Restaurants

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BARBEQUE, ELEVATED

Smoky. Tangy. Sweet. Satisfying. At Davids & Co, our mashup of barbecue traditions balances the classic with the creative to produce cravable ‘cue with a culinary pedigree. Choose from spoon-tender pulled pork, savory smoked chicken and much more, served with beloved sides as well a few delightful surprises. See our full menu.

FOR LUNCH

We’re open weekdays from 11 a.m. until 2 p.m., serving you with just the right blend of speed and service. Eat here, or take it back to work—we’ll help you make the most of your lunch hour either way.

BEFORE THE SYMPHONY

We’re open two hours before most performances in the S. Mark Taper Foundation Auditorium for a pre-concert bite that’s quick and casual, yet deeply delicious.

FIND US

We’re at 200 University Street in downtown Seattle, between 2nd Avenue and 3rd Avenue, in the lobby of Benaroya Hall—the home of the Seattle Symphony.  Call us at 206 215 4797.


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MENU

From the Smoker

Apple Wood Smoked Daily.
Served with gluten free cornbread and choice of side

Slow Smoked Brisket – 13.
Smoked Pulled Pork – 11.
1/2 BBQ Chicken – 12.
House Smoked Sausage – 9.
Smoked Portobello Mushrooms – 10.

Sammies & Such

Served with chips or a house salad *sub Caesar for $1

BBQ Pit Grinder – 11.
Choice of pit meat, chow chow, Seattle Gold BBQ, slaw, artisanal bun
David’s Dirty Rice Bowl – 11.
Dirty rice, pulled pork or Portobello mushrooms, mozzarella, slaw
David’s BBQ Burrito – 11.
Dirty rice, pulled pork or Portobello mushrooms, mozzarella, slaw, flour tortilla
Shrimp Salad Sandwich – 12.
Smoked shrimp salad, fresh herbs, artisanal bun
Loaded Sweet Potato – 6.
Bacon, green onion, smoked mozzarella, butter & sour cream

Must Haves

Sweet pickled Egg – 1.5
Kool-Aid pickle – 1.5
Famous gluten free cornbread – 2.

Sides

Creamy Coleslaw – 4.
David’s Potato Salad – 4.
Smokey Mac & Cheese – 5.
Sweet Corn Succotash – 4.
Housemade BBQ Vinegar Potato Chips – 4.

Greens & Things

Caesar – 8.
House croutons, Caesar dressing, parmesan
Cobb – 10.
Romaine, house-smoked bacon, pickled egg, cheddar, avocado, creole cane vinaigrette
Mixed Green Salad – 8.
Local Greens, seasonal fruit, shaved parmesan, honey balsamic vinaigrette

*Add to Any item* Smoked salmon $5. Shredded chicken breast $4. House smoked bacon $4. Smoked shrimp salad $5.

Menu Subject to Change


DINNER, INSPIRED

Exceptional service and fresh Northwest cuisine come together in splendid harmony at Muse, the official restaurant of the Seattle Symphony. Join us in our elegant, dinner-club-like space tucked away in Benaroya Hall where our menu capitalizes on Pike Place Market’s seasonal bounty. The oversized windows provide one of downtown’s most unique views onto the glitter and bustle of Second Avenue. 

A DELICIOUS PRELUDE TO ANY EVENING

Muse is open prior to most Seattle Symphony performances and select non-symphony performances. Not seeing a performance at Benaroya Hall? You’re welcome to join us just the same. We recommend that all our guests make a reservation: Call us at (206) 336-6699.

FIND US

We’re tucked away on the main floor of Benaroya Hall, in the Norcliffe Founders Room. Once you’re inside the Mark Taper Foundation Auditorium, just look for the hallway hung with portraits of Symphony musicians, and follow the signs.


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CHEF’S SELECT MENU

Two Courses – $40      Three Courses – $50

 

First Course

Beet Carpaccio and Burrata
Arugula, Pine Nuts, Citrus, EVO

Frisee and Endive Salad
Bacon Lardons, Roasted Cippolini Onions, Candied Pecans, Maple Vin.

Parsnip and Fennel Bisque
Fried Leeks, Hazelnut Oil, Micro Greens

Pacific Oysters
Roasted Lemon Mignonette, Fresh Horseradish

Main Course

Smoked Pork Tenderloin
Delicata Squash, Sweet Onion Marmalade, Goat Cheese Polenta

Asian Braised Short Ribs
Rice Cakes, Baby Bok Choy, Carrots, Pickled Radish & Ginger

Pan Roasted Coho Salmon
Mushroom Risotto, Broccolini, Truffle Corn Sauce, Roasted Tomato

Portobello Napoloean
Arugula Pesto, Roasted Peppers, Onions, Eggplant, Kale, Fresh Mozzarella

Dessert Course

Black Sesame Chiffon Cake
Kalamansi Curd (Yuzu, Lemon)

Apple & Cranberry Gallette
Vanilla Bean Ice Cream

 

make a reservation

Chef Erik Nitsche