Bateau

Seattle, US

Specialty cuts from sustainable beef are the deal at Bateau, a modern American steakhouse helmed by chef Taylor Thornhill. Grass-fed and grass-finished beef is sourced from Bateau’s own cattle before being butchered in house and dry-aged for 30 days. Besides preparing elegant starters that use up every last morsel of beef, including tongue escabeche and sauteed heart, Thornhill also creates steakhouse classics using unusual cuts that are written on the blackboard as daily specials. There’s also a nose-to-tail five-course chef’s tasting menu.

Key Information

Location

1040 East Union Street, Capitol Hill, Seattle, WA 98122

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