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

For the week of November 1st-10th


First Course

Yellow Fin Ahi Poke
Sweet & Spicy Soy, Shitake Mushroom, Scallion & Pineapple Crisp

Brussel Sprout Caesar
Parmesan Fritters & Crispy White Anchovies

Shaved Pork Loin Crostini
House-made Gruyere Cracker, Grilled Apple, Arugula & Roasted Shallot Gastrique

Red Kuri Squash Bisque
Port Salut, Hazelnut Gremolata

Main Course

Char Grilled Beef Strip Steak
Flash Fried Gnocchi, Broccolini, Dijon Emulsion

Braised Chicken Thighs
Fingerling Potato & Sausage, Creamed Green Beans & Peppadew Relish

Ling Cod
Caramelised Onion & Potato Croquette, Lacinato Kale, Delicata Squash & Saffron Remoulade

White Bean & Eggplant Fritter
Brussel Sprout & Grilled Carrots, Tomato Jam & Scallion Pesto

Dessert Course

Fromage Blanc Galette
Fennel & Orange Crust & Fig Compote

Chocolate Cremeux
Strawberry Couilis & Cookie

Raspberry Linzer Torte
Hazelnut Crust & Raspberry Jam

Molly Moon’s Ice Cream

*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

Culinary Team

Seth Prigg, Kalani Fetui

Pastry Chef

Erin Westmoreland