We filet sides of fresh king salmon and take the pin bones out, dry brine both sides with fresh dill-kosher salt-brown raw sugar brine and wrap tight with plastic wrap. Then, we take the salmon, put it in a large pan and weight it down with 50 pounds of scuba diving weights to push the brined juices out (turning it daily for a week for consistency) which keeps the buttery richness of fresh salmon in our lox. Served with our house pickled red onions, fresh crustinis made from our lepanier baguettes, capers and cream cheese all on the side.

Over a pound of manila clams from our great pacific northwest steamed up with white wine, garlic, crushed chili flakes and butter. Served with garlic crostinis to sop up the great clam broth.

We cut thick strips of calamari from whole tenderized calamari steaks then dust with seasoned flour and fry golden. Served with homemade roasted red pepper aioli sauce on the side.

We hand cut fresh boneless-skinless chicken breasts and bread them before frying them up. Served with Barbeque dipping sauce.

We blend fresh cooked king salmon with sour cream mashed potatoes, hand bread them and then fry golden and top with stripes of our homemade fresh herb sauce.

Crab over chopped celery and lettuce with homemade cocktail sauce. As classic as its been done since the old days!

Two grilled dungeness crab cakes served with our citrus aioli sauce and our homemade fresh mango salsa on spinach side.

We slice thick wedges of portobello mushroom then hand bread them with japanese bread crumbs and fry golden. Served with our smoked gouda cheese dipping sauce on the side!

Housemade cocktail sauce.

Housemade cocktail sauce.

Pickled cucumber salad and red pepper aioli.

Fresh herb sauce.

Sourdough bread bowl.

Juan's fresh orange and carrot salsa, shredded lettuce and cotija cheese on top.

Roasted red pepper aioli.

Fingers spicy hoisin Barbeque sauce.

We don't boil the flavor out of the corned brisket, we slow braise the flavors into it! Then we chop and mix with onions, potatoes and spices before grilling. Topped with 2 eggs any style and served with hash browns and toast.

Salmon that we house cure with a dill brine wrapped and w8ed for a week then sliced thin and served with a toasted bagel, house-pickled red onions, cream cheese and capers on the side.

Two market-fresh eggs, choice of vanilla-cinnamon french toast or buttermilk pancakes and choice of bacon, ham or sausage.

Two market-fresh eggs, crispy hashbrowns, toast.

With seasonal fruit, vanilla-cinnamon raw sugar, milk and toasted spiced pumpkin seeds on the side to mix in!

Tacos grilled soft double corn tortillas filled with scrambled egg whites, mixed vegetables and topped with cotija cheese and served with our fresh avocado-tomato salsa fresca and our roasted tomatillo salsa on the side with crispy hash brown potatoes.

A stack of 3 with unsalted dairy fresh butter alongside and warm syrup.

With confectioners sugar and with dairy sweet butter on the side.

Grilled thick sourdough bread packed with cheddar cheese scrambled eggs, spinach, tomatoes and your choice of either ham, bacon or sausage inside! Served with hash browns on the side.

3 market-fresh eggs, bacon, ham and sausage (all 3 meats!), crispy hashbrowns, toast.

Two market-fresh eggs, your choice of bacon, ham or sausage (links or patties), crispy hashbrowns, toast.

Bacon-cheddar-green onion strata (fancied up biscuits) topped with poached eggs over crispy hashbrowns, topped with our sausage gravy.

Housemade chorizo scrambled eggs, cotija cheese on grilled soft double corn tortillas with home made roasted tomatillo salsa and home made avocado-tomato fresca on the side & crispy hash browns.

Served over arcadian lettuces with our homemade balsamic vinaigrette.

We blacken fresh wild king salmon fillet and serve it atop a traditional caesar salad and serve garlic bread on the side.

Arcadian field greens, grilled fresh market vegetables, rustic torn sourdough croutons, parmesan cheese tossed in our balsamic vinaigrette.

With grilled chicken, seasonal apples, red onions, beecher's "Flagship" white cheddar, spiced pumpkin seeds and our maple-chili vinaigrette.

Alderwood smoked fresh king salmon, tiger prawns, long beans, cucumbers, tomatoes, egg, 1000 island dressing all served up to make a great taste of pike place market seafood samples!

One each of the dungeness crab and the smoked king salmon bennies. Compare the best northwest seafood benedicts on 1 plate.

