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Hotel Theodore’s Homage to Forest and Sea, Rider, Is In the Works Downtown

With a wood-fired grill, dry-aged meat, and seafood towers

Jonathan Fleming and David Nichols
Courtesy of Rider

A bounty of local meat and seafood, much of it tinged with char from a large wood-fired grill, will take center stage when Rider opens on November 1 at 7th and Pine, inside the forthcoming Hotel Theodore. 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 Ciudad, are behind the project.

As the restaurant readies its opening, the team is filling the Rider Instagram account with Northwest food porn aplenty. Rider promises sustainable seafood from local fishers, dry-aged meat from Washington state farms, artisan cheeses from area dairies, and — duh — plenty of Pacific Northwest vegetables to complement all that protein. Dishes will take the form of seafood towers, chowders, crudo, smoked trout fritters, beef tartare, and fish prepared on a large wood-fired grill.

Ninety seats will provide glimpses toward the grill and the open kitchen. Options include a patio for 12, a 10-seat chef’s counter, and private dining for groups of various sizes.

The restaurant is planning to be open every day for breakfast, lunch, and dinner. An afternoon happy hour will run from 3 to 6 p.m., and late night version will stretch from 10 p.m. to midnight. Rider will start brunch right out of the gate, with weekend hours from 8 a.m. to 3 p.m.

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