Finding the right place to eat in Pike Place Market feels a bit like trying to find a quiet corner at a rock concert. You’ve got the crowds, the guys throwing salmon, and about a thousand options for clam chowder. But if you look up—literally, to the second floor of the Corner Market Building—you’ll find a place that most tourists walk right past. Honestly, that's their loss. Matt's in the Market Seattle is the kind of spot that defines "Northwest cool" without even trying.
It started tiny. We're talking 23 seats and a couple of butane burners back in 1996. The original owner, Matt Janke, basically built a cult following because he was buying ingredients from the stalls downstairs and turning them into high-end art. Today, it’s owned by Dan Bugge, a former fishmonger from the market who literally used to throw the fish he now serves. That's a legacy you can't fake.
The View Nobody Tells You About
Everyone wants a photo of the "Public Market Center" neon sign. Most people stand in the middle of the street, dodging traffic to get it. If you snag a window seat at Matt’s, you’re looking directly at that clock and sign from a bird's-eye view. It’s arguably the best seat in the city.
The vibe is weirdly perfect. It's got these black-and-white checkered floors and arched windows that make it feel like a French bistro fell in love with a Seattle shipyard. It’s upscale, sure, but you can still wear your flannel and boots and nobody will blink. That’s the Seattle way.
What to Actually Order (Beyond the Hype)
If you go for lunch, you’re getting the catfish sandwich. Don't argue. It’s cornmeal-crusted, served on potato bread with sambal mayo, and it has been a staple for decades. Is it simple? Sorta. But the crunch is legendary.
- The Seafood Stew: This is the heavy hitter. It's packed with whatever is fresh that morning—usually mussels, clams, and chunks of local fish in a broth that you'll want to drink with a straw.
- Deviled Eggs: They change these up constantly. One day it’s pickled peppers, the next it might be something more savory. Just order them.
- The Wine List: Dan Bugge knows his stuff. The list isn't just local; it’s curated to actually match the saltiness of the Puget Sound air.
The Chef Matt Coincidence
Here is a fun bit of trivia: the current executive chef is actually named Matt. Matt Fortner.
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It’s a total coincidence, but it fits. Fortner has brought a bit of an Italian soul to the menu. You might see a house-made pasta with Dungeness crab or a crudo that looks too pretty to eat. He’s kept the classics that Dan Bugge insists on, but he’s pushed the dinner service into something much more sophisticated than just "market food."
Is it a Tourist Trap?
Short answer: No.
Long answer: It’s located in the most touristy spot in Washington, so you’ll see some out-of-towners. But the "trap" part implies the food is mediocre and overpriced. At Matt’s, you’re paying for the fact that the fish was swimming a few hours ago and the greens were picked within driving distance. Dinner isn't cheap—expect to drop some serious cash—but you’re getting the "Essential Seattle" experience.
Why Locals Keep Coming Back
In a city that's changing as fast as Seattle, with tech towers popping up every week, Matt's feels like an anchor. It’s consistent. You know the service will be friendly but not overbearing. You know the view will still be there.
There’s a certain magic in sitting there on a rainy Tuesday in November. The market stalls below are closing up, the lights are reflecting off the wet pavement, and you’re tucked away upstairs with a glass of Syrah and a plate of oysters. It makes the city feel small again.
Practical Stuff You Need to Know
Don't just show up and hope for the best. You need a reservation, especially for dinner.
- Lunch is the Secret: If you want the view and the vibe without the $150 dinner bill, go at 11:30 AM on a weekday.
- Radiator Whiskey: If there’s a wait, go across the hall to their sibling bar. It’s dark, loud, and has one of the best bourbon selections in the PNW.
- The Entrance: It's easy to miss. Look for the elevator or the stairs in the Corner Market building (right across from the big "Meet the Producer" sign).
Matt's in the Market Seattle isn't just a restaurant; it’s a love letter to Pike Place. If you want to understand why people still live in this rainy, expensive city, grab a seat by the window and start eating.
To make the most of your visit, book your table at least two weeks in advance through their website, and aim for a 5:30 PM slot to catch the transition from daylight to the neon glow of the market sign.