If there’s one spot in Pike Place Market that feels conceived just for locals, it’s Matt’s in the Market’s sibling tavern across the hall. The prevailing liquors skew as brown as the wood-hewn decor, and the kitchen fuses fine dining with stoner fantasy, with a lot of help from animal parts: cornflake-crusted chicken livers, fried nuggets of beef lip terrine with house dijonnaise, smoked mac ‘n beef cheeks. Salads, however, display the same finesse you’ll find across the hall at Matt’s. Meanwhile, a 14-foot decorative whiskey barrel behind the bar dispenses aged manhattans, negronis, and other rotating libations.