Matt's in the Market has installed this shrine to brown liquor in the former architect's office across the hall, with Tyler Palagi (Spring Hill, Smith) and Charlie Garrison (Matt’s) in the kitchen. Owner Dan Bugge says it has "a kind of Prohibition-y feel to it, but without a secret handshake or a special knocker to get in." Cornichon.org
says the beef lip terrine dijonnaise, made with real beef lips, is "one of the best things you can eat in Seattle" (though "maybe not for everybody").
94 Pike Street,
Hours: Mon-Sat noon-2 am
Local/Organic/Sustainable Focus, New American, Pub Grub
Full Menu, Happy Hour
Cocktail Lounge, Pub
Mon-Fri 4-6 pm ($8 pork sandwich, $5 tater tots, $8 margaritas and mules, $5 wines, $7 beer and shot, $7 bourbon pickleback).