Here’s a First Look at Rider’s Seafood- and Meat-Focused Menus

Rider, the upcoming Hotel Theodore restaurant focusing on regionally sourced meat and seafood, has been slightly delayed due to construction snags, but has shared dinner and happy hour menus to whet diners’ appetites.

Instead of opening today as anticipated, Rider expects to be ready by the end of the month at 7th and Pine downtown. Behind the project are chef David Nichols, who spent years working with celebrity chef Marc Murphy in New York and was most recently executive chef at Queen Anne Beer Hall, and Jonathan Fleming, former general manager at Matt Dillon and Marcus Lalario’s Ciudad.

As seen below in the opening menus, diners can fill their plates with seafood like salmon and halibut from the Pacific Northwest and land-based meats like duck and dry-aged ribeye from Oregon and California, all of which can be topped with sauces ranging from chimichurri to bordelaise. Other menu sections include chowders and soups (including an expected seafood chowder but also a vegetarian version), salads, raw picks like oysters and wagyu carpaccio, and entrees like smoked chicken breast with celeriac, mushrooms, watercress, and mustard.

At happy hour from 3 to 6 p.m., Rider goes as low as $1.50 for raw oysters while raising the price by 50 cents each hour. The happy hour menu also offers discounts on grilled oysters, a pub burger with housemade American cheese, and small plates like rockfish crudo, scallop ceviche, and Dungeness crab Scotch egg. Drinks include a discounted cocktail of the day, as well as house wines and draft beer.

When Rider is fully built and open to the public, the restaurant’s 90 seats will provide glimpses toward the grill and the open kitchen. Other seating options will include a patio for 12, a 10-seat chef’s counter, and private dining for groups of various sizes.