Mike’s Chili Parlor, Selling Chili, Not Their Soul
Cameron July 7th, 2008
Edith Macefield (1922-2008), Ballard’s most famous “hold-out”, brought national attention to the community when she refused to sell her property of almost six decades to commercial real estate developers. Just around the corner, Mike’s Chili Parlor is Edith’s retail equivalent.
Crossing the Ballard Bridge, you can see the words “MIKE’S” and “CHILI TO GO” on painted plywood and flickering neon signs, circa 1955, modestly promoting the Parlor’s existence off of 15th and Ballard Way. The same construction monstrosity that bordered Edith’s home also casts a shadow on its north-end over the dusty brick bar. Like two rebel bookends nestled against a bourgeoisie mega-center, the two properties are remnants of Old Ballard, representing a similar struggle against gentrification.
We visited the the Parlor because we’ve heard that it is the home of Seattle’s best chili. And we were thirsty. In the short time that we were there, we immediately felt at home; the bartender was boisterous but called us “honey” and little touches of the “old country” graced the interior of the building.
We ordered the “Big Ass Bowl” of chili (seriously, that’s the name of the size) with onions, cheese and jalapeños, and the chili pasta. The sauce was peppery and not too thick or floury, like the junk that comes in a can. This stuff is definitely homemade, with generous meat portions and greasy-deliciousness. And the chili pasta is pretty much sheer- genius. Two of the best things known to man (chili soup and spaghetti noodles) are harmoniously united for the ultimate sense of satisfaction. The Parlor is obviously on to something, considering that they were featured on the Food Network’s “Diners, Drive-Ins and Dives” with Guy Fieri, www.youtube.com/watch?v=LfCMw28qXAU.
As we finished our meals, eyes crossed and hands on our bellies, a pack of middle-aged rabble-rousers came parading through the door, sporting softball t-shirts with the sponsor’s name, “Mike’s Chili” on the chest; clearly, this place is home to some. I discovered that fourth-generation Chili Parlor owner, Mike Semandiris, was right in the middle of all the softball raucous and I wanted to meet the man behind the chili.
The Parlor was originally a residential home to Mike’s great grandfather, who emigrated from Greece to the States with a vision and a mission. Grandpa Mike opened shop in 1922 and they’ve served generations of industrial Ballardians with fulfilling lunch specials and a trusty menu of various chili creations ever since.
We inevitably discussed the giant commercial retail structure surrounding the Parlor’s western and northern walls. Mike had a lot to say about his experience watching Ballard develop. “It used to be a lot sunnier out here on the patio, and the ongoing construction, which was supposed to conclude in 14 months, has very much impacted the business. The entire road [Ballard Way] to enter is closed, so people have to circle around and come through the back side, and half of our parking is gone [temporarily].” Two year’s later, the construction is far from finished. Apparently the developer that had offered Edith $1 million for her home also encountered a cold response from the Chili proprietors. “My dad and I were here when one of the developers walked into ‘talk’; my dad just put his hand up and said ‘we’re not selling’ and they’ve never come back.” Damn straight.
“You know, I love that people care about Old Ballard and keeping it from becoming Bellevue, but if you really value local businesses, you have to frequent them. You might pay an extra dime or two, but that’s what it takes these days to compete against the chain stores.”
Wait, you’ve never eaten at Mike’s before this?
How long have you lived in Ballard?
I wish everywhere had a “big ass bowl” size option. Thanks for reminding us of the awesome local choices around here.