By Dominique Sabins, Special to the Blog. Photo by Kathy Casey.
Matt Parker is shaking up the dining scene in Phinney Ridge with the recent addition of Grillbird and Salad Party. Located on Greenwood Avenue and 70th, Matt combines two concepts in the revitalized space: his tried-and-true Grillbird classics and a new venture, Salad Party. While they have different menus, both share the core theme of upscale takeout with fresh, local ingredients.
Whoโs Matt Parker?
Matt Parker is the creator of Grillbird, a takeout-style teriyaki chicken joint first launched in West Seattle. After building a strong following on the west side, Matt brings his second location to Phinney Ridge.
After a long background working in restaurants, starting as a dish washer and going all the way up to chef, Matt found his way into restaurant design. His time in the world of restaurant design allowed him to work on major projects like Westward, Great State Burger, and countless other Seattle establishments. As a Creative Designer, Matt fell in love with crafting dining experiences that spark joy and change the way patrons think about local dining.
But career hiccups landed Matt unemployed and searching for his next move. Slowly, his attachment to the restaurant industry and a desire to inspire diners encouraged him to open Grillbird.
As he pieced together his idea for a restaurant, Matt focused on a few goals. First, he wanted to open a restaurant that felt unique to Seattle and had room for innovation. Second, he wanted something accessible that struck a balance between fast food service and fine-dining quality.
He scoured the city for a central theme, eating at dozens of restaurants to find โthat dish,โ until it finally struck him: chicken teriyaki. Seattle’s long history with teriyaki was the perfect harmony between historical significance and creative opportunity.
Grillbird pays homage to Seattleโs iconic teriyaki roots, but with a fresh spin. Family ties to Hawaii inspired Matt to blend Seattleโs chicken teriyaki with Hawaiian staples like poke and mac salad. Grillbird also emphasizes gluten free options on most of its menu to accommodate dietary restrictions.
Since 2019, Grillbird has been slinging out build-your-own plates, chicken teriyaki, and Hawaiian sides in West Seattle. Youโll also find some deviations from classic teriyaki like sesame tofu, teriyaki salmon, and fried cauliflower. Most dishes are below 20 bucks and can be made gluten free.
Introducing Salad Party
Matt didnโt just bring his chicken teriyaki to Phinney Ridge, heโs also experimenting with a new untested project called Salad Party. This new concept serves fresh, seasonal salads that prioritize transparent ingredients.
The idea first came from his wife, who struggled to find an affordable salad that actually packed some flavor. In response, Matt, along with a partner, cooked up the idea of Salad Party to combine fast food service with high-quality produce. Salad Partyโs menu is small and intentional with a Mediterranean focus. To limit complexity in their kitchen, they donโt do build-your-own salads. Instead, the menu is constantly changing to lean into seasonal, fresh produce.
The kitchen at Grillbird and Salad party is divided into two sides to accommodate the brandsโ distinct differences. One side serves up Grillbirdโs classics, while the other focuses exclusively on salads. Both are fitted with fine-dining style equipment to ensure an exceptional meal.
When you walk into the Grillbird and Salad Party duo, you can order at one of two kiosks depending on which menu interests you. Mattโs intention behind this design is to make ordering fast and easy for eaters looking for a quick bite. Sticking true to Mattโs goal of high-quality fast food, both brands offer convenient delivery and online ordering.
Mattโs vision for Grillbird & Salad Party
Mattโs goal has always been to meet customers where theyโre at. For him, this means affordable food that doesnโt cut corners in the quality department. Both Grillbird and Salad Party are doing just that โ melding fresh ingredients and innovative recipes at a reasonable cost.
Mattโs unique approach to entrepreneurialism also includes adapting to the needs of his community. Unlike many chains, heโs not interested in copying and pasting one restaurant into numerous neighborhoods. Instead, he wants to approach each project like it’s the first one to remain flexible.
He aims to adapt his new restaurant to the needs of Phinney Ridge and gradually fold into the fabric of our neighborhood. One thing we can certainly count on from Matt is an establishment that creates joy through delicious food in a captivating environment.