Triple Door

216 Union Street Seattle
Seattle
206-838-4333
Visit their website
Map


Located beneath Wild Ginger and across from Benaroya Hall, in the heart of downtown Seattle. This venue is divided into two sections. Thye The Musicquarium and the Main Stage.

The Musicquarium at The Triple Door is a spacious, self-contained lounge that seats 150. The lounge takes its name from The Triple Door’s dedication to music and the brilliant visual focus of the room, a stunning 1900-gallon freshwater aquarium just inside the entrance. If people-watching doesn’t appeal, the fish-watching is pretty fascinating.

The wraparound, U-shaped display bar ranges down the center of The Musicquarium, with a comfortably-arranged mix of tables and a standup bar on the Union Street side, plus seven booths for more private socializing lined up down the opposite side. A sneak hideaway occupies the corner at the far end of the booths. The house lights dim, your server has set plates on the table and poured the wine, the show is about to begin. Settled comfortably in this beautiful, intimate room, a tingle of anticipation arises. Welcome to the Mainstage of The Triple Door.

The Mainstage is The Triple Door’s centerpiece. Restored and updated from the bones of the historic Embassy Theatre, this 300-seat performance space is at once timeless and modern. The classic look of the gold-framed, red-curtained stage blends seamlessly with the contemporary, sleek, uncluttered array of half-moon booths and free-standing tables.

Arranged in tiers, the Mainstage provides clear sight lines from every seat. The intimate dimensions mean that even the late arriver to a sold-out show is no more than 35 paces from the stage. And for those get-up-out-of-your-seat acts, the tables directly in front of the stage can be cleared to make way for a dance floor.

Here's a sample menu:

Starters
bruschetta 18.95 (smaller portion available)
Sashimi grade ahi tuna is combined with a variety of peppers, fish sauce,
sesame oil, and sesame seeds. Served with toasted baguettes
potstickers 6 for 8.95
House-made potstickers filled with Washington free-range chicken.
Served with a soy and black vinegar dipping sauce.
panko prawns 6 for 9.95
Butterflied prawns deep fried in panko. Served with hot and sour dipping sauce.
crab cakes 4 for 21.90/2 for 10.95
Fresh Dungeness crab seasoned with red curry and lime leaf.
Served with a dill-infused dipping sauce.
siam lettuce cup 19.95 (smaller portion available)
Morsels of tender white fish accompany roasted peanuts, jicama, Thai basil,
lime juice, chili, and tamarind. Served with green leaf lettuce wrappers.
stuffed calamari 7.95
Fresh calamari is stuffed with green curry pork. Served with a spicy garlic dip.
salt and pepper squid 9.95
A classic Chinese preparation served with a piquant dipping sauce.
vietnamese buddha vegetable rolls 3 for 6.95
Rice paper rolls stuffed with jicama, sweet potato and bean threads.
Served with a pineapple dipping sauce.
stuffed shiitake mushrooms 6.95
Tofu, jicama and carrot piled in a shiitake mushroom cap deep fried
and served with a sweet and spicy garlic chili sauce.
otak otak 6.95
A classic Malaysian preparation.
Aromatic banana leaf parcel contains salmon in red curry.

Satay
peasant's chicken satay 2.95 each, 2 for 5.25
Fresh Washington chicken marinated in curry and coconut cream.
Served with a rich peanut sauce.
cambodian beef satay 4.85 each, 2 for 8.95
Marinated flank steak is skewered and grilled.
Served with a wonderful mango dipping sauce.
tiki lamb satay 4.85 each, 2 for 8.50
Exotic preparation includes cumin, garlic, and shallots.
Served with pickled cucumbers.
nam's prawns 5.65 each, 2 for 9.95
Marinated and grilled, served with a complex Cambodian dipping sauce.

Salads
cucumber and prawn salad 9.95
With mixed greens in a Vietnamese mint and shallot dressing.
thai beef salad 9.95
Flank steak grilled rare, mixed greens, shallot and cucumber.
green papaya 8.95
Shredded green papaya and carrot are tossed with fried shallot,
aromatic leaves and a fresh lemon-garlic dressing.
chicken laab 8.95
Minced chicken breast wok-fried with shallot and lime leaf
is wrapped in cabbage leaves.

Entrees
wild ginger fragrant duck 10.95
Succulent fresh duck with a fragrant skin spiced with cinnamon and star anise.
Accompanied by 4 steamed buns, sweet plum sauce. Extra buns .25 ea.
angkor wat chicken 15.50
Free-range chicken, spicy black beans, peanuts and sesame seeds.
Wok fried with red and green bell peppers and onion.
mandarin chicken 14.50
Tender chicken is lightly breaded and wok fried with a sweet, tangy sauce flavored with chili.
mongolian lamb chops 23.95 (three chops)
Tender lamb marinated in Hennessy XO cognac and Sichuan peppercorn is grilled
and finished in a hoisin sauce with fresh toasted coconut.
fresh mango pork 17.95
Locally raised Washington pork is slow cooked in a rich
Burmese curry finished with fresh mangos (available when in season).
Served with roti flatbread.
seven flavor beef 14.50
Flank steak fragrant with the seven flavors of lemongrass, peanuts,
chilies, hoisin, basil, garlic and ginger.
phoenix and dragon 23.95
Scallops and prawns in a green curry with lime peel, lemongrass,
and fresh coconut milk. Served with roti flatbread.
red curry fish 22.95
Pan fried fresh seasonal fish in a mild red curry sauce with hints of lime leaf and coconut.
Served over thin rice noodles with a cabbage salad.
princess tuna 28.95
Thin slices of ahi sashimi with pickled ginger, carrots and fried shallots in a
delicate sauce of wasabi, soy and lime juice.