Best Steak in Seattle

I AM NOT so much a meat eater. But a trip to Bateau could change that.

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Here, you order your preferred cut off a long chalk board. All steaks are butchered in house, sold by weight and served á la carte.

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The Dry Age Room

Since it takes 40 minutes to an hour to prepare the steaks, we wasted no time in placing our order. For a party of five we could either go with a couple of big cuts or a sampling of small cuts estimated about 6 ounce per person. We opted for the latter and entrusted our knowledgeable maître d for the selection.

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Once that is out of the way, We proceeded to order drinks and appetizers. First came the amuse bouch – Beef short rib croquet topped with button mushroom truffle oil mousse, with a dollop of chive crème fraîche on the side. It was the perfect little bites.

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For appetizer, we ordered Beef carpaccio with coffee aioli, celtuce, miner’s lettuce and onion ash.

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Smoked Octopus with purple carrots, pine nuts, Arbequina olives and fried mint oil.

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And the Bateau Salad – chickpeas, fresh & preserved vegetables, salami cotto, red wine-dijon vinaigrette.

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The pickled salad won many praises.

With drinks and delicious appetizers, time flew. Before long, the steaks were delivered to our table. And they were perfect!

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Here we have (from left to right)

(Gleason Ranch) 84 days dry -aged Sirloin Top smothered with Nori butter; (Ruby Range) 28 days dry-aged Ball Tip with Anchovy butter; (Ruby Range) Rump Tender with Preserved Lemon & Brown Butter; (Gleason Ranch) 21 days dry-aged New York Strip with Bone Marrow Butter.

We were in steak heaven! Each morsel was juicy, tender and flavorful.

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Of course it won’t be Steakfrites without crispy crunchy fries.

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And to throw in some greens – Cava-Butter Poached Cabbage, horseradish, chives and ikura.

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As the evening progressed, the servers busy crossing out the already sold-out cuts. We were happy that we arrived early and had plenty of options.

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For dessert,  whenever I see Boat Street‘s Amaretto Bread Pudding with Butter Rum Cream Sauce on the menu, I just have to have it.

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Panna Cota rhubarb and pickled rose pedals was good, although I wasn’t keen on those pickled rose pedals.

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Beignets came with a thick dark chocolate sauce so decadent that it qualified as a dessert on its own.

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It was just another spring day in Seattle – started with rain followed by sunshine – the evening was cool but jubilant. We couldn’t believe that we actually felt good after eating so much meat (steak).

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There are other good, more traditional steakhouses in Seattle. If you are looking for something more unique, I strongly recommend Bateau, I would go back in a heart beat.

Bateau
Address: 1040 E Union St, Seattle, WA 98122
Phone: (206) 900-8699
Webpage: http://www.restaurantbateau.com/

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21 thoughts on “Best Steak in Seattle

  1. I’ll have to remember this restaurant on a visit to Seattle. The steaks look wonderful but I’m afraid the Amaretto Bread Pudding with Butter Rum Cream Sauce had me drooling!

    Liked by 1 person

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