Photo courtesy of David Dosset/Bateau
Bateau, a contemporary steakhouse, is the outcome of efforts by lauded Chef Renee Erickson and her collaborators to own a local farm where they can raise their own beef, poultry and lamb "in a manner... Read More
Bateau, a contemporary steakhouse, is the outcome of efforts by lauded Chef Renee Erickson and her collaborators to own a local farm where they can raise their own beef, poultry and lamb "in a manner consistent with [their] values and standards." On their plot of land on Whidbey Island--La Ferme des Anes, or The Donkey Farm--they now raise heritage cattle breeds, renowned for their flavor and quality. (Their animals are grass-fed and grass-finished, leading to only the highest quality of meat.) At Bateau, a refined but friendly Capitol Hill space, beef gets butchered and dry-aged in-house. Specialty cuts from LFdA and other farms with similar commitments to quality, sustainability and animal welfare are sold by weight alongside inventive sides, triple-cooked frites, iconic cocktails and an extensive bottle list.
- Steakhouses: "See the chalkboard for the cuts of the day. (Bateau's approach to preparing beef is about the whole animal, so you'll see some lesser-known steaks cut from their butcher, as well as limited amounts of cuts.) This is also the driving force behind the Chef's Tasting Menu which highlights several different preparations of beef, accompanied by the season's best."
- Best for Steakhouses Because: Bateau, a contemporary steakhouse, showcases meat raised by the team of lauded Chef Renee Erickson on their Whidbey farm.