Compass Cafe – Seattle, WA

Food: Hattie
Food: Parents
Kid Friendliness
Summary

Restaurant: Compass Cafe
Cuisine: American/Sandwiches/Deli
Visit Date: December 31st, 2015
Location: Seattle, WA
Address: 860 Terry Ave N (inside MOHAI)
Price of Kids Meal: $8.95 (actually, this was the price of the bowl of Mac & Cheese I stole from my mom. Not sure what the actual “kids meal” costs.)
Child Friendliness Factors: 
-Changing Table in restroom: Not in the restroom closest to the cafe, but in the museum restrooms.
-Child hand washing made convenient: No. All they have is those Dyson AirBlade dryers which don’t  work on tiny hands and are kinda scary.
-Highchairs available: Multiple, and they were clean & in good repair.
-Lidded cups & straws available: Straws, but no lids.
-Child-friendly food/servings on menu: Yes, everything was a la carte, which is perfect for tiny tummies, and you could see everything through the glass, which makes it easy for picky eaters to find something that looks good to them.
-Welcoming touches for children: Nothing special, but the attached museum is crazy-friendly for kids!
Additional Comments:
-Wine & beer available
-Espresso machine
-Don’t have to be a museum visitor to eat here
-Outdoor patio available on warm days
-No table service/counter service only

Compass Cafe

On a recent trip to the Museum of History & Industry (MOHAI) I got hungry, so we took a break to eat at their cafe, which was surprisingly tasty. I would actually eat here even if I wasn’t visiting the museum.  I ordered the Asian Vermicelli, which turned out to be too salty for my taste, but my parents ate it in like 3 seconds, so I guess they like salt more than I do. I ended up eating my mom’s Radiatore and Cheese which was so super yummy. Radiatore is a noodle shape that is very easy for little fingers to pick up, and the cheese sauce was made with Beecher’s Flagship & Tilamook Cheddar, which might be my 2 favorite cheeses in the universe.

I was born in September of 2014, and ever since I started eating solid foods I have been a self-proclaimed foodie. I am also an aspiring chef (actually, I just aspire to reach the kitchen counter right now), and experienced restaurant critic.

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