Specialty grass-fed, dry-aged steaks featuring foraged and fermented ingredients.
Modern, whole-animal, Seattle steakhouse serves classics, done the right way, such as twice-fried fries, buttery mashed potatoes, iconic cocktails, and an extensive bottle list alongside steak--grass fed and grass finished, butchered in-house and served by cut and weight. Service is friendly yet refined. A Seattle Times and Seattle Eater favorite—voted one of America's best restaurants in 2017.
The Infatuation
The Infatuation
Travel + Leisure
Condé Nast Traveler
Do you work for Bateau? Contact us to learn more about who's managing this profile or gain access.