field's vegetarian, vegan and gluten-free offerings are also expanding.
In addition to a selection of vegetarian frankfurters with specialty toppings and the Field Burger, Field Roast is adding a vegan chili cheese dog.
Vegan chefs Rich Landau and Kate Jacoby, owners of the award-winning Vedge restaurant in Philadelphia, consulted with Centerplate to create Bao-Choi - vegan, Asian-style steamed buns. Two choices include black vinegar glazed Portobello with pickled cucumber, green chili, scallion and spicy sambal mayo, and Korean eggplant with gochujang (fermented red pepper paste), daikon radish, spicy cabbage, scallion, cilantro and kimchee mayo.
Landau also created a selection of vegan dishes for the ballpark's Private Suites, including Portobello Carpaccio, salt-roasted golden beets, roasted fresh market vegetables and vegan chocolate chip cookies.
So whether you're hankering for some south of the border fare, the traditional baseball frank or wanting to go light and vegetarian, there's a little something for everyone at Safeco Field.