DSquared hospitality company restaurants

Davids & Co, | benaroya hall, downtown seattle

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.

muse (norcliffe founders room) | benaroya hall, downtown seattle

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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Culinary team

Eric Remmington & Kevin Kirsch

pastry chef

Erin Westmoreland