Pike Place Chowder sits in Post Alley, steps from the market's main arcade, and has become one of the stops visitors build a Pike Place walk around. It's family-owned and run by the Hillyer family — Dr. Jake, Casey, Emily, and Mike — who make their chowders from scratch daily using seafood sourced from certified sustainable partners.
The New England clam chowder is the anchor, most often ordered in a sourdough bread bowl, alongside a seafood bisque and a Manhattan chowder made gluten-free. A vegan lime and coconut chowder covers the other end of the spectrum. A sampler flight lets first-timers taste several varieties in one sitting, and the menu extends beyond soup to Dungeness crab and Maine lobster rolls.
A second location operates on the fourth floor of Pacific Place downtown, with an expanded seafood menu adding fish and chips, lobster mac and cheese, and fried prawns. The Post Alley flagship draws long lines from market foot traffic, but service moves efficiently, and regulars treat it as a reliable, no-surprises stop rather than a destination meal in itself.
The New England clam chowder is the anchor, most often ordered in a sourdough bread bowl, alongside a seafood bisque and a Manhattan chowder made gluten-free. A vegan lime and coconut chowder covers the other end of the spectrum. A sampler flight lets first-timers taste several varieties in one sitting, and the menu extends beyond soup to Dungeness crab and Maine lobster rolls.
A second location operates on the fourth floor of Pacific Place downtown, with an expanded seafood menu adding fish and chips, lobster mac and cheese, and fried prawns. The Post Alley flagship draws long lines from market foot traffic, but service moves efficiently, and regulars treat it as a reliable, no-surprises stop rather than a destination meal in itself.