Served on grilled rosemary bread (or toasted English muffin if you prefer) with 2 poached eggs over the smoked salmon and draped with creamy-rich hollandaise sauce with crispy hash browns on the side.

Served on grilled rosemary bread (or toasted English muffin if you prefer) with 2 poached eggs over the dungeness crab and draped with creamy-rich hollandaise sauce with crispy hash browns on the side.

Served on grilled rosemary bread (or toasted English muffin if you prefer) with 2 poached eggs over the canadian bacon and draped with creamy-rich hollandaise sauce with crispy hash browns on the side.

Thanks todd, what a great suggestion, everyone applauds you! we take our fantastic slow braised corned beef hash and create an eggs benedict using it on our grilled rustic rosemary bread (or english muffin) when todd told us about this being an east coast thing, we thought what a no-brainer to add to the menu...Damn it's great!

Fresh moist alderwood smoked king salmon scrambled with farm fresh eggs and green onions and served with cream cheese on the side. (capers on request, free of charge) Mix the cream cheese in and put some capers on and you have a breakfast like nowhere else!

Invented in the gold rush days when the prospectors hit a gold vein they rushed to town to have the most expensive meal they could in northern california. Oysters from the mendocino coast, thick bacon that had come from the then scarce pigs grown locally, scallions and imported italian parmesan cheese scrambled together with fresh hen's eggs. We do this, but with fresh pacific northwest oysters!

We saute prawns with diced tomatoes, green onions and a little serrano chilis (not hot, just a little spicy!) and wrap them into a farm fresh omelet with monterey jack cheese.

Seasonal vegetables inside and cotija cheese on top! Hearty and warming, our grilled vegetables are a perfect counterpart to the dried white cotija cheese sprinkled on top.

As written up in the new york times, reviewed by mario batali as his favorite breakfast in GQ magazine, featured in bon apetit magazine, food & wine magazine, coastal living magazine and in countless international publications! We let the dungeness crab speak for itself folded into a farm fresh eggs omelet with diced tomatoes and topped with parmesan cheese.

Invented in san francisco in the early 1900's at "Original joe's" ours is the seattle version we made with scrambled fresh sausage, spinach, mushrooms and green onions scrambled into farm fresh eggs then topped with parmesan cheese.

We scramble together crisp hash brown potatoes with grilled mixed market vegetables, spinach, mushrooms and green onions for a hearty vegan breakfast!

Grilled market vegetables, field greens, rustic sourdough croutons, parmesan, balsamic.

Field greens, tomatoes, cucumbers, radish, choice of dressing.

Dungeness crab, alderwood smoked salmon, tiger prawns, asparagus, cucumbers, tomatoes, egg, 1000 island dressing.

Flagship cheddar, beefsteak tomatoes, balsamic vinaigrette.

We should probably get paid for advertising beecher's "Flagship" white cheddar cheese, since we use it so much. But, its the best cheddar available, award winning, made right here in pike place market by friends of ours (who kindly allowed me to spend the night making it with them...Making cheese like this is craft combined with the molecular science resulting in artistry!) so when we grill a cheese sandwich, we use the best. Anyway, its grilled with our bacon-tomato jam and tomato slices on our popular local rustic rosemary bread. (if the kids want a plain grilled cheese on white bread, we offer that as well as other simpler items that children expect, at kid friendly prices also).

Hand breaded daily Alaskan cod fried and served on our grilled telera roll with tartar sauce, arcadian field greens and sliced tomato.

Dungeness crab, mozzarella cheese and our homemade bacon-tomato jam on rustic rosemary bread grilled on the flat top.

We flame sear the outside of our fresh pork shoulder roasts to get some char on them before slow braising them for 4 hours at a low temp for maximum tenderness. We then shred the pork and hold it in its juices before filling a grilled pullman roll with the pork, escabeche , cotijo cheese, lettuce and roasted red pepper aioli sauce. Oh yeah!

With tartar sauce on grilled telera bun with tomato slices, arcadian fild greens and house pickled red onions.

Our fantastic slow braised corned beef sliced and piled on thick rye bread with sauerkraut, swiss cheese and 1000 Island dressing then grilled.

On thick toasted sourdough bread with our grain mustard mayo, the "Blat" is a classic!

Avocado, tomato, spinach, roasted red pepper, mozzarella, herb dressing, cucumber slices all on toasted rustic rosemary bread. Tell us how great it is!

