Place Pigalle | French Restaurant in Seattle, WA

Located in the heart of Pike Place Market, atop what was once the Cliff House Hotel (built circa 1901), Place Pigalle has a storied past that began when Seattle's population was exploding in the wake of the Klondike Gold Rush. Initially called the Lotus Inn, it served as a popular speakeasy during Prohibition and continued as a tavern thereafter.

When the internment of Japanese Americans during World War II emptied 80% of the stalls at the Market, the Outlook Hotel (formerly the Cliff House Hotel) also became available. The infamous Nellie Curtis purchased it, extensively remodeled the building, and renamed it the LaSalle Hotel. Under the red glow of the Market's neon sign, Nellie transformed it into her flagship and the largest brothel in town. Conveniently located next door to the hotel lobby, the Lotus Inn remained busy.

After the end of the war and following the Great Earthquake in 1949, Nellie sold the LaSalle Hotel in 1951. The new owners restored it to a legitimate hotel once again, and the Lotus Inn was purchased by Dorothy Horne, who renamed it Place Pigalle Tavern.

Throughout the 1950s and '60s, Seattle expanded as people moved from downtown to the surrounding suburbs. The small tavern in the corner of the Market languished, especially as the Market's fate was threatened by proposed projects like Pike Plaza, which aimed to include apartments, a hotel, office space, and a hockey arena.

In 1971, a pivotal year for Place Pigalle, the Market was saved from redevelopment, and Gary Ward purchased the establishment. Ward revitalized Place Pigalle as a popular venue in Seattle's blues and jazz scene throughout the '70s. When the Market Renovation closed Place Pigalle in 1977, he undertook an extensive remodel and reopened it as a restaurant, offering authentic food using ingredients from the Market.

In 1982, Gary Ward sold Place Pigalle to bartender Bill Frank. Frank gave the cozy space with sweeping views an even more dramatic makeover. He remodeled the tiny kitchen with commercial-grade equipment and introduced white linens and flowers to the dining area. Most importantly, he upgraded the menu, offering unique seasonal creations using the freshest ingredients from the Market. For twenty-five years, his vision helped shape Northwest cuisine and elevated Place Pigalle to fine dining status. He attracted a loyal following for its exceptional food, wine, service, and ambiance.

In 2007, Bill Frank retired, entrusting his beloved restaurant to the very capable hands of the Walker family. Today, they continue to honor Bill Frank's vision while also staying true to their own. Keeping classics like Mussels Pigalle and Calamari Dijonnaise on the menu alongside rotating seasonal selections made from the freshest seafood, meat, and produce available. With their commitment to excellence and attention to detail, they ensure that Place Pigalle continues to earn national and international acclaim for years to come.