Restaurants

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BARBEQUE, ELEVATED

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.

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.


See Menu

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.

Sides

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


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.


See Menu

CHEF’S SELECT MENU

During the month of January, travel times are expected to increase dramatically due to the viaduct closure. In order to accommodate guests with limited time before symphony shows, we will be offering the Muse menu in the form of a buffet for $45 per person. This will continue until the new tunnel opens, which is expected in early February.

Appetizers

Frisee & Watercress Salad
brie, maple candied pecans, macerated dates, cranberry mint vinaigrette

Golden Winter Soup
Potato, leek, and butternut squash, crostini

Antipasti Platter
array of meats & cheeses

Seared Yellow Fin Tuna
taro chips, miso-chili aioli

Main Course

Northwest Salmon
spiced cider butter, honey crisp apple jam

Red Beet Risotto
goat cheese, wilted spinach, fennel, roasted cauliflower

Peppercorn Beef
foraged mushroom demi-glace

Sides

Roasted Brussel Sprouts &  Delicotta Squash

Yukon Gold & Sweet Potato Gratin
with rosemary & parmesan

 

Dessert

Chocolate Kahlua Cheesecake Tarts

Butterscotch Pot de Crème
salted cashew cookie

Ganache Cake Bites

 

*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

Eric Remmington & Kevin Kirsch

Pastry Chef

Erin Westmoreland