Opening Dispatch

Wagyu Steak House the Butcher’s Table Opens This Month

Kurt Dammeier’s new restaurant houses a Wagyu-exclusive butcher shop, a deli, a few bars, and a fine dining den.

By Rosin Saez July 14, 2016

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Behind this door awaits a helluva lot of Wagyu beef. Photo: Rosin Saez

In the midst of Denny Regrade, cornered by Westlake Avenue and Blanchard Street, lies a new kind of luxury steak house—one with some established Seattle roots. The Butcher’s Table comes from the Sugar Mountain group—you know the one—which operates such sites as Beecher’s Handmade Cheese, Bennett’s, Pasta and Company, and mobile beacon of barbecue Maximus/Minimus, to name a few.

Now we can add to this list a butcher shop, a delicatessen, a crudo bar, two full bars, and a steak house. In other words, you never have to leave. And if you do, take home a Mishima Reserve Wagyu tomahawk ribeye for later. Yes, that Wagyu beef—another one of Kurt Dammeier’s Sugar Mountain offshoots—is served throughout this manifold restaurant. 

The butcher shop and deli components both opened earlier this week. Get some evenly marbled meat to go, or maybe something ready-made like a brisket roll with cabbage slaw and housemade barbecue sauce.

The bar, adjacent to the deli, will open Wednesday, July 20. The ceiling-to-floor windowed walls make for a very light-filled space. A more casual area that general manager and wine guru Anthony Casiello says people can relax in postwork with cocktails, wine, and local beer. Also opening on this level will be the raw bar. Sit at one of the leather-wrapped captain’s chairs outlining said bar to eat crudo dishes like charred octopus with chickpea puree, sea urchin with lardo, sea scallops served with smoked creme fraiche, among other seafood plates. 

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T-bone steak up in this house. Photo via The Butcher's Table

For a more upscale experience, descend a brown leather staircase which curves around a 4,000 pound chandelier. It certainly marks the entrance into a more luxe and gently lit den of fine dining. Here you'll find those steakhouse classics, which will come from the minds of executive chef Morgan Mueller and Mueller’s partner in pastry and life, chef Ellie Mueller. The menu includes, of course, U.S.-bred Wagyu steak in various cuts and weights, like a shareable club of bone-in smoked short rib. Also: aged duck, crab gnocchi, steak tartare, beef fat brioche, plus sugar-dusted beignets and fruit-filled crostatas from chef Ellie.

The subterranean steak house (exact digs 2121 Westlake Avenue) will open Tuesday, July 26.

Good to know: This downstairs dining space is reservation only. And hours will be 11 to midnight with lunch, dinner, and late night menus Monday through Friday, and 3 to midnight on the weekend.  Plus, live music in the evening seven days a week. For more details see The Butcher's Table website and Facebook page.

This article was updated on July 15 to include an additional opening date and hours. This article was also updated on July 18 due to The Butcher's Table pushing opening dates.

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