The story
Market House Meats, a downtown Seattle deli with a stellar 4.8-star rating, earns its reputation as a proper working man’s spot. Reviewer Only Scrans, on their “48 Hours Eating Seattle's BEST Food!” tour, describes it as “an old-school deli… serving giant corned beef sandwiches that feel like a piece of history.” The warmth of that observation captures why locals and visitors alike seek out this no-frills counter.
The menu’s standout offerings are the Reuben and the Pastrami Dip, both endorsed by the reviewer. These hefty sandwiches embody the old-school ethos—hearty, unpretentious, and built for appetite. For anyone craving a taste of Seattle’s culinary past, this Howell Street fixture delivers a satisfying, timeless bite.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 2 dish mentions say about the food
The Reuben earns unanimous praise for its perfectly balanced, tender meat and tangy dressing, creating a warm, no-fuss vibe that feels like a neighborhood gem.
“This Reuben is piled with salty, tender meat stacked so high it barely makes structural sense. The meat is savory, and the acidity of the sauerkraut cuts straight through the fattiness and juiciness of the meat. The marble rye bread is benching that meat like I'm benching 300 pounds — and I ain't benching 300 pounds, certainly not after this sandwich anyway.”
What creators say
1 creator has covered Market House Meats. Most active: Only Scrans
An old-school deli in Seattle serving giant corned beef sandwiches that feel like a piece of history, perfect for locals and anyone who loves a proper working man's spot.
Dishes mentioned
Reuben
This Reuben is piled with salty, tender meat stacked so high it barely makes structural sense. The meat is savory, and the acidity of the sauerkraut cuts straight through the fattiness and juiciness of the meat. The marble rye bread is benching that meat like I'm benching 300 pounds — and I ain't benching 300 pounds, certainly not after this sandwich anyway.
Pastrami Dip
This pastrami dip is on a super soft hoagie roll. The bread is not toasted, so it's a bit softer. Wow, it's absolutely on fire. The barbecue flavor, the soft bun — it's like proper New York style old school meat guy, but in the middle of a city that is all about seafood. I love that.
