Smoky. Tangy. Sweet. Satisfying. At Davids & Co, our mashup of barbeque 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.


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.


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.


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.

See Menu


From the Smoker

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

Slow Smoked Brisket – 13.
Pulled Pork – 11.
Smoked Cauliflower w/ Poblano Aioli – 10.
1/2 BBQ Chicken – 12.
House-Smoked Sausage – 10.
Honey-Glazed Spareribs – 14.


Mashed Red Potatoes – 4.
Creamy Coleslaw – 4.
David’s Potato Salad – 4.
House-Made BBQ Vinegar Potato Chips – 4.
BBQ Beans – 4.
3 Bean Salad – 4.
Roasted Corn on the Cob – 5.

Sammies & Such

BBQ Pit Sliders – 11.
Choice of pit meat, coleslaw, chipotle aioli
David’s Dirty Rice Bowl – 11.
Dirty rice, pulled pork or smoked cauliflower, coleslaw
Black Bean Vegetarian Chili – 8.
Sour cream, cotija cheese, green onion
*add pork or brisket for $3
Shrimp Salad Sliders – 12.
Smoked shrimp salad, artisanal bun, pickled onion, mixed greens
Loaded Sweet Potato – 7.
Green onion, smoked mozzarella, bacon, orange-honey butter, sour cream

Greens & Things

Kale Caesar – 9.
Croutons, Caesar dressing, parmesan
David’s Chop – 11.
Romaine, kale, cucumber, grape tomatoes, artichoke hearts, smoked mozzarella, pickled egg, buttermilk herb dressing
Mixed Green Salad – 8.
Local Greens, roasted corn, cherry tomatoes, radish, cotija cheese, pepitas, cilantro lime vinaigrette




*Add to Any item* Smoked salmon $6. Shredded chicken breast $5. Smoked shrimp salad $6.

Menu Subject to Change


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. 


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.


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.

See Menu


Two Courses – $45      Three Courses – $55


First Course

Warm Baby Spinach Salad
Pistachios, Pt. Reyes Blue Cheese, Lardons, Tomato, Warm Mushroom Vinaigrette

House Cured Gravlax
Dill Crème Fraiche, Ikura Caviar, Toast Points

Roasted Corn Bisque
Crispy Leeks, Pesto, Herb Crostini

Marinated Heirloom Tomatoes
Oregano, Chives, Roasted Garlic, Red Onion Relish

Main Course

Slow Braised Short Rib
Asparagus, Crimini, Red Pepper Coulis, Potato Puree, Braising Jus

Smoked Chicken Breast
Red Bliss Potato, Spinach, Tomato, Calvados, Demi-Glace

Pan Seared Vancouver Island Salmon
Saffron Risotto, Snap Peas, Sweet Corn, Carrot Truffle Puree

Fall Farrow Sautè
Spinach, Beet, Almonds, Squash, Chevre, Herbs

Dessert Course

Chocolate Covered Strawberries
Pistachio, Grand Marnier

Salted Caramel Brulèe
Raspberry, Chocolate Tuille

Rustic Apple Gallette
Crème Anglaise, Caramel

Gelatiamo Raspberry Sorbet
Tuille Cookie, Berries, Whipped Cream, Candied Nuts

*consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have a medical condition.

make a reservation


Erik Nitsche

Sous Chef

Kevin Kirsch

Pastry Chef

Erin Westmoreland