Inn at the Market
"What did you notice on arrival?Flames dance prettily inside the lobby fireplace, giving the room an urban lodge vibe that feels just right on a rainy day at Seattle’s iconic Pike Place Market, first opened in 1907. What’s the crowd like?Elegant yet cozy, this 79-room hotel in the heart of the market counts plenty of loyal repeat customers among its clientele. From business travelers lounging on the lobby couch to couples celebrating their anniversaries with Champagne sipped from well-placed swivel chairs in the waterfront rooms, the inn perpetually feels full of happy people. Room service: Worth it?Nearby breakfast spot Bacco ferries omelets and Benedicts to guests at the inn from 7 a.m. to 3 p.m. From 5:30 p.m. to 10 p.m., choose dinner plates from Café Campagne, loved locally for its faithful renditions of French classics like Burgundy-style escargots, beef tartare, and steak frites. But really now, when you’re staying smack dab in the middle of an iconic, sprawling food market, you just gotta get out there and sample the goods. From the spicy lentil soup at Turkish Delight (ask for it with chicken and extra spice), to the impossibly rich “drinking chocolate” at Indi Chocolate, and DeLaurenti’s prosciutto-stuffed Parma sandwich, there are more treats than you’ll ever have time to sample. Get out there. Anything else we absolutely must check out?Ask the concierge about in-room spa services and discounted passes at the nearby Seattle Athletic Club. Bottom line: Why will we love it here?Until you see it, it’s hard to understand the allure of Pike Place Market. But food lovers will fall hard for this collection of labyrinthine buildings where you can buy everything from freshly foraged morel mushrooms, slippers crafted from the wool of sheep raised on a nearby island, and spectacular grower Champagnes from two of Seattle’s best wine shops—DeLaurenti and Pike & Western. Grab that bubbly and head to the inn’s private rooftop, a rare chance to enjoy panoramic views of Elliott Bay without the distraction of a noisy bar." - Jessica Voelker
