Bateau - Seattle

I was recommended this restaurant by a friend and it did not disappoint! Right away your eyes go to the chalkboard menu which is equivalent to a “Steak Stock Market” where different cuts of beef are offered until they run out. Such a unique experience and I opted for the NY Strip which did not disappoint. Top that off with an amazing bottle of French wine and you have one of the best wine/steak experiences in Seattle. HIGHLY recommend for an intimate and immersive fine dining experience!

I visit Bateau every time I’m in Seattle: it’s that good. I like their unique formula: you pick the cut(s) you like (or you like to try for the first time) from the extensive list on the the chalkboard. Nice cocktails and great desserts. Sides can be a little too rich especially considering that the steaks are served with finishing butter.

Loved the vibe and helpful service when it came to navigating the extensive steak menu. Nori butter on 182 day dry aged ribeye might be genius. Only criticism is that judging from the lackluster old fashioned, I’d say the cocktails are probably worth skipping here.

Great service. Many options for different beef cut. But they only have limited servings for each cut. If you want to have top of picks, you'd definitely get there when they open, as the good cuts go very fast. One thing that disappoints me was the amount of grease. We ordered a TBone to share. The beef was already perfectly marbled, it seems redundant to offer extra butter on the steak. The beets salad was soaked in oil and salty. We didn't finish it.

Had the most unique and memorable steak experience with my son last night at Bateau. Whole animals, grass-fed and grass-finished, are consciously raised, butchered and dry aged for no less than 21 days on site. The hand written chalk board listed a mind boggling selection of available cuts and sizes based on the limited number of animals that are butchered each day. Thank goodness our server took the time and patience to help us decipher and suggest some cuts; otherwise, it could have been somewhat daunting. After some careful consideration, we ended up ordering a Ventre (last portion of the night) and a New York. The Ventre, a steak fabricated from the belly of the cow, is rich, fatty and deeply flavoured. The New York, nice and lean with a good amount of marbling, is robust in flavour. Both cuts, butter basted and pan seared to a perfect medium rare were exceptional. The anchovy and bone marrow finishing butters elevated the meats without overpowering them. However, it was not just about the cuts of beef. The starters and sides were not only playing a supporting role but were also the stars of the night. The potato chips with wildflower honey and sesame seemed somewhat unusual but were a perfect compliment, super crispy and addictive. The Chicories, a salad with crispy shank confit, radicchio, apple, fennel, mustard seed, parmesan, apple balsamic was refreshing and masterful. The steak tartare was innovative, visually stunning and one of the best that we had ever tasted. The finely chopped beef, wonderfully seasoned along with fermented kale stems, garlic scapes and lemon juice, was served with a garnish of tapioca crackers, egg yolk and paddlefish caviar. The puffed tapioca crackers added the classic crunch but in a modern, playful way. The roasted mushrooms with toasted garlic, marjoram and soft egg was intensively flavoured. The service was attentive, personable and efficient right from the onset from our server to the supporting cast. Bateau is not your traditional chop house. It is a French food hall where the classic dishes are elevated with modern, innovative twists with sustainability in mind. Bateau is very pricey but worth every penny of your hard earned money. Highly, highly recommend.