Ben Paris

About the Business

Specialties

Embrace the essence of the Pacific Northwest in a picturesque locale next to Pike Place Market. Indulge in our Brunch offerings, available every day, showcasing fan favorites like our ricotta pancakes. Delight in expertly crafted cocktails and mocktails from our skilled bartenders. Sample our diverse array of specialty dinner dishes, including grilled octopus, manila clams, short ribs, duck confit, and seared tuna, each capturing the essence of Seattle's culinary scene. Step into the heart of downtown Seattle and immerse yourself in the rich legacy of Ben Paris. Named after the famed entrepreneur and the historic Ben Paris Cigars, Lunch & Cards venue that once graced this very spot near Pike Place Market, our restaurant embodies the spirit of its namesake. A revered figure celebrated for his sporting prowess, entrepreneurial spirit, and environmental advocacy, our Ben Paris continues the tradition of innovation with bold cocktails, contemporary twists on classic dishes, and a vibrant ambiance fostering gatherings of friends and families. Planning a corporate gathering or special event? Ben Paris offers private reservations and complete restaurant buyouts, providing the perfect setting just moments from Pike Place Market. Experience Seattle's culinary and cultural heritage at Ben Paris, where every visit is an opportunity to savor the city's vibrant spirit.

Meet the Manager

Business owner information

Quinton S.

Manager

A 15 year veteran of the restaurant industry, Quinton knew early on he was passionate about becoming a Chef. Out of culinary school he cooked in the emerging Downtown Seattle dining scene, landing a gig at Tilth with Maria Hines Restaurants.  Determined to take on New York City, Quinton moved east to work and continue training at too restaurants, including Luksus, ACME and The Waverly Inn. He topped that with a yearlong stint in San Francisco, cooking Japanese farm-to-table restaurant NOJO and staging in Michelin-starred kitchens before returning home for the role as Executive Chef of 99 Park. He was th Chef de Cuisine at Thompson Hotel, and most recently worked as Culinary Director for the Hitchcock Restaurant Group. Quinton's cooking is globally inspired while unfussy, letting th natural ingredients shine in his dishes. His philosophy in cooking, "Don't cook to impress people, cook to make them happy"