Fresh Northwest cuisine with local market ingredients.

In this edition of Food Porn, we feature Matt’s in the Market, founded in 1996 and drawing a loyal crowd with its creative cuisine. Located in the heart of Pike Place Market with breathtaking views of Elliot Bay, Matt’s uses many market ingredients as well as sustainable and seasonal local produce.

Executive Chef Shane Ryan creates a menu based on the best ingredients that are offered at the Market. Beef Carpaccio served with black garlic cream, housemade potato chips, and drizzled with parsley oil. The Smoked Roosevelt Elk Tongue with a soft poached quail egg, caper berries, and grilled spring onions. For a decadent starter, the Seared Foie Gras is served with a fluffy pecan monkey bread, caramelized banana, orange marmalade, and coca nib.

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Photos by Jennifer Liu.

Stop in with a friend for a fresh and delicious lunch after perusing the market. Their lunch offerings include a selection of fresh sandwiches, such as the Pan-Fried Cornmeal Crusted Catfish and the Pork Belly Confit “Bánh mì” with pickled daikon radish and carrot, fresno chilies, hoisin sauce, and sambal mayo. Or if you crave BBQ, like I always am, try the BBQ Pulled Pork sandwich with Stumptown coffee BBQ sauce and cabbage slaw on a brioche bun or the Braised Beef Brisket with butter roasted onions, horseradish aioli, arugula.

Matt’s is open for lunch from 11:30 am – 2:30 pm and for dinner from 5:30 pm to 10:00 pm Monday through Saturday.

Matt’s in the Market    |  94 Pike St, Third Floor, Seattle   |   (206) 467 – 7909