Restaurant | Contemporary American
This brazenly boozy sibling to Matt's in the Market (across the hall) skillfully evokes the rough-and-tumble, devil-may-care, pre-Prohibition era. The bold flavors of the meat-heavy menu work well with the whiskey and other spirits that dominate the drinks. Few animal parts are unexplored. Half a smoked pig's head served with tongue, loin, ears and more is the showstopper but also look for smoked chicken, fried beef lip terrine, cornflake-crusted chicken livers and a lamb neck sloppy joe. Salads and desserts excite too. Dinner Monday-Saturday. 21-and over only.
94 Pike St.
Seattle, WA 98101
Hours: Dinner 4 p.m.-midnight Monday-Saturday;
Happy hour 4-7 p.m. Monday-Saturday
Average price of a dinner entrée:
$10 - $15
$15 - $25
$25 and over
Note: Price reflects average breakfast or lunch
entrée if that is restaurant's primary meal.
Meals available: Happy hour, Dinner, After 10 PM
Alcohol: Wine, Beer, Liquor
Payment forms: All major credit cards
Parking: Paid parking, Street parking
Disabled access: Yes, Elevator entrance on First Avenue
From The Times
Radiator Whiskey, a carnivore’s delight in Pike Place Market (August 9, 2013)
By Providence Cicero
From beef lips to chicken livers to smoked pig’s head, Radiator Whiskey is a meat-lover’s paradise in Pike Place Market.
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