Ryn Pfeuffer
Seattle Contributor
Ryn can cook without a recipe, but she can’t bake to save her life. She blames Philadelphia, where she grew up, thinking frilly-toothpick hors d’oeuvres were dinner. When her mom died her senior year of high school and the freezer stash of bite-sized snacks disappeared, she found herself skipping school to go to Reading Terminal and the Italian Market — learning food could be both comfort and adventure. Since then, she’s covered sea urchins off Vancouver Island, Rioja wines with María Martínez Sierra, prosciutto in Parma, and sausage-making with Roy in Greenfield, CA. Along the way, she’s written about food and travel for AFAR, Bon Appétit, Fodor’s, Forbes Travel Guide, Refinery29, San Francisco Chronicle, Seattle Magazine, Sunset, and Travel + Leisure. These days, she’ll cook you dinner from whatever’s in the fridge, then send you to the bakery for dessert.
Fun Facts
-
Lives in
Whidbey Island, WA -
Drink of choice
A rye Manhattan. -
Your Ratatouille moment
During childhood summers on Fripp Island, South Carolina, I’d spend hours crabbing the shore, then wander to the docks to buy shrimp directly from the trawlers. -
Ideal night out
Bar del Corso in Beacon Hill. A Negroni, prosciutto so thin it’s see-through, a chalkboard special (or two), and a Romana pizza with extra anchovies and buffalo mozzarella. -
Hot take
A well-done steak is a crime against cows. -
Pro tip for diners
Sit at the bar and go off-peak — faster service, full menu, and staff who actually have time to talk (perfect if you’re solo).