Our home made patties of fresh angus beef grilled and topped with beecher's "Flagship" white chedar, house pickled red onions, lettuce, tomatoes and lowell's burger dressing on a grilled telera roll.

Mozzarella cheese, tomato slices with red pepper aioli on grilled rustic rosemary bread. The best tuna melt you will ever taste!

We stuff a grilled pullman roll with braised brisket and mozzarella cheese, caramelized onions and horseradish-mayo. Beef stock au jus on the side for dipping.

Grilled chicken breast on telera bun with homemade grain mustard mayo, thick smoked bacon slices, swiss cheese and lettuce.

We roast fresh turkey breast daily then slice and steep in vegetable stock before loading it onto thick toasted sourdough bread. We then top it with swiss cheese, thick smoked bacon slices, tomato slices, lettuce and our grain mustard-mayo.

We grill up a fillet of our fresh wild king salmon, a dungeness crab cake and some tiger prawns to make a healthier version of a mixed seafood platter! Served with seasonal veggies and jasmine rice pilaf on the side.

We pick the fresh whole salmon two doors down at our friend solly amon's "Pure food fish" each morning from harry, and then he directs his crew in filleting out the whole fish for us and pulling out the pin bones before they walk over the huge platters for each day's meals. Our kitchen manager juan the continues the process by slicing fresh fillets and weighing them for consistent cooking, depending on the sandwich, salad or entrée sizes. Our fresh king salmon fillet is fresher than the fanciest restaurants in town, because we get first choice each morning at 5am, and everyone else gets 2nd choice. Grilled simple and moist, we pair the fillet with a fresh simple fresh herb butter and seasonal fresh vegetables on the side with jasmine rice pilaf. (we'll also "Blacken" your fillet at no additional charge, still perfectly moist, just a little additional spice to it!).

Hand-breaded Alaskan cod, beer-battered tiger prawns, crispy calamari strips, cole slaw, French fries, tartar and cocktail sauces!

Cod, shredded cabbage, housemade tomatillo salsa, pico de gallo, cotija cheese on double-grilled soft corn tortillas with our spicy vegetarian-borrachos 3 beans cup on the side.

Tiger prawns butterflied and sautéed with some chopped tomatoes and a little serrano chili (just a little, not hot!) served in sft grilled double corn tortillas with our homemade fresh mango salsa, a bit of shredded nappa cabbage, cotijo cheese. Served with our homemade roasted tomatillo salsa and vegetarian-borrachos 3 bean cup on the side.

Our shredded slow braised pork shoulder, shredded cabbage, housemade tomatillo salsa, avocado-tomato salsa fresca and cotijo cheese on double-grilled soft corn tortillas with our spicy vegetarian-borrachos 3 beans cup on the side.

Our fish & chips (and clam chowder as well) put us on the map so many years back, and we grew into the fresh and local market meals we're famous for from that start! We make them fresh, like everything else, and we do it right, like everything else. We make our meals with love, and you'll taste the love!

Fingerling potatoes and fresh market vegetables.

White wine, garlic, crushed chili broth, garlic crostini.

Choose either fresh wild alaskan king salmon, alaskan cod or slow-braised pulled pork, soft corn tortillas, housemade salsas, cotija cheese, escabeche slaw, borracho beans on the side.

Hand-breaded and fried golden served with French fries, cole slawand house-made cocktail sauce.

Farfalle pasta with sun dried tomatoes, broccoli and parmesan cheese, served with garlic bread.

Hand-breaded Alaskan cod, beer-battered tiger prawns, crispy calamari strips, cole slaw, French fries, tartar sauce, cocktail sauce.

Alaskan king salmon filet, dungeness crab cake, grilled tiger prawns, seasonal vegetables, jasmine rice

Filet served with jasmine pilaf, fresh market vegetables. Please specify either a light garlic-herb butter or blackened.

Spaghetti tossed with garlic butter and cojita cheese and served with garlic bread.

Hand-breaded Alaskan cod with cole slaw and french fried potatoes and tartar sauce.

Short season copper river sockeye salmon filet, grilled and served with a light citrus-caper butter, grilled asparagus, jasmine rice pilaf.

Hand-formed fresh ground chuck patty, beecher's flagship cheese, thick smoked bacon, house pickled red onion, lettuce, tomato, 1000 Island dressing.

Hand-breaded Alaskan Halibut with cole slaw and french fried potatoes and tartar sauce.