DSquared Hospitality Company

Muse and Davids & Co., our speciality dining options nestled inside the iconic Benaroya Hall, are now open for the 2024 and 2025 seasons! We are thrilled to share our revamped menus featuring sophisticated cocktails and dishes that capitalize on Pike Place Market’s seasonal bounty.

Explore menu and experience insights from our Benaroya Hall Culinary and Pastry teams:

Dine With Us At Muse

Muse, our elegant, dinner-club-like space, features oversized windows and provides one of downtown’s most unique views onto the glitter and bustle of Second Avenue.

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According to Daniel, the Chef de Cuisine at Benaroya Hall, Muse is “The perfect way to start an enriching evening. Think about it: you’re going to the Symphony, which is always a memorable experience. What better way to enhance it than with an upscale dining experience right inside Benaroya Hall? Enjoy fresh, locally sourced food served by our friendly staff, along with an excellent selection of wines and exquisite dishes. Don’t miss the delicious in-house made desserts, especially the Caramel Apple Cheesecake! You can even pre-order drinks for intermission, so you can simply walk down the hall and enjoy the show—all without ever leaving the building!”

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Sarah, Benaroya’s talented Executive Sous Chef, shares, “I see Muse as a hidden gem that offers great convenience for those who know about it. Word has gotten out, though, as we’ve been booked solid continuously. I’m not complaining—it's rewarding to see so many repeat guests!”

Inside The Muse Menu

Daniel shares, “Our biggest inspiration is to stay fresh, local, and seasonal. We update the menu regularly to feature the finest ingredients available. The Northwest offers some of the best produce, and we strive to showcase that. From local chanterelle mushrooms in our risotto to salmon from the San Juan Islands, we make the most of what our region has to offer. My favorite dish on the new Muse menu has to be the Kung Pao Brussels Sprouts! They’re absolutely delicious and cooked to perfection. Many restaurants serve Brussels sprouts, but these are the best I’ve ever tasted—and our guests agree!”

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When it comes to crafting the dessert menu, Gin, our incredible Pastry Chef at Benaroya, reveals, “I wanted to create something for everyone on the new Muse menu. Something for cheesecake lovers, bread pudding fans, and chocolate enthusiasts (which is also conveniently gluten-free)!”

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Sarah adds, “We aimed to evolve from the previous year and really outdo ourselves, not only in terms of ingredients but also in execution.”

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Visit Us At Davids & Co.

Davids & Co, our casual cafe, located inside Benaroya Hall’s Boeing Company Gallery, boasts our favorite pre-show delights in a stunning downtown setting. Forgot to make a reservation at Muse? Looking for a last minute pre-show meal? Or maybe you have a sweet tooth and are looking for a pick me up espresso martini? Between Davids and Co and our newest addition right next door, the BCG Bar, you will find everything you need to be show ready for a night at the Symphony.

When asked to describe Davids & Co. in a few sentences, Daniel shared, “Friendly and welcoming, Davids operates more like a café. After you place your order, you can find a seat, and we’ll bring everything to you. We aim to make every interaction with our guests memorable, embodying a guest first mentality. Located in the main gallery, we see many Symphony patrons passing through. A simple greeting or compliment—whether it’s about a nice outfit or a costume from one of the Live Movie shows—can truly brighten someone’s day.”

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Sarah says, “I see Davids & Co as a fabulous introduction to Benaroya. It’s all about creating a welcoming atmosphere, where everyone feels invited. In my view, great food is the best way to make anyone feel at home.”

Davids & Co. Menu Insights

The new Davids & Co menu features both light and hearty dinner options to appeal to every appetite.

Daniel reveals the inspiration behind Davids & Co.’s menu is, “Fresh and local—just like Muse. While Davids and Co. has a more casual café vibe than a traditional sit-down restaurant, we are dedicated to serving top-quality food. And nothing compares to fresh, local ingredients! Plus, our menu is designed to change regularly, keeping it relevant.” Daniel’s favorite dish of this year’s menu is, “the Jerk Chicken Hind Quarter! Bursting with flavor, it also offers incredible value. Served with coconut rice, black beans, and cilantro lime crema, it’s no surprise that this dish is the most popular on the menu—and for good reason!”

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Sarah shares her thoughts on this year’s Davids menu: “We wanted to add more variety to our menu, which is why we introduced poke, while still keeping classics like the quinoa bowl. Our goal is to deliver top-tier dishes quickly, ensuring that everyone can enjoy their meal and still make it to the show on time.”

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For the dessert menu, we have some exciting developments to share! We have opened a BCG cafe next to Davids & Co. for the upcoming seasons. Gin expresses her enthusiasm for the new venture: “The BCG cafe offers a seasonal selection of delights, including espresso martinis, homemade ice cream, decadent macaroons, and a variety of rotating sweet treats and beverages based on chef inspiration. I’ve had the chance to fill the glass case with an assortment of small treats, and I’m loving the creative freedom it provides!”

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The Upcoming Symphony Season

Thinking about the upcoming season, Daniel says: “I love seeing the people I’ve come to know over the past few years. We prioritize a guest-focused approach, which naturally fosters connections and a genuine care for each guest—and yes, we have a lot of regulars! It’s wonderful to discuss the shows with them and contribute to their memorable symphony experience. There’s so much to appreciate about Benaroya Hall. The building is both historic and stunning, the staff is incredibly friendly, and as a music lover, there’s truly no better place I could imagine working.”

Sarah echoes this sentiment: “Honestly, I love being around all the amazing people I work with—not just in the culinary department, but also the servers, bartenders, ushers, and everyone else. I truly enjoy the vibrant energy of the entire environment.”

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Here’s to an incredible 2024 and 2025 season!

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