Given the location on the second floor of a building that is part of of Seattle’s Pike Place Market complex, one reviewer wondered, “is it was possible for a restaurant to have better access to farm fresh ingredients than Matt’s?” That’s been the case since 1996, when is when Matt’s opened their doors in order to serve dishes like Dungeness crab and scallop ceviche with fried tortilla, quacamole and an ancho chile vinaigrette and a pork chop with butternut squash farroto, roasted brussel sprouts, parsley salad and black truffle jus. Open for lunch, you can much on a St. Jude tuna and hot mustard pickle relish on a potato roll after spending the morning touring the stalls in the market.