Matt’s in the Market: Fresh Market Ingredients
94 Pike Street, Suite 32, Seattle, WA
Overlooking Pike Place Market is a cozy but lively little restaurant called Matt’s in the Market. The modest dining space is set up around an open concept kitchen and a bar. Our reservations were at 6:30 pm and the place was already nearly filled up. We snagged a window seat in front of one of the giant antique half moon shaped windows that looked right over the famous Pike Place Market sign with the sun setting behind it.
Matt’s in the Market uses the freshest ingredients from Pike Place Market. The restaurant has been a mainstay at Pike Place since 1996. And just like Pike Place Market’s mandate of ‘meet the producer,’ the open concept kitchen at Matt’s lets diners watch chefs magically create the most artistic and fragrant dishes out of fresh market ingredients.
You know the meal’s going to be good when there’s a line up of eating utensils beside your plate, especially when there’s a tiny seafood fork involved!
We had to order some seafood after drooling over it all day at the market. We went with the seafood stew. It was chock full of mussels, clams, white fish, scallops, a spicy sausage, potatoes with herbs and croutons and a big wedge of garlic bread.
I loved the lightly seared crust on the fish; the inside of the fish was tender and succulent. The mussels were gigantic but also juicy and flavourful.
There was a strong citrus flavour in the stew. It didn’t seem to pick up a lot of the briny flavour from the mussel shells or the fresh seafood flavours of the scallops and fish. The chunks of seafood in this stew were the definite highlights.
Our pork chop took a long time to cook. Our server came to our table to let us know that the chop was an extremely thick cut and would take some time to cook and rest. At this point, we were expecting a giant pork chop to hit the table. And we were right! The chop was a double cut, we had to share it, it was so huge! The center was a nice and moist pink. We definitely loved this pork chop better than the seafood stew.
Juice dripped from the chop as we cut deeper into it and the meat was sweet and tender. It was totally worth the wait.