American/New American
Price Scale

Matt’s in the Market’s sibling tavern shares a Pike Place Market upstairs address and a talent for delicate seasonal salads, but chefs Tyler Palagi and Charlie Garrison gleefully veer into animal parts, like fried nuggets of beef lip terrine with house dijonaise for dipping or a porchetta sandwich overloaded with pulled pig cheeks, smoked cheddar, and a softly fried egg.. The bar is overseen by the talented Sara Rosales, but also by the butt of a 14-foot decorative whiskey barrel, bearing seven taps for barrel-aged manhattans, negronis, and other rotating libations.

Meal Times
Dinner, Happy Hour, Late Night
Good to Know